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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. Standard rate for everyone at a hotel
Who did we steal Yield Management from?
Mobil
rack rate
Catastrophe Plans
2. A paste for thickening sauces - made from equal parts of fat and flour
Cancellations
roux
weighted average
pour/cost percentage
3. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
No-shows
hub-and-spoke system
Graveyard Shift
European Plan
4. A cook who supervises food production and who reports to the executive chef; second in command
REV PAR equation
mother sauces
actual market share
sous chef
5. Every connecting room adjoins - but not every adjoining room connects
association rate
Adjoining and Connecting Rooms
ASAE
Elastic Market
6. Following a worker to learn about his or her job
mother sauces
Job shadowing
Inelastic Market
cultural tourism
7. A running inventory that automatically updates itself
Pick Up Equation
perpetual inventory
Cancellations
room divisions
8. Walk-In
Day Rate Rooms
Rate Cutting
average guest check
WI
9. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
Who did we steal Yield Management from?
catchment area
roux
niche
10. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
AAA
sous chef
pour/cost percentage
Out of Inventory Rooms (OOI)
11. Ecotourism combined with practical matter for policy makers
Cancellations
sustainable tourism
catchment area
Elastic Market
12. All Suite hotels
Extend Stay Hotels are also known as what?
weighted average
Day Rate Rooms
actual market share
13. Elaborate or artful cuisine - contemporary cuisine
ecotourism
roux
Elastic Market
haute cuisine
14. 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
roux
Graveyard Shift
City Ledger
daily report
15. Preferred by most employees. From 7:30 am to 3:30 pm
catchment area
food cost percentage
Day Shift
A good way to pursue a position in the hospitality industry
16. Guests who cancel on the day of arrival
Cancellations
Discounting
Rate Cutting
mother sauces
17. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
Out of Inventory Rooms (OOI)
guest accounting module
ecotourism
perpetual inventory
18. 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
RevPar
Pick Up Equation
room divisions
labor cost percentage
19. 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
contribution margin
Mobil
nouvelle cuisine
Americans with Disabilities Act (ADA)
20. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
What does RNA stand for?
daily report
food cost percentage
room divisions
21. Requires equal dollar amounts of charge and credits
contribution margin
No-shows
Dual Accounting
haute cuisine
22. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
business travel
Average Daily Rate
Merchant Discount Fees
Franchising
23. ADR x Occupancy=Rev Par
volunteer tourism
REV PAR equation
Designated trainers
ecotourism
24. Represents the business travelers
night auditor
hub-and-spoke system
Late Charges
Inelastic Market
25. Employees who train employees
Master Accounts
sales budget
Designated trainers
No-shows
26. Prepare a marketing plan for yourself
Out of Order Rooms (OOO)
A good way to pursue a position in the hospitality industry
Guest History Database
perpetual inventory
27. Guest who stay past their scheduled departure time
Compensation in the hospitality industry
Overstays
roux
rack rate
28. Also known as the due back - difference returnable - U-owe-me's or the exchange
Graveyard Shift
average guest check
Due Bank
A good way to pursue a position in the hospitality industry
29. 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
Number of Folios
No-shows
Inelastic Market
30. Enables passengers to travel from one smaller city to another smaller city
hub-and-spoke system
Counterfeit Money
corporate rate
Rack Rate
31. The average amount each group spends
Discounting
guest accounting module
average guest check
Rate Cutting
32. The individual who verifies and balances guests' accounts
Master Accounts
Catastrophe Plans
Guest History Database
night auditor
33. Travel for recreation or the promotion and arrangement of such travel
Early Arrivals
tourism
Call Accounting System
guest accounting module
34. Specific cultural evens and festivals
cultural tourism
Average Daily Rate
Early Arrivals
Courts and Reservations
35. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
roux
Pick Up Equation
multiplier effect
Rate Cutting
36. Key operating figure in menu engineering - determined by subtracting food cost from selling price
corporate rate
Catastrophe Plans
Franchising
contribution margin
37. Rooms available for occupancy may be closed the next day
sales budget
Adjusted Room Count
NR
business travel
38. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
ASAE
Building Cost Room Rate Formula
actual market share
Early Arrivals
39. Revenue earned per available room
corporate rate
fair market share
weighted average
RevPar
40. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
mother sauces
Merchant Discount Fees
American Plan
contribution margin
41. Courts consider reservations to be legal contracts
Courts and Reservations
tourism
Compensation in the hospitality industry
AAA
42. Lower than corporate rate - used when booking association business
association rate
Overstays
cultural tourism
Day Rate Rooms
43. No reservation
NR
Pick Up Equation
volunteer tourism
Catastrophe Plans
44. 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
rack rate
room divisions
Swing Shift
Registration Card
45. (cost of drinks/sales of drinks)x100
average guest check
night auditor
pour/cost percentage
Dual Accounting
46. Hotels have love-hate relationship
multiplier effect
Job shadowing
Travel Agencies
mother sauces
47. Possible to exceed 100% occupancy
Cancellations
Registration Card
Day Rate Rooms
sustainable tourism
48. Off-the-street
OS
Building Cost Room Rate Formula
Out of Order Rooms (OOO)
catchment area
49. 10-30% off the rack rate
corporate rate
Adjoining and Connecting Rooms
sales budget
contribution margin
50. Getting the room at a certain percentage off
AARP Rate
Out of Order Rooms (OOO)
sales budget
Discounting