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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 geographical area that falls within a specific radius established to determine the size of a restaurant's market
Pick Up Equation
Out of Order Rooms (OOO)
catchment area
hub-and-spoke system
2. Represents the business travelers
tourist menu
Inelastic Market
labor cost percentage
Who did we steal Yield Management from?
3. No reservation
food cost percentage
NR
Who did we steal Yield Management from?
Dual Accounting
4. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
Swing Shift
Out of Inventory Rooms (OOI)
ASAE
labor cost percentage
5. 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
guest accounting module
Registration Card
Designated trainers
European Plan
6. Used at zoos - keeps special needs of one time visitors and includes local specialties
Early Arrivals
Courts and Reservations
tourist menu
Franchising
7. A market share based on each business receiving an equal share of the market
REV PAR equation
fair market share
nouvelle cuisine
tourism
8. Represents the leisure travelers and tourists
AARP Rate
Elastic Market
average guest check
Dual Accounting
9. The airlines
RevPar
actual market share
Amenity Creep
Who did we steal Yield Management from?
10. Some guests with reservations never arrive at the hotel.
daily report
niche
No-shows
Cancellations
11. A cook who supervises food production and who reports to the executive chef; second in command
perpetual inventory
contribution margin
sous chef
Job shadowing
12. A financial plan detailing expected sales volume and sales revenue for a specified period of time
AAA
Understay
OS
sales budget
13. Possible to exceed 100% occupancy
Call Accounting System
Day Rate Rooms
Swing Shift
Graveyard Shift
14. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
night auditor
Rate Cutting
catchment area
Courts and Reservations
15. Hotels have love-hate relationship
AAA
catchment area
tourist menu
Travel Agencies
16. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
Adjoining and Connecting Rooms
Elastic Market
Building Cost Room Rate Formula
Merchant Discount Fees
17. Travel for business purposes
rack rate
guest accounting module
business travel
nouvelle cuisine
18. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
Franchising
weighted average
Elastic Market
du jour menu
19. A running inventory that automatically updates itself
REV PAR equation
pour/cost percentage
City Ledger
perpetual inventory
20. Courts consider reservations to be legal contracts
NR
night auditor
Adjusted Room Count
Courts and Reservations
21. Elaborate or artful cuisine - contemporary cuisine
haute cuisine
Call Accounting System
load factor
Who did we steal Yield Management from?
22. A specific share or slot of a certain market
Swing Shift
Courts and Reservations
niche
American Plan
23. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
Mobil
Number of Folios
catchment area
Guest History Database
24. 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
Building Cost Room Rate Formula
Counterfeit Money
weighted average
City Ledger
25. 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
Adjoining and Connecting Rooms
nouvelle cuisine
sales budget
A good way to pursue a position in the hospitality industry
26. Star System
Average Daily Rate
Mobil
Registration Card
WI
27. Off-the-street
sous chef
perpetual inventory
room divisions
OS
28. (labor costs/net sales)x100
association rate
City Ledger
Registration Card
labor cost percentage
29. The individual who verifies and balances guests' accounts
du jour menu
night auditor
Courts and Reservations
contribution margin
30. Diamond Ratings
AAA
Due Bank
RevPar
night auditor
31. Requires equal dollar amounts of charge and credits
Rate Cutting
Amenity Creep
sustainable tourism
Dual Accounting
32. Guest who stay past their scheduled departure time
sales budget
Overstays
Courts and Reservations
Adjusted Room Count
33. Employees who train employees
Designated trainers
Job shadowing
Who did we steal Yield Management from?
Dual Accounting
34. Guests who cancel on the day of arrival
Cancellations
food cost percentage
ecotourism
Registration Card
35. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
Franchising
Designated trainers
niche
RevPar
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
Swing Shift
multiplier effect
Pick Up Equation
ASAE
37. Protects both the guest and employee
Amenity Creep
actual market share
weighted average
Americans with Disabilities Act (ADA)
38. The number of seats filled on a flight
Due Bank
load factor
A good way to pursue a position in the hospitality industry
Graveyard Shift
39. From the hours of 3:30 pm to 11:30 pm
American Plan
Cancellations
business travel
Swing Shift
40. Specific cultural evens and festivals
Building Cost Room Rate Formula
Counterfeit Money
business travel
cultural tourism
41. A plan to maximize guest and property safety in the event of a disaster
Americans with Disabilities Act (ADA)
Registration Card
association rate
Catastrophe Plans
42. Every connecting room adjoins - but not every adjoining room connects
City Ledger
hub-and-spoke system
Late Charges
Adjoining and Connecting Rooms
43. 'of the day'-chefs specials
du jour menu
sustainable tourism
Courts and Reservations
Average Daily Rate
44. Travel for recreation or the promotion and arrangement of such travel
Elastic Market
Cancellations
tourism
Number of Folios
45. Traveling cross country or abroad for purposes of volunteer work
average guest check
Master Accounts
ASAE
volunteer tourism
46. Is mostly related to location and size of the facility
Compensation in the hospitality industry
Rate Cutting
multiplier effect
Discounting
47. Lower than corporate rate - used when booking association business
association rate
ecotourism
Elastic Market
AAA
48. Generally repairable within a short amount of time - has a minor problem.
Due Bank
ecotourism
Out of Order Rooms (OOO)
mother sauces
49. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
rack rate
room divisions
AAA
perpetual inventory
50. 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)
Compensation in the hospitality industry
Building Cost Room Rate Formula
association rate
NR