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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. The market share that a business actually receives
European Plan
actual market share
REV PAR equation
leisure travel
2. 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
pour/cost percentage
actual market share
European Plan
City Ledger
3. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
average guest check
business travel
A good way to pursue a position in the hospitality industry
room divisions
4. Represents the business travelers
pour/cost percentage
Inelastic Market
OS
fair market share
5. Rooms available for occupancy may be closed the next day
Job shadowing
hub-and-spoke system
Adjusted Room Count
haute cuisine
6. Possible to exceed 100% occupancy
Compensation in the hospitality industry
Counterfeit Money
Day Rate Rooms
Amenity Creep
7. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
Adjoining and Connecting Rooms
niche
cultural tourism
guest accounting module
8. Protects both the guest and employee
Americans with Disabilities Act (ADA)
Mobil
Master Accounts
labor cost percentage
9. Registered But Not Assigned
night auditor
business travel
contribution margin
What does RNA stand for?
10. A running inventory that automatically updates itself
catchment area
Discounting
perpetual inventory
City Ledger
11. A cook who supervises food production and who reports to the executive chef; second in command
corporate rate
night auditor
volunteer tourism
sous chef
12. All Suite hotels
Graveyard Shift
Extend Stay Hotels are also known as what?
REV PAR equation
Elastic Market
13. ADR x Occupancy=Rev Par
load factor
OS
ASAE
REV PAR equation
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
Designated trainers
nouvelle cuisine
Job shadowing
Early Arrivals
15. 'of the day'-chefs specials
du jour menu
volunteer tourism
REV PAR equation
Swing Shift
16. 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
Master Accounts
ecotourism
niche
haute cuisine
17. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
weighted average
leisure travel
roux
RevPar
18. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
Number of Folios
Call Accounting System
Merchant Discount Fees
volunteer tourism
19. From the hours of 11:30 pm to 7:30 am
AAA
Guest History Database
Graveyard Shift
guest accounting module
20. No reservation
daily report
ecotourism
NR
Rate Cutting
21. 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
Discounting
tourism
Registration Card
actual market share
22. A market share based on each business receiving an equal share of the market
Average Daily Rate
Out of Inventory Rooms (OOI)
fair market share
City Ledger
23. Tourism with a consience
ecotourism
European Plan
nouvelle cuisine
Adjusted Room Count
24. The individual who verifies and balances guests' accounts
night auditor
du jour menu
Who did we steal Yield Management from?
Average Daily Rate
25. Requires equal dollar amounts of charge and credits
night auditor
Dual Accounting
volunteer tourism
tourist menu
26. A system that tracks guest room phone charges
Call Accounting System
average guest check
No-shows
Discounting
27. Is mostly related to location and size of the facility
night auditor
contribution margin
Compensation in the hospitality industry
Cancellations
28. Standard rate for everyone at a hotel
Courts and Reservations
fair market share
Due Bank
rack rate
29. Travel for recreation or the promotion and arrangement of such travel
A good way to pursue a position in the hospitality industry
Inelastic Market
City Ledger
tourism
30. Bechamel - espagnole - hollandaise - tomato - veloute
mother sauces
niche
labor cost percentage
pour/cost percentage
31. 10-30% off the rack rate
corporate rate
room divisions
Out of Order Rooms (OOO)
Day Shift
32. Traveling cross country or abroad for purposes of volunteer work
volunteer tourism
Out of Order Rooms (OOO)
daily report
hub-and-spoke system
33. Small ones are not even billed; they are erased with an allowance.
sous chef
Extend Stay Hotels are also known as what?
Late Charges
Graveyard Shift
34. Used at zoos - keeps special needs of one time visitors and includes local specialties
food cost percentage
Pick Up Equation
What does RNA stand for?
tourist menu
35. Preferred by most employees. From 7:30 am to 3:30 pm
Day Shift
corporate rate
No-shows
daily report
36. Diamond Ratings
REV PAR equation
Out of Order Rooms (OOO)
AAA
Guest History Database
37. Represents the leisure travelers and tourists
weighted average
Compensation in the hospitality industry
actual market share
Elastic Market
38. Some guests with reservations never arrive at the hotel.
AARP Rate
European Plan
No-shows
Master Accounts
39. Elaborate or artful cuisine - contemporary cuisine
Travel Agencies
haute cuisine
room divisions
Out of Inventory Rooms (OOI)
40. A report prepared each day to provide essential performance information for a particular property to its management
Compensation in the hospitality industry
Building Cost Room Rate Formula
pour/cost percentage
daily report
41. 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
RevPar
Guest History Database
actual market share
Average Daily Rate
42. A specific share or slot of a certain market
niche
load factor
sous chef
room divisions
43. Also known as the due back - difference returnable - U-owe-me's or the exchange
Pick Up Equation
Due Bank
Rate Cutting
leisure travel
44. A paste for thickening sauces - made from equal parts of fat and flour
American Plan
Extend Stay Hotels are also known as what?
No-shows
roux
45. Guest who stay past their scheduled departure time
Overstays
Late Charges
du jour menu
labor cost percentage
46. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
Out of Order Rooms (OOO)
Master Accounts
Merchant Discount Fees
contribution margin
47. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
Registration Card
haute cuisine
Understay
Rate Cutting
48. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
weighted average
Day Rate Rooms
European Plan
leisure travel
49. Ecotourism combined with practical matter for policy makers
A good way to pursue a position in the hospitality industry
food cost percentage
sustainable tourism
night auditor
50. (cost of drinks/sales of drinks)x100
food cost percentage
pour/cost percentage
Merchant Discount Fees
Out of Order Rooms (OOO)