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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 individual who verifies and balances guests' accounts






2. Ecotourism combined with practical matter for policy makers






3. Guest who stay past their scheduled departure time






4. Bechamel - espagnole - hollandaise - tomato - veloute






5. Represents the business travelers






6. Off-the-street






7. ADR x Occupancy=Rev Par






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






9. The number of seats filled on a flight






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






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






12. Represents the leisure travelers and tourists






13. Lowest possible rate - many restrictions






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






15. A running inventory that automatically updates itself






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






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






18. Tourism with a consience






19. Walk-In






20. 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






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






22. Standard rate for everyone at a hotel






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






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






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






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






27. Guests who cancel on the day of arrival






28. All Suite hotels






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






30. Revenue earned per available room






31. The airlines






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






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






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






35. Specific cultural evens and festivals






36. Possible to exceed 100% occupancy






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






38. Star System






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






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






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






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






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






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






45. The market share that a business actually receives






46. 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)






47. A system that tracks guest room phone charges






48. 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






49. Prepare a marketing plan for yourself






50. 'of the day'-chefs specials






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