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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. 10-30% off the rack rate
European Plan
corporate rate
RevPar
City Ledger
2. Also known as the due back - difference returnable - U-owe-me's or the exchange
Understay
What does RNA stand for?
Due Bank
cultural tourism
3. A reduction in rate that attracts business away from competitors rather than creating new customers or new markets
Rate Cutting
labor cost percentage
cultural tourism
average guest check
4. 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
Late Charges
Amenity Creep
Compensation in the hospitality industry
5. The market share that a business actually receives
Pick Up Equation
actual market share
roux
food cost percentage
6. Key operating figure in menu engineering - determined by subtracting food cost from selling price
ecotourism
AAA
contribution margin
load factor
7. Preferred by most employees. From 7:30 am to 3:30 pm
Cancellations
Day Shift
Amenity Creep
fair market share
8. Represents the business travelers
labor cost percentage
Call Accounting System
Inelastic Market
RevPar
9. Used at zoos - keeps special needs of one time visitors and includes local specialties
tourist menu
haute cuisine
Dual Accounting
Who did we steal Yield Management from?
10. A specific share or slot of a certain market
Master Accounts
niche
Number of Folios
AAA
11. Walk-In
Franchising
WI
Building Cost Room Rate Formula
food cost percentage
12. Cannot be sold 'as is'. Have significant problems that cannot be repaired quickly.
Out of Inventory Rooms (OOI)
Late Charges
catchment area
What does RNA stand for?
13. Hotels have love-hate relationship
haute cuisine
Swing Shift
Travel Agencies
Discounting
14. Small ones are not even billed; they are erased with an allowance.
labor cost percentage
average guest check
Late Charges
Adjoining and Connecting Rooms
15. 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
average guest check
Americans with Disabilities Act (ADA)
nouvelle cuisine
Registration Card
16. The average amount each group spends
fair market share
average guest check
Call Accounting System
Day Shift
17. All Suite hotels
association rate
Extend Stay Hotels are also known as what?
Building Cost Room Rate Formula
Due Bank
18. A plan to maximize guest and property safety in the event of a disaster
Catastrophe Plans
Dual Accounting
Out of Order Rooms (OOO)
Guest History Database
19. A report prepared each day to provide essential performance information for a particular property to its management
Courts and Reservations
Franchising
RevPar
daily report
20. Key to indicating a hotels performance - dollar sales/number of rooms rented
pour/cost percentage
labor cost percentage
Compensation in the hospitality industry
Average Daily Rate
21. A running inventory that automatically updates itself
tourist menu
perpetual inventory
NR
load factor
22. Employees who train employees
labor cost percentage
AAA
Amenity Creep
Designated trainers
23. The geographical area that falls within a specific radius established to determine the size of a restaurant's market
Discounting
average guest check
Building Cost Room Rate Formula
catchment area
24. Possible to exceed 100% occupancy
Day Rate Rooms
No-shows
tourism
Out of Order Rooms (OOO)
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)
weighted average
Building Cost Room Rate Formula
Discounting
room divisions
26. Travel for business purposes
Building Cost Room Rate Formula
American Plan
leisure travel
business travel
27. Travel for family and friends - to see new areas
sales budget
AARP Rate
leisure travel
NR
28. Guest who stay past their scheduled departure time
Overstays
perpetual inventory
association rate
mother sauces
29. Some guests with reservations never arrive at the hotel.
European Plan
Understay
No-shows
Day Shift
30. Ecotourism combined with practical matter for policy makers
sustainable tourism
Discounting
Amenity Creep
Job shadowing
31. No reservation
weighted average
niche
REV PAR equation
NR
32. Getting the room at a certain percentage off
association rate
Discounting
Merchant Discount Fees
What does RNA stand for?
33. Every connecting room adjoins - but not every adjoining room connects
perpetual inventory
Merchant Discount Fees
Early Arrivals
Adjoining and Connecting Rooms
34. American Society of Association Executives
Compensation in the hospitality industry
ASAE
labor cost percentage
du jour menu
35. Guests who leave earlier than expected
Understay
load factor
Cancellations
Americans with Disabilities Act (ADA)
36. Hotel supplements server for amount of merchant discount fee. A guest cannot take back their tips.
American Plan
Pick Up Equation
Adjoining and Connecting Rooms
Merchant Discount Fees
37. A system that tracks guest room phone charges
multiplier effect
Call Accounting System
Who did we steal Yield Management from?
Swing Shift
38. A financial plan detailing expected sales volume and sales revenue for a specified period of time
sales budget
Job shadowing
room divisions
leisure travel
39. (cost of food during time period/food sales during time period)x100; accepted rate is 28-32%
food cost percentage
Graveyard Shift
tourist menu
Compensation in the hospitality industry
40. A paste for thickening sauces - made from equal parts of fat and flour
Due Bank
roux
Compensation in the hospitality industry
contribution margin
41. Courts consider reservations to be legal contracts
Courts and Reservations
Out of Inventory Rooms (OOI)
weighted average
Inelastic Market
42. A system that increases the hotel's control over guest accounts and significantly modifies the night audit routine
perpetual inventory
sales budget
AARP Rate
guest accounting module
43. Protects both the guest and employee
Guest History Database
Americans with Disabilities Act (ADA)
ASAE
fair market share
44. A cook who supervises food production and who reports to the executive chef; second in command
roux
labor cost percentage
Day Shift
sous chef
45. Elaborate or artful cuisine - contemporary cuisine
haute cuisine
ASAE
tourist menu
Overstays
46. (labor costs/net sales)x100; quick dining 16-18% - fine dining 30-35% - causal dining 22-26%
AARP Rate
OS
Rack Rate
labor cost percentage
47. Bechamel - espagnole - hollandaise - tomato - veloute
volunteer tourism
night auditor
mother sauces
Guest History Database
48. Include room and all three meals. Used in Europe
Adjoining and Connecting Rooms
Number of Folios
labor cost percentage
American Plan
49. The number of seats filled on a flight
Out of Order Rooms (OOO)
load factor
Master Accounts
tourist menu
50. Standard rate for everyone at a hotel
Catastrophe Plans
American Plan
rack rate
mother sauces