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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. Travel for recreation or the promotion and arrangement of such travel
Pick Up Equation
tourism
Understay
Amenity Creep
2. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
catchment area
Call Accounting System
pour/cost percentage
niche
3. Lower than corporate rate - used when booking association business
Number of Folios
Swing Shift
association rate
REV PAR equation
4. Key operating figure in menu engineering - determined by subtracting food cost from selling price
sous chef
fair market share
Building Cost Room Rate Formula
contribution margin
5. Guest who stay past their scheduled departure time
Elastic Market
guest accounting module
food cost percentage
Overstays
6. 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
daily report
WI
labor cost percentage
Guest History Database
7. Elaborate or artful cuisine - contemporary cuisine
sous chef
Cancellations
niche
haute cuisine
8. Employees who train employees
du jour menu
Designated trainers
A good way to pursue a position in the hospitality industry
cultural tourism
9. Every connecting room adjoins - but not every adjoining room connects
actual market share
Registration Card
Due Bank
Adjoining and Connecting Rooms
10. Courts consider reservations to be legal contracts
night auditor
catchment area
Courts and Reservations
Adjusted Room Count
11. Traveling cross country or abroad for purposes of volunteer work
Number of Folios
Job shadowing
OS
volunteer tourism
12. All Suite hotels
association rate
Extend Stay Hotels are also known as what?
night auditor
business travel
13. Is mostly related to location and size of the facility
Compensation in the hospitality industry
European Plan
AAA
Job shadowing
14. Guests who leave earlier than expected
Understay
RevPar
NR
du jour menu
15. Enables passengers to travel from one smaller city to another smaller city
Inelastic Market
roux
hub-and-spoke system
Americans with Disabilities Act (ADA)
16. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
Rate Cutting
labor cost percentage
Out of Inventory Rooms (OOI)
sous chef
17. 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
multiplier effect
labor cost percentage
Master Accounts
corporate rate
18. Lowest possible rate - many restrictions
niche
AARP Rate
sales budget
volunteer tourism
19. Following a worker to learn about his or her job
Building Cost Room Rate Formula
Counterfeit Money
NR
Job shadowing
20. Star System
Designated trainers
Rate Cutting
daily report
Mobil
21. Revenue earned per available room
RevPar
tourist menu
What does RNA stand for?
Day Rate Rooms
22. The number of seats filled on a flight
sous chef
load factor
contribution margin
Rack Rate
23. Bechamel - espagnole - hollandaise - tomato - veloute
Swing Shift
rack rate
room divisions
mother sauces
24. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
REV PAR equation
Amenity Creep
AAA
Day Rate Rooms
25. Specific cultural evens and festivals
Building Cost Room Rate Formula
cultural tourism
No-shows
Out of Order Rooms (OOO)
26. A running inventory that automatically updates itself
multiplier effect
sous chef
Late Charges
perpetual inventory
27. Getting the room at a certain percentage off
Discounting
Late Charges
Franchising
sous chef
28. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
room divisions
cultural tourism
Number of Folios
business travel
29. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
niche
Guest History Database
food cost percentage
guest accounting module
30. Diamond Ratings
Travel Agencies
Understay
NR
AAA
31. A report prepared each day to provide essential performance information for a particular property to its management
actual market share
labor cost percentage
Master Accounts
daily report
32. Also known as the due back - difference returnable - U-owe-me's or the exchange
Due Bank
Rate Cutting
AARP Rate
Understay
33. Protects both the guest and employee
mother sauces
Americans with Disabilities Act (ADA)
ASAE
Due Bank
34. A plan to maximize guest and property safety in the event of a disaster
Adjoining and Connecting Rooms
guest accounting module
food cost percentage
Catastrophe Plans
35. Standard rate for everyone at a hotel
labor cost percentage
Job shadowing
rack rate
Courts and Reservations
36. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
Call Accounting System
sous chef
food cost percentage
nouvelle cuisine
37. Generally repairable within a short amount of time - has a minor problem.
Out of Order Rooms (OOO)
hub-and-spoke system
mother sauces
Amenity Creep
38. A market share based on each business receiving an equal share of the market
night auditor
fair market share
Rate Cutting
corporate rate
39. 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
Early Arrivals
Due Bank
Pick Up Equation
Day Rate Rooms
40. Used at zoos - keeps special needs of one time visitors and includes local specialties
labor cost percentage
tourist menu
Registration Card
Swing Shift
41. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
Designated trainers
Travel Agencies
Franchising
Day Shift
42. 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)
Building Cost Room Rate Formula
load factor
niche
hub-and-spoke system
43. Represents the business travelers
pour/cost percentage
night auditor
Inelastic Market
Guest History Database
44. 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
Registration Card
sustainable tourism
Master Accounts
45. The airlines
Overstays
Swing Shift
American Plan
Who did we steal Yield Management from?
46. Prepare a marketing plan for yourself
leisure travel
perpetual inventory
Out of Inventory Rooms (OOI)
A good way to pursue a position in the hospitality industry
47. Small ones are not even billed; they are erased with an allowance.
Courts and Reservations
night auditor
average guest check
Late Charges
48. Walk-In
AARP Rate
Rack Rate
WI
Registration Card
49. From the hours of 3:30 pm to 11:30 pm
Catastrophe Plans
Swing Shift
No-shows
pour/cost percentage
50. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
Merchant Discount Fees
fair market share
Out of Inventory Rooms (OOI)
Late Charges