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Hotel Business

  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. 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.

2. 7:30 AM-3:30 PM

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

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

5. 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.

6. Provides systems and brand recognition

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

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

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

10. Room+ breakfast and lunch OR dinner

11. Room + 'Light' Breakfast

12. European Plan - Continental Plan - American Plan - Modified American Plan

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

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

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

16. Small 'individual' properties that offer personalized service

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

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

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

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

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

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

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

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

25. 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.

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

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

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

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

30. Freebies given to guests to 'reward' stays

31. Perishability - Location - Fixed Supply - High Operating Cost - Seasonality

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

33. Industrial Age

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

35. Size - Class - Type - Plan

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

37. 150 to 300 rooms

38. A group assembled to promote a common purpose

39. 300 rooms or more

40. Room+ all three meals

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

42. Items paid for but not utilized - like meals

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

44. Sees the opportunity and puts together the deal

45. The point at which there are neither profits nor losses.

46. 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.

47. 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

48. Age of Technology

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

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