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. Travel agents - airlines - consumers






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






3. Lowest or highest selling price on a menu






4. Video display for kitchen orders






5. POS terminal used only for entering orders






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






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






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






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






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






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






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






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






14. Internet distribution systems






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






16. 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.






17. 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.






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






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






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






21. Market Code






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






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






24. Simultaneous processing






25. Automatic slip feed






26. Indicates the forms of payments used during a shift






27. 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






28. 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.






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






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






31. Employee ordering needed supplies or information






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






33. Indicates to managers how well individual products sell






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






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






36. Indicates expecte beverage income by category






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






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






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






41. Automatic form number reader






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






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






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






45. Form of selling with no major party needed






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






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






48. Keyboard overlay for each meal period






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






50. Keys proframmable by management for specific menu items