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Test your basic knowledge |

Hotel Operations - 2

Subject : hospitality
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Diamond Ratings






2. Customer information - collected during the normal flow of the room reservation - can be stored in this - manipulated - and used for marketing and guest service/recognition purposes






3. Generally repairable within a short amount of time - has a minor problem.






4. The average amount each group spends






5. Tourism with a consience






6. Key to indicating a hotels performance - dollar sales/number of rooms rented






7. Guests who cancel on the day of arrival






8. (cost of drinks/sales of drinks)x100






9. Guest who stay past their scheduled departure time






10. Traveling cross country or abroad for purposes of volunteer work






11. Lowest possible rate - many restrictions






12. The average room rate should equal $1 per $1000 of construction cost. (200 room hotel costing $14 million - the average rate should be $70) ($14/200 rooms/$1000)






13. Travel for recreation or the promotion and arrangement of such travel






14. A form completed during registration to provide the hotel with information about the guest - including name and address - and to provide the guest with information about the hotel - including legal issues






15. Is mostly related to location and size of the facility






16. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%






17. Prepare a marketing plan for yourself






18. Transient accounts receivable - not city-ledger accounts. So long as the group is in the house the master account is a front-office account. Uses a standard folio






19. A report prepared each day to provide essential performance information for a particular property to its management






20. American Society of Association Executives






21. Represents the business travelers






22. Employees who train employees






23. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine






24. Following a worker to learn about his or her job






25. A specific share or slot of a certain market






26. Standard rate for everyone at a hotel






27. Travel for family and friends - to see new areas






28. ADR x Occupancy=Rev Par






29. 10-30% off the rack rate






30. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%






31. Represents the leisure travelers and tourists






32. Enables passengers to travel from one smaller city to another smaller city






33. A mid-twentieth-century movement away from classic cuisine principles; including shortened cooking times and innovative combination; a lighter - healthier cuisine based on natural flavors






34. Also known as the due back - difference returnable - U-owe-me's or the exchange






35. Registered But Not Assigned






36. Bechamel - espagnole - hollandaise - tomato - veloute






37. Specific cultural evens and festivals






38. Possible to exceed 100% occupancy






39. Used at zoos - keeps special needs of one time visitors and includes local specialties






40. All Suite hotels






41. Ecotourism combined with practical matter for policy makers






42. Guests who arrive at the hotel one or more days prior to their scheduled reservation date






43. Preferred by most employees. From 7:30 am to 3:30 pm






44. A cook who supervises food production and who reports to the executive chef; second in command






45. Rooms available for occupancy may be closed the next day






46. From the hours of 3:30 pm to 11:30 pm






47. Requires equal dollar amounts of charge and credits






48. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.






49. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume






50. Elaborate or artful cuisine - contemporary cuisine






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