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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. Represents the business travelers
rack rate
haute cuisine
NR
Inelastic Market
2. The individual who verifies and balances guests' accounts
A good way to pursue a position in the hospitality industry
haute cuisine
Amenity Creep
night auditor
3. All Suite hotels
weighted average
Extend Stay Hotels are also known as what?
Rack Rate
hub-and-spoke system
4. Revenue earned per available room
Guest History Database
Day Rate Rooms
RevPar
Early Arrivals
5. Protects both the guest and employee
Inelastic Market
Adjoining and Connecting Rooms
Americans with Disabilities Act (ADA)
AAA
6. A paste for thickening sauces - made from equal parts of fat and flour
corporate rate
business travel
City Ledger
roux
7. A market share based on each business receiving an equal share of the market
Americans with Disabilities Act (ADA)
NR
Amenity Creep
fair market share
8. A running inventory that automatically updates itself
roux
tourism
Rate Cutting
perpetual inventory
9. Is mostly related to location and size of the facility
Building Cost Room Rate Formula
Compensation in the hospitality industry
niche
hub-and-spoke system
10. ADR x Occupancy=Rev Par
labor cost percentage
REV PAR equation
contribution margin
food cost percentage
11. Registered But Not Assigned
Graveyard Shift
Who did we steal Yield Management from?
What does RNA stand for?
weighted average
12. 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
nouvelle cuisine
room divisions
NR
Dual Accounting
13. (cost of drinks/sales of drinks)x100
pour/cost percentage
tourism
sous chef
NR
14. Employees who train employees
Counterfeit Money
Registration Card
ASAE
Designated trainers
15. A report prepared each day to provide essential performance information for a particular property to its management
daily report
room divisions
association rate
tourism
16. Hotels have love-hate relationship
Travel Agencies
contribution margin
City Ledger
fair market share
17. A system that tracks guest room phone charges
Call Accounting System
RevPar
NR
sales budget
18. Also known as the due back - difference returnable - U-owe-me's or the exchange
Due Bank
guest accounting module
Dual Accounting
du jour menu
19. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
guest accounting module
Designated trainers
Building Cost Room Rate Formula
fair market share
20. 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
load factor
Call Accounting System
City Ledger
Guest History Database
21. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
perpetual inventory
tourism
ASAE
Rate Cutting
22. Courts consider reservations to be legal contracts
Courts and Reservations
sales budget
Travel Agencies
Adjusted Room Count
23. The average amount each group spends
Graveyard Shift
weighted average
Average Daily Rate
average guest check
24. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
catchment area
mother sauces
sales budget
City Ledger
25. Prepare a marketing plan for yourself
tourist menu
A good way to pursue a position in the hospitality industry
weighted average
No-shows
26. The number of seats filled on a flight
REV PAR equation
load factor
guest accounting module
leisure travel
27. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
American Plan
weighted average
mother sauces
corporate rate
28. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
tourism
Out of Inventory Rooms (OOI)
food cost percentage
Counterfeit Money
29. Guests who leave earlier than expected
actual market share
Understay
Graveyard Shift
Rate Cutting
30. Star System
Americans with Disabilities Act (ADA)
Mobil
contribution margin
What does RNA stand for?
31. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
room divisions
Compensation in the hospitality industry
leisure travel
American Plan
32. From the hours of 11:30 pm to 7:30 am
Graveyard Shift
Guest History Database
No-shows
AAA
33. Small ones are not even billed; they are erased with an allowance.
Mobil
Late Charges
night auditor
Day Shift
34. 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
Number of Folios
Late Charges
City Ledger
sous chef
35. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
labor cost percentage
Adjusted Room Count
perpetual inventory
Guest History Database
36. (labor costs/net sales)x100
volunteer tourism
labor cost percentage
What does RNA stand for?
pour/cost percentage
37. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
sustainable tourism
Amenity Creep
Franchising
Mobil
38. Bechamel - espagnole - hollandaise - tomato - veloute
volunteer tourism
Master Accounts
weighted average
mother sauces
39. Generally repairable within a short amount of time - has a minor problem.
Merchant Discount Fees
load factor
Out of Order Rooms (OOO)
fair market share
40. Ecotourism combined with practical matter for policy makers
nouvelle cuisine
tourism
sustainable tourism
cultural tourism
41. Elaborate or artful cuisine - contemporary cuisine
Courts and Reservations
Guest History Database
haute cuisine
OS
42. Used at zoos - keeps special needs of one time visitors and includes local specialties
tourist menu
Catastrophe Plans
guest accounting module
multiplier effect
43. From the hours of 3:30 pm to 11:30 pm
haute cuisine
Amenity Creep
Compensation in the hospitality industry
Swing Shift
44. Key operating figure in menu engineering - determined by subtracting food cost from selling price
business travel
contribution margin
Due Bank
AARP Rate
45. 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
Franchising
Extend Stay Hotels are also known as what?
Building Cost Room Rate Formula
46. Include room and all three meals. Used in Europe
RevPar
Franchising
sous chef
American Plan
47. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
tourism
Franchising
du jour menu
Early Arrivals
48. Every connecting room adjoins - but not every adjoining room connects
guest accounting module
Courts and Reservations
Out of Order Rooms (OOO)
Adjoining and Connecting Rooms
49. Following a worker to learn about his or her job
Job shadowing
Merchant Discount Fees
daily report
Registration Card
50. 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
RevPar
Elastic Market
City Ledger