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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. (labor costs/net sales)x100
Travel Agencies
niche
labor cost percentage
REV PAR equation
2. 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
tourism
contribution margin
Pick Up Equation
ecotourism
3. The full rate - without discounts - that one quotes as a room charge.
RevPar
Rack Rate
mother sauces
contribution margin
4. A cook who supervises food production and who reports to the executive chef; second in command
room divisions
sous chef
labor cost percentage
Early Arrivals
5. Employees who train employees
actual market share
weighted average
Designated trainers
Average Daily Rate
6. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
leisure travel
RevPar
guest accounting module
cultural tourism
7. Off-the-street
hub-and-spoke system
NR
Adjoining and Connecting Rooms
OS
8. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
ecotourism
AAA
labor cost percentage
room divisions
9. 10-30% off the rack rate
corporate rate
niche
Early Arrivals
Day Shift
10. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
NR
Courts and Reservations
Early Arrivals
roux
11. Possible to exceed 100% occupancy
Day Rate Rooms
Early Arrivals
room divisions
Due Bank
12. Every connecting room adjoins - but not every adjoining room connects
room divisions
Adjoining and Connecting Rooms
Elastic Market
No-shows
13. Represents the leisure travelers and tourists
Out of Order Rooms (OOO)
Elastic Market
Merchant Discount Fees
Courts and Reservations
14. Travel for recreation or the promotion and arrangement of such travel
tourism
Pick Up Equation
Swing Shift
Courts and Reservations
15. 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)
Call Accounting System
Building Cost Room Rate Formula
Courts and Reservations
Graveyard Shift
16. Prepare a marketing plan for yourself
A good way to pursue a position in the hospitality industry
Franchising
Number of Folios
catchment area
17. A plan to maximize guest and property safety in the event of a disaster
Rate Cutting
fair market share
corporate rate
Catastrophe Plans
18. Travel for business purposes
Who did we steal Yield Management from?
business travel
Out of Order Rooms (OOO)
Master Accounts
19. Lowest possible rate - many restrictions
daily report
AARP Rate
Pick Up Equation
corporate rate
20. Courts consider reservations to be legal contracts
European Plan
Courts and Reservations
Overstays
food cost percentage
21. Protects both the guest and employee
Americans with Disabilities Act (ADA)
actual market share
Counterfeit Money
Understay
22. ADR x Occupancy=Rev Par
REV PAR equation
room divisions
Catastrophe Plans
RevPar
23. All Suite hotels
hub-and-spoke system
du jour menu
NR
Extend Stay Hotels are also known as what?
24. Small ones are not even billed; they are erased with an allowance.
Late Charges
OS
corporate rate
sustainable tourism
25. Following a worker to learn about his or her job
Extend Stay Hotels are also known as what?
Average Daily Rate
labor cost percentage
Job shadowing
26. Lower than corporate rate - used when booking association business
du jour menu
Designated trainers
association rate
Building Cost Room Rate Formula
27. American Society of Association Executives
tourist menu
contribution margin
ASAE
Guest History Database
28. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
room divisions
Out of Inventory Rooms (OOI)
European Plan
Adjoining and Connecting Rooms
29. Standard rate for everyone at a hotel
rack rate
average guest check
Swing Shift
Master Accounts
30. Also known as the due back - difference returnable - U-owe-me's or the exchange
Due Bank
Cancellations
City Ledger
guest accounting module
31. Bechamel - espagnole - hollandaise - tomato - veloute
association rate
AARP Rate
Adjoining and Connecting Rooms
mother sauces
32. Elaborate or artful cuisine - contemporary cuisine
business travel
Average Daily Rate
haute cuisine
Who did we steal Yield Management from?
33. Specific cultural evens and festivals
cultural tourism
average guest check
fair market share
roux
34. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
Mobil
Number of Folios
Registration Card
food cost percentage
35. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
sous chef
Dual Accounting
catchment area
business travel
36. A paste for thickening sauces - made from equal parts of fat and flour
roux
association rate
niche
corporate rate
37. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
weighted average
Swing Shift
Adjoining and Connecting Rooms
Elastic Market
38. Getting the room at a certain percentage off
REV PAR equation
Guest History Database
Discounting
volunteer tourism
39. 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
tourism
OS
Average Daily Rate
Registration Card
40. Generally repairable within a short amount of time - has a minor problem.
Out of Order Rooms (OOO)
ASAE
No-shows
guest accounting module
41. Key operating figure in menu engineering - determined by subtracting food cost from selling price
Building Cost Room Rate Formula
contribution margin
tourist menu
Due Bank
42. The market share that a business actually receives
Compensation in the hospitality industry
actual market share
Call Accounting System
Building Cost Room Rate Formula
43. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
Master Accounts
contribution margin
Out of Inventory Rooms (OOI)
food cost percentage
44. A market share based on each business receiving an equal share of the market
tourism
niche
association rate
fair market share
45. 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
Americans with Disabilities Act (ADA)
Registration Card
nouvelle cuisine
Understay
46. Guest who stay past their scheduled departure time
Overstays
Dual Accounting
labor cost percentage
American Plan
47. Is mostly related to location and size of the facility
Compensation in the hospitality industry
Merchant Discount Fees
cultural tourism
contribution margin
48. A financial plan detailing expected sales volume and sales revenue for a specified period of time
du jour menu
labor cost percentage
sales budget
Rack Rate
49. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
Elastic Market
du jour menu
room divisions
guest accounting module
50. Rooms available for occupancy may be closed the next day
Adjusted Room Count
Job shadowing
labor cost percentage
tourist menu