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






2. 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.






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






4. European Plan - Continental Plan - American Plan - Modified American Plan






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






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






7. From who the money comes- a bank






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






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






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






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






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






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






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






15. 7:30 AM-3:30 PM






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






17. Items paid for but not utilized - like meals






18. 1500 rooms or more






19. Freebies given to guests to 'reward' stays






20. Runs the day to day operations for a fee






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






22. 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.






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






24. Provides systems and brand recognition






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






26. Individual - group - REIT etc..






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






28. Goal is to maximize coverage with minimal costs.






29. Special - highly prized single entities.






30. Room Only






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






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






33. Sees the opportunity and puts together the deal






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






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






36. Size - Class - Type - Plan






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






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






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






40. Room+ all three meals






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






42. Room + 'Light' Breakfast






43. 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






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






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






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






47. 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.






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






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






50. 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