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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. No reservation
corporate rate
leisure travel
NR
Guest History Database
2. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
multiplier effect
pour/cost percentage
food cost percentage
room divisions
3. Represents the leisure travelers and tourists
American Plan
Day Rate Rooms
Elastic Market
catchment area
4. Every connecting room adjoins - but not every adjoining room connects
A good way to pursue a position in the hospitality industry
Adjoining and Connecting Rooms
Swing Shift
Day Shift
5. Standard rate for everyone at a hotel
corporate rate
Call Accounting System
Discounting
rack rate
6. 10-30% off the rack rate
Average Daily Rate
sales budget
corporate rate
A good way to pursue a position in the hospitality industry
7. Generally repairable within a short amount of time - has a minor problem.
volunteer tourism
Out of Order Rooms (OOO)
WI
Early Arrivals
8. (labor costs/net sales)x100
labor cost percentage
Swing Shift
du jour menu
Rack Rate
9. The average amount each group spends
What does RNA stand for?
association rate
RevPar
average guest check
10. Lower than corporate rate - used when booking association business
mother sauces
WI
leisure travel
association rate
11. A paste for thickening sauces - made from equal parts of fat and flour
multiplier effect
Courts and Reservations
actual market share
roux
12. Tourism with a consience
Registration Card
ecotourism
Pick Up Equation
A good way to pursue a position in the hospitality industry
13. Ecotourism combined with practical matter for policy makers
Number of Folios
sustainable tourism
haute cuisine
load factor
14. Travel for recreation or the promotion and arrangement of such travel
tourism
actual market share
Elastic Market
guest accounting module
15. 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
Designated trainers
City Ledger
Understay
labor cost percentage
16. Is mostly related to location and size of the facility
Elastic Market
food cost percentage
room divisions
Compensation in the hospitality industry
17. The individual who verifies and balances guests' accounts
Discounting
business travel
Day Rate Rooms
night auditor
18. Travel for family and friends - to see new areas
European Plan
leisure travel
ASAE
hub-and-spoke system
19. ADR x Occupancy=Rev Par
RevPar
REV PAR equation
Due Bank
actual market share
20. Some guests with reservations never arrive at the hotel.
Average Daily Rate
City Ledger
No-shows
tourism
21. A report prepared each day to provide essential performance information for a particular property to its management
du jour menu
OS
daily report
business travel
22. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
AARP Rate
food cost percentage
Rate Cutting
Swing Shift
23. Guests who cancel on the day of arrival
Elastic Market
Cancellations
food cost percentage
Building Cost Room Rate Formula
24. Employees who train employees
Extend Stay Hotels are also known as what?
Mobil
Designated trainers
Travel Agencies
25. Star System
room divisions
Who did we steal Yield Management from?
Mobil
corporate rate
26. 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
nouvelle cuisine
Pick Up Equation
catchment area
Out of Inventory Rooms (OOI)
27. A system that tracks guest room phone charges
AARP Rate
Call Accounting System
perpetual inventory
REV PAR equation
28. Lowest possible rate - many restrictions
AARP Rate
Adjoining and Connecting Rooms
volunteer tourism
leisure travel
29. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
Discounting
average guest check
European Plan
NR
30. 'of the day'-chefs specials
Understay
European Plan
du jour menu
OS
31. Enables passengers to travel from one smaller city to another smaller city
tourism
hub-and-spoke system
guest accounting module
Day Shift
32. 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
Master Accounts
Guest History Database
hub-and-spoke system
REV PAR equation
33. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
Rate Cutting
association rate
hub-and-spoke system
Americans with Disabilities Act (ADA)
34. Getting the room at a certain percentage off
Amenity Creep
Average Daily Rate
Dual Accounting
Discounting
35. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
Number of Folios
Inelastic Market
Overstays
load factor
36. Following a worker to learn about his or her job
Job shadowing
pour/cost percentage
Catastrophe Plans
WI
37. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
Out of Inventory Rooms (OOI)
average guest check
Inelastic Market
actual market share
38. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
business travel
Dual Accounting
catchment area
volunteer tourism
39. Used at zoos - keeps special needs of one time visitors and includes local specialties
Call Accounting System
multiplier effect
tourist menu
labor cost percentage
40. (cost of drinks/sales of drinks)x100
Catastrophe Plans
Counterfeit Money
pour/cost percentage
Average Daily Rate
41. The market share that a business actually receives
nouvelle cuisine
actual market share
Day Rate Rooms
Average Daily Rate
42. Requires equal dollar amounts of charge and credits
contribution margin
Building Cost Room Rate Formula
Early Arrivals
Dual Accounting
43. Key operating figure in menu engineering - determined by subtracting food cost from selling price
Travel Agencies
contribution margin
multiplier effect
room divisions
44. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
Early Arrivals
hub-and-spoke system
roux
sustainable tourism
45. 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
hub-and-spoke system
night auditor
sous chef
Master Accounts
46. Revenue earned per available room
Job shadowing
Merchant Discount Fees
AARP Rate
RevPar
47. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
Understay
Amenity Creep
mother sauces
sous chef
48. Bechamel - espagnole - hollandaise - tomato - veloute
load factor
ecotourism
Elastic Market
mother sauces
49. Represents the business travelers
volunteer tourism
night auditor
Day Shift
Inelastic Market
50. Guests who leave earlier than expected
Early Arrivals
Understay
nouvelle cuisine
Graveyard Shift