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. 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.






2. A group assembled to promote a common purpose






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






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






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






6. Room Only






7. Rooms that abut along a corridor. May be connected with a door. All connecting rooms adjoin; but all adjoining rooms do not connect!






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






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






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






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






12. Size - Class - Type - Plan






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






14. Agriculture Age






15. Provides systems and brand recognition






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






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






18. 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.






19. 7:30 AM-3:30 PM






20. 11:30 PM- 7:30 AM






21. Items paid for but not utilized - like meals






22. 150 to 300 rooms






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






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






25. Room+ all three meals






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






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






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






29. Age of Technology






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






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






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






33. 300 rooms or more






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






35. Goal is to maximize coverage with minimal costs.






36. Industrial Age






37. 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






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






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






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






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






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






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






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






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






46. Depends on hotel design. Often arbitrary.






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






48. Runs the day to day operations for a fee






49. 3:30 PM- 11:30 PM






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