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. Standard rate for everyone at a hotel






2. 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)






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






4. Guest who stay past their scheduled departure time






5. 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






6. Diamond Ratings






7. Getting the room at a certain percentage off






8. Hotels have love-hate relationship






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






10. Requires equal dollar amounts of charge and credits






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






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






13. Elaborate or artful cuisine - contemporary cuisine






14. All Suite hotels






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






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






17. Ecotourism combined with practical matter for policy makers






18. American Society of Association Executives






19. The number of seats filled on a flight






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






21. No reservation






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






23. 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






24. Employees who train employees






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






26. Specific cultural evens and festivals






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






28. A specific share or slot of a certain market






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






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






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






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






33. The average amount each group spends






34. Guests who leave earlier than expected






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






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






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






38. Revenue earned per available room






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






40. Represents the business travelers






41. 'of the day'-chefs specials






42. Tourism with a consience






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






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






45. Prepare a marketing plan for yourself






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






47. Travel for business purposes






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






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






50. Guests who cancel on the day of arrival