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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. Specific cultural evens and festivals
nouvelle cuisine
cultural tourism
European Plan
business travel
2. The full rate - without discounts - that one quotes as a room charge.
Extend Stay Hotels are also known as what?
Rack Rate
Merchant Discount Fees
cultural tourism
3. The average room rate should equal $1 per $1000 of construction cost. (200 room hotel costing $14 million - the average rate should be $70) ($14/200 rooms/$1000)
leisure travel
Mobil
Building Cost Room Rate Formula
perpetual inventory
4. Diamond Ratings
haute cuisine
City Ledger
weighted average
AAA
5. From the hours of 11:30 pm to 7:30 am
Compensation in the hospitality industry
Average Daily Rate
daily report
Graveyard Shift
6. Ecotourism combined with practical matter for policy makers
tourism
sustainable tourism
Amenity Creep
Adjusted Room Count
7. Every connecting room adjoins - but not every adjoining room connects
Adjoining and Connecting Rooms
Day Shift
Call Accounting System
Swing Shift
8. 'of the day'-chefs specials
Master Accounts
Inelastic Market
du jour menu
room divisions
9. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
labor cost percentage
load factor
leisure travel
European Plan
10. From the hours of 3:30 pm to 11:30 pm
Swing Shift
REV PAR equation
Overstays
haute cuisine
11. No reservation
NR
labor cost percentage
guest accounting module
Day Shift
12. Walk-In
Designated trainers
Overstays
Franchising
WI
13. 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
nouvelle cuisine
Day Rate Rooms
Mobil
pour/cost percentage
14. Requires equal dollar amounts of charge and credits
Dual Accounting
Inelastic Market
fair market share
load factor
15. Registered But Not Assigned
actual market share
night auditor
What does RNA stand for?
multiplier effect
16. Travel for recreation or the promotion and arrangement of such travel
business travel
Counterfeit Money
Travel Agencies
tourism
17. Preferred by most employees. From 7:30 am to 3:30 pm
Day Shift
Early Arrivals
sustainable tourism
average guest check
18. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
haute cuisine
Amenity Creep
Dual Accounting
Swing Shift
19. They would rather try the hotel desk than busier retail outlets.
No-shows
Day Shift
Mobil
Counterfeit Money
20. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
A good way to pursue a position in the hospitality industry
guest accounting module
Catastrophe Plans
cultural tourism
21. Courts consider reservations to be legal contracts
Courts and Reservations
Who did we steal Yield Management from?
tourist menu
load factor
22. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
Number of Folios
Rate Cutting
weighted average
sales budget
23. Rooms available for occupancy may be closed the next day
sales budget
No-shows
Amenity Creep
Adjusted Room Count
24. Used at zoos - keeps special needs of one time visitors and includes local specialties
NR
Rack Rate
Compensation in the hospitality industry
tourist menu
25. (cost of drinks/sales of drinks)x100
corporate rate
guest accounting module
pour/cost percentage
tourist menu
26. Tourism with a consience
Compensation in the hospitality industry
ecotourism
Average Daily Rate
NR
27. Elaborate or artful cuisine - contemporary cuisine
Travel Agencies
catchment area
nouvelle cuisine
haute cuisine
28. Represents the business travelers
volunteer tourism
food cost percentage
Swing Shift
Inelastic Market
29. Getting the room at a certain percentage off
association rate
hub-and-spoke system
perpetual inventory
Discounting
30. A running inventory that automatically updates itself
Dual Accounting
Graveyard Shift
perpetual inventory
Travel Agencies
31. Employees who train employees
mother sauces
leisure travel
Designated trainers
Merchant Discount Fees
32. Also known as the due back - difference returnable - U-owe-me's or the exchange
Due Bank
labor cost percentage
haute cuisine
Out of Inventory Rooms (OOI)
33. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
Adjoining and Connecting Rooms
labor cost percentage
American Plan
Rate Cutting
34. (labor costs/net sales)x100
Guest History Database
OS
pour/cost percentage
labor cost percentage
35. Key operating figure in menu engineering - determined by subtracting food cost from selling price
Graveyard Shift
du jour menu
contribution margin
Average Daily Rate
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
Registration Card
NR
Cancellations
sales budget
37. Travel for business purposes
multiplier effect
business travel
fair market share
Out of Order Rooms (OOO)
38. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
weighted average
AARP Rate
sustainable tourism
Pick Up Equation
39. A cook who supervises food production and who reports to the executive chef; second in command
rack rate
business travel
sous chef
haute cuisine
40. The average amount each group spends
Due Bank
Counterfeit Money
Discounting
average guest check
41. Traveling cross country or abroad for purposes of volunteer work
daily report
Inelastic Market
volunteer tourism
Day Rate Rooms
42. 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
load factor
American Plan
Mobil
43. Guest who stay past their scheduled departure time
Master Accounts
multiplier effect
Overstays
Swing Shift
44. Is mostly related to location and size of the facility
Compensation in the hospitality industry
labor cost percentage
AAA
What does RNA stand for?
45. 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
du jour menu
Guest History Database
Merchant Discount Fees
Day Shift
46. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
American Plan
Merchant Discount Fees
haute cuisine
Discounting
47. American Society of Association Executives
Adjusted Room Count
contribution margin
ASAE
Compensation in the hospitality industry
48. Lowest possible rate - many restrictions
European Plan
WI
AARP Rate
Compensation in the hospitality industry
49. Possible to exceed 100% occupancy
pour/cost percentage
REV PAR equation
Day Rate Rooms
Call Accounting System
50. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
multiplier effect
What does RNA stand for?
volunteer tourism
load factor