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






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






3. Standard rate for everyone at a hotel






4. Requires equal dollar amounts of charge and credits






5. 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)






6. 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






7. Star System






8. Guest who stay past their scheduled departure time






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






10. A system that tracks guest room phone charges






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






12. Elaborate or artful cuisine - contemporary cuisine






13. Blanket Reservation-800 rooms for five nights - That's 4000 room-nights - At close of convention the hotel only sold 650 rooms for an average of four nights. That's 2 -600 room-nights. - The pick up rate was just 65% (2 -600 room-nights divided by 40






14. Guests who leave earlier than expected






15. ADR x Occupancy=Rev Par






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






17. The individual who verifies and balances guests' accounts






18. Walk-In






19. A concept that refers to new money that is brought into a community to some extent that income then passes into the community






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






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






22. Every connecting room adjoins - but not every adjoining room connects






23. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






26. All Suite hotels






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






28. Represents the business travelers






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






30. Protects both the guest and employee






31. The geographical area that falls within a specific radius established to determine the size of a restaurant's market






32. Off-the-street






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






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






35. (labor costs/net sales)x100






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






37. The number of seats filled on a flight






38. There is no relationship between the number of city-ledger accounts and the number of occupied rooms






39. Tourism with a consience






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






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






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






43. Specific cultural evens and festivals






44. A running inventory that automatically updates itself






45. Registered But Not Assigned






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. Is mostly related to location and size of the facility






48. Represents the leisure travelers and tourists






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






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