SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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 report prepared each day to provide essential performance information for a particular property to its management
WI
labor cost percentage
daily report
contribution margin
2. 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
sustainable tourism
catchment area
tourism
3. The individual who verifies and balances guests' accounts
Counterfeit Money
tourism
night auditor
NR
4. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
guest accounting module
Courts and Reservations
actual market share
catchment area
5. Elaborate or artful cuisine - contemporary cuisine
haute cuisine
Amenity Creep
mother sauces
Graveyard Shift
6. Specific cultural evens and festivals
guest accounting module
volunteer tourism
cultural tourism
Designated trainers
7. Preferred by most employees. From 7:30 am to 3:30 pm
weighted average
Day Shift
tourism
Franchising
8. Represents the business travelers
sustainable tourism
Inelastic Market
rack rate
food cost percentage
9. (cost of drinks/sales of drinks)x100
pour/cost percentage
haute cuisine
Dual Accounting
RevPar
10. ADR x Occupancy=Rev Par
Cancellations
REV PAR equation
Due Bank
night auditor
11. 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
Inelastic Market
contribution margin
Discounting
12. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
Rate Cutting
actual market share
Out of Order Rooms (OOO)
sous chef
13. Star System
Mobil
cultural tourism
ecotourism
rack rate
14. 10-30% off the rack rate
Registration Card
Discounting
corporate rate
REV PAR equation
15. 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
sales budget
Job shadowing
average guest check
16. 'of the day'-chefs specials
What does RNA stand for?
Number of Folios
du jour menu
Who did we steal Yield Management from?
17. Off-the-street
Franchising
OS
weighted average
Cancellations
18. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
AARP Rate
mother sauces
multiplier effect
Mobil
19. Tourism with a consience
ecotourism
roux
AAA
Extend Stay Hotels are also known as what?
20. A specific share or slot of a certain market
Out of Inventory Rooms (OOI)
Courts and Reservations
Compensation in the hospitality industry
niche
21. 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
Courts and Reservations
nouvelle cuisine
Swing Shift
sustainable tourism
22. Rooms available for occupancy may be closed the next day
Who did we steal Yield Management from?
Cancellations
labor cost percentage
Adjusted Room Count
23. Include room and all three meals. Used in Europe
REV PAR equation
American Plan
Inelastic Market
Job shadowing
24. Also known as the due back - difference returnable - U-owe-me's or the exchange
Due Bank
catchment area
cultural tourism
Day Shift
25. Bechamel - espagnole - hollandaise - tomato - veloute
Day Shift
mother sauces
sustainable tourism
night auditor
26. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
Number of Folios
sales budget
Adjoining and Connecting Rooms
Due Bank
27. Generally repairable within a short amount of time - has a minor problem.
Out of Order Rooms (OOO)
Overstays
Adjoining and Connecting Rooms
guest accounting module
28. All Suite hotels
Adjusted Room Count
RevPar
Compensation in the hospitality industry
Extend Stay Hotels are also known as what?
29. (labor costs/net sales)x100
labor cost percentage
Number of Folios
Counterfeit Money
fair market share
30. Hotels have love-hate relationship
sous chef
Travel Agencies
Discounting
Inelastic Market
31. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
Amenity Creep
nouvelle cuisine
Dual Accounting
Franchising
32. A cook who supervises food production and who reports to the executive chef; second in command
Late Charges
guest accounting module
sous chef
corporate rate
33. American Society of Association Executives
Merchant Discount Fees
actual market share
ASAE
corporate rate
34. Diamond Ratings
AAA
Rate Cutting
Courts and Reservations
A good way to pursue a position in the hospitality industry
35. The market share that a business actually receives
actual market share
volunteer tourism
food cost percentage
Pick Up Equation
36. 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
WI
sous chef
load factor
Pick Up Equation
37. Key operating figure in menu engineering - determined by subtracting food cost from selling price
nouvelle cuisine
Out of Inventory Rooms (OOI)
contribution margin
labor cost percentage
38. Travel for business purposes
What does RNA stand for?
Adjusted Room Count
Due Bank
business travel
39. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
Who did we steal Yield Management from?
What does RNA stand for?
room divisions
cultural tourism
40. Walk-In
WI
European Plan
Rack Rate
OS
41. From the hours of 3:30 pm to 11:30 pm
Discounting
Catastrophe Plans
Swing Shift
Number of Folios
42. Standard rate for everyone at a hotel
rack rate
European Plan
AARP Rate
Franchising
43. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
Counterfeit Money
Who did we steal Yield Management from?
European Plan
labor cost percentage
44. Travel for family and friends - to see new areas
pour/cost percentage
AAA
leisure travel
Registration Card
45. Lower than corporate rate - used when booking association business
association rate
American Plan
labor cost percentage
Building Cost Room Rate Formula
46. Getting the room at a certain percentage off
NR
Swing Shift
Discounting
Understay
47. Revenue earned per available room
hub-and-spoke system
tourist menu
mother sauces
RevPar
48. A paste for thickening sauces - made from equal parts of fat and flour
American Plan
Extend Stay Hotels are also known as what?
No-shows
roux
49. 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
Master Accounts
Pick Up Equation
food cost percentage
actual market share
50. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
Job shadowing
labor cost percentage
actual market share
rack rate