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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 geographical area that falls within a specific radius established to determine the size of a restaurant's market
Elastic Market
tourist menu
Number of Folios
catchment area
2. Prepare a marketing plan for yourself
haute cuisine
Counterfeit Money
multiplier effect
A good way to pursue a position in the hospitality industry
3. From the hours of 3:30 pm to 11:30 pm
nouvelle cuisine
Swing Shift
cultural tourism
Courts and Reservations
4. 'of the day'-chefs specials
Swing Shift
du jour menu
Courts and Reservations
Master Accounts
5. Hotels have love-hate relationship
AAA
Travel Agencies
volunteer tourism
perpetual inventory
6. Ecotourism combined with practical matter for policy makers
A good way to pursue a position in the hospitality industry
Understay
REV PAR equation
sustainable tourism
7. Represents the business travelers
Inelastic Market
AARP Rate
City Ledger
du jour menu
8. Registered But Not Assigned
What does RNA stand for?
Due Bank
catchment area
Job shadowing
9. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
food cost percentage
Number of Folios
Franchising
European Plan
10. Courts consider reservations to be legal contracts
Day Rate Rooms
Courts and Reservations
perpetual inventory
tourism
11. 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
Extend Stay Hotels are also known as what?
What does RNA stand for?
nouvelle cuisine
Late Charges
12. Represents the leisure travelers and tourists
Elastic Market
actual market share
cultural tourism
Rate Cutting
13. Guest who stay past their scheduled departure time
Americans with Disabilities Act (ADA)
Overstays
nouvelle cuisine
night auditor
14. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
Early Arrivals
AAA
food cost percentage
corporate rate
15. A running inventory that automatically updates itself
Out of Inventory Rooms (OOI)
perpetual inventory
leisure travel
Adjusted Room Count
16. The individual who verifies and balances guests' accounts
volunteer tourism
WI
night auditor
sales budget
17. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
ASAE
pour/cost percentage
What does RNA stand for?
Rate Cutting
18. The airlines
Designated trainers
Master Accounts
Who did we steal Yield Management from?
Building Cost Room Rate Formula
19. Guests who cancel on the day of arrival
Cancellations
Adjusted Room Count
Catastrophe Plans
sustainable tourism
20. (cost of drinks/sales of drinks)x100
Out of Order Rooms (OOO)
guest accounting module
tourism
pour/cost percentage
21. Lowest possible rate - many restrictions
sales budget
AARP Rate
mother sauces
Out of Order Rooms (OOO)
22. Key operating figure in menu engineering - determined by subtracting food cost from selling price
contribution margin
Elastic Market
niche
Day Shift
23. Enables passengers to travel from one smaller city to another smaller city
fair market share
Catastrophe Plans
hub-and-spoke system
Understay
24. ADR x Occupancy=Rev Par
REV PAR equation
nouvelle cuisine
cultural tourism
Out of Inventory Rooms (OOI)
25. American Society of Association Executives
ASAE
food cost percentage
nouvelle cuisine
Rack Rate
26. Diamond Ratings
weighted average
association rate
AAA
cultural tourism
27. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
Franchising
room divisions
A good way to pursue a position in the hospitality industry
AARP Rate
28. Bechamel - espagnole - hollandaise - tomato - veloute
Who did we steal Yield Management from?
mother sauces
load factor
Compensation in the hospitality industry
29. Some guests with reservations never arrive at the hotel.
Discounting
niche
Franchising
No-shows
30. Generally repairable within a short amount of time - has a minor problem.
Americans with Disabilities Act (ADA)
Rack Rate
Average Daily Rate
Out of Order Rooms (OOO)
31. From the hours of 11:30 pm to 7:30 am
Rack Rate
WI
Graveyard Shift
Dual Accounting
32. A market share based on each business receiving an equal share of the market
Understay
food cost percentage
roux
fair market share
33. 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
Merchant Discount Fees
rack rate
Registration Card
daily report
34. Small ones are not even billed; they are erased with an allowance.
A good way to pursue a position in the hospitality industry
Late Charges
ecotourism
sustainable tourism
35. Travel for business purposes
Inelastic Market
Travel Agencies
Call Accounting System
business travel
36. Protects both the guest and employee
Americans with Disabilities Act (ADA)
Call Accounting System
Catastrophe Plans
Who did we steal Yield Management from?
37. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
corporate rate
Adjoining and Connecting Rooms
Rack Rate
weighted average
38. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
guest accounting module
Guest History Database
Out of Order Rooms (OOO)
weighted average
39. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
business travel
sous chef
Registration Card
Franchising
40. The full rate - without discounts - that one quotes as a room charge.
business travel
Catastrophe Plans
Rack Rate
Out of Order Rooms (OOO)
41. Revenue earned per available room
Rack Rate
RevPar
catchment area
Adjoining and Connecting Rooms
42. Possible to exceed 100% occupancy
Day Rate Rooms
Pick Up Equation
actual market share
Catastrophe Plans
43. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
contribution margin
multiplier effect
OS
Master Accounts
44. Travel for family and friends - to see new areas
weighted average
Pick Up Equation
leisure travel
Who did we steal Yield Management from?
45. Every connecting room adjoins - but not every adjoining room connects
Swing Shift
European Plan
Adjoining and Connecting Rooms
business travel
46. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
labor cost percentage
sales budget
leisure travel
No-shows
47. Specific cultural evens and festivals
association rate
Rack Rate
daily report
cultural tourism
48. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
Courts and Reservations
Merchant Discount Fees
Compensation in the hospitality industry
Due Bank
49. No reservation
European Plan
sales budget
NR
corporate rate
50. 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
Guest History Database
Late Charges
nouvelle cuisine
guest accounting module