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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. 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
Out of Inventory Rooms (OOI)
AAA
Guest History Database
Registration Card
2. Include room and all three meals. Used in Europe
Catastrophe Plans
American Plan
Rack Rate
Who did we steal Yield Management from?
3. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
guest accounting module
Courts and Reservations
weighted average
load factor
4. Hotels have love-hate relationship
labor cost percentage
Elastic Market
sustainable tourism
Travel Agencies
5. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
OS
food cost percentage
rack rate
Day Shift
6. From the hours of 11:30 pm to 7:30 am
association rate
Master Accounts
Extend Stay Hotels are also known as what?
Graveyard Shift
7. A specific share or slot of a certain market
European Plan
niche
multiplier effect
Franchising
8. Requires equal dollar amounts of charge and credits
Dual Accounting
Building Cost Room Rate Formula
RevPar
Call Accounting System
9. 'of the day'-chefs specials
du jour menu
niche
Job shadowing
Adjusted Room Count
10. Getting the room at a certain percentage off
Due Bank
Discounting
tourist menu
Designated trainers
11. Used at zoos - keeps special needs of one time visitors and includes local specialties
corporate rate
labor cost percentage
tourist menu
Registration Card
12. The market share that a business actually receives
actual market share
Average Daily Rate
Designated trainers
Understay
13. The full rate - without discounts - that one quotes as a room charge.
Rack Rate
AAA
Adjoining and Connecting Rooms
cultural tourism
14. Guests who cancel on the day of arrival
Cancellations
Job shadowing
Call Accounting System
Americans with Disabilities Act (ADA)
15. The number of seats filled on a flight
room divisions
load factor
Merchant Discount Fees
Dual Accounting
16. Courts consider reservations to be legal contracts
tourist menu
Out of Inventory Rooms (OOI)
Graveyard Shift
Courts and Reservations
17. 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
load factor
fair market share
City Ledger
ASAE
18. Travel for recreation or the promotion and arrangement of such travel
Catastrophe Plans
NR
association rate
tourism
19. Travel for family and friends - to see new areas
Graveyard Shift
Early Arrivals
tourist menu
leisure travel
20. Guests who leave earlier than expected
Understay
Call Accounting System
Master Accounts
NR
21. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
Late Charges
room divisions
Merchant Discount Fees
labor cost percentage
22. ADR x Occupancy=Rev Par
fair market share
Adjusted Room Count
REV PAR equation
contribution margin
23. Generally repairable within a short amount of time - has a minor problem.
fair market share
Registration Card
Out of Order Rooms (OOO)
cultural tourism
24. A running inventory that automatically updates itself
Franchising
Courts and Reservations
perpetual inventory
Out of Order Rooms (OOO)
25. Specific cultural evens and festivals
What does RNA stand for?
labor cost percentage
Amenity Creep
cultural tourism
26. Star System
Americans with Disabilities Act (ADA)
nouvelle cuisine
corporate rate
Mobil
27. 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
Compensation in the hospitality industry
Catastrophe Plans
Travel Agencies
28. Enables passengers to travel from one smaller city to another smaller city
du jour menu
catchment area
OS
hub-and-spoke system
29. Revenue earned per available room
RevPar
business travel
du jour menu
REV PAR equation
30. A cook who supervises food production and who reports to the executive chef; second in command
Americans with Disabilities Act (ADA)
sous chef
Rate Cutting
Late Charges
31. Off-the-street
pour/cost percentage
Due Bank
Travel Agencies
OS
32. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
du jour menu
multiplier effect
Rate Cutting
Early Arrivals
33. American Society of Association Executives
Guest History Database
Dual Accounting
ASAE
nouvelle cuisine
34. Standard rate for everyone at a hotel
AARP Rate
sales budget
rack rate
Courts and Reservations
35. 10-30% off the rack rate
labor cost percentage
Registration Card
Out of Inventory Rooms (OOI)
corporate rate
36. A system that tracks guest room phone charges
Dual Accounting
cultural tourism
Call Accounting System
City Ledger
37. Tourism with a consience
ecotourism
sous chef
City Ledger
Elastic Market
38. Possible to exceed 100% occupancy
Swing Shift
Day Rate Rooms
Due Bank
Guest History Database
39. Prepare a marketing plan for yourself
average guest check
Franchising
A good way to pursue a position in the hospitality industry
Adjoining and Connecting Rooms
40. Key to indicating a hotels performance - dollar sales/number of rooms rented
A good way to pursue a position in the hospitality industry
Out of Inventory Rooms (OOI)
Counterfeit Money
Average Daily Rate
41. Registered But Not Assigned
What does RNA stand for?
ASAE
fair market share
du jour menu
42. The individual who verifies and balances guests' accounts
Number of Folios
AARP Rate
Graveyard Shift
night auditor
43. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
sustainable tourism
weighted average
haute cuisine
association rate
44. Following a worker to learn about his or her job
Travel Agencies
Job shadowing
nouvelle cuisine
Amenity Creep
45. Employees who train employees
food cost percentage
cultural tourism
labor cost percentage
Designated trainers
46. 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
Franchising
Americans with Disabilities Act (ADA)
Master Accounts
No-shows
47. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
labor cost percentage
Pick Up Equation
catchment area
perpetual inventory
48. Rooms available for occupancy may be closed the next day
Understay
actual market share
Adjusted Room Count
Elastic Market
49. All Suite hotels
weighted average
Adjoining and Connecting Rooms
Extend Stay Hotels are also known as what?
Early Arrivals
50. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
Merchant Discount Fees
European Plan
Rack Rate
Who did we steal Yield Management from?