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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 cook who supervises food production and who reports to the executive chef; second in command
sous chef
Guest History Database
corporate rate
haute cuisine
2. Represents the leisure travelers and tourists
sous chef
European Plan
Understay
Elastic Market
3. A market share based on each business receiving an equal share of the market
fair market share
food cost percentage
Merchant Discount Fees
Catastrophe Plans
4. Courts consider reservations to be legal contracts
multiplier effect
Courts and Reservations
ecotourism
AARP Rate
5. Preferred by most employees. From 7:30 am to 3:30 pm
Catastrophe Plans
sous chef
Swing Shift
Day Shift
6. Prepare a marketing plan for yourself
du jour menu
A good way to pursue a position in the hospitality industry
Pick Up Equation
Due Bank
7. Is mostly related to location and size of the facility
du jour menu
Compensation in the hospitality industry
AARP Rate
Discounting
8. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
multiplier effect
tourist menu
Number of Folios
Discounting
9. 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
catchment area
association rate
nouvelle cuisine
volunteer tourism
10. Lower than corporate rate - used when booking association business
Courts and Reservations
Discounting
pour/cost percentage
association rate
11. Specific cultural evens and festivals
hub-and-spoke system
cultural tourism
Graveyard Shift
Early Arrivals
12. Key operating figure in menu engineering - determined by subtracting food cost from selling price
Master Accounts
roux
labor cost percentage
contribution margin
13. Rooms available for occupancy may be closed the next day
corporate rate
What does RNA stand for?
Adjusted Room Count
sous chef
14. Represents the business travelers
cultural tourism
NR
ASAE
Inelastic Market
15. Generally repairable within a short amount of time - has a minor problem.
Out of Order Rooms (OOO)
Rack Rate
Franchising
tourism
16. Possible to exceed 100% occupancy
catchment area
haute cuisine
NR
Day Rate Rooms
17. Lowest possible rate - many restrictions
AARP Rate
Overstays
volunteer tourism
City Ledger
18. Following a worker to learn about his or her job
Job shadowing
Who did we steal Yield Management from?
nouvelle cuisine
rack rate
19. Bechamel - espagnole - hollandaise - tomato - veloute
City Ledger
mother sauces
haute cuisine
corporate rate
20. Key to indicating a hotels performance - dollar sales/number of rooms rented
Average Daily Rate
night auditor
Adjoining and Connecting Rooms
average guest check
21. Enables passengers to travel from one smaller city to another smaller city
REV PAR equation
hub-and-spoke system
fair market share
Designated trainers
22. Elaborate or artful cuisine - contemporary cuisine
du jour menu
City Ledger
sales budget
haute cuisine
23. A plan to maximize guest and property safety in the event of a disaster
ecotourism
Dual Accounting
Catastrophe Plans
rack rate
24. Also known as the due back - difference returnable - U-owe-me's or the exchange
Adjoining and Connecting Rooms
contribution margin
Due Bank
Building Cost Room Rate Formula
25. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
Number of Folios
catchment area
Day Rate Rooms
Due Bank
26. American Society of Association Executives
Travel Agencies
night auditor
ASAE
corporate rate
27. From the hours of 3:30 pm to 11:30 pm
average guest check
Master Accounts
Inelastic Market
Swing Shift
28. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
European Plan
Designated trainers
haute cuisine
Cancellations
29. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
weighted average
rack rate
ecotourism
Merchant Discount Fees
30. Walk-In
WI
Graveyard Shift
A good way to pursue a position in the hospitality industry
AAA
31. A specific share or slot of a certain market
Rack Rate
Counterfeit Money
American Plan
niche
32. Getting the room at a certain percentage off
Discounting
Number of Folios
Franchising
Extend Stay Hotels are also known as what?
33. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
corporate rate
No-shows
rack rate
multiplier effect
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
City Ledger
Merchant Discount Fees
rack rate
guest accounting module
35. Guests who leave earlier than expected
Understay
American Plan
Dual Accounting
Average Daily Rate
36. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
multiplier effect
Out of Inventory Rooms (OOI)
Rate Cutting
night auditor
37. Employees who train employees
Americans with Disabilities Act (ADA)
multiplier effect
Designated trainers
NR
38. A paste for thickening sauces - made from equal parts of fat and flour
Call Accounting System
labor cost percentage
multiplier effect
roux
39. Small ones are not even billed; they are erased with an allowance.
food cost percentage
REV PAR equation
Late Charges
Dual Accounting
40. Guests who cancel on the day of arrival
Cancellations
Out of Inventory Rooms (OOI)
Discounting
load factor
41. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
food cost percentage
No-shows
roux
Franchising
42. Off-the-street
fair market share
corporate rate
OS
Graveyard Shift
43. 10-30% off the rack rate
haute cuisine
sustainable tourism
Extend Stay Hotels are also known as what?
corporate rate
44. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
room divisions
Early Arrivals
Day Shift
Overstays
45. The individual who verifies and balances guests' accounts
Graveyard Shift
Dual Accounting
ecotourism
night auditor
46. 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
nouvelle cuisine
average guest check
Registration Card
Courts and Reservations
47. The market share that a business actually receives
actual market share
Cancellations
average guest check
guest accounting module
48. A report prepared each day to provide essential performance information for a particular property to its management
daily report
room divisions
Travel Agencies
Call Accounting System
49. They would rather try the hotel desk than busier retail outlets.
Counterfeit Money
No-shows
Cancellations
du jour menu
50. From the hours of 11:30 pm to 7:30 am
Graveyard Shift
Rate Cutting
Merchant Discount Fees
Mobil