SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Lower than corporate rate - used when booking association business
association rate
Designated trainers
Day Rate Rooms
Compensation in the hospitality industry
2. Also known as the due back - difference returnable - U-owe-me's or the exchange
Due Bank
night auditor
labor cost percentage
REV PAR equation
3. Specific cultural evens and festivals
business travel
cultural tourism
RevPar
Discounting
4. A system that tracks guest room phone charges
Call Accounting System
Mobil
ecotourism
tourism
5. Diamond Ratings
Counterfeit Money
association rate
labor cost percentage
AAA
6. The market share that a business actually receives
niche
labor cost percentage
actual market share
Cancellations
7. From the hours of 11:30 pm to 7:30 am
food cost percentage
Graveyard Shift
What does RNA stand for?
pour/cost percentage
8. Employees who train employees
Designated trainers
Registration Card
sous chef
labor cost percentage
9. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
European Plan
Franchising
Rack Rate
room divisions
10. Key to indicating a hotels performance - dollar sales/number of rooms rented
Extend Stay Hotels are also known as what?
Average Daily Rate
room divisions
Due Bank
11. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
Travel Agencies
association rate
OS
Amenity Creep
12. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
daily report
multiplier effect
labor cost percentage
Rate Cutting
13. A running inventory that automatically updates itself
Graveyard Shift
du jour menu
perpetual inventory
Compensation in the hospitality industry
14. American Society of Association Executives
Mobil
ASAE
Courts and Reservations
Swing Shift
15. Ecotourism combined with practical matter for policy makers
food cost percentage
AAA
nouvelle cuisine
sustainable tourism
16. A financial plan detailing expected sales volume and sales revenue for a specified period of time
RevPar
sales budget
nouvelle cuisine
sous chef
17. Guests who cancel on the day of arrival
Guest History Database
OS
Cancellations
Out of Order Rooms (OOO)
18. Represents the business travelers
Inelastic Market
A good way to pursue a position in the hospitality industry
sous chef
Catastrophe Plans
19. A specific share or slot of a certain market
Discounting
volunteer tourism
niche
Swing Shift
20. Some guests with reservations never arrive at the hotel.
weighted average
No-shows
du jour menu
average guest check
21. The individual who verifies and balances guests' accounts
OS
night auditor
Travel Agencies
Overstays
22. Revenue earned per available room
Rack Rate
ecotourism
business travel
RevPar
23. Every connecting room adjoins - but not every adjoining room connects
Adjoining and Connecting Rooms
cultural tourism
leisure travel
night auditor
24. Enables passengers to travel from one smaller city to another smaller city
actual market share
room divisions
nouvelle cuisine
hub-and-spoke system
25. Small ones are not even billed; they are erased with an allowance.
Travel Agencies
Late Charges
leisure travel
night auditor
26. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
Day Shift
Early Arrivals
nouvelle cuisine
Who did we steal Yield Management from?
27. Travel for business purposes
business travel
tourist menu
tourism
food cost percentage
28. Off-the-street
tourist menu
sous chef
OS
AAA
29. 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
nouvelle cuisine
Adjoining and Connecting Rooms
sustainable tourism
load factor
30. Guest who stay past their scheduled departure time
average guest check
Rack Rate
nouvelle cuisine
Overstays
31. (cost of drinks/sales of drinks)x100
roux
pour/cost percentage
WI
sustainable tourism
32. 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
Number of Folios
Americans with Disabilities Act (ADA)
labor cost percentage
Master Accounts
33. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
Rate Cutting
Pick Up Equation
ecotourism
volunteer tourism
34. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
Overstays
European Plan
niche
American Plan
35. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
Who did we steal Yield Management from?
Merchant Discount Fees
Master Accounts
Catastrophe Plans
36. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
room divisions
haute cuisine
Designated trainers
cultural tourism
37. 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
night auditor
Registration Card
Call Accounting System
Courts and Reservations
38. Registered But Not Assigned
haute cuisine
What does RNA stand for?
Dual Accounting
Adjusted Room Count
39. Following a worker to learn about his or her job
labor cost percentage
niche
Inelastic Market
Job shadowing
40. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
RevPar
No-shows
sous chef
multiplier effect
41. From the hours of 3:30 pm to 11:30 pm
Swing Shift
sustainable tourism
rack rate
Elastic Market
42. Used at zoos - keeps special needs of one time visitors and includes local specialties
tourist menu
Rack Rate
European Plan
du jour menu
43. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
Extend Stay Hotels are also known as what?
catchment area
niche
Travel Agencies
44. Lowest possible rate - many restrictions
mother sauces
daily report
Graveyard Shift
AARP Rate
45. Travel for recreation or the promotion and arrangement of such travel
mother sauces
tourism
AARP Rate
Due Bank
46. Prepare a marketing plan for yourself
Registration Card
A good way to pursue a position in the hospitality industry
Out of Inventory Rooms (OOI)
Call Accounting System
47. Elaborate or artful cuisine - contemporary cuisine
Early Arrivals
corporate rate
American Plan
haute cuisine
48. ADR x Occupancy=Rev Par
REV PAR equation
Counterfeit Money
Discounting
Adjoining and Connecting Rooms
49. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
City Ledger
guest accounting module
multiplier effect
Catastrophe Plans
50. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
sales budget
Travel Agencies
REV PAR equation
Out of Inventory Rooms (OOI)