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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. Preferred by most employees. From 7:30 am to 3:30 pm
No-shows
guest accounting module
Day Shift
ecotourism
2. Lowest possible rate - many restrictions
AARP Rate
nouvelle cuisine
perpetual inventory
food cost percentage
3. Requires equal dollar amounts of charge and credits
Who did we steal Yield Management from?
Amenity Creep
AAA
Dual Accounting
4. Elaborate or artful cuisine - contemporary cuisine
roux
haute cuisine
Graveyard Shift
Who did we steal Yield Management from?
5. Protects both the guest and employee
Swing Shift
Dual Accounting
Americans with Disabilities Act (ADA)
cultural tourism
6. Traveling cross country or abroad for purposes of volunteer work
Americans with Disabilities Act (ADA)
Elastic Market
average guest check
volunteer tourism
7. A financial plan detailing expected sales volume and sales revenue for a specified period of time
Rate Cutting
actual market share
Inelastic Market
sales budget
8. Is mostly related to location and size of the facility
night auditor
Courts and Reservations
Compensation in the hospitality industry
Rack Rate
9. Represents the leisure travelers and tourists
Discounting
food cost percentage
Elastic Market
weighted average
10. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
perpetual inventory
Job shadowing
AARP Rate
Amenity Creep
11. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
guest accounting module
Out of Order Rooms (OOO)
catchment area
Early Arrivals
12. A mid-twentieth-century movement away from classic cuisine principles; including shortened cooking times and innovative combination; a lighter - healthier cuisine based on natural flavors
What does RNA stand for?
Amenity Creep
haute cuisine
nouvelle cuisine
13. Walk-In
Number of Folios
Rack Rate
WI
Franchising
14. A running inventory that automatically updates itself
perpetual inventory
City Ledger
room divisions
Franchising
15. The individual who verifies and balances guests' accounts
Understay
Out of Inventory Rooms (OOI)
night auditor
Out of Order Rooms (OOO)
16. Revenue earned per available room
Day Rate Rooms
Out of Order Rooms (OOO)
RevPar
haute cuisine
17. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
room divisions
RevPar
sales budget
catchment area
18. 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
City Ledger
Americans with Disabilities Act (ADA)
food cost percentage
19. Customer information - collected during the normal flow of the room reservation - can be stored in this - manipulated - and used for marketing and guest service/recognition purposes
Pick Up Equation
Guest History Database
Early Arrivals
hub-and-spoke system
20. Key operating figure in menu engineering - determined by subtracting food cost from selling price
contribution margin
American Plan
Extend Stay Hotels are also known as what?
Guest History Database
21. The airlines
daily report
ASAE
Who did we steal Yield Management from?
load factor
22. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
Number of Folios
Adjoining and Connecting Rooms
Day Shift
Out of Inventory Rooms (OOI)
23. Key to indicating a hotels performance - dollar sales/number of rooms rented
Americans with Disabilities Act (ADA)
Average Daily Rate
Graveyard Shift
Day Shift
24. 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
tourism
Pick Up Equation
Number of Folios
nouvelle cuisine
25. Prepare a marketing plan for yourself
A good way to pursue a position in the hospitality industry
sous chef
Early Arrivals
RevPar
26. (labor costs/net sales)x100
labor cost percentage
contribution margin
Adjoining and Connecting Rooms
OS
27. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
food cost percentage
Registration Card
guest accounting module
American Plan
28. A paste for thickening sauces - made from equal parts of fat and flour
Graveyard Shift
roux
AARP Rate
cultural tourism
29. Specific cultural evens and festivals
Number of Folios
Merchant Discount Fees
cultural tourism
Adjusted Room Count
30. All Suite hotels
City Ledger
Rack Rate
Pick Up Equation
Extend Stay Hotels are also known as what?
31. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
Early Arrivals
cultural tourism
night auditor
Registration Card
32. Some guests with reservations never arrive at the hotel.
daily report
No-shows
Compensation in the hospitality industry
load factor
33. A cook who supervises food production and who reports to the executive chef; second in command
ASAE
sous chef
AARP Rate
Job shadowing
34. (cost of drinks/sales of drinks)x100
Day Shift
Average Daily Rate
pour/cost percentage
Day Rate Rooms
35. Guest who stay past their scheduled departure time
Overstays
Rack Rate
room divisions
Adjoining and Connecting Rooms
36. American Society of Association Executives
A good way to pursue a position in the hospitality industry
OS
ASAE
REV PAR equation
37. Employees who train employees
sales budget
Designated trainers
Pick Up Equation
Cancellations
38. 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
Amenity Creep
Master Accounts
City Ledger
Merchant Discount Fees
39. Off-the-street
Graveyard Shift
What does RNA stand for?
OS
Rate Cutting
40. 'of the day'-chefs specials
food cost percentage
hub-and-spoke system
Adjusted Room Count
du jour menu
41. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
Merchant Discount Fees
Day Rate Rooms
rack rate
labor cost percentage
42. Travel for recreation or the promotion and arrangement of such travel
Guest History Database
Mobil
labor cost percentage
tourism
43. Star System
Dual Accounting
weighted average
Mobil
du jour menu
44. A specific share or slot of a certain market
niche
Adjusted Room Count
hub-and-spoke system
food cost percentage
45. A report prepared each day to provide essential performance information for a particular property to its management
daily report
fair market share
rack rate
hub-and-spoke system
46. Getting the room at a certain percentage off
Registration Card
REV PAR equation
Discounting
weighted average
47. The average room rate should equal $1 per $1000 of construction cost. (200 room hotel costing $14 million - the average rate should be $70) ($14/200 rooms/$1000)
Building Cost Room Rate Formula
Adjoining and Connecting Rooms
OS
Out of Inventory Rooms (OOI)
48. Travel for business purposes
labor cost percentage
perpetual inventory
business travel
catchment area
49. A market share based on each business receiving an equal share of the market
Swing Shift
Adjusted Room Count
fair market share
Job shadowing
50. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
OS
Travel Agencies
catchment area
sustainable tourism