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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. A plan to maximize guest and property safety in the event of a disaster
average guest check
Due Bank
RevPar
Catastrophe Plans
2. 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
Amenity Creep
sous chef
Designated trainers
nouvelle cuisine
3. Guests who leave earlier than expected
Late Charges
Merchant Discount Fees
Counterfeit Money
Understay
4. Travel for recreation or the promotion and arrangement of such travel
Overstays
Who did we steal Yield Management from?
No-shows
tourism
5. Following a worker to learn about his or her job
Job shadowing
Amenity Creep
Registration Card
Call Accounting System
6. Travel for business purposes
hub-and-spoke system
haute cuisine
Who did we steal Yield Management from?
business travel
7. The market share that a business actually receives
sustainable tourism
Compensation in the hospitality industry
actual market share
ASAE
8. 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
Guest History Database
mother sauces
contribution margin
food cost percentage
9. A market share based on each business receiving an equal share of the market
Overstays
Mobil
fair market share
volunteer tourism
10. 10-30% off the rack rate
pour/cost percentage
corporate rate
nouvelle cuisine
AARP Rate
11. Revenue earned per available room
actual market share
RevPar
Out of Order Rooms (OOO)
daily report
12. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
sales budget
Overstays
weighted average
Americans with Disabilities Act (ADA)
13. Specific cultural evens and festivals
Americans with Disabilities Act (ADA)
AAA
cultural tourism
niche
14. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
Merchant Discount Fees
pour/cost percentage
leisure travel
labor cost percentage
15. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
contribution margin
volunteer tourism
Merchant Discount Fees
A good way to pursue a position in the hospitality industry
16. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
Day Shift
Courts and Reservations
load factor
Early Arrivals
17. Guests who cancel on the day of arrival
Call Accounting System
Cancellations
Job shadowing
WI
18. Enables passengers to travel from one smaller city to another smaller city
hub-and-spoke system
pour/cost percentage
cultural tourism
REV PAR equation
19. Generally repairable within a short amount of time - has a minor problem.
American Plan
labor cost percentage
Out of Order Rooms (OOO)
mother sauces
20. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
REV PAR equation
ASAE
City Ledger
guest accounting module
21. A report prepared each day to provide essential performance information for a particular property to its management
daily report
Inelastic Market
Catastrophe Plans
Elastic Market
22. Getting the room at a certain percentage off
nouvelle cuisine
Rack Rate
Discounting
sustainable tourism
23. A financial plan detailing expected sales volume and sales revenue for a specified period of time
Pick Up Equation
sales budget
leisure travel
A good way to pursue a position in the hospitality industry
24. All Suite hotels
Day Rate Rooms
daily report
Extend Stay Hotels are also known as what?
guest accounting module
25. Travel for family and friends - to see new areas
European Plan
nouvelle cuisine
ecotourism
leisure travel
26. Traveling cross country or abroad for purposes of volunteer work
Extend Stay Hotels are also known as what?
AARP Rate
volunteer tourism
Counterfeit Money
27. Is mostly related to location and size of the facility
Understay
Compensation in the hospitality industry
AARP Rate
Merchant Discount Fees
28. 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
load factor
Pick Up Equation
sustainable tourism
Out of Inventory Rooms (OOI)
29. A cook who supervises food production and who reports to the executive chef; second in command
Americans with Disabilities Act (ADA)
sous chef
weighted average
nouvelle cuisine
30. American Society of Association Executives
actual market share
ASAE
Call Accounting System
Inelastic Market
31. From the hours of 11:30 pm to 7:30 am
room divisions
corporate rate
Graveyard Shift
European Plan
32. Courts consider reservations to be legal contracts
AAA
Courts and Reservations
guest accounting module
Rack Rate
33. Rooms available for occupancy may be closed the next day
labor cost percentage
Rate Cutting
Adjusted Room Count
leisure travel
34. The full rate - without discounts - that one quotes as a room charge.
mother sauces
roux
Catastrophe Plans
Rack Rate
35. Represents the business travelers
Day Shift
Call Accounting System
Inelastic Market
Discounting
36. 'of the day'-chefs specials
weighted average
Understay
multiplier effect
du jour menu
37. Lower than corporate rate - used when booking association business
association rate
daily report
Rack Rate
sales budget
38. A system that tracks guest room phone charges
Day Rate Rooms
Call Accounting System
guest accounting module
sous chef
39. Guest who stay past their scheduled departure time
Americans with Disabilities Act (ADA)
RevPar
Overstays
weighted average
40. Ecotourism combined with practical matter for policy makers
Adjusted Room Count
business travel
sous chef
sustainable tourism
41. Registered But Not Assigned
load factor
association rate
Guest History Database
What does RNA stand for?
42. They would rather try the hotel desk than busier retail outlets.
ecotourism
catchment area
Rate Cutting
Counterfeit Money
43. Star System
daily report
Mobil
Discounting
OS
44. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
Swing Shift
Rate Cutting
What does RNA stand for?
weighted average
45. 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
City Ledger
RevPar
corporate rate
Who did we steal Yield Management from?
46. Every connecting room adjoins - but not every adjoining room connects
Number of Folios
Adjoining and Connecting Rooms
Job shadowing
European Plan
47. Protects both the guest and employee
REV PAR equation
pour/cost percentage
Americans with Disabilities Act (ADA)
Out of Inventory Rooms (OOI)
48. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
business travel
catchment area
actual market share
Discounting
49. Requires equal dollar amounts of charge and credits
Day Shift
RevPar
tourism
Dual Accounting
50. Bechamel - espagnole - hollandaise - tomato - veloute
labor cost percentage
Designated trainers
American Plan
mother sauces