SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Travel for recreation or the promotion and arrangement of such travel
tourism
ecotourism
A good way to pursue a position in the hospitality industry
night auditor
2. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
food cost percentage
multiplier effect
Call Accounting System
Registration Card
3. Generally repairable within a short amount of time - has a minor problem.
guest accounting module
average guest check
Master Accounts
Out of Order Rooms (OOO)
4. Also known as the due back - difference returnable - U-owe-me's or the exchange
corporate rate
Due Bank
labor cost percentage
nouvelle cuisine
5. From the hours of 3:30 pm to 11:30 pm
Swing Shift
Franchising
association rate
contribution margin
6. Off-the-street
OS
load factor
roux
guest accounting module
7. The market share that a business actually receives
food cost percentage
actual market share
Swing Shift
fair market share
8. Guests who leave earlier than expected
NR
Understay
Mobil
Courts and Reservations
9. Specific cultural evens and festivals
Elastic Market
Overstays
cultural tourism
American Plan
10. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
multiplier effect
labor cost percentage
load factor
daily report
11. Used at zoos - keeps special needs of one time visitors and includes local specialties
Cancellations
tourist menu
daily report
Dual Accounting
12. The full rate - without discounts - that one quotes as a room charge.
Adjoining and Connecting Rooms
Day Shift
Rack Rate
REV PAR equation
13. Elaborate or artful cuisine - contemporary cuisine
Franchising
rack rate
Late Charges
haute cuisine
14. Diamond Ratings
Rate Cutting
No-shows
daily report
AAA
15. 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
Adjoining and Connecting Rooms
Building Cost Room Rate Formula
WI
16. Guest who stay past their scheduled departure time
Overstays
Franchising
contribution margin
business travel
17. Disadvantage of being one - is that you have to pay fees. Advantages include the central reservation system
OS
Mobil
Franchising
Day Rate Rooms
18. A method of menu pricing that takes into account the food costs - percentage contribution margin - and sales volume
mother sauces
weighted average
sous chef
contribution margin
19. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
City Ledger
nouvelle cuisine
catchment area
Americans with Disabilities Act (ADA)
20. The average amount each group spends
Discounting
ecotourism
Americans with Disabilities Act (ADA)
average guest check
21. A report prepared each day to provide essential performance information for a particular property to its management
nouvelle cuisine
daily report
volunteer tourism
corporate rate
22. Travel for business purposes
Late Charges
business travel
niche
Designated trainers
23. A financial plan detailing expected sales volume and sales revenue for a specified period of time
sales budget
pour/cost percentage
multiplier effect
Understay
24. Guests who cancel on the day of arrival
multiplier effect
volunteer tourism
average guest check
Cancellations
25. The average room rate should equal $1 per $1000 of construction cost. (200 room hotel costing $14 million - the average rate should be $70) ($14/200 rooms/$1000)
Building Cost Room Rate Formula
Courts and Reservations
Master Accounts
Merchant Discount Fees
26. Protects both the guest and employee
Americans with Disabilities Act (ADA)
perpetual inventory
AARP Rate
WI
27. Represents the business travelers
AARP Rate
hub-and-spoke system
Graveyard Shift
Inelastic Market
28. Prepare a marketing plan for yourself
Number of Folios
A good way to pursue a position in the hospitality industry
guest accounting module
volunteer tourism
29. Hotels have love-hate relationship
ecotourism
multiplier effect
actual market share
Travel Agencies
30. Include room accommodations only. Meals taken in the dining room are charged at menu prices. We use this in America
Day Shift
fair market share
European Plan
Early Arrivals
31. Employees who train employees
sales budget
Designated trainers
niche
ASAE
32. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
NR
Merchant Discount Fees
Overstays
Average Daily Rate
33. A paste for thickening sauces - made from equal parts of fat and flour
Elastic Market
Merchant Discount Fees
roux
Late Charges
34. Lowest possible rate - many restrictions
AARP Rate
Pick Up Equation
Building Cost Room Rate Formula
Elastic Market
35. 10-30% off the rack rate
Registration Card
food cost percentage
corporate rate
ecotourism
36. The number of seats filled on a flight
Americans with Disabilities Act (ADA)
volunteer tourism
weighted average
load factor
37. 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
Overstays
hub-and-spoke system
rack rate
38. A cook who supervises food production and who reports to the executive chef; second in command
tourist menu
corporate rate
actual market share
sous chef
39. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
Day Shift
Extend Stay Hotels are also known as what?
Out of Inventory Rooms (OOI)
rack rate
40. Is mostly related to location and size of the facility
catchment area
guest accounting module
Compensation in the hospitality industry
daily report
41. Following a worker to learn about his or her job
Job shadowing
WI
multiplier effect
perpetual inventory
42. 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
corporate rate
nouvelle cuisine
American Plan
niche
43. A running inventory that automatically updates itself
Early Arrivals
Job shadowing
perpetual inventory
City Ledger
44. Revenue earned per available room
volunteer tourism
RevPar
Number of Folios
Franchising
45. Requires equal dollar amounts of charge and credits
food cost percentage
Pick Up Equation
Dual Accounting
sales budget
46. Bechamel - espagnole - hollandaise - tomato - veloute
NR
mother sauces
Due Bank
Registration Card
47. Consists of front office - reservations - housekeeping - concierge - guest services - security and communications
business travel
room divisions
nouvelle cuisine
leisure travel
48. Key to indicating a hotels performance - dollar sales/number of rooms rented
Compensation in the hospitality industry
fair market share
Average Daily Rate
Day Rate Rooms
49. Every connecting room adjoins - but not every adjoining room connects
Compensation in the hospitality industry
Adjoining and Connecting Rooms
Late Charges
sous chef
50. They would rather try the hotel desk than busier retail outlets.
Rate Cutting
Pick Up Equation
Counterfeit Money
multiplier effect