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. Rooms available for occupancy may be closed the next day






2. Lowest possible rate - many restrictions






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






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






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






6. A system that tracks guest room phone charges






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






8. 10-30% off the rack rate






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






10. Hotels have love-hate relationship






11. Walk-In






12. A running inventory that automatically updates itself






13. 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






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






15. Elaborate or artful cuisine - contemporary cuisine






16. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system






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






18. Getting the room at a certain percentage off






19. The individual who verifies and balances guests' accounts






20. Courts consider reservations to be legal contracts






21. Guest who stay past their scheduled departure time






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






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






24. The market share that a business actually receives






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






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






27. Standard rate for everyone at a hotel






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






29. Travel for business purposes






30. 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






31. Star System






32. Guests who leave earlier than expected






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






34. ADR x Occupancy=Rev Par






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






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






37. Ecotourism combined with practical matter for policy makers






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






39. The number of seats filled on a flight






40. 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






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






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






43. Bechamel - espagnole - hollandaise - tomato - veloute






44. 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






45. Revenue earned per available room






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






47. 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






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






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






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