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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. Simultaneous processing






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






3. Produces a continuous detailed record of all POS transactions






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






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






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






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






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






9. Apollo - Amadeus - Galileo - SABRE - TIAS






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






11. 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.






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






13. 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.






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






15. Market Code






16. Indicates the forms of payments used during a shift






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






18. 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






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






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






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






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






24. Video display for kitchen orders






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






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






27. Employee ordering needed supplies or information






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






29. POS terminal used only for entering orders






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






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






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






33. 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.






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






35. 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






36. Keyboard overlay for each meal period






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






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






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






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






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






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






43. Energy Management system






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






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






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






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






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






49. 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.






50. Keys proframmable by management for specific menu items