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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. The market share that a business actually receives
Due Bank
sous chef
actual market share
load factor
2. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
ASAE
multiplier effect
Average Daily Rate
Amenity Creep
3. 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
Cancellations
A good way to pursue a position in the hospitality industry
Rate Cutting
Master Accounts
4. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
daily report
niche
Overstays
guest accounting module
5. A report prepared each day to provide essential performance information for a particular property to its management
fair market share
Franchising
A good way to pursue a position in the hospitality industry
daily report
6. Registered But Not Assigned
Adjusted Room Count
Extend Stay Hotels are also known as what?
What does RNA stand for?
tourist menu
7. 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
labor cost percentage
sustainable tourism
Due Bank
Pick Up Equation
8. The average amount each group spends
Job shadowing
business travel
Extend Stay Hotels are also known as what?
average guest check
9. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
food cost percentage
rack rate
WI
Amenity Creep
10. No reservation
A good way to pursue a position in the hospitality industry
ecotourism
NR
Elastic Market
11. Used at zoos - keeps special needs of one time visitors and includes local specialties
tourist menu
Dual Accounting
Late Charges
night auditor
12. A specific share or slot of a certain market
Overstays
niche
Elastic Market
AAA
13. 'of the day'-chefs specials
roux
Building Cost Room Rate Formula
du jour menu
weighted average
14. Standard rate for everyone at a hotel
rack rate
pour/cost percentage
ecotourism
average guest check
15. Diamond Ratings
multiplier effect
Pick Up Equation
actual market share
AAA
16. Enables passengers to travel from one smaller city to another smaller city
Due Bank
hub-and-spoke system
What does RNA stand for?
sustainable tourism
17. 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)
Pick Up Equation
Building Cost Room Rate Formula
actual market share
tourist menu
18. A running inventory that automatically updates itself
perpetual inventory
Mobil
sustainable tourism
Job shadowing
19. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
Inelastic Market
Rate Cutting
labor cost percentage
Cancellations
20. Every connecting room adjoins - but not every adjoining room connects
Early Arrivals
mother sauces
Adjoining and Connecting Rooms
multiplier effect
21. A plan to maximize guest and property safety in the event of a disaster
Catastrophe Plans
labor cost percentage
Elastic Market
Discounting
22. Also known as the due back - difference returnable - U-owe-me's or the exchange
Number of Folios
Due Bank
rack rate
Courts and Reservations
23. Protects both the guest and employee
Building Cost Room Rate Formula
Americans with Disabilities Act (ADA)
Early Arrivals
NR
24. The airlines
fair market share
Amenity Creep
Who did we steal Yield Management from?
Out of Inventory Rooms (OOI)
25. Traveling cross country or abroad for purposes of volunteer work
volunteer tourism
Average Daily Rate
A good way to pursue a position in the hospitality industry
ecotourism
26. Elaborate or artful cuisine - contemporary cuisine
Early Arrivals
Rate Cutting
Travel Agencies
haute cuisine
27. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
ecotourism
weighted average
Extend Stay Hotels are also known as what?
labor cost percentage
28. Key operating figure in menu engineering - determined by subtracting food cost from selling price
contribution margin
Out of Inventory Rooms (OOI)
nouvelle cuisine
average guest check
29. Some guests with reservations never arrive at the hotel.
Understay
No-shows
Americans with Disabilities Act (ADA)
OS
30. Lowest possible rate - many restrictions
Americans with Disabilities Act (ADA)
Master Accounts
OS
AARP Rate
31. Represents the business travelers
volunteer tourism
average guest check
Inelastic Market
pour/cost percentage
32. From the hours of 3:30 pm to 11:30 pm
Swing Shift
WI
European Plan
corporate rate
33. (cost of drinks/sales of drinks)x100
pour/cost percentage
leisure travel
Out of Order Rooms (OOO)
room divisions
34. Possible to exceed 100% occupancy
RevPar
Day Rate Rooms
labor cost percentage
NR
35. Guests who cancel on the day of arrival
OS
Registration Card
Master Accounts
Cancellations
36. All Suite hotels
Designated trainers
Courts and Reservations
Extend Stay Hotels are also known as what?
Cancellations
37. Bechamel - espagnole - hollandaise - tomato - veloute
mother sauces
City Ledger
Discounting
ecotourism
38. 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
Elastic Market
haute cuisine
nouvelle cuisine
Pick Up Equation
39. A cook who supervises food production and who reports to the executive chef; second in command
No-shows
Overstays
RevPar
sous chef
40. Revenue earned per available room
Building Cost Room Rate Formula
Rate Cutting
RevPar
Master Accounts
41. Guest who stay past their scheduled departure time
Swing Shift
pour/cost percentage
Overstays
Due Bank
42. Rooms available for occupancy may be closed the next day
cultural tourism
Courts and Reservations
Graveyard Shift
Adjusted Room Count
43. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
room divisions
OS
Graveyard Shift
AARP Rate
44. Include room and all three meals. Used in Europe
Overstays
weighted average
American Plan
Number of Folios
45. 10-30% off the rack rate
Overstays
Day Rate Rooms
roux
corporate rate
46. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
Counterfeit Money
labor cost percentage
Out of Order Rooms (OOO)
A good way to pursue a position in the hospitality industry
47. Specific cultural evens and festivals
Swing Shift
Pick Up Equation
Number of Folios
cultural tourism
48. 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
AAA
ASAE
room divisions
49. Employees who train employees
REV PAR equation
Out of Inventory Rooms (OOI)
Designated trainers
A good way to pursue a position in the hospitality industry
50. A financial plan detailing expected sales volume and sales revenue for a specified period of time
Registration Card
guest accounting module
sales budget
Who did we steal Yield Management from?