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. Individual - group - REIT etc..






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






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






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






5. An agreement between a hotel building owner and a leasing company by which the leaseholder operates the hotel






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






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






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






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






10. Runs the day to day operations for a fee






11. Small 'individual' properties that offer personalized service






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






13. The relationship between demand (the number of rooms actually sold) and supply (the number of rooms available for sale). Measures quantity.






14. Occupancy= number of rooms sold÷ number of rooms available for sale






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






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






17. 1500 rooms or more






18. Size - Class - Type - Plan






19. An agreement between a hotel owner and a management company by which management company operates the hotel within the conditions set down by the contract - for a fee






20. European Plan - Continental Plan - American Plan - Modified American Plan






21. Manages the Front Office. Needs technical - math and people skills






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






23. Inside rooms - odd shaped - small - of many types - sharing bathrooms






24. Special - highly prized single entities.






25. Average Daily Rate (ADR); the amount received from each room sold.






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






27. Big name hotels often bought for prestige rather than for profit. Example: Waldorf-Astoria in NYC






28. Freebies given to guests to 'reward' stays






29. Room+ all three meals






30. 150 to 300 rooms






31. Items paid for but not utilized - like meals






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






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






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






35. Process of dividing a large heterogeneous market into two or more smaller homogenous market segments. Homogenous= Consumers with similar needs






36. Tend to be numbered upward sequentially. Omit floors 13 and room 13. Asian hotels omit floors 4 and room 4.






37. Sees the opportunity and puts together the deal






38. Provides systems and brand recognition






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






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






41. The 'Boss' of an individual hotel - Responsible for everything in the hotel - Supervises and controls all the departments






42. Industrial Age






43. 11:30 PM- 7:30 AM






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






45. 300 rooms or more






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






47. Room+ breakfast and lunch OR dinner






48. Depends on hotel design. Often arbitrary.






49. 3:30 PM- 11:30 PM






50. There is always a limit to increase - Increases drive customers to use substitutes or do without - There is no such thing as a 'captive' market.