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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. Key operating figure in menu engineering - determined by subtracting food cost from selling price
daily report
REV PAR equation
weighted average
contribution margin
2. From the hours of 3:30 pm to 11:30 pm
Understay
Day Rate Rooms
Swing Shift
Day Shift
3. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
Rate Cutting
labor cost percentage
labor cost percentage
mother sauces
4. Hotels have love-hate relationship
du jour menu
Guest History Database
Travel Agencies
sous chef
5. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
Discounting
nouvelle cuisine
Franchising
Day Shift
6. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
cultural tourism
load factor
mother sauces
Out of Inventory Rooms (OOI)
7. Generally repairable within a short amount of time - has a minor problem.
Amenity Creep
Out of Order Rooms (OOO)
ecotourism
contribution margin
8. Some guests with reservations never arrive at the hotel.
daily report
tourist menu
Inelastic Market
No-shows
9. Guests who leave earlier than expected
Late Charges
volunteer tourism
Graveyard Shift
Understay
10. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
Adjusted Room Count
contribution margin
Building Cost Room Rate Formula
Merchant Discount Fees
11. They would rather try the hotel desk than busier retail outlets.
rack rate
weighted average
Counterfeit Money
AAA
12. Travel for recreation or the promotion and arrangement of such travel
Graveyard Shift
perpetual inventory
room divisions
tourism
13. The full rate - without discounts - that one quotes as a room charge.
roux
Discounting
cultural tourism
Rack Rate
14. All Suite hotels
OS
Inelastic Market
Extend Stay Hotels are also known as what?
Catastrophe Plans
15. Courts consider reservations to be legal contracts
A good way to pursue a position in the hospitality industry
American Plan
No-shows
Courts and Reservations
16. The individual who verifies and balances guests' accounts
ASAE
sustainable tourism
night auditor
AAA
17. 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
catchment area
Out of Order Rooms (OOO)
niche
Registration Card
18. 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
rack rate
Courts and Reservations
Master Accounts
AARP Rate
19. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
corporate rate
multiplier effect
Number of Folios
Early Arrivals
20. Also known as the due back - difference returnable - U-owe-me's or the exchange
du jour menu
Due Bank
City Ledger
Mobil
21. American Society of Association Executives
labor cost percentage
ASAE
AAA
Inelastic Market
22. No reservation
Courts and Reservations
RevPar
niche
NR
23. A market share based on each business receiving an equal share of the market
actual market share
OS
hub-and-spoke system
fair market share
24. 'of the day'-chefs specials
business travel
fair market share
du jour menu
NR
25. The airlines
Who did we steal Yield Management from?
Inelastic Market
Elastic Market
Franchising
26. A specific share or slot of a certain market
niche
Guest History Database
European Plan
Day Rate Rooms
27. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
A good way to pursue a position in the hospitality industry
daily report
Courts and Reservations
catchment area
28. Possible to exceed 100% occupancy
Day Rate Rooms
tourism
nouvelle cuisine
tourist menu
29. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
Out of Order Rooms (OOO)
Amenity Creep
Building Cost Room Rate Formula
pour/cost percentage
30. Travel for family and friends - to see new areas
leisure travel
ASAE
Travel Agencies
contribution margin
31. Is mostly related to location and size of the facility
sustainable tourism
Compensation in the hospitality industry
actual market share
food cost percentage
32. Small ones are not even billed; they are erased with an allowance.
Number of Folios
Late Charges
Early Arrivals
roux
33. Guest who stay past their scheduled departure time
WI
daily report
Call Accounting System
Overstays
34. Bechamel - espagnole - hollandaise - tomato - veloute
mother sauces
Registration Card
Swing Shift
night auditor
35. (cost of drinks/sales of drinks)x100
Amenity Creep
Pick Up Equation
Designated trainers
pour/cost percentage
36. A running inventory that automatically updates itself
perpetual inventory
No-shows
Merchant Discount Fees
Discounting
37. Off-the-street
Graveyard Shift
Discounting
Adjusted Room Count
OS
38. 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
Catastrophe Plans
nouvelle cuisine
Day Shift
Job shadowing
39. Requires equal dollar amounts of charge and credits
Master Accounts
fair market share
Dual Accounting
Catastrophe Plans
40. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
European Plan
sales budget
weighted average
roux
41. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
labor cost percentage
Job shadowing
sous chef
multiplier effect
42. (labor costs/net sales)x100
ecotourism
Mobil
European Plan
labor cost percentage
43. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
volunteer tourism
ASAE
labor cost percentage
hub-and-spoke system
44. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
Building Cost Room Rate Formula
association rate
guest accounting module
Understay
45. A financial plan detailing expected sales volume and sales revenue for a specified period of time
sales budget
Master Accounts
hub-and-spoke system
Adjoining and Connecting Rooms
46. Elaborate or artful cuisine - contemporary cuisine
Merchant Discount Fees
Day Shift
haute cuisine
Pick Up Equation
47. Star System
Adjoining and Connecting Rooms
Mobil
night auditor
sustainable tourism
48. Following a worker to learn about his or her job
Master Accounts
REV PAR equation
Job shadowing
Late Charges
49. The number of seats filled on a flight
American Plan
nouvelle cuisine
Mobil
load factor
50. ADR x Occupancy=Rev Par
Adjusted Room Count
hub-and-spoke system
REV PAR equation
Courts and Reservations