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






2. American Society of Association Executives






3. 10-30% off the rack rate






4. The number of seats filled on a flight






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






6. 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






7. Represents the leisure travelers and tourists






8. Off-the-street






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






10. Revenue earned per available room






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






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






13. Represents the business travelers






14. Courts consider reservations to be legal contracts






15. No reservation






16. 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






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






18. The airlines






19. The average amount each group spends






20. Diamond Ratings






21. Elaborate or artful cuisine - contemporary cuisine






22. The individual who verifies and balances guests' accounts






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






24. Bechamel - espagnole - hollandaise - tomato - veloute






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






26. Registered But Not Assigned






27. A paste for thickening sauces - made from equal parts of fat and flour






28. A system that tracks guest room phone charges






29. (labor costs/net sales)x100






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






31. Small ones are not even billed; they are erased with an allowance.






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






33. Protects both the guest and employee






34. Lowest possible rate - many restrictions






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






36. 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






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






38. 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






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






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






41. Star System






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






43. 'of the day'-chefs specials






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






45. Guests who leave earlier than expected






46. 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






47. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications






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






49. Employees who train employees






50. Getting the room at a certain percentage off