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. Is mostly related to location and size of the facility






2. Diamond Ratings






3. Represents the leisure travelers and tourists






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






5. Registered But Not Assigned






6. All Suite hotels






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






8. 'of the day'-chefs specials






9. Revenue earned per available room






10. Elaborate or artful cuisine - contemporary cuisine






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






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






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






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






15. The number of seats filled on a flight






16. Guests who cancel on the day of arrival






17. A specific share or slot of a certain market






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






19. Walk-In






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






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






22. American Society of Association Executives






23. 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






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






25. The market share that a business actually receives






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






27. Off-the-street






28. A system that tracks guest room phone charges






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






30. 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






31. Star System






32. Courts consider reservations to be legal contracts






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






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






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






36. (labor costs/net sales)x100






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






38. Lowest possible rate - many restrictions






39. 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






40. Tourism with a consience






41. 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)






42. Standard rate for everyone at a hotel






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






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






45. No reservation






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






47. Represents the business travelers






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






49. Employees who train employees






50. Guest who stay past their scheduled departure time