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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. 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
Pick Up Equation
volunteer tourism
ASAE
Amenity Creep
2. Include room and all three meals. Used in Europe
American Plan
contribution margin
tourist menu
Amenity Creep
3. Following a worker to learn about his or her job
Discounting
contribution margin
labor cost percentage
Job shadowing
4. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
hub-and-spoke system
food cost percentage
sous chef
Number of Folios
5. Represents the leisure travelers and tourists
cultural tourism
Elastic Market
business travel
NR
6. Registered But Not Assigned
WI
What does RNA stand for?
Mobil
food cost percentage
7. Getting the room at a certain percentage off
Discounting
Franchising
Registration Card
haute cuisine
8. 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
sous chef
Inelastic Market
Designated trainers
9. Enables passengers to travel from one smaller city to another smaller city
association rate
fair market share
night auditor
hub-and-spoke system
10. A paste for thickening sauces - made from equal parts of fat and flour
du jour menu
No-shows
Compensation in the hospitality industry
roux
11. ADR x Occupancy=Rev Par
ASAE
REV PAR equation
actual market share
contribution margin
12. Prepare a marketing plan for yourself
Building Cost Room Rate Formula
OS
A good way to pursue a position in the hospitality industry
Courts and Reservations
13. 10-30% off the rack rate
Due Bank
haute cuisine
corporate rate
Job shadowing
14. 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
Pick Up Equation
nouvelle cuisine
Compensation in the hospitality industry
American Plan
15. The number of seats filled on a flight
Call Accounting System
hub-and-spoke system
load factor
association rate
16. Possible to exceed 100% occupancy
Americans with Disabilities Act (ADA)
Number of Folios
Day Rate Rooms
Building Cost Room Rate Formula
17. Walk-In
nouvelle cuisine
labor cost percentage
WI
REV PAR equation
18. Traveling cross country or abroad for purposes of volunteer work
volunteer tourism
WI
Inelastic Market
nouvelle cuisine
19. Tourism with a consience
ecotourism
association rate
Designated trainers
average guest check
20. Lowest possible rate - many restrictions
Americans with Disabilities Act (ADA)
perpetual inventory
roux
AARP Rate
21. Travel for business purposes
American Plan
tourism
business travel
tourist menu
22. Guests who cancel on the day of arrival
A good way to pursue a position in the hospitality industry
Day Rate Rooms
Cancellations
Mobil
23. Diamond Ratings
Amenity Creep
labor cost percentage
niche
AAA
24. Some guests with reservations never arrive at the hotel.
Compensation in the hospitality industry
Who did we steal Yield Management from?
No-shows
Day Rate Rooms
25. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
Franchising
AARP Rate
Call Accounting System
Average Daily Rate
26. Star System
cultural tourism
Mobil
WI
haute cuisine
27. Small ones are not even billed; they are erased with an allowance.
European Plan
night auditor
Dual Accounting
Late Charges
28. Preferred by most employees. From 7:30 am to 3:30 pm
volunteer tourism
Elastic Market
Rack Rate
Day Shift
29. Every connecting room adjoins - but not every adjoining room connects
sous chef
Adjoining and Connecting Rooms
roux
REV PAR equation
30. Off-the-street
Adjusted Room Count
OS
business travel
Pick Up Equation
31. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
roux
average guest check
Rate Cutting
Average Daily Rate
32. Bechamel - espagnole - hollandaise - tomato - veloute
Number of Folios
mother sauces
Mobil
Rack Rate
33. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
NR
AARP Rate
Designated trainers
food cost percentage
34. Guest who stay past their scheduled departure time
Overstays
REV PAR equation
average guest check
AAA
35. A cook who supervises food production and who reports to the executive chef; second in command
sous chef
Rack Rate
Master Accounts
Call Accounting System
36. 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
multiplier effect
Registration Card
Late Charges
Merchant Discount Fees
37. Travel for recreation or the promotion and arrangement of such travel
Job shadowing
fair market share
tourism
Number of Folios
38. Courts consider reservations to be legal contracts
guest accounting module
Courts and Reservations
Late Charges
volunteer tourism
39. Used at zoos - keeps special needs of one time visitors and includes local specialties
guest accounting module
tourist menu
Early Arrivals
Courts and Reservations
40. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
Registration Card
A good way to pursue a position in the hospitality industry
fair market share
catchment area
41. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
labor cost percentage
Average Daily Rate
daily report
Early Arrivals
42. A system that tracks guest room phone charges
rack rate
Call Accounting System
sous chef
ecotourism
43. Key operating figure in menu engineering - determined by subtracting food cost from selling price
WI
AARP Rate
contribution margin
Cancellations
44. All Suite hotels
Designated trainers
niche
Building Cost Room Rate Formula
Extend Stay Hotels are also known as what?
45. A running inventory that automatically updates itself
business travel
perpetual inventory
actual market share
Graveyard Shift
46. American Society of Association Executives
ASAE
Overstays
leisure travel
pour/cost percentage
47. Generally repairable within a short amount of time - has a minor problem.
American Plan
Out of Order Rooms (OOO)
daily report
Inelastic Market
48. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
European Plan
Amenity Creep
weighted average
Day Rate Rooms
49. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
Pick Up Equation
fair market share
European Plan
volunteer tourism
50. 'of the day'-chefs specials
du jour menu
NR
Designated trainers
weighted average