Test your basic knowledge |

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






2. POS printer that's good for printing orders






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






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






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






6. Automatic form number reader






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






8. Form of selling with no major party needed






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






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






11. Produces a continuous detailed record of all POS transactions






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






13. Computer network within an organization that uses internet tech for members of the organization only. Uses internet tech - usually used for employees to browse company based systems.






14. 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






15. Price look up keys






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






17. Energy Management system






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






19. Market Code






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






21. Non automated bar based on manual checking or honor system






22. 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.






23. Automatic slip feed






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






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






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






27. Efficient transaction progress - streamlining record keeping - info used more productively - tracking offers - cost savings






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






29. Prevents info from one guest check from overwriting info from another






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






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. Employee ordering needed supplies or information






33. An e-commerce strategy in which a seller negotiates a discounted rate with a supplier hotel and then adds a standard markup factor and sells the room to consumers






34. Lowest or highest selling price on a menu






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






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






37. Internet distribution systems






38. Keys proframmable by management for specific menu items






39. Centrally controlled - individually controlled - and network controlled.






40. POS terminal used only for entering orders






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






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






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






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






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






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






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






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






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






50. 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.