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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. Tourism with a consience
Job shadowing
Swing Shift
ecotourism
Overstays
2. Every connecting room adjoins - but not every adjoining room connects
sustainable tourism
ecotourism
Adjoining and Connecting Rooms
Guest History Database
3. The number of seats filled on a flight
AAA
load factor
Mobil
fair market share
4. Is mostly related to location and size of the facility
Compensation in the hospitality industry
AARP Rate
nouvelle cuisine
tourism
5. Hotels have love-hate relationship
Dual Accounting
Travel Agencies
Due Bank
sales budget
6. Key to indicating a hotels performance - dollar sales/number of rooms rented
Average Daily Rate
What does RNA stand for?
sous chef
Day Rate Rooms
7. (labor costs/net sales)x100
mother sauces
labor cost percentage
Rack Rate
Courts and Reservations
8. The individual who verifies and balances guests' accounts
weighted average
night auditor
association rate
leisure travel
9. 10-30% off the rack rate
European Plan
Extend Stay Hotels are also known as what?
corporate rate
labor cost percentage
10. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
average guest check
European Plan
Amenity Creep
No-shows
11. From the hours of 3:30 pm to 11:30 pm
guest accounting module
load factor
tourism
Swing Shift
12. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
hub-and-spoke system
American Plan
nouvelle cuisine
catchment area
13. Star System
sales budget
contribution margin
Mobil
Registration Card
14. Revenue earned per available room
Call Accounting System
RevPar
Compensation in the hospitality industry
sustainable tourism
15. Traveling cross country or abroad for purposes of volunteer work
volunteer tourism
Early Arrivals
Rack Rate
AAA
16. 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
Travel Agencies
guest accounting module
association rate
Registration Card
17. A specific share or slot of a certain market
Building Cost Room Rate Formula
Amenity Creep
European Plan
niche
18. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
labor cost percentage
NR
Understay
cultural tourism
19. Employees who train employees
Designated trainers
Due Bank
ASAE
Adjoining and Connecting Rooms
20. Possible to exceed 100% occupancy
Day Rate Rooms
Average Daily Rate
Compensation in the hospitality industry
corporate rate
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
haute cuisine
Swing Shift
nouvelle cuisine
Discounting
22. 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
REV PAR equation
perpetual inventory
City Ledger
Master Accounts
23. A system that tracks guest room phone charges
Job shadowing
RevPar
Registration Card
Call Accounting System
24. 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
Pick Up Equation
average guest check
Cancellations
catchment area
25. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
Due Bank
Out of Inventory Rooms (OOI)
Rack Rate
No-shows
26. Following a worker to learn about his or her job
ecotourism
Who did we steal Yield Management from?
Job shadowing
sales budget
27. Some guests with reservations never arrive at the hotel.
Registration Card
Job shadowing
No-shows
Out of Inventory Rooms (OOI)
28. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
sustainable tourism
Number of Folios
WI
sous chef
29. Also known as the due back - difference returnable - U-owe-me's or the exchange
Understay
Due Bank
What does RNA stand for?
Franchising
30. A plan to maximize guest and property safety in the event of a disaster
Catastrophe Plans
REV PAR equation
Registration Card
haute cuisine
31. The full rate - without discounts - that one quotes as a room charge.
daily report
nouvelle cuisine
Rack Rate
AAA
32. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
roux
American Plan
Amenity Creep
guest accounting module
33. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
Rate Cutting
volunteer tourism
Compensation in the hospitality industry
RevPar
34. 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)
guest accounting module
Guest History Database
Building Cost Room Rate Formula
roux
35. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
Average Daily Rate
night auditor
Franchising
perpetual inventory
36. Guest who stay past their scheduled departure time
Understay
Overstays
sous chef
AAA
37. Lower than corporate rate - used when booking association business
volunteer tourism
association rate
Extend Stay Hotels are also known as what?
Amenity Creep
38. A cook who supervises food production and who reports to the executive chef; second in command
sous chef
association rate
pour/cost percentage
Who did we steal Yield Management from?
39. Registered But Not Assigned
What does RNA stand for?
cultural tourism
Cancellations
AARP Rate
40. Walk-In
WI
Out of Inventory Rooms (OOI)
Understay
Out of Order Rooms (OOO)
41. The average amount each group spends
rack rate
What does RNA stand for?
Discounting
average guest check
42. Diamond Ratings
Call Accounting System
AAA
Amenity Creep
Counterfeit Money
43. A running inventory that automatically updates itself
perpetual inventory
load factor
Americans with Disabilities Act (ADA)
Adjoining and Connecting Rooms
44. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
AAA
Early Arrivals
Merchant Discount Fees
Amenity Creep
45. Travel for business purposes
Extend Stay Hotels are also known as what?
catchment area
business travel
Compensation in the hospitality industry
46. Guests who cancel on the day of arrival
City Ledger
Cancellations
roux
Guest History Database
47. Bechamel - espagnole - hollandaise - tomato - veloute
Understay
multiplier effect
Catastrophe Plans
mother sauces
48. 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
ecotourism
tourist menu
Master Accounts
Discounting
49. Requires equal dollar amounts of charge and credits
Dual Accounting
Discounting
Cancellations
Call Accounting System
50. Rooms available for occupancy may be closed the next day
sales budget
Rate Cutting
volunteer tourism
Adjusted Room Count