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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. Off-the-street
OS
mother sauces
sous chef
What does RNA stand for?
2. A running inventory that automatically updates itself
Cancellations
perpetual inventory
Merchant Discount Fees
actual market share
3. No reservation
No-shows
night auditor
NR
pour/cost percentage
4. A specific share or slot of a certain market
Job shadowing
niche
American Plan
roux
5. 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
Swing Shift
Guest History Database
volunteer tourism
6. Preferred by most employees. From 7:30 am to 3:30 pm
Call Accounting System
labor cost percentage
Day Shift
Overstays
7. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
nouvelle cuisine
guest accounting module
food cost percentage
Amenity Creep
8. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
Registration Card
labor cost percentage
Average Daily Rate
du jour menu
9. A cook who supervises food production and who reports to the executive chef; second in command
sous chef
Out of Order Rooms (OOO)
labor cost percentage
Guest History Database
10. Also known as the due back - difference returnable - U-owe-me's or the exchange
labor cost percentage
Rack Rate
Due Bank
WI
11. Elaborate or artful cuisine - contemporary cuisine
Americans with Disabilities Act (ADA)
Extend Stay Hotels are also known as what?
haute cuisine
weighted average
12. Key to indicating a hotels performance - dollar sales/number of rooms rented
Travel Agencies
RevPar
Pick Up Equation
Average Daily Rate
13. Protects both the guest and employee
Merchant Discount Fees
Due Bank
Designated trainers
Americans with Disabilities Act (ADA)
14. Lower than corporate rate - used when booking association business
American Plan
Day Rate Rooms
association rate
Rack Rate
15. Guest who stay past their scheduled departure time
Out of Inventory Rooms (OOI)
haute cuisine
Overstays
rack rate
16. Some guests with reservations never arrive at the hotel.
RevPar
Number of Folios
corporate rate
No-shows
17. (labor costs/net sales)x100
Discounting
Swing Shift
labor cost percentage
pour/cost percentage
18. American Society of Association Executives
Out of Order Rooms (OOO)
Call Accounting System
niche
ASAE
19. A paste for thickening sauces - made from equal parts of fat and flour
daily report
No-shows
Dual Accounting
roux
20. Possible to exceed 100% occupancy
Day Rate Rooms
sales budget
Dual Accounting
Overstays
21. ADR x Occupancy=Rev Par
Building Cost Room Rate Formula
Franchising
REV PAR equation
Out of Inventory Rooms (OOI)
22. Getting the room at a certain percentage off
Discounting
Adjusted Room Count
niche
contribution margin
23. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
Pick Up Equation
Amenity Creep
Dual Accounting
sales budget
24. Enables passengers to travel from one smaller city to another smaller city
Registration Card
hub-and-spoke system
cultural tourism
Out of Inventory Rooms (OOI)
25. The number of seats filled on a flight
REV PAR equation
load factor
hub-and-spoke system
European Plan
26. 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)
night auditor
Building Cost Room Rate Formula
load factor
du jour menu
27. Guests who cancel on the day of arrival
catchment area
Cancellations
du jour menu
What does RNA stand for?
28. Bechamel - espagnole - hollandaise - tomato - veloute
Job shadowing
mother sauces
A good way to pursue a position in the hospitality industry
Pick Up Equation
29. Star System
volunteer tourism
roux
Mobil
Pick Up Equation
30. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
food cost percentage
Merchant Discount Fees
Rate Cutting
fair market share
31. Represents the business travelers
sustainable tourism
volunteer tourism
Inelastic Market
niche
32. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
guest accounting module
Americans with Disabilities Act (ADA)
Franchising
ASAE
33. Employees who train employees
room divisions
ASAE
Designated trainers
tourist menu
34. Travel for family and friends - to see new areas
labor cost percentage
Rack Rate
daily report
leisure travel
35. A system that tracks guest room phone charges
Call Accounting System
room divisions
Pick Up Equation
nouvelle cuisine
36. A report prepared each day to provide essential performance information for a particular property to its management
City Ledger
daily report
RevPar
Elastic Market
37. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
Travel Agencies
Day Shift
Merchant Discount Fees
Pick Up Equation
38. Prepare a marketing plan for yourself
association rate
Travel Agencies
weighted average
A good way to pursue a position in the hospitality industry
39. From the hours of 3:30 pm to 11:30 pm
ecotourism
Swing Shift
No-shows
sales budget
40. A financial plan detailing expected sales volume and sales revenue for a specified period of time
sales budget
load factor
Counterfeit Money
sous chef
41. A market share based on each business receiving an equal share of the market
fair market share
niche
Swing Shift
Amenity Creep
42. 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
nouvelle cuisine
Graveyard Shift
NR
niche
43. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
No-shows
tourism
catchment area
European Plan
44. Requires equal dollar amounts of charge and credits
Adjusted Room Count
Due Bank
Dual Accounting
Call Accounting System
45. Revenue earned per available room
Adjoining and Connecting Rooms
AAA
RevPar
contribution margin
46. The individual who verifies and balances guests' accounts
catchment area
Late Charges
WI
night auditor
47. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
weighted average
Americans with Disabilities Act (ADA)
Due Bank
Out of Inventory Rooms (OOI)
48. Used at zoos - keeps special needs of one time visitors and includes local specialties
Average Daily Rate
Graveyard Shift
tourist menu
load factor
49. Ecotourism combined with practical matter for policy makers
sous chef
load factor
sustainable tourism
Out of Inventory Rooms (OOI)
50. A plan to maximize guest and property safety in the event of a disaster
Out of Order Rooms (OOO)
Catastrophe Plans
WI
ecotourism