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. Star System






2. Travel for business purposes






3. Off-the-street






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






5. 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






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






7. 'of the day'-chefs specials






8. Diamond Ratings






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






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






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






12. Guest who stay past their scheduled departure time






13. The market share that a business actually receives






14. A system that tracks guest room phone charges






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






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






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






18. The number of seats filled on a flight






19. Hotels have love-hate relationship






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






21. Requires equal dollar amounts of charge and credits






22. Lowest possible rate - many restrictions






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






24. Is mostly related to location and size of the facility






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






26. A mid-twentieth-century movement away from classic cuisine principles; including shortened cooking times and innovative combination; a lighter - healthier cuisine based on natural flavors






27. 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






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






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






30. Bechamel - espagnole - hollandaise - tomato - veloute






31. Elaborate or artful cuisine - contemporary cuisine






32. 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






33. 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






34. The average amount each group spends






35. Tourism with a consience






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






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






38. (labor costs/net sales)x100






39. Revenue earned per available room






40. All Suite hotels






41. Guests who cancel on the day of arrival






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






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






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






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






46. No reservation






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






48. 10-30% off the rack rate






49. Standard rate for everyone at a hotel






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