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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. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
perpetual inventory
Discounting
Who did we steal Yield Management from?
food cost percentage
2. The full rate - without discounts - that one quotes as a room charge.
AAA
niche
business travel
Rack Rate
3. Small ones are not even billed; they are erased with an allowance.
Understay
Late Charges
hub-and-spoke system
Dual Accounting
4. Bechamel - espagnole - hollandaise - tomato - veloute
mother sauces
cultural tourism
Out of Inventory Rooms (OOI)
Dual Accounting
5. They would rather try the hotel desk than busier retail outlets.
Counterfeit Money
Mobil
tourist menu
Building Cost Room Rate Formula
6. The individual who verifies and balances guests' accounts
Registration Card
contribution margin
roux
night auditor
7. 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
Average Daily Rate
Rack Rate
Master Accounts
Designated trainers
8. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
Inelastic Market
room divisions
Number of Folios
load factor
9. Employees who train employees
Designated trainers
business travel
roux
Adjoining and Connecting Rooms
10. Travel for family and friends - to see new areas
Call Accounting System
No-shows
AARP Rate
leisure travel
11. A cook who supervises food production and who reports to the executive chef; second in command
Building Cost Room Rate Formula
Cancellations
Average Daily Rate
sous chef
12. Generally repairable within a short amount of time - has a minor problem.
Rate Cutting
AARP Rate
Out of Order Rooms (OOO)
Amenity Creep
13. 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
Registration Card
No-shows
leisure travel
European Plan
14. 10-30% off the rack rate
corporate rate
What does RNA stand for?
volunteer tourism
haute cuisine
15. Requires equal dollar amounts of charge and credits
night auditor
Dual Accounting
Guest History Database
Compensation in the hospitality industry
16. Used at zoos - keeps special needs of one time visitors and includes local specialties
Compensation in the hospitality industry
City Ledger
ecotourism
tourist menu
17. Off-the-street
Designated trainers
OS
roux
niche
18. A report prepared each day to provide essential performance information for a particular property to its management
du jour menu
night auditor
Late Charges
daily report
19. Registered But Not Assigned
catchment area
Counterfeit Money
tourist menu
What does RNA stand for?
20. Lowest possible rate - many restrictions
leisure travel
AARP Rate
nouvelle cuisine
food cost percentage
21. From the hours of 11:30 pm to 7:30 am
Inelastic Market
nouvelle cuisine
Graveyard Shift
Day Shift
22. The market share that a business actually receives
actual market share
Overstays
Rate Cutting
average guest check
23. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
haute cuisine
Pick Up Equation
Early Arrivals
Swing Shift
24. Elaborate or artful cuisine - contemporary cuisine
RevPar
haute cuisine
Number of Folios
weighted average
25. Ecotourism combined with practical matter for policy makers
Average Daily Rate
Compensation in the hospitality industry
sustainable tourism
ecotourism
26. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
Dual Accounting
guest accounting module
Americans with Disabilities Act (ADA)
Rate Cutting
27. Specific cultural evens and festivals
Understay
Rate Cutting
mother sauces
cultural tourism
28. A specific share or slot of a certain market
contribution margin
niche
weighted average
REV PAR equation
29. A financial plan detailing expected sales volume and sales revenue for a specified period of time
Day Shift
AAA
Merchant Discount Fees
sales budget
30. Standard rate for everyone at a hotel
AARP Rate
contribution margin
labor cost percentage
rack rate
31. A paste for thickening sauces - made from equal parts of fat and flour
Day Shift
hub-and-spoke system
labor cost percentage
roux
32. From the hours of 3:30 pm to 11:30 pm
guest accounting module
weighted average
perpetual inventory
Swing Shift
33. All Suite hotels
sous chef
cultural tourism
OS
Extend Stay Hotels are also known as what?
34. 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
actual market share
Day Rate Rooms
35. Travel for recreation or the promotion and arrangement of such travel
daily report
nouvelle cuisine
tourism
OS
36. Key to indicating a hotels performance - dollar sales/number of rooms rented
Cancellations
Graveyard Shift
sous chef
Average Daily Rate
37. 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
Registration Card
labor cost percentage
pour/cost percentage
City Ledger
38. American Society of Association Executives
ASAE
roux
cultural tourism
nouvelle cuisine
39. Guests who cancel on the day of arrival
volunteer tourism
contribution margin
Franchising
Cancellations
40. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
Compensation in the hospitality industry
Amenity Creep
labor cost percentage
Job shadowing
41. Hotels have love-hate relationship
Catastrophe Plans
NR
Travel Agencies
Swing Shift
42. Key operating figure in menu engineering - determined by subtracting food cost from selling price
labor cost percentage
corporate rate
contribution margin
Registration Card
43. Revenue earned per available room
RevPar
load factor
Day Shift
What does RNA stand for?
44. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
Merchant Discount Fees
Pick Up Equation
Out of Order Rooms (OOO)
WI
45. Also known as the due back - difference returnable - U-owe-me's or the exchange
Adjoining and Connecting Rooms
NR
Due Bank
sales budget
46. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
weighted average
sales budget
Rate Cutting
Inelastic Market
47. The number of seats filled on a flight
volunteer tourism
business travel
contribution margin
load factor
48. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
Compensation in the hospitality industry
ecotourism
Out of Inventory Rooms (OOI)
labor cost percentage
49. Protects both the guest and employee
No-shows
Americans with Disabilities Act (ADA)
fair market share
sales budget
50. 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
multiplier effect
Call Accounting System
Average Daily Rate