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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. 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.






2. 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.






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






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






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






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






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






8. 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






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






10. 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.






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






12. 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.






13. Form of selling with no major party needed






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






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






16. Energy Management system






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






18. Travel agents - airlines - consumers






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






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






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






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






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






24. Indicates expecte beverage income by category






25. POS terminal used only for entering orders






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






27. Price look up keys






28. POS printer that's good for printing orders






29. Employee ordering needed supplies or information






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






31. Keyboard overlay for each meal period






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






33. Centrally controlled - individually controlled - and network controlled.






34. 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.






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






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






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






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






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






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






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






42. Automatic form number reader






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






44. Indicates to managers how well individual products sell






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






46. Lowest or highest selling price on a menu






47. Automatic slip feed






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






49. Produces a continuous detailed record of all POS transactions






50. Keys proframmable by management for specific menu items