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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. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
Early Arrivals
room divisions
Franchising
niche
2. A system that tracks guest room phone charges
Travel Agencies
European Plan
Call Accounting System
corporate rate
3. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
European Plan
Master Accounts
Amenity Creep
AARP Rate
4. 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
Inelastic Market
Master Accounts
weighted average
Late Charges
5. Key operating figure in menu engineering - determined by subtracting food cost from selling price
labor cost percentage
contribution margin
haute cuisine
AAA
6. Lowest possible rate - many restrictions
REV PAR equation
sous chef
food cost percentage
AARP Rate
7. 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
American Plan
haute cuisine
Registration Card
Late Charges
8. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
Call Accounting System
rack rate
Franchising
Guest History Database
9. Elaborate or artful cuisine - contemporary cuisine
Number of Folios
haute cuisine
Courts and Reservations
Elastic Market
10. 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
perpetual inventory
Graveyard Shift
Swing Shift
11. Following a worker to learn about his or her job
Early Arrivals
niche
catchment area
Job shadowing
12. Registered But Not Assigned
association rate
Courts and Reservations
multiplier effect
What does RNA stand for?
13. A market share based on each business receiving an equal share of the market
volunteer tourism
fair market share
WI
niche
14. 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
night auditor
tourism
room divisions
15. Star System
Day Shift
haute cuisine
Mobil
leisure travel
16. A report prepared each day to provide essential performance information for a particular property to its management
catchment area
RevPar
daily report
room divisions
17. No reservation
perpetual inventory
NR
sales budget
leisure travel
18. A running inventory that automatically updates itself
perpetual inventory
Extend Stay Hotels are also known as what?
ecotourism
Building Cost Room Rate Formula
19. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
Number of Folios
business travel
Understay
haute cuisine
20. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
weighted average
A good way to pursue a position in the hospitality industry
catchment area
actual market share
21. The airlines
Who did we steal Yield Management from?
Out of Inventory Rooms (OOI)
multiplier effect
Late Charges
22. Represents the leisure travelers and tourists
Elastic Market
mother sauces
catchment area
What does RNA stand for?
23. The number of seats filled on a flight
Master Accounts
load factor
night auditor
Rack Rate
24. Is mostly related to location and size of the facility
Compensation in the hospitality industry
Guest History Database
perpetual inventory
Counterfeit Money
25. ADR x Occupancy=Rev Par
Mobil
catchment area
REV PAR equation
Guest History Database
26. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
Early Arrivals
Amenity Creep
Courts and Reservations
Day Rate Rooms
27. From the hours of 11:30 pm to 7:30 am
Swing Shift
sustainable tourism
labor cost percentage
Graveyard Shift
28. From the hours of 3:30 pm to 11:30 pm
Overstays
average guest check
Courts and Reservations
Swing Shift
29. The market share that a business actually receives
actual market share
Out of Inventory Rooms (OOI)
Due Bank
No-shows
30. A paste for thickening sauces - made from equal parts of fat and flour
tourism
Designated trainers
average guest check
roux
31. Some guests with reservations never arrive at the hotel.
No-shows
catchment area
Courts and Reservations
Franchising
32. They would rather try the hotel desk than busier retail outlets.
Day Shift
Counterfeit Money
Franchising
hub-and-spoke system
33. 10-30% off the rack rate
European Plan
corporate rate
AARP Rate
Designated trainers
34. Prepare a marketing plan for yourself
A good way to pursue a position in the hospitality industry
cultural tourism
Day Shift
labor cost percentage
35. A financial plan detailing expected sales volume and sales revenue for a specified period of time
sales budget
Call Accounting System
business travel
Discounting
36. All Suite hotels
Extend Stay Hotels are also known as what?
pour/cost percentage
tourism
load factor
37. American Society of Association Executives
Amenity Creep
Who did we steal Yield Management from?
ASAE
RevPar
38. The individual who verifies and balances guests' accounts
Counterfeit Money
night auditor
Who did we steal Yield Management from?
Out of Order Rooms (OOO)
39. (cost of drinks/sales of drinks)x100
pour/cost percentage
Franchising
labor cost percentage
No-shows
40. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
Cancellations
Counterfeit Money
Compensation in the hospitality industry
labor cost percentage
41. Generally repairable within a short amount of time - has a minor problem.
REV PAR equation
tourism
Out of Order Rooms (OOO)
corporate rate
42. Off-the-street
Rack Rate
OS
hub-and-spoke system
Courts and Reservations
43. Key to indicating a hotels performance - dollar sales/number of rooms rented
catchment area
Out of Inventory Rooms (OOI)
weighted average
Average Daily Rate
44. Protects both the guest and employee
labor cost percentage
tourist menu
AAA
Americans with Disabilities Act (ADA)
45. Guests who leave earlier than expected
Understay
Amenity Creep
perpetual inventory
nouvelle cuisine
46. Every connecting room adjoins - but not every adjoining room connects
Courts and Reservations
City Ledger
Adjoining and Connecting Rooms
Pick Up Equation
47. Employees who train employees
NR
Designated trainers
Overstays
haute cuisine
48. Getting the room at a certain percentage off
average guest check
NR
Discounting
What does RNA stand for?
49. Guest who stay past their scheduled departure time
Overstays
Pick Up Equation
Discounting
Cancellations
50. A plan to maximize guest and property safety in the event of a disaster
Catastrophe Plans
Out of Order Rooms (OOO)
cultural tourism
Job shadowing