Test your basic knowledge |

Hotel Business

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. Refers to any room in which there is more than one person; increases RevPar because of additional charge






2. From who the money comes- a bank






3. Runs the day to day operations for a fee






4. An unsold room can never be sold again for that particular night.






5. Sub-department of Food and Beverage. It is headed by a 'chef'.






6. Sub-department of Food and Beverage. It supervises restaurant - banquet and bar managers






7. European Plan - Continental Plan - American Plan - Modified American Plan






8. Depends on hotel design. Often arbitrary.






9. RevPAr= Room revenue÷ number of rooms available for sale






10. Small independent roadside motels family owned and operated. These are declining in numbers.






11. Sees the opportunity and puts together the deal






12. Hotel Manger/ Resident Manager/ House Manager/ Rooms Division Manger/ Guest Services Manager






13. The number of available rooms is the standard of measurement.






14. Rate - By level of Service - By level of amenities - Different Rating Systems






15. Societies - Medical - University - Religious - Fraternal: All such groups hold meetings and conventions






16. Items paid for but not utilized - like meals






17. The relationship between revenue per room and the total room inventory available.






18. 1. Developer 2. Financier 3. Equity/Ownership 4. Management Company 5. Franchising Company






19. Supervises reservations - telephone - concierge and uniformed services. Reports to Hotel Manager.






20. Handles requests for rooms from prospective guest arriving in the future.






21. Increasing in popularity because: Large capital needs - Economies of scale - Ability to attract management talent - Ability to invest in and leverage technology






22. ADR= room sale÷ number of rooms sold






23. Goal is to maximize coverage with minimal costs.






24. Deals with safety - fire control and prevention - loss-control - accidents - death - suicides - crimes - scams - drunk - prostitutes and drugs.






25. Age of Service; Medicine - Banking - education and hotel-keeping






26. Room+ breakfast and lunch OR dinner






27. 150 to 300 rooms






28. Age of Technology






29. 3:30 PM- 11:30 PM






30. Investment vehicle for real estate deals including hotels - many tax advantages. Restrictions prevent them from operating hotels - so they set up related companies to run the hotels.






31. Change prices- demand changes - as price drop - demand rises - as prices rise - demand falls. True for MOST products and services. Few people think it's worth it even if they can afford it; Leisure traveler.






32. Responsible for general cleanliness of guest rooms - corridors and public spaces. Handles linen - uniforms - laundry and lost & found.






33. A group assembled to promote a common purpose






34. Industrial Age






35. 'Keeper of the Keys' - provides services from A-Z.






36. Small 'individual' properties that offer personalized service






37. Commercial/Business/Corporate - Residential - Extended-Stay - Resort - Bed and Breakfast - Boutique Hotels - Trophy Hotels






38. Members include-Baggae porters - elevator operators - transportation clerks - door attendants.






39. A cooperative structure - where members pay fees and get services that a chain would provide. ex. Best Western. A way for independent operator to get the advantages of a chain without sacrificing their independence or individuality.






40. The inherent value that the shopper's recognition gives to the brand. Associated with positive images.






41. Deals with the production and service of food and beverages. Service and production are two sub-departments






42. 11:30 PM- 7:30 AM






43. Room Only






44. Agriculture Age






45. You can't please all the people all the time






46. A name and logo recognized by customers. A unique package of products - services - amenities and ambience at a price point that is associated with that brand.






47. The place in the lobby where guest-services are managed and coordinated.






48. Larger - more luxurious - more amenities - outside view - have themed suites and all-suites - less variation






49. Was: extensively staffed- many operators and supervisors Now: Minimally staffed or handled by F.O. itself; was also very costly






50. The major reason by far that franchisees sign up.