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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. 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
Rack Rate
Compensation in the hospitality industry
Courts and Reservations
Master Accounts
2. Used at zoos - keeps special needs of one time visitors and includes local specialties
cultural tourism
Extend Stay Hotels are also known as what?
tourist menu
WI
3. The airlines
Discounting
Understay
Who did we steal Yield Management from?
Due Bank
4. A running inventory that automatically updates itself
perpetual inventory
Out of Order Rooms (OOO)
pour/cost percentage
Call Accounting System
5. Revenue earned per available room
leisure travel
RevPar
European Plan
ecotourism
6. 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
A good way to pursue a position in the hospitality industry
Day Shift
WI
7. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
REV PAR equation
Pick Up Equation
Adjoining and Connecting Rooms
catchment area
8. Travel for family and friends - to see new areas
Extend Stay Hotels are also known as what?
leisure travel
European Plan
Designated trainers
9. 10-30% off the rack rate
Early Arrivals
corporate rate
Understay
Adjoining and Connecting Rooms
10. Key operating figure in menu engineering - determined by subtracting food cost from selling price
Day Shift
AARP Rate
du jour menu
contribution margin
11. Getting the room at a certain percentage off
labor cost percentage
Guest History Database
Discounting
night auditor
12. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
sous chef
load factor
weighted average
OS
13. The average amount each group spends
leisure travel
cultural tourism
corporate rate
average guest check
14. They would rather try the hotel desk than busier retail outlets.
Out of Inventory Rooms (OOI)
Counterfeit Money
guest accounting module
Franchising
15. 'of the day'-chefs specials
multiplier effect
du jour menu
ecotourism
Cancellations
16. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
Franchising
load factor
Average Daily Rate
average guest check
17. American Society of Association Executives
ASAE
haute cuisine
Registration Card
Master Accounts
18. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
Merchant Discount Fees
Building Cost Room Rate Formula
leisure travel
Guest History Database
19. Enables passengers to travel from one smaller city to another smaller city
Elastic Market
hub-and-spoke system
AAA
actual market share
20. Rooms available for occupancy may be closed the next day
Number of Folios
Adjusted Room Count
Call Accounting System
sustainable tourism
21. A financial plan detailing expected sales volume and sales revenue for a specified period of time
tourism
sales budget
Rate Cutting
Cancellations
22. Generally repairable within a short amount of time - has a minor problem.
Out of Order Rooms (OOO)
contribution margin
Out of Inventory Rooms (OOI)
sous chef
23. (labor costs/net sales)x100
labor cost percentage
Discounting
Number of Folios
association rate
24. Hotels have love-hate relationship
Travel Agencies
Graveyard Shift
Day Shift
Extend Stay Hotels are also known as what?
25. 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)
Master Accounts
Building Cost Room Rate Formula
Day Shift
Merchant Discount Fees
26. Every connecting room adjoins - but not every adjoining room connects
weighted average
Average Daily Rate
Adjoining and Connecting Rooms
business travel
27. A specific share or slot of a certain market
NR
City Ledger
Master Accounts
niche
28. A market share based on each business receiving an equal share of the market
WI
catchment area
Americans with Disabilities Act (ADA)
fair market share
29. Following a worker to learn about his or her job
Who did we steal Yield Management from?
haute cuisine
Merchant Discount Fees
Job shadowing
30. Elaborate or artful cuisine - contemporary cuisine
sous chef
haute cuisine
labor cost percentage
Cancellations
31. Key to indicating a hotels performance - dollar sales/number of rooms rented
tourism
Rate Cutting
A good way to pursue a position in the hospitality industry
Average Daily Rate
32. A system that tracks guest room phone charges
Call Accounting System
Early Arrivals
Guest History Database
Catastrophe Plans
33. Lowest possible rate - many restrictions
niche
tourist menu
Merchant Discount Fees
AARP Rate
34. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
Call Accounting System
City Ledger
room divisions
Registration Card
35. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
Travel Agencies
Inelastic Market
guest accounting module
Early Arrivals
36. Ecotourism combined with practical matter for policy makers
haute cuisine
European Plan
NR
sustainable tourism
37. Include room and all three meals. Used in Europe
American Plan
load factor
Adjusted Room Count
REV PAR equation
38. From the hours of 11:30 pm to 7:30 am
OS
Graveyard Shift
fair market share
catchment area
39. Also known as the due back - difference returnable - U-owe-me's or the exchange
Master Accounts
Due Bank
ASAE
American Plan
40. Is mostly related to location and size of the facility
guest accounting module
Pick Up Equation
Number of Folios
Compensation in the hospitality industry
41. The full rate - without discounts - that one quotes as a room charge.
Rack Rate
Counterfeit Money
nouvelle cuisine
Late Charges
42. A cook who supervises food production and who reports to the executive chef; second in command
sous chef
REV PAR equation
Number of Folios
average guest check
43. Protects both the guest and employee
Mobil
Americans with Disabilities Act (ADA)
REV PAR equation
Job shadowing
44. Represents the business travelers
Inelastic Market
Rate Cutting
association rate
Overstays
45. Requires equal dollar amounts of charge and credits
Adjusted Room Count
Dual Accounting
Pick Up Equation
labor cost percentage
46. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
Designated trainers
Day Shift
Out of Inventory Rooms (OOI)
weighted average
47. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
WI
Swing Shift
Early Arrivals
sous chef
48. (cost of drinks/sales of drinks)x100
fair market share
association rate
pour/cost percentage
catchment area
49. Lower than corporate rate - used when booking association business
NR
Job shadowing
association rate
Late Charges
50. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
Amenity Creep
What does RNA stand for?
sous chef
Adjusted Room Count