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. Agriculture Age






2. Room+ all three meals






3. Rooms that abut along a corridor. May be connected with a door. All connecting rooms adjoin; but all adjoining rooms do not connect!






4. 7:30 AM-3:30 PM






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






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






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






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






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






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






11. Small 'individual' properties that offer personalized service






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






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






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






15. Special - highly prized single entities.






16. Room+ breakfast and lunch OR dinner






17. Closely follows the nation's economic phases: Hotels follow a roller coaster economy - Build during good times - overbuild into the downturn and world oil supply impacts travel and occupancy






18. 300 rooms or more






19. An intermediary between the hotel and the guest who buys the room for the guest






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






21. 11:30 PM- 7:30 AM






22. The buyer (franchisee) acquires rights from the seller (franchisor) to the exclusive use of a name product - and system of a franchisor within a defined geographic area - for a fee.






23. Extend Season - Seek New Markets - Location and Mixed Use Development






24. 100 rooms or less






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






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






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






28. Percentage of double occupancy=(number of guests - number of rooms occupied) ÷ number of rooms occupied






29. 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.






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






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






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






33. 3:30 PM- 11:30 PM






34. Age of Technology






35. Sees the opportunity and puts together the deal






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






37. 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.






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






39. 1500 rooms or more






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






41. 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.






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






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






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






45. 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






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






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






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






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






50. The proliferation of many hotel types as the lodging industry attempts to target its facilities to smaller and smaller market niches (segments).