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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
Understay
labor cost percentage
ecotourism
Americans with Disabilities Act (ADA)
2. (cost of drinks/sales of drinks)x100
pour/cost percentage
mother sauces
weighted average
Designated trainers
3. Diamond Ratings
night auditor
AAA
ASAE
association rate
4. 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
Mobil
nouvelle cuisine
haute cuisine
OS
5. Used at zoos - keeps special needs of one time visitors and includes local specialties
sous chef
Designated trainers
Adjoining and Connecting Rooms
tourist menu
6. Star System
Inelastic Market
Mobil
load factor
Due Bank
7. They would rather try the hotel desk than busier retail outlets.
tourism
du jour menu
Counterfeit Money
Elastic Market
8. Walk-In
RevPar
WI
daily report
actual market share
9. Courts consider reservations to be legal contracts
Courts and Reservations
labor cost percentage
REV PAR equation
Late Charges
10. A financial plan detailing expected sales volume and sales revenue for a specified period of time
Early Arrivals
RevPar
sales budget
Travel Agencies
11. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
Average Daily Rate
Call Accounting System
multiplier effect
Designated trainers
12. ADR x Occupancy=Rev Par
roux
REV PAR equation
actual market share
Call Accounting System
13. Key operating figure in menu engineering - determined by subtracting food cost from selling price
contribution margin
Compensation in the hospitality industry
association rate
guest accounting module
14. 'of the day'-chefs specials
Early Arrivals
du jour menu
Pick Up Equation
Understay
15. Off-the-street
American Plan
OS
Number of Folios
Rack Rate
16. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
hub-and-spoke system
labor cost percentage
catchment area
nouvelle cuisine
17. Revenue earned per available room
Overstays
RevPar
du jour menu
WI
18. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
catchment area
Merchant Discount Fees
Designated trainers
Elastic Market
19. Guests who leave earlier than expected
Merchant Discount Fees
average guest check
Understay
Inelastic Market
20. Employees who train employees
NR
room divisions
Designated trainers
nouvelle cuisine
21. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
guest accounting module
ASAE
Graveyard Shift
A good way to pursue a position in the hospitality industry
22. Prepare a marketing plan for yourself
haute cuisine
City Ledger
A good way to pursue a position in the hospitality industry
Master Accounts
23. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
ecotourism
Franchising
Day Shift
Adjusted Room Count
24. A paste for thickening sauces - made from equal parts of fat and flour
roux
Average Daily Rate
Guest History Database
Master Accounts
25. A system that tracks guest room phone charges
perpetual inventory
Call Accounting System
Out of Inventory Rooms (OOI)
Number of Folios
26. Guest who stay past their scheduled departure time
haute cuisine
Inelastic Market
Guest History Database
Overstays
27. 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
What does RNA stand for?
du jour menu
night auditor
28. Specific cultural evens and festivals
Compensation in the hospitality industry
A good way to pursue a position in the hospitality industry
cultural tourism
catchment area
29. 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
Amenity Creep
Guest History Database
What does RNA stand for?
load factor
30. Key to indicating a hotels performance - dollar sales/number of rooms rented
du jour menu
haute cuisine
Average Daily Rate
Franchising
31. American Society of Association Executives
ASAE
Building Cost Room Rate Formula
fair market share
Travel Agencies
32. 10-30% off the rack rate
catchment area
corporate rate
rack rate
Guest History Database
33. Lowest possible rate - many restrictions
AARP Rate
American Plan
Merchant Discount Fees
nouvelle cuisine
34. Bechamel - espagnole - hollandaise - tomato - veloute
daily report
room divisions
ASAE
mother sauces
35. Protects both the guest and employee
Americans with Disabilities Act (ADA)
Average Daily Rate
Franchising
A good way to pursue a position in the hospitality industry
36. Enables passengers to travel from one smaller city to another smaller city
mother sauces
contribution margin
volunteer tourism
hub-and-spoke system
37. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
Amenity Creep
room divisions
mother sauces
European Plan
38. Include room and all three meals. Used in Europe
American Plan
niche
du jour menu
night auditor
39. A report prepared each day to provide essential performance information for a particular property to its management
Counterfeit Money
leisure travel
Average Daily Rate
daily report
40. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
Cancellations
labor cost percentage
Graveyard Shift
tourism
41. A plan to maximize guest and property safety in the event of a disaster
Day Rate Rooms
volunteer tourism
Catastrophe Plans
Swing Shift
42. Travel for recreation or the promotion and arrangement of such travel
Graveyard Shift
Rack Rate
Due Bank
tourism
43. A running inventory that automatically updates itself
ASAE
Building Cost Room Rate Formula
perpetual inventory
tourism
44. The full rate - without discounts - that one quotes as a room charge.
leisure travel
Rack Rate
room divisions
Overstays
45. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
Rate Cutting
Designated trainers
Cancellations
labor cost percentage
46. Small ones are not even billed; they are erased with an allowance.
Late Charges
Registration Card
Catastrophe Plans
du jour menu
47. Preferred by most employees. From 7:30 am to 3:30 pm
Day Shift
AAA
Courts and Reservations
OS
48. Guests who cancel on the day of arrival
Cancellations
What does RNA stand for?
OS
corporate rate
49. No reservation
Compensation in the hospitality industry
NR
AARP Rate
niche
50. Possible to exceed 100% occupancy
Day Rate Rooms
REV PAR equation
sustainable tourism
American Plan