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. Getting the room at a certain percentage off






2. The proliferation of all guest products and services when hotels compete by offering more extensive amenities






3. Protects both the guest and employee






4. No reservation






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






6. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.






7. The individual who verifies and balances guests' accounts






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






9. Represents the business travelers






10. Bechamel - espagnole - hollandaise - tomato - veloute






11. 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






12. A system that tracks guest room phone charges






13. The number of seats filled on a flight






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






15. The average amount each group spends






16. Revenue earned per available room






17. A client whose company has established credit with a particular hotel. charges are posted to the city ledger and accounts are sent once or twice monthly






18. Courts consider reservations to be legal contracts






19. They would rather try the hotel desk than busier retail outlets.






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






21. A plan to maximize guest and property safety in the event of a disaster






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






23. A financial plan detailing expected sales volume and sales revenue for a specified period of time






24. 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






25. 10-30% off the rack rate






26. The market share that a business actually receives






27. Include room and all three meals. Used in Europe






28. Key operating figure in menu engineering - determined by subtracting food cost from selling price






29. Some guests with reservations never arrive at the hotel.






30. The airlines






31. Star System






32. Guest who stay past their scheduled departure time






33. From the hours of 11:30 pm to 7:30 am






34. The full rate - without discounts - that one quotes as a room charge.






35. Prepare a marketing plan for yourself






36. Lowest possible rate - many restrictions






37. Lower than corporate rate - used when booking association business






38. Represents the leisure travelers and tourists






39. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets






40. All Suite hotels






41. A market share based on each business receiving an equal share of the market






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






43. Guests who leave earlier than expected






44. 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






45. A running inventory that automatically updates itself






46. 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






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






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






49. Requires equal dollar amounts of charge and credits






50. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America