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Test your basic knowledge |
Hotel Operations - 2
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Subject
:
hospitality
Instructions:
Answer 50 questions in 15 minutes.
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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
roux
Number of Folios
Rack Rate
association rate
2. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
Franchising
food cost percentage
labor cost percentage
Designated trainers
3. From the hours of 3:30 pm to 11:30 pm
Franchising
pour/cost percentage
Swing Shift
Out of Inventory Rooms (OOI)
4. 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
AAA
Building Cost Room Rate Formula
weighted average
Guest History Database
5. A report prepared each day to provide essential performance information for a particular property to its management
daily report
association rate
multiplier effect
nouvelle cuisine
6. A cook who supervises food production and who reports to the executive chef; second in command
Inelastic Market
sous chef
Dual Accounting
roux
7. The full rate - without discounts - that one quotes as a room charge.
AARP Rate
Inelastic Market
Rack Rate
night auditor
8. 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
Registration Card
American Plan
tourism
AAA
9. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
sustainable tourism
multiplier effect
food cost percentage
Travel Agencies
10. Revenue earned per available room
AARP Rate
Merchant Discount Fees
RevPar
weighted average
11. Is mostly related to location and size of the facility
guest accounting module
fair market share
Compensation in the hospitality industry
Out of Inventory Rooms (OOI)
12. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
labor cost percentage
Catastrophe Plans
Merchant Discount Fees
Discounting
13. From the hours of 11:30 pm to 7:30 am
nouvelle cuisine
cultural tourism
Graveyard Shift
Amenity Creep
14. Courts consider reservations to be legal contracts
Rate Cutting
contribution margin
Courts and Reservations
food cost percentage
15. Star System
Mobil
AARP Rate
tourism
contribution margin
16. 'of the day'-chefs specials
weighted average
Guest History Database
du jour menu
daily report
17. Some guests with reservations never arrive at the hotel.
No-shows
leisure travel
Early Arrivals
perpetual inventory
18. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
Rate Cutting
Guest History Database
Building Cost Room Rate Formula
Discounting
19. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
European Plan
actual market share
Inelastic Market
tourism
20. 10-30% off the rack rate
corporate rate
Overstays
Late Charges
Out of Inventory Rooms (OOI)
21. 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
Dual Accounting
Pick Up Equation
Adjusted Room Count
Day Shift
22. American Society of Association Executives
Understay
nouvelle cuisine
ASAE
Graveyard Shift
23. The airlines
Who did we steal Yield Management from?
Late Charges
Discounting
Merchant Discount Fees
24. Elaborate or artful cuisine - contemporary cuisine
tourism
labor cost percentage
haute cuisine
Swing Shift
25. Lowest possible rate - many restrictions
Mobil
AARP Rate
Compensation in the hospitality industry
Adjoining and Connecting Rooms
26. (cost of drinks/sales of drinks)x100
Designated trainers
Overstays
pour/cost percentage
Elastic Market
27. Travel for business purposes
business travel
Adjusted Room Count
rack rate
actual market share
28. Travel for family and friends - to see new areas
Day Rate Rooms
multiplier effect
Building Cost Room Rate Formula
leisure travel
29. Possible to exceed 100% occupancy
Day Rate Rooms
OS
sous chef
City Ledger
30. Diamond Ratings
AAA
actual market share
Master Accounts
cultural tourism
31. The market share that a business actually receives
pour/cost percentage
Inelastic Market
daily report
actual market share
32. Prepare a marketing plan for yourself
Franchising
du jour menu
AAA
A good way to pursue a position in the hospitality industry
33. Key to indicating a hotels performance - dollar sales/number of rooms rented
actual market share
association rate
Adjoining and Connecting Rooms
Average Daily Rate
34. Guest who stay past their scheduled departure time
pour/cost percentage
Travel Agencies
Elastic Market
Overstays
35. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
business travel
Pick Up Equation
Amenity Creep
Franchising
36. Protects both the guest and employee
Americans with Disabilities Act (ADA)
American Plan
sales budget
tourist menu
37. Enables passengers to travel from one smaller city to another smaller city
fair market share
hub-and-spoke system
daily report
Discounting
38. Used at zoos - keeps special needs of one time visitors and includes local specialties
tourist menu
volunteer tourism
Extend Stay Hotels are also known as what?
weighted average
39. Generally repairable within a short amount of time - has a minor problem.
roux
weighted average
Out of Order Rooms (OOO)
NR
40. Registered But Not Assigned
roux
Swing Shift
contribution margin
What does RNA stand for?
41. All Suite hotels
American Plan
Adjoining and Connecting Rooms
Extend Stay Hotels are also known as what?
Travel Agencies
42. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
labor cost percentage
sustainable tourism
City Ledger
weighted average
43. Walk-In
A good way to pursue a position in the hospitality industry
labor cost percentage
WI
OS
44. ADR x Occupancy=Rev Par
Due Bank
American Plan
actual market share
REV PAR equation
45. A plan to maximize guest and property safety in the event of a disaster
catchment area
Travel Agencies
Catastrophe Plans
perpetual inventory
46. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
daily report
Day Rate Rooms
Extend Stay Hotels are also known as what?
labor cost percentage
47. Following a worker to learn about his or her job
du jour menu
room divisions
Job shadowing
nouvelle cuisine
48. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
haute cuisine
Early Arrivals
ecotourism
pour/cost percentage
49. Bechamel - espagnole - hollandaise - tomato - veloute
Graveyard Shift
Guest History Database
mother sauces
Early Arrivals
50. Specific cultural evens and festivals
cultural tourism
multiplier effect
haute cuisine
Early Arrivals
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