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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. Market Code






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






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






4. Keyboard overlay for each meal period






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






6. Uses an inprinted bar code rather than a manual server entry to access a guest check






7. Governs the internet. ICANN - non profit private sector corporation formed by the internets business - technical - academic - and user sector corporation formed by the Internets business' - technical - academic - and user communities.






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






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






10. Indicates to managers how well individual products sell






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






12. POS terminal used only for entering orders






13. Bar equipped with a door alert system that reports to the minibar central computer via telephone line when the door is opened.






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






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






16. Video display for kitchen orders






17. Employee ordering needed supplies or information






18. Lowest or highest selling price on a menu






19. Centrally controlled - individually controlled - and network controlled.






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






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






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






23. A reservation network that handles reservations for airline flights - car rentals - and hotel rooms






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






25. Microprocessor based bar - capable of monitoring and posting sales transactions - determining refill and exp dates.






26. simultaneous buying and selling of an asset in order to profit from a price difference






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






28. Indicates the forms of payments used during a shift






29. POS terminal used only for taking orders (no cash drawer)






30. Indicates expecte beverage income by category






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. An e-commerce strategy in which a seller negotiates to a discounted rate with a supplier hotel and then adds a standard mark up and sells to consumers






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






34. Automatic form number reader






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






36. 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.






37. POS printer that's good for printing orders






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






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






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






41. 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.






42. Using sub recipes as part of a menu item recipe






43. Keys proframmable by management for specific menu items






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






45. Projects furure hotel revenue by using projected occupancy rates and room rates






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






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






48. POS printer that is expensive but good for slips and receipts. Quick and fast.






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






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