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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. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
What does RNA stand for?
Out of Inventory Rooms (OOI)
American Plan
Amenity Creep
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
Counterfeit Money
Inelastic Market
AARP Rate
nouvelle cuisine
3. 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
Graveyard Shift
fair market share
night auditor
Pick Up Equation
4. Is mostly related to location and size of the facility
tourist menu
pour/cost percentage
Registration Card
Compensation in the hospitality industry
5. Following a worker to learn about his or her job
AAA
Job shadowing
Compensation in the hospitality industry
American Plan
6. No reservation
Out of Order Rooms (OOO)
Franchising
Graveyard Shift
NR
7. The full rate - without discounts - that one quotes as a room charge.
Overstays
Rack Rate
actual market share
Understay
8. Travel for family and friends - to see new areas
actual market share
Day Rate Rooms
Registration Card
leisure travel
9. Represents the leisure travelers and tourists
Out of Inventory Rooms (OOI)
weighted average
load factor
Elastic Market
10. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
leisure travel
multiplier effect
Adjusted Room Count
mother sauces
11. Preferred by most employees. From 7:30 am to 3:30 pm
Day Shift
A good way to pursue a position in the hospitality industry
labor cost percentage
weighted average
12. Small ones are not even billed; they are erased with an allowance.
tourist menu
Catastrophe Plans
labor cost percentage
Late Charges
13. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
tourist menu
multiplier effect
catchment area
Job shadowing
14. All Suite hotels
Extend Stay Hotels are also known as what?
Graveyard Shift
Dual Accounting
Out of Order Rooms (OOO)
15. Ecotourism combined with practical matter for policy makers
labor cost percentage
food cost percentage
City Ledger
sustainable tourism
16. 'of the day'-chefs specials
sous chef
Rack Rate
No-shows
du jour menu
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
Travel Agencies
Late Charges
Master Accounts
haute cuisine
18. Rooms available for occupancy may be closed the next day
American Plan
Adjusted Room Count
Elastic Market
business travel
19. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
pour/cost percentage
Registration Card
European Plan
No-shows
20. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
sustainable tourism
Call Accounting System
room divisions
Cancellations
21. Star System
Building Cost Room Rate Formula
sales budget
Mobil
WI
22. A plan to maximize guest and property safety in the event of a disaster
Catastrophe Plans
Travel Agencies
Master Accounts
room divisions
23. Requires equal dollar amounts of charge and credits
European Plan
Dual Accounting
Number of Folios
fair market share
24. 10-30% off the rack rate
leisure travel
corporate rate
labor cost percentage
Rack Rate
25. A financial plan detailing expected sales volume and sales revenue for a specified period of time
Due Bank
A good way to pursue a position in the hospitality industry
sales budget
Understay
26. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
RevPar
Rate Cutting
A good way to pursue a position in the hospitality industry
weighted average
27. A market share based on each business receiving an equal share of the market
tourism
fair market share
contribution margin
volunteer tourism
28. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
perpetual inventory
volunteer tourism
Franchising
Amenity Creep
29. Lower than corporate rate - used when booking association business
hub-and-spoke system
association rate
Swing Shift
Merchant Discount Fees
30. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
Understay
Courts and Reservations
Out of Inventory Rooms (OOI)
Compensation in the hospitality industry
31. Specific cultural evens and festivals
Building Cost Room Rate Formula
City Ledger
cultural tourism
multiplier effect
32. Key to indicating a hotels performance - dollar sales/number of rooms rented
Call Accounting System
Average Daily Rate
Courts and Reservations
Inelastic Market
33. Standard rate for everyone at a hotel
RevPar
Due Bank
rack rate
guest accounting module
34. (cost of drinks/sales of drinks)x100
Adjusted Room Count
Early Arrivals
Travel Agencies
pour/cost percentage
35. Enables passengers to travel from one smaller city to another smaller city
hub-and-spoke system
Discounting
fair market share
WI
36. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
guest accounting module
actual market share
volunteer tourism
fair market share
37. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
Pick Up Equation
Registration Card
Due Bank
food cost percentage
38. Walk-In
Understay
Master Accounts
Amenity Creep
WI
39. Every connecting room adjoins - but not every adjoining room connects
niche
Mobil
Building Cost Room Rate Formula
Adjoining and Connecting Rooms
40. Represents the business travelers
Elastic Market
Swing Shift
Building Cost Room Rate Formula
Inelastic Market
41. Possible to exceed 100% occupancy
Day Rate Rooms
Day Shift
Building Cost Room Rate Formula
Amenity Creep
42. 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
food cost percentage
pour/cost percentage
Guest History Database
Early Arrivals
43. The number of seats filled on a flight
mother sauces
load factor
Pick Up Equation
Americans with Disabilities Act (ADA)
44. A cook who supervises food production and who reports to the executive chef; second in command
Amenity Creep
Who did we steal Yield Management from?
sous chef
Registration Card
45. Include room and all three meals. Used in Europe
American Plan
Adjoining and Connecting Rooms
Graveyard Shift
Cancellations
46. The market share that a business actually receives
Adjusted Room Count
Compensation in the hospitality industry
guest accounting module
actual market share
47. 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
Americans with Disabilities Act (ADA)
Registration Card
night auditor
perpetual inventory
48. From the hours of 11:30 pm to 7:30 am
nouvelle cuisine
Graveyard Shift
Call Accounting System
Designated trainers
49. Employees who train employees
Designated trainers
Day Rate Rooms
daily report
labor cost percentage
50. Guests who leave earlier than expected
Understay
haute cuisine
tourist menu
REV PAR equation