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






2. ADR= room sale÷ number of rooms sold






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






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






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






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






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






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






9. 1500 rooms or more






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






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






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






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






14. Small 'individual' properties that offer personalized service






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






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






17. 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.






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






19. 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.






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






21. Sees the opportunity and puts together the deal






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






23. Size - Class - Type - Plan






24. 7:30 AM-3:30 PM






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






26. Industrial Age






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






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






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






31. European Plan - Continental Plan - American Plan - Modified American Plan






32. Special - highly prized single entities.






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






34. Runs the day to day operations for a fee






35. Provides systems and brand recognition






36. Investment vehicle for real estate deals including hotels - many tax advantages. Restrictions prevent them from operating hotels - so they set up related companies to run the hotels.






37. 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.






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






39. Individual - group - REIT etc..






40. 100 rooms or less






41. 150 to 300 rooms






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






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






44. Age of Technology






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






46. 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






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






48. Room + 'Light' Breakfast






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






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