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






2. 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






3. Off-the-street






4. A financial plan detailing expected sales volume and sales revenue for a specified period of time






5. Guests who cancel on the day of arrival






6. Ecotourism combined with practical matter for policy makers






7. The average amount each group spends






8. American Society of Association Executives






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






10. Include room and all three meals. Used in Europe






11. From the hours of 3:30 pm to 11:30 pm






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






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






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






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






16. Walk-In






17. Registered But Not Assigned






18. Specific cultural evens and festivals






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






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






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






22. 'of the day'-chefs specials






23. Represents the business travelers






24. Bechamel - espagnole - hollandaise - tomato - veloute






25. Represents the leisure travelers and tourists






26. Standard rate for everyone at a hotel






27. 10-30% off the rack rate






28. Lowest possible rate - many restrictions






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






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






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






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






33. Hotels have love-hate relationship






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






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






36. The market share that a business actually receives






37. Star System






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






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






40. ADR x Occupancy=Rev Par






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






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






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






44. Guests who leave earlier than expected






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






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






47. 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






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






49. A running inventory that automatically updates itself






50. Travel for business purposes