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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. Star System
Cancellations
Overstays
Mobil
haute cuisine
2. Every connecting room adjoins - but not every adjoining room connects
Overstays
Adjoining and Connecting Rooms
Dual Accounting
food cost percentage
3. Used at zoos - keeps special needs of one time visitors and includes local specialties
tourist menu
Swing Shift
Average Daily Rate
perpetual inventory
4. Guest who stay past their scheduled departure time
room divisions
weighted average
sous chef
Overstays
5. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
food cost percentage
Travel Agencies
roux
Rack Rate
6. A cook who supervises food production and who reports to the executive chef; second in command
Americans with Disabilities Act (ADA)
actual market share
sous chef
Graveyard Shift
7. Traveling cross country or abroad for purposes of volunteer work
OS
average guest check
Compensation in the hospitality industry
volunteer tourism
8. Generally repairable within a short amount of time - has a minor problem.
average guest check
cultural tourism
Out of Order Rooms (OOO)
American Plan
9. Represents the business travelers
Travel Agencies
Late Charges
Inelastic Market
labor cost percentage
10. From the hours of 11:30 pm to 7:30 am
Graveyard Shift
labor cost percentage
sustainable tourism
Rack Rate
11. They would rather try the hotel desk than busier retail outlets.
Job shadowing
Counterfeit Money
food cost percentage
A good way to pursue a position in the hospitality industry
12. American Society of Association Executives
Rack Rate
ASAE
du jour menu
sous chef
13. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
Rack Rate
Adjusted Room Count
guest accounting module
Merchant Discount Fees
14. Revenue earned per available room
Dual Accounting
RevPar
Average Daily Rate
Adjusted Room Count
15. Some guests with reservations never arrive at the hotel.
ASAE
business travel
Rate Cutting
No-shows
16. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
fair market share
Franchising
weighted average
American Plan
17. All Suite hotels
Counterfeit Money
Extend Stay Hotels are also known as what?
Day Rate Rooms
night auditor
18. Possible to exceed 100% occupancy
NR
labor cost percentage
Who did we steal Yield Management from?
Day Rate Rooms
19. The individual who verifies and balances guests' accounts
WI
night auditor
Rack Rate
Travel Agencies
20. 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)
food cost percentage
Building Cost Room Rate Formula
mother sauces
pour/cost percentage
21. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
load factor
Dual Accounting
food cost percentage
labor cost percentage
22. Registered But Not Assigned
Rate Cutting
What does RNA stand for?
City Ledger
corporate rate
23. Employees who train employees
haute cuisine
Designated trainers
Graveyard Shift
Discounting
24. No reservation
nouvelle cuisine
AAA
NR
ecotourism
25. A plan to maximize guest and property safety in the event of a disaster
Travel Agencies
Catastrophe Plans
contribution margin
labor cost percentage
26. Specific cultural evens and festivals
AARP Rate
cultural tourism
Day Rate Rooms
hub-and-spoke system
27. (labor costs/net sales)x100
Dual Accounting
Discounting
contribution margin
labor cost percentage
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
Registration Card
Adjusted Room Count
average guest check
Dual Accounting
29. The airlines
American Plan
Amenity Creep
Who did we steal Yield Management from?
sustainable tourism
30. (cost of drinks/sales of drinks)x100
hub-and-spoke system
Designated trainers
pour/cost percentage
load factor
31. Include room and all three meals. Used in Europe
Master Accounts
RevPar
Extend Stay Hotels are also known as what?
American Plan
32. Represents the leisure travelers and tourists
contribution margin
corporate rate
daily report
Elastic Market
33. Lowest possible rate - many restrictions
Day Shift
Travel Agencies
Guest History Database
AARP Rate
34. Is mostly related to location and size of the facility
Travel Agencies
Compensation in the hospitality industry
tourism
Counterfeit Money
35. Ecotourism combined with practical matter for policy makers
labor cost percentage
sustainable tourism
A good way to pursue a position in the hospitality industry
load factor
36. Walk-In
Pick Up Equation
average guest check
Merchant Discount Fees
WI
37. Travel for recreation or the promotion and arrangement of such travel
tourism
Rate Cutting
Understay
nouvelle cuisine
38. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
RevPar
weighted average
OS
Due Bank
39. Travel for family and friends - to see new areas
leisure travel
Merchant Discount Fees
Inelastic Market
Out of Order Rooms (OOO)
40. A paste for thickening sauces - made from equal parts of fat and flour
Due Bank
Mobil
roux
Amenity Creep
41. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
haute cuisine
contribution margin
European Plan
load factor
42. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
Rate Cutting
Discounting
Early Arrivals
Adjusted Room Count
43. Key operating figure in menu engineering - determined by subtracting food cost from selling price
contribution margin
fair market share
Late Charges
haute cuisine
44. Guests who leave earlier than expected
AAA
Understay
Late Charges
OS
45. Lower than corporate rate - used when booking association business
RevPar
night auditor
association rate
labor cost percentage
46. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
nouvelle cuisine
Cancellations
room divisions
Amenity Creep
47. 'of the day'-chefs specials
du jour menu
tourist menu
pour/cost percentage
Rate Cutting
48. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
Americans with Disabilities Act (ADA)
Number of Folios
Inelastic Market
Early Arrivals
49. Diamond Ratings
sales budget
weighted average
AAA
rack rate
50. Courts consider reservations to be legal contracts
Late Charges
haute cuisine
Courts and Reservations
labor cost percentage