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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. Some guests with reservations never arrive at the hotel.
No-shows
Franchising
RevPar
haute cuisine
2. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
Amenity Creep
RevPar
ASAE
Graveyard Shift
3. Guests who leave earlier than expected
Early Arrivals
Understay
European Plan
nouvelle cuisine
4. Prepare a marketing plan for yourself
Discounting
tourist menu
Understay
A good way to pursue a position in the hospitality industry
5. Elaborate or artful cuisine - contemporary cuisine
haute cuisine
perpetual inventory
corporate rate
Guest History Database
6. 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
Late Charges
Master Accounts
Guest History Database
Franchising
7. Is mostly related to location and size of the facility
Franchising
Compensation in the hospitality industry
load factor
Catastrophe Plans
8. A report prepared each day to provide essential performance information for a particular property to its management
Courts and Reservations
Cancellations
daily report
RevPar
9. Also known as the due back - difference returnable - U-owe-me's or the exchange
average guest check
Due Bank
du jour menu
Courts and Reservations
10. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
What does RNA stand for?
European Plan
contribution margin
mother sauces
11. The full rate - without discounts - that one quotes as a room charge.
load factor
Rack Rate
mother sauces
Courts and Reservations
12. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
OS
Understay
Franchising
food cost percentage
13. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
room divisions
contribution margin
European Plan
load factor
14. A running inventory that automatically updates itself
perpetual inventory
Graveyard Shift
Franchising
Cancellations
15. Registered But Not Assigned
What does RNA stand for?
Early Arrivals
Pick Up Equation
haute cuisine
16. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
Day Rate Rooms
Dual Accounting
Out of Inventory Rooms (OOI)
WI
17. Protects both the guest and employee
Pick Up Equation
catchment area
roux
Americans with Disabilities Act (ADA)
18. Guests who cancel on the day of arrival
Adjoining and Connecting Rooms
Cancellations
Who did we steal Yield Management from?
Call Accounting System
19. The individual who verifies and balances guests' accounts
Understay
daily report
night auditor
Pick Up Equation
20. Bechamel - espagnole - hollandaise - tomato - veloute
Registration Card
OS
Cancellations
mother sauces
21. A financial plan detailing expected sales volume and sales revenue for a specified period of time
sales budget
ASAE
What does RNA stand for?
labor cost percentage
22. Specific cultural evens and festivals
Registration Card
Franchising
cultural tourism
Counterfeit Money
23. 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
rack rate
Pick Up Equation
WI
Master Accounts
24. (labor costs/net sales)x100
labor cost percentage
Cancellations
Late Charges
Due Bank
25. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
weighted average
A good way to pursue a position in the hospitality industry
sustainable tourism
catchment area
26. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
labor cost percentage
Job shadowing
Franchising
nouvelle cuisine
27. Getting the room at a certain percentage off
Discounting
Graveyard Shift
room divisions
Due Bank
28. 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
catchment area
Rate Cutting
Registration Card
contribution margin
29. 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
Franchising
Swing Shift
City Ledger
OS
30. American Society of Association Executives
Early Arrivals
City Ledger
association rate
ASAE
31. Travel for family and friends - to see new areas
leisure travel
Pick Up Equation
American Plan
A good way to pursue a position in the hospitality industry
32. Walk-In
leisure travel
WI
Average Daily Rate
Master Accounts
33. Revenue earned per available room
RevPar
Overstays
WI
load factor
34. From the hours of 3:30 pm to 11:30 pm
Due Bank
Counterfeit Money
Pick Up Equation
Swing Shift
35. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
Day Rate Rooms
Average Daily Rate
Inelastic Market
multiplier effect
36. Preferred by most employees. From 7:30 am to 3:30 pm
Americans with Disabilities Act (ADA)
sales budget
American Plan
Day Shift
37. Off-the-street
haute cuisine
night auditor
OS
sustainable tourism
38. A paste for thickening sauces - made from equal parts of fat and flour
Adjusted Room Count
tourism
roux
Rack Rate
39. Possible to exceed 100% occupancy
NR
Catastrophe Plans
Day Rate Rooms
haute cuisine
40. All Suite hotels
Inelastic Market
Adjusted Room Count
Travel Agencies
Extend Stay Hotels are also known as what?
41. Every connecting room adjoins - but not every adjoining room connects
Adjoining and Connecting Rooms
sales budget
business travel
ASAE
42. Following a worker to learn about his or her job
Compensation in the hospitality industry
multiplier effect
American Plan
Job shadowing
43. A system that tracks guest room phone charges
City Ledger
sustainable tourism
Call Accounting System
night auditor
44. Include room and all three meals. Used in Europe
ecotourism
Rate Cutting
pour/cost percentage
American Plan
45. No reservation
NR
nouvelle cuisine
sustainable tourism
weighted average
46. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
No-shows
catchment area
niche
guest accounting module
47. Key to indicating a hotels performance - dollar sales/number of rooms rented
du jour menu
What does RNA stand for?
mother sauces
Average Daily Rate
48. 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
night auditor
business travel
Pick Up Equation
nouvelle cuisine
49. Requires equal dollar amounts of charge and credits
Dual Accounting
sustainable tourism
Building Cost Room Rate Formula
European Plan
50. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
labor cost percentage
Number of Folios
Inelastic Market
Dual Accounting