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. 11:30 PM- 7:30 AM






2. Small 'individual' properties that offer personalized service






3. European Plan - Continental Plan - American Plan - Modified American Plan






4. Items paid for but not utilized - like meals






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






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






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






8. Room+ all three meals






9. 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






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






11. From who the money comes- a bank






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






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






14. 300 rooms or more






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






16. 100 rooms or less






17. Room+ breakfast and lunch OR dinner






18. ADR= room sale÷ number of rooms sold






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






20. Depends on hotel design. Often arbitrary.






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






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






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






24. Runs the day to day operations for a fee






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






26. Provides systems and brand recognition






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






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






29. 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






30. Agriculture Age






31. Room + 'Light' Breakfast






32. 3:30 PM- 11:30 PM






33. Special - highly prized single entities.






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






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






36. 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.






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






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






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






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






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






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






43. Size - Class - Type - Plan






44. 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.






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






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






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






48. Sees the opportunity and puts together the deal






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






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