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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. 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.






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






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






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






5. Small 'individual' properties that offer personalized service






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






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






8. 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






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






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






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






12. Change prices- demand is static - True only for a LIMITED range of products - business traveler.






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






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






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






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






17. 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.






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






19. 11:30 PM- 7:30 AM






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






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






22. Sees the opportunity and puts together the deal






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






24. Room+ breakfast and lunch OR dinner






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






26. 150 to 300 rooms






27. Agriculture Age






28. 300 rooms or more






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






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






31. A group assembled to promote a common purpose






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






33. Room+ all three meals






34. Industrial Age






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






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






37. 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.






38. Depends on hotel design. Often arbitrary.






39. European Plan - Continental Plan - American Plan - Modified American Plan






40. 1500 rooms or more






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. Goal is to maximize coverage with minimal costs.






43. 7:30 AM-3:30 PM






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






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






46. Runs the day to day operations for a fee






47. 3:30 PM- 11:30 PM






48. Room + 'Light' Breakfast






49. Freebies given to guests to 'reward' stays






50. Age of Technology







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