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






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






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






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






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






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






7. Indicates the forms of payments used during a shift






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






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






10. Indicates to managers how well individual products sell






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






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






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






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






15. 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






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






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






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






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






20. Video display for kitchen orders






21. Indicates expecte beverage income by category






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






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






24. Lowest or highest selling price on a menu






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






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






27. 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.






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






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






30. POS terminal used only for entering orders






31. Safes and keycards use this technology for fingerprints - and scanners.






32. Keys proframmable by management for specific menu items






33. 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






34. 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.






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






36. Form of selling with no major party needed






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






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






39. Global Distribution System






40. 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.






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






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






43. Employee ordering needed supplies or information






44. Produces a continuous detailed record of all POS transactions






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






46. Energy Management system






47. Internet distribution systems






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






49. POS printer that's good for printing orders






50. Apollo - Amadeus - Galileo - SABRE - TIAS