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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
leisure travel
weighted average
2. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
food cost percentage
guest accounting module
AAA
Understay
3. Small ones are not even billed; they are erased with an allowance.
Elastic Market
load factor
Late Charges
contribution margin
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
nouvelle cuisine
average guest check
Mobil
What does RNA stand for?
5. Walk-In
WI
tourist menu
Inelastic Market
daily report
6. A paste for thickening sauces - made from equal parts of fat and flour
ASAE
actual market share
leisure travel
roux
7. The market share that a business actually receives
Counterfeit Money
Master Accounts
actual market share
Elastic Market
8. Requires equal dollar amounts of charge and credits
association rate
Franchising
European Plan
Dual Accounting
9. They would rather try the hotel desk than busier retail outlets.
Counterfeit Money
OS
Job shadowing
sustainable tourism
10. No reservation
Late Charges
NR
Understay
WI
11. Getting the room at a certain percentage off
labor cost percentage
leisure travel
actual market share
Discounting
12. Guest who stay past their scheduled departure time
AARP Rate
pour/cost percentage
Overstays
Master Accounts
13. Preferred by most employees. From 7:30 am to 3:30 pm
actual market share
Compensation in the hospitality industry
Day Shift
AARP Rate
14. Lower than corporate rate - used when booking association business
Job shadowing
Out of Inventory Rooms (OOI)
Franchising
association rate
15. Star System
American Plan
room divisions
Mobil
sous chef
16. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
contribution margin
Overstays
Out of Inventory Rooms (OOI)
Master Accounts
17. The airlines
Who did we steal Yield Management from?
association rate
Call Accounting System
sous chef
18. ADR x Occupancy=Rev Par
ASAE
Extend Stay Hotels are also known as what?
REV PAR equation
Designated trainers
19. Elaborate or artful cuisine - contemporary cuisine
du jour menu
Extend Stay Hotels are also known as what?
NR
haute cuisine
20. American Society of Association Executives
ASAE
Day Shift
roux
association rate
21. Guests who arrive at the hotel one or more days prior to their scheduled reservation date
Early Arrivals
tourism
Merchant Discount Fees
Late Charges
22. 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
Pick Up Equation
Elastic Market
Mobil
roux
23. The full rate - without discounts - that one quotes as a room charge.
Rack Rate
Mobil
Out of Order Rooms (OOO)
labor cost percentage
24. Diamond Ratings
Catastrophe Plans
Registration Card
American Plan
AAA
25. 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
Master Accounts
pour/cost percentage
Job shadowing
Due Bank
26. (labor costs/net sales)x100
labor cost percentage
load factor
multiplier effect
Dual Accounting
27. Also known as the due back - difference returnable - U-owe-me's or the exchange
WI
OS
Due Bank
catchment area
28. Enables passengers to travel from one smaller city to another smaller city
European Plan
hub-and-spoke system
perpetual inventory
Designated trainers
29. Include room and all three meals. Used in Europe
guest accounting module
American Plan
labor cost percentage
rack rate
30. Revenue earned per available room
Rack Rate
RevPar
Master Accounts
tourist menu
31. Travel for family and friends - to see new areas
Designated trainers
leisure travel
Franchising
business travel
32. (cost of drinks/sales of drinks)x100
pour/cost percentage
Average Daily Rate
Out of Inventory Rooms (OOI)
Day Shift
33. Registered But Not Assigned
Graveyard Shift
What does RNA stand for?
ecotourism
Franchising
34. A financial plan detailing expected sales volume and sales revenue for a specified period of time
daily report
fair market share
Rate Cutting
sales budget
35. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
European Plan
Understay
ASAE
Registration Card
36. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
Who did we steal Yield Management from?
contribution margin
American Plan
labor cost percentage
37. Courts consider reservations to be legal contracts
Courts and Reservations
Due Bank
roux
Day Rate Rooms
38. Key to indicating a hotels performance - dollar sales/number of rooms rented
Amenity Creep
roux
WI
Average Daily Rate
39. Represents the leisure travelers and tourists
Due Bank
Elastic Market
weighted average
What does RNA stand for?
40. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
sous chef
catchment area
Call Accounting System
City Ledger
41. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
Designated trainers
Adjusted Room Count
labor cost percentage
Number of Folios
42. The average amount each group spends
Cancellations
tourism
Guest History Database
average guest check
43. Bechamel - espagnole - hollandaise - tomato - veloute
Rack Rate
labor cost percentage
mother sauces
rack rate
44. Possible to exceed 100% occupancy
sous chef
sales budget
Day Rate Rooms
A good way to pursue a position in the hospitality industry
45. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
Cancellations
Counterfeit Money
weighted average
Guest History Database
46. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
A good way to pursue a position in the hospitality industry
Amenity Creep
nouvelle cuisine
Merchant Discount Fees
47. Following a worker to learn about his or her job
leisure travel
Late Charges
Job shadowing
AARP Rate
48. Traveling cross country or abroad for purposes of volunteer work
volunteer tourism
Courts and Reservations
room divisions
average guest check
49. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
AARP Rate
room divisions
Amenity Creep
Late Charges
50. Key operating figure in menu engineering - determined by subtracting food cost from selling price
tourist menu
Rack Rate
rack rate
contribution margin