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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. Internet distribution systems






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






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






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






5. 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.






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






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






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






9. Automatic form number reader






10. Employee ordering needed supplies or information






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






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






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






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






15. 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.






16. Keys proframmable by management for specific menu items






17. 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.






18. 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.






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






20. Simultaneous processing






21. Global Distribution System






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






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






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






25. Energy Management system






26. Keyboard overlay for each meal period






27. POS terminal used only for entering orders






28. Indicates the forms of payments used during a shift






29. Travel agents - airlines - consumers






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






31. Price look up keys






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






33. Apollo - Amadeus - Galileo - SABRE - TIAS






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






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






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






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






38. 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






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






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






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






42. Lowest or highest selling price on a menu






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






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






45. Indicates expecte beverage income by category






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






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






48. 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






49. Video display for kitchen orders






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