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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. Rooms available for occupancy may be closed the next day
pour/cost percentage
RevPar
Travel Agencies
Adjusted Room Count
2. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
night auditor
Graveyard Shift
volunteer tourism
Rate Cutting
3. Key to indicating a hotels performance - dollar sales/number of rooms rented
Registration Card
No-shows
Franchising
Average Daily Rate
4. The full rate - without discounts - that one quotes as a room charge.
nouvelle cuisine
ASAE
Rack Rate
association rate
5. Getting the room at a certain percentage off
business travel
haute cuisine
Discounting
corporate rate
6. The market share that a business actually receives
actual market share
Adjoining and Connecting Rooms
Compensation in the hospitality industry
Call Accounting System
7. A plan to maximize guest and property safety in the event of a disaster
niche
nouvelle cuisine
Catastrophe Plans
Mobil
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
night auditor
No-shows
guest accounting module
Registration Card
9. Requires equal dollar amounts of charge and credits
Courts and Reservations
tourist menu
Dual Accounting
corporate rate
10. Employees who train employees
room divisions
Designated trainers
Guest History Database
Number of Folios
11. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
Who did we steal Yield Management from?
ASAE
Franchising
Guest History Database
12. The airlines
pour/cost percentage
What does RNA stand for?
Who did we steal Yield Management from?
niche
13. Travel for family and friends - to see new areas
leisure travel
Rate Cutting
daily report
OS
14. No reservation
ecotourism
NR
Out of Order Rooms (OOO)
Due Bank
15. American Society of Association Executives
multiplier effect
ASAE
ecotourism
Travel Agencies
16. 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
City Ledger
Day Rate Rooms
cultural tourism
17. The individual who verifies and balances guests' accounts
night auditor
Day Shift
perpetual inventory
Elastic Market
18. Tourism with a consience
Swing Shift
ecotourism
Late Charges
niche
19. Possible to exceed 100% occupancy
Due Bank
Day Rate Rooms
labor cost percentage
Call Accounting System
20. 'of the day'-chefs specials
Out of Order Rooms (OOO)
Guest History Database
du jour menu
Discounting
21. Is mostly related to location and size of the facility
cultural tourism
mother sauces
volunteer tourism
Compensation in the hospitality industry
22. Some guests with reservations never arrive at the hotel.
WI
contribution margin
No-shows
American Plan
23. A system that tracks guest room phone charges
Call Accounting System
REV PAR equation
Registration Card
du jour menu
24. All Suite hotels
leisure travel
Overstays
Day Rate Rooms
Extend Stay Hotels are also known as what?
25. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
Merchant Discount Fees
Counterfeit Money
haute cuisine
European Plan
26. Diamond Ratings
AAA
food cost percentage
Number of Folios
Average Daily Rate
27. A paste for thickening sauces - made from equal parts of fat and flour
labor cost percentage
roux
niche
nouvelle cuisine
28. From the hours of 3:30 pm to 11:30 pm
Swing Shift
OS
multiplier effect
Amenity Creep
29. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
Merchant Discount Fees
Amenity Creep
leisure travel
food cost percentage
30. Lower than corporate rate - used when booking association business
Pick Up Equation
Who did we steal Yield Management from?
association rate
Out of Inventory Rooms (OOI)
31. Elaborate or artful cuisine - contemporary cuisine
niche
cultural tourism
haute cuisine
load factor
32. Travel for business purposes
Understay
No-shows
business travel
WI
33. Key operating figure in menu engineering - determined by subtracting food cost from selling price
contribution margin
food cost percentage
du jour menu
weighted average
34. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
Americans with Disabilities Act (ADA)
Franchising
multiplier effect
Cancellations
35. They would rather try the hotel desk than busier retail outlets.
Counterfeit Money
RevPar
nouvelle cuisine
association rate
36. Preferred by most employees. From 7:30 am to 3:30 pm
nouvelle cuisine
Rack Rate
AAA
Day Shift
37. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
food cost percentage
room divisions
load factor
Pick Up Equation
38. Standard rate for everyone at a hotel
rack rate
Pick Up Equation
Extend Stay Hotels are also known as what?
average guest check
39. Also known as the due back - difference returnable - U-owe-me's or the exchange
Graveyard Shift
City Ledger
AARP Rate
Due Bank
40. Used at zoos - keeps special needs of one time visitors and includes local specialties
association rate
Mobil
tourist menu
AAA
41. Specific cultural evens and festivals
multiplier effect
REV PAR equation
Swing Shift
cultural tourism
42. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
American Plan
Early Arrivals
Job shadowing
haute cuisine
43. ADR x Occupancy=Rev Par
Dual Accounting
Adjusted Room Count
REV PAR equation
Catastrophe Plans
44. 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
sales budget
Americans with Disabilities Act (ADA)
City Ledger
haute cuisine
45. Walk-In
Overstays
cultural tourism
WI
Master Accounts
46. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
WI
Adjoining and Connecting Rooms
food cost percentage
European Plan
47. From the hours of 11:30 pm to 7:30 am
fair market share
Graveyard Shift
Swing Shift
What does RNA stand for?
48. Every connecting room adjoins - but not every adjoining room connects
Adjoining and Connecting Rooms
ASAE
roux
niche
49. Lowest possible rate - many restrictions
No-shows
Day Shift
AARP Rate
nouvelle cuisine
50. Revenue earned per available room
RevPar
labor cost percentage
weighted average
business travel