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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. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
multiplier effect
Elastic Market
haute cuisine
Amenity Creep
2. Following a worker to learn about his or her job
Mobil
weighted average
Job shadowing
cultural tourism
3. 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
Guest History Database
Day Shift
Cancellations
Day Rate Rooms
4. Courts consider reservations to be legal contracts
catchment area
AAA
volunteer tourism
Courts and Reservations
5. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
Merchant Discount Fees
niche
Out of Order Rooms (OOO)
mother sauces
6. 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
average guest check
weighted average
du jour menu
7. A specific share or slot of a certain market
niche
Inelastic Market
mother sauces
Swing Shift
8. Revenue earned per available room
sous chef
food cost percentage
RevPar
Job shadowing
9. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
weighted average
sustainable tourism
roux
food cost percentage
10. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
Franchising
Registration Card
hub-and-spoke system
association rate
11. A report prepared each day to provide essential performance information for a particular property to its management
daily report
Compensation in the hospitality industry
room divisions
Graveyard Shift
12. All Suite hotels
niche
NR
Extend Stay Hotels are also known as what?
Dual Accounting
13. Diamond Ratings
tourism
Pick Up Equation
AAA
Compensation in the hospitality industry
14. Standard rate for everyone at a hotel
labor cost percentage
Inelastic Market
association rate
rack rate
15. The full rate - without discounts - that one quotes as a room charge.
Guest History Database
Late Charges
Swing Shift
Rack Rate
16. (labor costs/net sales)x100
What does RNA stand for?
tourism
labor cost percentage
Designated trainers
17. 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
Rate Cutting
du jour menu
Master Accounts
Amenity Creep
18. Preferred by most employees. From 7:30 am to 3:30 pm
Day Shift
REV PAR equation
cultural tourism
nouvelle cuisine
19. A plan to maximize guest and property safety in the event of a disaster
European Plan
load factor
Adjoining and Connecting Rooms
Catastrophe Plans
20. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
food cost percentage
Out of Inventory Rooms (OOI)
catchment area
Day Shift
21. The market share that a business actually receives
actual market share
Job shadowing
catchment area
Day Shift
22. 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
du jour menu
REV PAR equation
nouvelle cuisine
Building Cost Room Rate Formula
23. (cost of drinks/sales of drinks)x100
REV PAR equation
Extend Stay Hotels are also known as what?
pour/cost percentage
Job shadowing
24. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
weighted average
pour/cost percentage
European Plan
contribution margin
25. A market share based on each business receiving an equal share of the market
Rate Cutting
tourism
sous chef
fair market share
26. Used at zoos - keeps special needs of one time visitors and includes local specialties
Courts and Reservations
European Plan
tourist menu
NR
27. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
labor cost percentage
ecotourism
du jour menu
Number of Folios
28. From the hours of 11:30 pm to 7:30 am
multiplier effect
Pick Up Equation
contribution margin
Graveyard Shift
29. Getting the room at a certain percentage off
cultural tourism
Registration Card
City Ledger
Discounting
30. Key to indicating a hotels performance - dollar sales/number of rooms rented
Dual Accounting
A good way to pursue a position in the hospitality industry
Average Daily Rate
Understay
31. American Society of Association Executives
weighted average
ASAE
Elastic Market
Counterfeit Money
32. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
weighted average
Late Charges
niche
Due Bank
33. Hotels have love-hate relationship
nouvelle cuisine
Adjoining and Connecting Rooms
Travel Agencies
Rate Cutting
34. 'of the day'-chefs specials
du jour menu
Counterfeit Money
REV PAR equation
No-shows
35. Rooms available for occupancy may be closed the next day
What does RNA stand for?
Adjusted Room Count
tourism
rack rate
36. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
haute cuisine
Number of Folios
load factor
Discounting
37. Travel for business purposes
RevPar
business travel
Number of Folios
Day Rate Rooms
38. Also known as the due back - difference returnable - U-owe-me's or the exchange
guest accounting module
Due Bank
Cancellations
WI
39. Lowest possible rate - many restrictions
du jour menu
AARP Rate
nouvelle cuisine
Out of Order Rooms (OOO)
40. Employees who train employees
Designated trainers
Discounting
Out of Order Rooms (OOO)
Extend Stay Hotels are also known as what?
41. They would rather try the hotel desk than busier retail outlets.
AAA
Counterfeit Money
Rack Rate
American Plan
42. The average amount each group spends
average guest check
Adjusted Room Count
Dual Accounting
Rack Rate
43. Registered But Not Assigned
What does RNA stand for?
A good way to pursue a position in the hospitality industry
Registration Card
Amenity Creep
44. The individual who verifies and balances guests' accounts
daily report
Courts and Reservations
ASAE
night auditor
45. From the hours of 3:30 pm to 11:30 pm
Number of Folios
Late Charges
haute cuisine
Swing Shift
46. Guests who leave earlier than expected
contribution margin
Understay
Day Shift
daily report
47. No reservation
fair market share
Dual Accounting
ASAE
NR
48. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
fair market share
Out of Inventory Rooms (OOI)
room divisions
Overstays
49. Travel for recreation or the promotion and arrangement of such travel
A good way to pursue a position in the hospitality industry
tourism
No-shows
Cancellations
50. Specific cultural evens and festivals
roux
food cost percentage
mother sauces
cultural tourism