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






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






3. Prepare a marketing plan for yourself






4. Specific cultural evens and festivals






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






6. Employees who train employees






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






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






9. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume






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






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






12. The number of seats filled on a flight






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






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






15. 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






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






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






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






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






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






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






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






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






24. Guest who stay past their scheduled departure time






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






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






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






28. Courts consider reservations to be legal contracts






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






30. Revenue earned per available room






31. 'of the day'-chefs specials






32. A specific share or slot of a certain market






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






34. 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)






35. Ecotourism combined with practical matter for policy makers






36. 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






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






38. Star System






39. The market share that a business actually receives






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






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






42. Represents the leisure travelers and tourists






43. All Suite hotels






44. 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






45. Possible to exceed 100% occupancy






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






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






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






49. 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






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