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






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






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






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






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






6. Ecotourism combined with practical matter for policy makers






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






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






9. The airlines






10. The individual who verifies and balances guests' accounts






11. Possible to exceed 100% occupancy






12. The market share that a business actually receives






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






14. American Society of Association Executives






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






16. Lowest possible rate - many restrictions






17. Tourism with a consience






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






19. The average amount each group spends






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






21. Elaborate or artful cuisine - contemporary cuisine






22. Courts consider reservations to be legal contracts






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






24. Off-the-street






25. Guest who stay past their scheduled departure time






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






27. No reservation






28. Prepare a marketing plan for yourself






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






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






31. Standard rate for everyone at a hotel






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






33. Hotels have love-hate relationship






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






35. Represents the business travelers






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






37. Represents the leisure travelers and tourists






38. ADR x Occupancy=Rev Par






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






40. Diamond Ratings






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






42. Specific cultural evens and festivals






43. Protects both the guest and employee






44. All Suite hotels






45. Bechamel - espagnole - hollandaise - tomato - veloute






46. Walk-In






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






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






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






50. Star System