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 number of seats filled on a flight






2. All Suite hotels






3. American Society of Association Executives






4. 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






5. The individual who verifies and balances guests' accounts






6. Protects both the guest and employee






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






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






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






10. Represents the leisure travelers and tourists






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






12. 'of the day'-chefs specials






13. Requires equal dollar amounts of charge and credits






14. Star System






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






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






17. Elaborate or artful cuisine - contemporary cuisine






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






19. 10-30% off the rack rate






20. The market share that a business actually receives






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






22. 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






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






24. The airlines






25. Employees who train employees






26. Registered But Not Assigned






27. ADR x Occupancy=Rev Par






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






29. Represents the business travelers






30. Courts consider reservations to be legal contracts






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






32. 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






33. Guests who leave earlier than expected






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






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






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






37. (labor costs/net sales)x100






38. A system that tracks guest room phone charges






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






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






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






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






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






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






45. Specific cultural evens and festivals






46. Standard rate for everyone at a hotel






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






48. No reservation






49. Bechamel - espagnole - hollandaise - tomato - veloute






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