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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. A report prepared each day to provide essential performance information for a particular property to its management
Merchant Discount Fees
room divisions
daily report
fair market share
2. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
ASAE
Early Arrivals
Job shadowing
AAA
3. From the hours of 3:30 pm to 11:30 pm
mother sauces
Swing Shift
AARP Rate
NR
4. The number of seats filled on a flight
load factor
Cancellations
Out of Inventory Rooms (OOI)
Travel Agencies
5. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
haute cuisine
Number of Folios
Franchising
AARP Rate
6. 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
City Ledger
sustainable tourism
fair market share
Amenity Creep
7. Travel for family and friends - to see new areas
leisure travel
A good way to pursue a position in the hospitality industry
rack rate
No-shows
8. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
multiplier effect
haute cuisine
Registration Card
Pick Up Equation
9. Employees who train employees
Designated trainers
Swing Shift
Catastrophe Plans
Early Arrivals
10. Getting the room at a certain percentage off
perpetual inventory
tourism
Guest History Database
Discounting
11. A running inventory that automatically updates itself
business travel
Adjoining and Connecting Rooms
Amenity Creep
perpetual inventory
12. Bechamel - espagnole - hollandaise - tomato - veloute
Amenity Creep
Compensation in the hospitality industry
mother sauces
hub-and-spoke system
13. Enables passengers to travel from one smaller city to another smaller city
hub-and-spoke system
Cancellations
No-shows
daily report
14. Prepare a marketing plan for yourself
corporate rate
Early Arrivals
du jour menu
A good way to pursue a position in the hospitality industry
15. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
Late Charges
Number of Folios
Building Cost Room Rate Formula
Catastrophe Plans
16. The market share that a business actually receives
actual market share
Extend Stay Hotels are also known as what?
Master Accounts
Average Daily Rate
17. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
pour/cost percentage
haute cuisine
Extend Stay Hotels are also known as what?
Out of Inventory Rooms (OOI)
18. Tourism with a consience
Travel Agencies
ecotourism
actual market share
Overstays
19. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
Day Rate Rooms
Amenity Creep
guest accounting module
European Plan
20. Guest who stay past their scheduled departure time
roux
load factor
OS
Overstays
21. Lower than corporate rate - used when booking association business
AAA
labor cost percentage
Americans with Disabilities Act (ADA)
association rate
22. Diamond Ratings
Average Daily Rate
AAA
Discounting
OS
23. A specific share or slot of a certain market
corporate rate
Rack Rate
niche
business travel
24. Ecotourism combined with practical matter for policy makers
Registration Card
Master Accounts
sustainable tourism
Pick Up Equation
25. 10-30% off the rack rate
food cost percentage
Designated trainers
contribution margin
corporate rate
26. Every connecting room adjoins - but not every adjoining room connects
Rate Cutting
Day Rate Rooms
Adjoining and Connecting Rooms
night auditor
27. Specific cultural evens and festivals
Number of Folios
cultural tourism
hub-and-spoke system
Call Accounting System
28. American Society of Association Executives
Catastrophe Plans
ASAE
corporate rate
pour/cost percentage
29. A financial plan detailing expected sales volume and sales revenue for a specified period of time
American Plan
sales budget
nouvelle cuisine
sous chef
30. ADR x Occupancy=Rev Par
Who did we steal Yield Management from?
AAA
REV PAR equation
association rate
31. 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
haute cuisine
Master Accounts
Adjusted Room Count
Mobil
32. From the hours of 11:30 pm to 7:30 am
Travel Agencies
Graveyard Shift
labor cost percentage
multiplier effect
33. Courts consider reservations to be legal contracts
Courts and Reservations
Discounting
Rack Rate
AAA
34. Lowest possible rate - many restrictions
tourist menu
multiplier effect
AARP Rate
Pick Up Equation
35. Standard rate for everyone at a hotel
Cancellations
average guest check
rack rate
niche
36. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
Who did we steal Yield Management from?
RevPar
Guest History Database
weighted average
37. Rooms available for occupancy may be closed the next day
Merchant Discount Fees
haute cuisine
Americans with Disabilities Act (ADA)
Adjusted Room Count
38. A system that tracks guest room phone charges
Designated trainers
food cost percentage
Call Accounting System
American Plan
39. Guests who leave earlier than expected
Understay
food cost percentage
Mobil
nouvelle cuisine
40. The airlines
AARP Rate
Pick Up Equation
multiplier effect
Who did we steal Yield Management from?
41. No reservation
Out of Order Rooms (OOO)
NR
rack rate
Amenity Creep
42. Is mostly related to location and size of the facility
Compensation in the hospitality industry
AAA
Counterfeit Money
Designated trainers
43. (cost of drinks/sales of drinks)x100
pour/cost percentage
haute cuisine
Out of Inventory Rooms (OOI)
business travel
44. Following a worker to learn about his or her job
Cancellations
corporate rate
Job shadowing
tourism
45. Off-the-street
Dual Accounting
OS
average guest check
Travel Agencies
46. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
Average Daily Rate
catchment area
sustainable tourism
volunteer tourism
47. Used at zoos - keeps special needs of one time visitors and includes local specialties
tourist menu
guest accounting module
Dual Accounting
RevPar
48. Small ones are not even billed; they are erased with an allowance.
Dual Accounting
rack rate
haute cuisine
Late Charges
49. Registered But Not Assigned
A good way to pursue a position in the hospitality industry
nouvelle cuisine
What does RNA stand for?
NR
50. A cook who supervises food production and who reports to the executive chef; second in command
Early Arrivals
Mobil
sous chef
Merchant Discount Fees
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