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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. 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
Day Shift
Registration Card
Pick Up Equation
European Plan
2. 'of the day'-chefs specials
European Plan
Elastic Market
mother sauces
du jour menu
3. Specific cultural evens and festivals
du jour menu
AAA
weighted average
cultural tourism
4. Elaborate or artful cuisine - contemporary cuisine
cultural tourism
roux
haute cuisine
Adjusted Room Count
5. Represents the business travelers
perpetual inventory
labor cost percentage
Building Cost Room Rate Formula
Inelastic Market
6. Rooms available for occupancy may be closed the next day
Discounting
Call Accounting System
perpetual inventory
Adjusted Room Count
7. Standard rate for everyone at a hotel
rack rate
Overstays
roux
du jour menu
8. Generally repairable within a short amount of time - has a minor problem.
actual market share
Out of Order Rooms (OOO)
ecotourism
rack rate
9. Lower than corporate rate - used when booking association business
association rate
tourism
AAA
REV PAR equation
10. Guests who cancel on the day of arrival
Extend Stay Hotels are also known as what?
Cancellations
Out of Order Rooms (OOO)
sales budget
11. Courts consider reservations to be legal contracts
Guest History Database
Courts and Reservations
fair market share
Rate Cutting
12. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
Out of Inventory Rooms (OOI)
contribution margin
catchment area
Pick Up Equation
13. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
Building Cost Room Rate Formula
Master Accounts
Rate Cutting
Rack Rate
14. (cost of drinks/sales of drinks)x100
mother sauces
pour/cost percentage
RevPar
Job shadowing
15. Also known as the due back - difference returnable - U-owe-me's or the exchange
Amenity Creep
Due Bank
weighted average
Registration Card
16. Preferred by most employees. From 7:30 am to 3:30 pm
fair market share
tourist menu
Day Shift
Amenity Creep
17. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
haute cuisine
Job shadowing
contribution margin
Out of Inventory Rooms (OOI)
18. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
nouvelle cuisine
Discounting
food cost percentage
Merchant Discount Fees
19. Key operating figure in menu engineering - determined by subtracting food cost from selling price
Rack Rate
contribution margin
Cancellations
sales budget
20. Some guests with reservations never arrive at the hotel.
night auditor
average guest check
Out of Order Rooms (OOO)
No-shows
21. The average amount each group spends
Elastic Market
actual market share
Franchising
average guest check
22. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
mother sauces
Catastrophe Plans
European Plan
tourism
23. Key to indicating a hotels performance - dollar sales/number of rooms rented
Amenity Creep
Average Daily Rate
Compensation in the hospitality industry
Counterfeit Money
24. A paste for thickening sauces - made from equal parts of fat and flour
City Ledger
roux
Average Daily Rate
guest accounting module
25. Hotels have love-hate relationship
Travel Agencies
Average Daily Rate
Rack Rate
REV PAR equation
26. From the hours of 11:30 pm to 7:30 am
catchment area
WI
Graveyard Shift
Dual Accounting
27. The market share that a business actually receives
Swing Shift
actual market share
catchment area
Americans with Disabilities Act (ADA)
28. Is mostly related to location and size of the facility
guest accounting module
Compensation in the hospitality industry
Late Charges
actual market share
29. Represents the leisure travelers and tourists
Out of Inventory Rooms (OOI)
Elastic Market
Counterfeit Money
Amenity Creep
30. Tourism with a consience
ecotourism
niche
food cost percentage
load factor
31. Guest who stay past their scheduled departure time
daily report
labor cost percentage
Overstays
Extend Stay Hotels are also known as what?
32. Following a worker to learn about his or her job
Compensation in the hospitality industry
Catastrophe Plans
Job shadowing
Early Arrivals
33. Every connecting room adjoins - but not every adjoining room connects
OS
Number of Folios
Merchant Discount Fees
Adjoining and Connecting Rooms
34. The individual who verifies and balances guests' accounts
Master Accounts
niche
night auditor
roux
35. Prepare a marketing plan for yourself
Guest History Database
rack rate
Graveyard Shift
A good way to pursue a position in the hospitality industry
36. Protects both the guest and employee
What does RNA stand for?
Building Cost Room Rate Formula
Americans with Disabilities Act (ADA)
American Plan
37. The airlines
Inelastic Market
roux
What does RNA stand for?
Who did we steal Yield Management from?
38. A market share based on each business receiving an equal share of the market
fair market share
Out of Inventory Rooms (OOI)
multiplier effect
Inelastic Market
39. Registered But Not Assigned
multiplier effect
hub-and-spoke system
NR
What does RNA stand for?
40. American Society of Association Executives
room divisions
ASAE
sales budget
Elastic Market
41. No reservation
European Plan
Number of Folios
NR
Adjusted Room Count
42. Diamond Ratings
AAA
roux
catchment area
guest accounting module
43. 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
du jour menu
Registration Card
night auditor
nouvelle cuisine
44. A cook who supervises food production and who reports to the executive chef; second in command
OS
Day Rate Rooms
Rate Cutting
sous chef
45. A plan to maximize guest and property safety in the event of a disaster
load factor
Rack Rate
Catastrophe Plans
Swing Shift
46. Include room and all three meals. Used in Europe
Americans with Disabilities Act (ADA)
American Plan
Rate Cutting
Overstays
47. Guests who leave earlier than expected
Registration Card
Understay
Swing Shift
sustainable tourism
48. 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
nouvelle cuisine
Dual Accounting
Number of Folios
49. 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
Overstays
Swing Shift
Pick Up Equation
ASAE
50. Travel for business purposes
Day Rate Rooms
business travel
room divisions
Pick Up Equation