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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. Keys proframmable by management for specific menu items






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






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






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






5. 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.






6. Indicates the forms of payments used during a shift






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






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






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






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






11. POS terminal used only for entering orders






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






13. Simultaneous processing






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






15. Employee ordering needed supplies or information






16. Automatic form number reader






17. Keyboard overlay for each meal period






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






19. 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.






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






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






22. Form of selling with no major party needed






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






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






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






26. Global Distribution System






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






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






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






30. Price look up keys






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






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






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






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






36. Market Code






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






38. 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.






39. Lowest or highest selling price on a menu






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






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






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






43. Video display for kitchen orders






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






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






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






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






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






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






50. POS printer that's good for printing orders