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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. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
City Ledger
Courts and Reservations
multiplier effect
Counterfeit Money
2. Ecotourism combined with practical matter for policy makers
Adjusted Room Count
OS
tourism
sustainable tourism
3. Standard rate for everyone at a hotel
Registration Card
Inelastic Market
Call Accounting System
rack rate
4. 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
Building Cost Room Rate Formula
nouvelle cuisine
Job shadowing
5. Walk-In
Average Daily Rate
WI
labor cost percentage
What does RNA stand for?
6. Elaborate or artful cuisine - contemporary cuisine
niche
OS
haute cuisine
ASAE
7. Traveling cross country or abroad for purposes of volunteer work
Inelastic Market
volunteer tourism
daily report
guest accounting module
8. Preferred by most employees. From 7:30 am to 3:30 pm
Pick Up Equation
nouvelle cuisine
Mobil
Day Shift
9. 'of the day'-chefs specials
niche
Extend Stay Hotels are also known as what?
du jour menu
hub-and-spoke system
10. From the hours of 3:30 pm to 11:30 pm
nouvelle cuisine
Swing Shift
WI
food cost percentage
11. American Society of Association Executives
Dual Accounting
AARP Rate
ASAE
sous chef
12. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
ecotourism
Early Arrivals
European Plan
Number of Folios
13. Guests who cancel on the day of arrival
Cancellations
ASAE
Adjusted Room Count
du jour menu
14. Star System
load factor
cultural tourism
Mobil
weighted average
15. Rooms available for occupancy may be closed the next day
Adjusted Room Count
tourism
OS
Merchant Discount Fees
16. 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
Late Charges
City Ledger
labor cost percentage
Building Cost Room Rate Formula
17. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
Americans with Disabilities Act (ADA)
average guest check
weighted average
Early Arrivals
18. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
labor cost percentage
Day Rate Rooms
Discounting
WI
19. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
Rack Rate
food cost percentage
Out of Order Rooms (OOO)
tourist menu
20. 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
Rate Cutting
guest accounting module
Registration Card
Travel Agencies
21. Guests who leave earlier than expected
Understay
Guest History Database
Pick Up Equation
contribution margin
22. Represents the leisure travelers and tourists
Master Accounts
Number of Folios
association rate
Elastic Market
23. 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
sales budget
Graveyard Shift
Out of Inventory Rooms (OOI)
24. Used at zoos - keeps special needs of one time visitors and includes local specialties
tourist menu
What does RNA stand for?
Amenity Creep
sustainable tourism
25. Hotels have love-hate relationship
A good way to pursue a position in the hospitality industry
Merchant Discount Fees
Travel Agencies
mother sauces
26. Employees who train employees
Swing Shift
Designated trainers
corporate rate
ASAE
27. Getting the room at a certain percentage off
guest accounting module
Out of Order Rooms (OOO)
Who did we steal Yield Management from?
Discounting
28. Also known as the due back - difference returnable - U-owe-me's or the exchange
business travel
labor cost percentage
Due Bank
cultural tourism
29. A plan to maximize guest and property safety in the event of a disaster
Catastrophe Plans
Guest History Database
catchment area
du jour menu
30. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
load factor
European Plan
Day Rate Rooms
Early Arrivals
31. Bechamel - espagnole - hollandaise - tomato - veloute
mother sauces
volunteer tourism
Day Shift
Rack Rate
32. (cost of drinks/sales of drinks)x100
corporate rate
Due Bank
pour/cost percentage
Who did we steal Yield Management from?
33. 10-30% off the rack rate
contribution margin
niche
Americans with Disabilities Act (ADA)
corporate rate
34. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
roux
room divisions
Merchant Discount Fees
sous chef
35. The number of seats filled on a flight
load factor
Late Charges
labor cost percentage
Graveyard Shift
36. The individual who verifies and balances guests' accounts
night auditor
RevPar
Merchant Discount Fees
haute cuisine
37. Lowest possible rate - many restrictions
AARP Rate
Catastrophe Plans
A good way to pursue a position in the hospitality industry
mother sauces
38. A running inventory that automatically updates itself
Rate Cutting
perpetual inventory
AAA
No-shows
39. 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
Master Accounts
Adjusted Room Count
Cancellations
nouvelle cuisine
40. A specific share or slot of a certain market
niche
room divisions
weighted average
Due Bank
41. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
Merchant Discount Fees
Average Daily Rate
Guest History Database
Due Bank
42. From the hours of 11:30 pm to 7:30 am
food cost percentage
Extend Stay Hotels are also known as what?
du jour menu
Graveyard Shift
43. The full rate - without discounts - that one quotes as a room charge.
pour/cost percentage
roux
Rack Rate
Guest History Database
44. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
Rack Rate
roux
Compensation in the hospitality industry
catchment area
45. Enables passengers to travel from one smaller city to another smaller city
business travel
hub-and-spoke system
tourism
Understay
46. Specific cultural evens and festivals
Dual Accounting
leisure travel
cultural tourism
load factor
47. Courts consider reservations to be legal contracts
Courts and Reservations
Franchising
OS
guest accounting module
48. Key to indicating a hotels performance - dollar sales/number of rooms rented
Average Daily Rate
Overstays
Number of Folios
Dual Accounting
49. Requires equal dollar amounts of charge and credits
Elastic Market
Graveyard Shift
average guest check
Dual Accounting
50. Diamond Ratings
Discounting
AAA
WI
labor cost percentage