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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. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
leisure travel
average guest check
food cost percentage
RevPar
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
Pick Up Equation
REV PAR equation
Rack Rate
Graveyard Shift
3. Requires equal dollar amounts of charge and credits
A good way to pursue a position in the hospitality industry
Rate Cutting
Day Shift
Dual Accounting
4. A financial plan detailing expected sales volume and sales revenue for a specified period of time
Overstays
sales budget
Due Bank
hub-and-spoke system
5. The proliferation of all guest products and services when hotels compete by offering more extensive amenities
Amenity Creep
Rate Cutting
Adjoining and Connecting Rooms
Franchising
6. Key operating figure in menu engineering - determined by subtracting food cost from selling price
Extend Stay Hotels are also known as what?
contribution margin
fair market share
guest accounting module
7. Also known as the due back - difference returnable - U-owe-me's or the exchange
volunteer tourism
Overstays
Day Rate Rooms
Due Bank
8. Enables passengers to travel from one smaller city to another smaller city
hub-and-spoke system
Out of Inventory Rooms (OOI)
corporate rate
average guest check
9. 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
Guest History Database
Courts and Reservations
sales budget
labor cost percentage
10. A plan to maximize guest and property safety in the event of a disaster
business travel
What does RNA stand for?
Catastrophe Plans
Understay
11. Prepare a marketing plan for yourself
du jour menu
sales budget
A good way to pursue a position in the hospitality industry
Day Shift
12. ADR x Occupancy=Rev Par
REV PAR equation
Franchising
Day Shift
Travel Agencies
13. Ecotourism combined with practical matter for policy makers
guest accounting module
sustainable tourism
Designated trainers
sales budget
14. Some guests with reservations never arrive at the hotel.
RevPar
Guest History Database
No-shows
ecotourism
15. The airlines
Due Bank
sales budget
leisure travel
Who did we steal Yield Management from?
16. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
tourist menu
Out of Inventory Rooms (OOI)
Guest History Database
Due Bank
17. Represents the business travelers
Inelastic Market
No-shows
Out of Order Rooms (OOO)
Day Rate Rooms
18. 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
Average Daily Rate
NR
du jour menu
Master Accounts
19. The full rate - without discounts - that one quotes as a room charge.
Courts and Reservations
ecotourism
hub-and-spoke system
Rack Rate
20. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
multiplier effect
roux
volunteer tourism
catchment area
21. Every connecting room adjoins - but not every adjoining room connects
WI
Adjoining and Connecting Rooms
Extend Stay Hotels are also known as what?
Inelastic Market
22. Employees who train employees
contribution margin
Designated trainers
Early Arrivals
guest accounting module
23. The market share that a business actually receives
actual market share
perpetual inventory
WI
Due Bank
24. Traveling cross country or abroad for purposes of volunteer work
labor cost percentage
cultural tourism
volunteer tourism
Compensation in the hospitality industry
25. 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
Merchant Discount Fees
pour/cost percentage
ecotourism
26. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
Early Arrivals
business travel
night auditor
Merchant Discount Fees
27. Elaborate or artful cuisine - contemporary cuisine
haute cuisine
tourism
Elastic Market
sous chef
28. Diamond Ratings
catchment area
Travel Agencies
Day Shift
AAA
29. Travel for family and friends - to see new areas
multiplier effect
European Plan
Adjusted Room Count
leisure travel
30. Guest who stay past their scheduled departure time
hub-and-spoke system
Overstays
REV PAR equation
roux
31. Off-the-street
Rate Cutting
fair market share
labor cost percentage
OS
32. 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
WI
labor cost percentage
fair market share
33. A report prepared each day to provide essential performance information for a particular property to its management
average guest check
A good way to pursue a position in the hospitality industry
daily report
Compensation in the hospitality industry
34. A market share based on each business receiving an equal share of the market
AAA
roux
ecotourism
fair market share
35. Key to indicating a hotels performance - dollar sales/number of rooms rented
Job shadowing
tourism
business travel
Average Daily Rate
36. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
WI
guest accounting module
daily report
No-shows
37. Following a worker to learn about his or her job
Job shadowing
WI
niche
hub-and-spoke system
38. Small ones are not even billed; they are erased with an allowance.
Registration Card
Late Charges
Call Accounting System
What does RNA stand for?
39. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
Rate Cutting
fair market share
Amenity Creep
multiplier effect
40. They would rather try the hotel desk than busier retail outlets.
Who did we steal Yield Management from?
Counterfeit Money
load factor
sustainable tourism
41. Hotels have love-hate relationship
Day Rate Rooms
REV PAR equation
Travel Agencies
cultural tourism
42. Lowest possible rate - many restrictions
Overstays
AARP Rate
load factor
leisure travel
43. From the hours of 3:30 pm to 11:30 pm
Americans with Disabilities Act (ADA)
Swing Shift
Due Bank
Elastic Market
44. Bechamel - espagnole - hollandaise - tomato - veloute
rack rate
Graveyard Shift
tourism
mother sauces
45. A running inventory that automatically updates itself
Inelastic Market
perpetual inventory
Adjusted Room Count
hub-and-spoke system
46. Protects both the guest and employee
volunteer tourism
corporate rate
actual market share
Americans with Disabilities Act (ADA)
47. 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
Dual Accounting
Americans with Disabilities Act (ADA)
ecotourism
48. Used at zoos - keeps special needs of one time visitors and includes local specialties
tourist menu
load factor
Travel Agencies
perpetual inventory
49. A specific share or slot of a certain market
haute cuisine
Master Accounts
Designated trainers
niche
50. Guests who leave earlier than expected
tourist menu
Who did we steal Yield Management from?
Understay
Rate Cutting