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






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






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






4. 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.






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






6. Simultaneous processing






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






8. Indicates to managers how well individual products sell






9. Automatic form number reader






10. 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.






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






12. Global Distribution System






13. Form of selling with no major party needed






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






15. Energy Management system






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






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






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






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






20. 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.






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






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






23. Price look up keys






24. Travel agents - airlines - consumers






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






26. Centrally controlled - individually controlled - and network controlled.






27. POS terminal used only for entering orders






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






29. Employee ordering needed supplies or information






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






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






32. Indicates expecte beverage income by category






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






34. Lowest or highest selling price on a menu






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






36. POS printer that's good for printing orders






37. Automatic slip feed






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






39. Indicates the forms of payments used during a shift






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






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






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






43. Video display for kitchen orders






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






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






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






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






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






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






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