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. Is mostly related to location and size of the facility






2. Requires equal dollar amounts of charge and credits






3. American Society of Association Executives






4. Star System






5. No reservation






6. Represents the leisure travelers and tourists






7. A system that tracks guest room phone charges






8. 10-30% off the rack rate






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






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






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






12. The market share that a business actually receives






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






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






15. The average amount each group spends






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






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






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






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






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. Guests who leave earlier than expected






22. 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






23. Protects both the guest and employee






24. 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






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






26. 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






27. Specific cultural evens and festivals






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






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






30. (labor costs/net sales)x100






31. Diamond Ratings






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






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






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






35. Guests who cancel on the day of arrival






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






37. Off-the-street






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






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






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






41. All Suite hotels






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






43. Registered But Not Assigned






44. Hotels have love-hate relationship






45. Travel for business purposes






46. Getting the room at a certain percentage off






47. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%






48. Key operating figure in menu engineering - determined by subtracting food cost from selling price






49. A specific share or slot of a certain market






50. Standard rate for everyone at a hotel