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Hotel Business

Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. 3:30 PM- 11:30 PM






2. Small 'individual' properties that offer personalized service






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






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






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






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






7. Provides systems and brand recognition






8. Room Only






9. 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.






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






11. Sees the opportunity and puts together the deal






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






13. 1500 rooms or more






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






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






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






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






18. 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






19. 11:30 PM- 7:30 AM






20. 100 rooms or less






21. Freebies given to guests to 'reward' stays






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






23. Room+ breakfast and lunch OR dinner






24. Special - highly prized single entities.






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






26. ADR= room sale÷ number of rooms sold






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






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






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






30. Items paid for but not utilized - like meals






31. Agriculture Age






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






33. Room + 'Light' Breakfast






34. 300 rooms or more






35. 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.






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






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






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






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






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






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






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






44. 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






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






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






47. From who the money comes- a bank






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






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






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







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