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Hospitality Information Technology

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. An intermediary between a central reservation system and e-distribution channelse






2. The ability of travel agencies to book hotel reservations directly into a hotel's reservation system






3. Unlike electronic locking systems - these are cheaper but heavier to carry - not convenient and have a high replacement cost - and you can't trace them. They're also duplicatable.






4. Focused on ability for peopler o collaborate and share info online. It's more dynamic than the previous version and its more organized. Based on serving web applications.






5. Centrally controlled - individually controlled - and network controlled.






6. provides a daily summary of reservation records that were created - modified - or canceled






7. Used in evaluating pricing design and contents of a menu






8. Video display for kitchen orders






9. This system is a challenge because the server is located off site and the internet connection is sued to collect data from pos terminals to transfer to the remote server. it can be unavailable is the connection disconnects.






10. POS terminal used to enter and settle checks and may support up to 4 cash drawers.






11. Exs such as mechanical keys - key cards - etc. They're inexpensive - convenient - traceable - secure - replaceable - low cost for new keys - recyclable - etc.






12. Summary of all relevant sales reports produced during a business week






13. Indicates the forms of payments used during a shift






14. Calculates actual costs to idea costs to indicate areas that need tighter control






15. POS printer that's good for printing orders






16. Ensures all payments and charges are captured and recorded correctly.






17. Lowest or highest selling price on a menu






18. Simultaneous processing






19. Global distribution systems are owned by and used by...






20. Automated report used in beverage alcohol sales to resolve discrepancies between sales by category and sales by beverage server






21. A hotel chain's reservation system in which all participating properties are contractually related






22. Installed in guest room and takes control of the lights and AC when it doesn't detect motion.






23. Compiles weekly totals summarizing revenue earned by food and beverage departments or categories






24. A set of demand forecasting techniques used to develop pricing strategies that maximize rooms revenue






25. Performs back and front office functions - supports housekeeping and catering. Keeps track of frequent guests and customers - internet reservation modules - tracks luggage as well.






26. Apollo - Amadeus - Galileo - SABRE - TIAS






27. Indicates expecte beverage income by category






28. POS terminal used only for entering orders






29. Type of ELS that operates through a centralized master code consul interfaced to every key lock. Expensive - yet secure.






30. Selling through internet to the extranet - like online shopping






31. Can be a one way ELS or two way. One way uses an electric key encoder while two way communicates to locks wirelessly. One key can be used in multiple locks for both.






32. Massive network of networks - networking infrastructure. Connects millions of computers globally - info travels through it through protocols.






33. Indicated total sold by each individual server during a shift






34. Recipes used to create a part of a menu item






35. Price look up keys






36. Micros - Aloha - Digital Dining - Positouch - Restaurant Mgr - Maitre D - Squirrel - Casio






37. Electronic networks used by travel agents and some IDS channels to make airline - car rental - and cruise line reservations






38. Delineates reservation transactions and commisions payable - by travel agent






39. Similar to intranet but it enables the firms business partners (like suppliers and consumers) to access the firms intranet.






40. Travel agents - airlines - consumers






41. Connects a CRS and GDS - providing consumers and agents access to the CRS. Helps incur switch feeds.






42. Key card - code based - smart card based - biometric






43. Employees place finger on small sensor to authenticate and log them in. Replaces passwords and key cards making it easier and more secure.






44. Indicates to managers how well categories of menu items sell and when






45. Uses intranet - like the dell computer example. Supply chain technology






46. Automatic slip feed






47. Keys proframmable by management for specific menu items






48. System that reduces guests wait times - improves service - lowers amnt of decisions employees need to make - processes reservations and wait lists - distributes workload evenly - captures customer info - appropriate for high volume restaurants.






49. Used in conjunction with preset and of PLU keys to provide additional detailed prep instructions






50. Automated report showing amounts of individual products sold during a specified period of time