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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. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
Guest History Database
Out of Inventory Rooms (OOI)
corporate rate
Inelastic Market
2. A plan to maximize guest and property safety in the event of a disaster
sales budget
catchment area
Catastrophe Plans
Job shadowing
3. The number of seats filled on a flight
RevPar
load factor
contribution margin
association rate
4. Also known as the due back - difference returnable - U-owe-me's or the exchange
Guest History Database
weighted average
rack rate
Due Bank
5. Off-the-street
No-shows
food cost percentage
labor cost percentage
OS
6. (labor costs/net sales)x100
food cost percentage
Inelastic Market
Late Charges
labor cost percentage
7. A market share based on each business receiving an equal share of the market
A good way to pursue a position in the hospitality industry
rack rate
fair market share
Cancellations
8. Getting the room at a certain percentage off
Mobil
Out of Order Rooms (OOO)
Discounting
leisure travel
9. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
multiplier effect
Rack Rate
mother sauces
weighted average
10. Tourism with a consience
du jour menu
REV PAR equation
Travel Agencies
ecotourism
11. Guests who cancel on the day of arrival
Graveyard Shift
Adjusted Room Count
Cancellations
Building Cost Room Rate Formula
12. A report prepared each day to provide essential performance information for a particular property to its management
daily report
Merchant Discount Fees
Number of Folios
Catastrophe Plans
13. The average amount each group spends
Designated trainers
average guest check
pour/cost percentage
Understay
14. A financial plan detailing expected sales volume and sales revenue for a specified period of time
sales budget
corporate rate
actual market share
Average Daily Rate
15. Every connecting room adjoins - but not every adjoining room connects
Catastrophe Plans
What does RNA stand for?
Adjoining and Connecting Rooms
Amenity Creep
16. Key operating figure in menu engineering - determined by subtracting food cost from selling price
Courts and Reservations
haute cuisine
A good way to pursue a position in the hospitality industry
contribution margin
17. Star System
Elastic Market
Courts and Reservations
actual market share
Mobil
18. A system that tracks guest room phone charges
Call Accounting System
Americans with Disabilities Act (ADA)
NR
contribution margin
19. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
catchment area
rack rate
cultural tourism
Amenity Creep
20. Employees who train employees
Designated trainers
du jour menu
tourism
daily report
21. Used at zoos - keeps special needs of one time visitors and includes local specialties
No-shows
Call Accounting System
tourist menu
night auditor
22. The individual who verifies and balances guests' accounts
multiplier effect
night auditor
leisure travel
Swing Shift
23. A cook who supervises food production and who reports to the executive chef; second in command
sous chef
sales budget
ecotourism
A good way to pursue a position in the hospitality industry
24. 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
Understay
Pick Up Equation
cultural tourism
Franchising
25. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
room divisions
hub-and-spoke system
American Plan
What does RNA stand for?
26. A running inventory that automatically updates itself
Rate Cutting
perpetual inventory
A good way to pursue a position in the hospitality industry
load factor
27. Enables passengers to travel from one smaller city to another smaller city
catchment area
hub-and-spoke system
du jour menu
Cancellations
28. There is no relationship between the number of city-ledger accounts and the number of occupied rooms
Number of Folios
Franchising
American Plan
Out of Inventory Rooms (OOI)
29. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
Rack Rate
weighted average
Rate Cutting
labor cost percentage
30. 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
WI
Due Bank
Discounting
Registration Card
31. Travel for business purposes
haute cuisine
ASAE
Out of Order Rooms (OOO)
business travel
32. A concept that refers to new money that is brought into a community to some extent that income then passes into the community
multiplier effect
cultural tourism
du jour menu
A good way to pursue a position in the hospitality industry
33. Following a worker to learn about his or her job
Job shadowing
haute cuisine
City Ledger
Inelastic Market
34. Revenue earned per available room
RevPar
Master Accounts
City Ledger
Registration Card
35. All Suite hotels
Extend Stay Hotels are also known as what?
Graveyard Shift
A good way to pursue a position in the hospitality industry
daily report
36. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
food cost percentage
room divisions
tourist menu
Understay
37. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
AARP Rate
Courts and Reservations
Merchant Discount Fees
actual market share
38. Specific cultural evens and festivals
NR
average guest check
cultural tourism
tourism
39. Guests who leave earlier than expected
cultural tourism
American Plan
association rate
Understay
40. Is mostly related to location and size of the facility
Compensation in the hospitality industry
tourism
Out of Order Rooms (OOO)
volunteer tourism
41. A specific share or slot of a certain market
sustainable tourism
Overstays
niche
Number of Folios
42. Walk-In
Job shadowing
WI
Overstays
volunteer tourism
43. The full rate - without discounts - that one quotes as a room charge.
volunteer tourism
Day Rate Rooms
Rack Rate
room divisions
44. 'of the day'-chefs specials
OS
du jour menu
Overstays
load factor
45. Bechamel - espagnole - hollandaise - tomato - veloute
WI
mother sauces
No-shows
Amenity Creep
46. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
Franchising
volunteer tourism
AARP Rate
Day Rate Rooms
47. Standard rate for everyone at a hotel
AARP Rate
European Plan
Courts and Reservations
rack rate
48. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
Pick Up Equation
AARP Rate
ASAE
labor cost percentage
49. A paste for thickening sauces - made from equal parts of fat and flour
roux
Adjusted Room Count
Job shadowing
du jour menu
50. Include room and all three meals. Used in Europe
fair market share
night auditor
Compensation in the hospitality industry
American Plan