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. 'of the day'-chefs specials






2. All Suite hotels






3. 10-30% off the rack rate






4. ADR x Occupancy=Rev Par






5. Possible to exceed 100% occupancy






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






7. Lowest possible rate - many restrictions






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






9. The number of seats filled on a flight






10. 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






11. 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






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






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






14. Getting the room at a certain percentage off






15. Star System






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






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






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






19. Standard rate for everyone at a hotel






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






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






22. Off-the-street






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






24. Guest who stay past their scheduled departure time






25. Bechamel - espagnole - hollandaise - tomato - veloute






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






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






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






29. The average amount each group spends






30. Elaborate or artful cuisine - contemporary cuisine






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






32. A running inventory that automatically updates itself






33. Lower than corporate rate - used when booking association business






34. Employees who train employees






35. Diamond Ratings






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






37. Registered But Not Assigned






38. 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






39. The market share that a business actually receives






40. 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






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






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






43. Protects both the guest and employee






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






45. Tourism with a consience






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






47. Requires equal dollar amounts of charge and credits






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






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






50. A specific share or slot of a certain market