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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. Key operating figure in menu engineering - determined by subtracting food cost from selling price
multiplier effect
Extend Stay Hotels are also known as what?
Early Arrivals
contribution margin
2. A report prepared each day to provide essential performance information for a particular property to its management
daily report
volunteer tourism
cultural tourism
labor cost percentage
3. Following a worker to learn about his or her job
Job shadowing
perpetual inventory
Swing Shift
guest accounting module
4. 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
multiplier effect
City Ledger
contribution margin
Registration Card
5. The full rate - without discounts - that one quotes as a room charge.
fair market share
room divisions
Rack Rate
Franchising
6. Represents the leisure travelers and tourists
leisure travel
Job shadowing
Day Rate Rooms
Elastic Market
7. The market share that a business actually receives
Rack Rate
Designated trainers
weighted average
actual market share
8. Travel for family and friends - to see new areas
load factor
City Ledger
leisure travel
Americans with Disabilities Act (ADA)
9. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
hub-and-spoke system
Courts and Reservations
Number of Folios
roux
10. Elaborate or artful cuisine - contemporary cuisine
Elastic Market
Call Accounting System
haute cuisine
hub-and-spoke system
11. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
Late Charges
Dual Accounting
Elastic Market
labor cost percentage
12. Represents the business travelers
Compensation in the hospitality industry
Inelastic Market
corporate rate
haute cuisine
13. 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
Number of Folios
Day Rate Rooms
leisure travel
Pick Up Equation
14. From the hours of 3:30 pm to 11:30 pm
Guest History Database
labor cost percentage
Swing Shift
Building Cost Room Rate Formula
15. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
food cost percentage
Rate Cutting
Guest History Database
Catastrophe Plans
16. Prepare a marketing plan for yourself
Pick Up Equation
tourist menu
A good way to pursue a position in the hospitality industry
pour/cost percentage
17. Guests who leave earlier than expected
Understay
A good way to pursue a position in the hospitality industry
Call Accounting System
tourism
18. A paste for thickening sauces - made from equal parts of fat and flour
multiplier effect
European Plan
roux
No-shows
19. 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
Average Daily Rate
nouvelle cuisine
Early Arrivals
ecotourism
20. A market share based on each business receiving an equal share of the market
Travel Agencies
fair market share
Early Arrivals
du jour menu
21. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
What does RNA stand for?
REV PAR equation
food cost percentage
cultural tourism
22. No reservation
No-shows
NR
fair market share
Designated trainers
23. A specific share or slot of a certain market
room divisions
niche
Overstays
Rate Cutting
24. Hotels have love-hate relationship
Day Shift
haute cuisine
hub-and-spoke system
Travel Agencies
25. (labor costs/net sales)x100
niche
Americans with Disabilities Act (ADA)
REV PAR equation
labor cost percentage
26. Walk-In
European Plan
WI
average guest check
roux
27. Ecotourism combined with practical matter for policy makers
sustainable tourism
Rack Rate
Average Daily Rate
catchment area
28. Star System
tourism
daily report
fair market share
Mobil
29. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
Counterfeit Money
roux
Catastrophe Plans
weighted average
30. Include room and all three meals. Used in Europe
Registration Card
American Plan
European Plan
sales budget
31. The average amount each group spends
NR
Rack Rate
cultural tourism
average guest check
32. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
Designated trainers
Out of Inventory Rooms (OOI)
Swing Shift
Graveyard Shift
33. They would rather try the hotel desk than busier retail outlets.
haute cuisine
Counterfeit Money
Out of Inventory Rooms (OOI)
tourism
34. Preferred by most employees. From 7:30 am to 3:30 pm
Compensation in the hospitality industry
Early Arrivals
daily report
Day Shift
35. 'of the day'-chefs specials
Registration Card
night auditor
sales budget
du jour menu
36. A financial plan detailing expected sales volume and sales revenue for a specified period of time
AARP Rate
niche
sales budget
Franchising
37. From the hours of 11:30 pm to 7:30 am
Travel Agencies
Graveyard Shift
Counterfeit Money
sustainable tourism
38. Courts consider reservations to be legal contracts
Discounting
labor cost percentage
Courts and Reservations
Travel Agencies
39. Getting the room at a certain percentage off
Discounting
haute cuisine
labor cost percentage
contribution margin
40. Small ones are not even billed; they are erased with an allowance.
Pick Up Equation
Guest History Database
Late Charges
nouvelle cuisine
41. (cost of drinks/sales of drinks)x100
European Plan
No-shows
food cost percentage
pour/cost percentage
42. Specific cultural evens and festivals
Courts and Reservations
sales budget
Day Rate Rooms
cultural tourism
43. Lowest possible rate - many restrictions
Graveyard Shift
Discounting
AARP Rate
Amenity Creep
44. 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
Designated trainers
roux
fair market share
45. Traveling cross country or abroad for purposes of volunteer work
volunteer tourism
Elastic Market
room divisions
Day Rate Rooms
46. Guests who cancel on the day of arrival
Franchising
Call Accounting System
Cancellations
Understay
47. Travel for business purposes
Understay
Job shadowing
business travel
labor cost percentage
48. Also known as the due back - difference returnable - U-owe-me's or the exchange
multiplier effect
Due Bank
Dual Accounting
average guest check
49. American Society of Association Executives
tourism
ASAE
Travel Agencies
sous chef
50. A system that tracks guest room phone charges
fair market share
Number of Folios
Call Accounting System
perpetual inventory