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Test your basic knowledge |
Hotel Operations - 2
Start Test
Study First
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. A form completed during registration to provide the hotel with information about the guest - including name and address - and to provide the guest with information about the hotel - including legal issues
Registration Card
Pick Up Equation
roux
nouvelle cuisine
2. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
Building Cost Room Rate Formula
Out of Inventory Rooms (OOI)
perpetual inventory
Adjoining and Connecting Rooms
3. The full rate - without discounts - that one quotes as a room charge.
guest accounting module
daily report
Rack Rate
Amenity Creep
4. Key operating figure in menu engineering - determined by subtracting food cost from selling price
Rate Cutting
contribution margin
average guest check
night auditor
5. Rooms available for occupancy may be closed the next day
Who did we steal Yield Management from?
Inelastic Market
Pick Up Equation
Adjusted Room Count
6. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
pour/cost percentage
A good way to pursue a position in the hospitality industry
average guest check
Rate Cutting
7. Used at zoos - keeps special needs of one time visitors and includes local specialties
Extend Stay Hotels are also known as what?
Graveyard Shift
tourist menu
Cancellations
8. A plan to maximize guest and property safety in the event of a disaster
ASAE
Catastrophe Plans
Building Cost Room Rate Formula
mother sauces
9. The market share that a business actually receives
Adjoining and Connecting Rooms
catchment area
du jour menu
actual market share
10. (labor costs/net sales)x100
labor cost percentage
Inelastic Market
food cost percentage
haute cuisine
11. Hotels have love-hate relationship
load factor
Cancellations
rack rate
Travel Agencies
12. Standard rate for everyone at a hotel
rack rate
Elastic Market
ecotourism
European Plan
13. Walk-In
Call Accounting System
Average Daily Rate
WI
Number of Folios
14. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
Job shadowing
catchment area
Building Cost Room Rate Formula
du jour menu
15. Ecotourism combined with practical matter for policy makers
American Plan
sustainable tourism
Merchant Discount Fees
Out of Order Rooms (OOO)
16. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
volunteer tourism
Early Arrivals
Swing Shift
du jour menu
17. Lowest possible rate - many restrictions
AARP Rate
labor cost percentage
Job shadowing
ecotourism
18. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
Amenity Creep
Rack Rate
Building Cost Room Rate Formula
haute cuisine
19. Employees who train employees
Designated trainers
Rack Rate
multiplier effect
Cancellations
20. Lower than corporate rate - used when booking association business
daily report
Number of Folios
association rate
Merchant Discount Fees
21. Travel for recreation or the promotion and arrangement of such travel
tourism
leisure travel
pour/cost percentage
Catastrophe Plans
22. Prepare a marketing plan for yourself
A good way to pursue a position in the hospitality industry
Rate Cutting
American Plan
roux
23. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
Building Cost Room Rate Formula
Master Accounts
Job shadowing
labor cost percentage
24. ADR x Occupancy=Rev Par
labor cost percentage
REV PAR equation
night auditor
Day Shift
25. 10-30% off the rack rate
sous chef
roux
Who did we steal Yield Management from?
corporate rate
26. Key to indicating a hotels performance - dollar sales/number of rooms rented
ecotourism
Average Daily Rate
multiplier effect
Rack Rate
27. Traveling cross country or abroad for purposes of volunteer work
sustainable tourism
Building Cost Room Rate Formula
Americans with Disabilities Act (ADA)
volunteer tourism
28. From the hours of 3:30 pm to 11:30 pm
night auditor
Swing Shift
sous chef
labor cost percentage
29. Enables passengers to travel from one smaller city to another smaller city
actual market share
hub-and-spoke system
business travel
labor cost percentage
30. Protects both the guest and employee
sales budget
pour/cost percentage
OS
Americans with Disabilities Act (ADA)
31. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
Adjoining and Connecting Rooms
rack rate
European Plan
volunteer tourism
32. Star System
AAA
food cost percentage
Day Shift
Mobil
33. Bechamel - espagnole - hollandaise - tomato - veloute
Mobil
mother sauces
Guest History Database
NR
34. No reservation
Mobil
NR
Graveyard Shift
Guest History Database
35. Getting the room at a certain percentage off
catchment area
Discounting
sous chef
mother sauces
36. Revenue earned per available room
Amenity Creep
contribution margin
Discounting
RevPar
37. Represents the business travelers
Inelastic Market
A good way to pursue a position in the hospitality industry
Compensation in the hospitality industry
Master Accounts
38. Represents the leisure travelers and tourists
WI
Elastic Market
Designated trainers
Day Rate Rooms
39. A system that tracks guest room phone charges
Call Accounting System
business travel
labor cost percentage
cultural tourism
40. A market share based on each business receiving an equal share of the market
Amenity Creep
fair market share
WI
Number of Folios
41. 'of the day'-chefs specials
du jour menu
night auditor
Franchising
daily report
42. A client whose company has established credit with a particular hotel. charges are posted to the city ledger and accounts are sent once or twice monthly
Franchising
City Ledger
Understay
tourism
43. A cook who supervises food production and who reports to the executive chef; second in command
volunteer tourism
leisure travel
Travel Agencies
sous chef
44. Generally repairable within a short amount of time - has a minor problem.
Out of Order Rooms (OOO)
AARP Rate
weighted average
pour/cost percentage
45. American Society of Association Executives
ASAE
guest accounting module
Franchising
Travel Agencies
46. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
multiplier effect
Graveyard Shift
hub-and-spoke system
actual market share
47. Specific cultural evens and festivals
cultural tourism
Adjusted Room Count
tourism
No-shows
48. The individual who verifies and balances guests' accounts
hub-and-spoke system
night auditor
tourism
RevPar
49. Transient accounts receivable - not city-ledger accounts. So long as the group is in the house the master account is a front-office account. Uses a standard folio
cultural tourism
tourism
Master Accounts
sous chef
50. Blanket Reservation-800 rooms for five nights - That's 4000 room-nights - At close of convention the hotel only sold 650 rooms for an average of four nights. That's 2 -600 room-nights. - The pick up rate was just 65% (2 -600 room-nights divided by 40
Pick Up Equation
Courts and Reservations
AAA
Day Rate Rooms