Front Office
Which system is allows a hotel to control check-in/out, room assignment, room rate etc.
a. Central reservation office
b. Central Reservation System
c. Property Management System
Property Management System
This report tells if a room is occupied, vacant, clean or dirty.
a. frequency schedule
b. Room status report
c. Safety Data Sheet
Room Status Report
This is an area in a bar, hotel, or airport where a guest can relax and wait
a. Concession Stand
b. Lounge
c. Rec area
Lounge
This is a disease that is transmitted to people through food
a. Bacteria
b. Fungi
c. Foodborne illness
Foodborne illness
This type of tourism occurs when people travel outside of their home country
a. domestic tourism
b. Niche tourism
c. International Tourism
International Tourism
Which stage of the guest experience cycle includes the service the guest receives while they are in-house?
a. Arrival
b. Occupancy
c. Pre Arrival
Occupancy
What does the "H" in OSHA mean?
a. Health
b. Hazard
c. Hotel
Health
This type of service provides service at a table
a. catering
b. full-service
c. Quick-Service
Full Service
These are harmful microorganisms
a. Molds
b. pathogens
c. Host
Pathogens
When destinations see an increase during one season and a decline in the other this is known as
a. Niche tourism
b. PESTEL
c. Seasonality
Seasonality
This tool is used to anticipate future business performance based on the arrivals and departures.
a. Productivity Standard
b. Upsell
c. Forecasting
Forecasting
If a hotel has 270 rooms and 90% occupancy rate, How many housekeepers will be needed?
a. 12
b. 21
c. 20
20
The most formal service style is the
a. French
b. Russian
c. English
Russian
a. 135 degrees F
b. 57 degrees F
c. 165 degrees F
135 degrees F
Money left over after a person has paid for required items is called
a. logistical income
b. stipulated income
c. Discretionary income
Discretionary Income
This KPI is the amount of rooms occupied compared to the total available rooms in the hotel.
a. ADR
b. REVPAR
c. Occupancy Percentage
Occupancy Percentage
Which document explains what is in a chemical and how to handle an emergency of improper exposure?
a. PPE
b. SDS
c. SOP
SDS- Safety Data Sheet
Which service style is known as the family style?
a. English
b. American
c. Buffet
English
This is a formal review to determine if an operation is following the food safety laws
a. OSHA inspection
b. HACCP
c. Inspection
Inspection
This type of motivation is influenced by factors such as time, money etc.
a. Personal
b. Logistical
c. Seasonal
Logistical
This person balances the accounts from the outlets as well as front desk transactions
a. Night Auditor
b. Front Desk Agent
c. General Manager
Night Auditor
Which category do towels fall under?
a, recycled
b. non-recycled
Recycled
Which type of menu changes daily?
a. a la carte
b. fixed
c. cyclical
Cyclical
What stipulates that employers must notify employees about chemical hazards present on the job
a. Hazard communication standard
b. Hazard analysis Critical control point
c. Safety data sheets
Hazard communication standard
When a destination cannot support the amount of visitors there it is known as
a. carrying capacity
b. Destination Marketing Organization
c. Overtourism
Overtourism