Test your basic knowledge |

Hotel Operations Management

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. Determines a rooms short term availability






2. Uniformed services/FD






3. Rooms fill from bottom-up so we may need to construct that way - with greater availability of cheaper rooms






4. 1. low variable costs - high fixed costs 2. perishable inventory 3. variable demand patterns 4. ability to forecast future demand 5. ability to segment customers






5. Focus is more for business clientele - airline passengers - airline personnel - and meeting attendants






6. Actual cash in dollars and cents in the cash drawer






7. Hotel verifies that a guest has a reservation. can be guarnteed or no guaranteed






8. 1990; accomodate guests and employees with disabilities






9. Hotel gets money later - pays employee up-front






10. They are bullish because there is a near-zero amount of new hotel supply - Loans are difficult to get - Extremely limited new build activity






11. Owns hotel brands and sells the right to use them






12. The accounting departments buys out the house petty cash vouchers with real cash - so that cash drawer is accurate






13. If the bill is not paid - hotel cannot recover tip already paid out






14. Owns hotels affiliated with chain brands






15. No difference - just sounds nicer






16. Hotel holds room until 4 or 6






17. Literally owns and operates hotel






18. Rooms revenue divided by number of rooms sold






19. Flat organization/ large number of employees reporting to one supervisor






20. Room and meals are separate






21. True






22. Determines a rooms long term availability






23. Provided to frequent business guests






24. 1. group common tasks to allow for work specialization - which increases overall productivity 2. training is easier because of similarity and the many opp's for inexp workers to learn from exp workers 3. fosters efficiency - teamwork - and coordinati






25. Blocking/pre-assigning rooms






26. Issuing the room key






27. FD/PBX






28. Reservations and non refundable purchases for price sensitive guests versus opposite






29. Retained to manage a hotel on behalf of the owner






30. Cashier (FD)/ uniformed services






31. Harder to get than 5 diamond






32. When they want to check in on a 'head night' and break up what is otherwise a potential consecutive day booking






33. Guest accounts are all charges and payments of guests - and house accounts are all charges and payment of non guests






34. Frequent travelers - vacationing families - professionals( accountants - lawyers - and executives)






35. The retention of decision making authority by a high level manager






36. # of room no shows divided by # of room reservations






37. Logical rational rules designed to allow customers to segment themselves into appropriate rate categories

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38. Reversal of problem; solving the problem and retaining the goodwill of the customer.






39. Housekeeping status differs from front desk status






40. 10000 divided by 95 + 5=10000 divided by 100=100$






41. Blocking fewer rooms than requested by the group based on past history






42. Number of rooms occupied divided by number of rooms available






43. 1. hotel staff members greet upon arrival 2. a welcome reception for the guests is held 3. guests check in and occupy rooms 4. activities - dining - and entertainment are arranged

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44. Difference between 'What should be' and 'what is'






45. City Hotel - NY city






46. Separation between classes of hotels - luxury - mid-scale - economy






47. Cash according to accounts






48. 1. analyze the market 2. segment your customers 3. create different products for customers 4. forecast demand by segment 5. determine the optimal customer mix 6. use restrictions to maximize revenues






49. 95+5=100 divided by 150-25=125=80%






50. Less money in cash drawer than should be