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






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






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






4. A running inventory that automatically updates itself






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






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






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






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






9. 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






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






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






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






13. Specific cultural evens and festivals






14. The number of seats filled on a flight






15. Walk-In






16. Star System






17. Travel for business purposes






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






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






20. All Suite hotels






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






22. 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)






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






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






25. Revenue earned per available room






26. The average amount each group spends






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






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






29. A system that tracks guest room phone charges






30. The individual who verifies and balances guests' accounts






31. 'of the day'-chefs specials






32. A specific share or slot of a certain market






33. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system






34. 10-30% off the rack rate






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






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. Bechamel - espagnole - hollandaise - tomato - veloute






38. Ecotourism combined with practical matter for policy makers






39. Hotels have love-hate relationship






40. The airlines






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






42. Employees who train employees






43. ADR x Occupancy=Rev Par






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






45. Courts consider reservations to be legal contracts






46. Represents the business travelers






47. Standard rate for everyone at a hotel






48. Guests who cancel on the day of arrival






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






50. Elaborate or artful cuisine - contemporary cuisine