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






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






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






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






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






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






7. European Plan - Continental Plan - American Plan - Modified American Plan






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






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






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






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






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






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






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






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






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






17. 100 rooms or less






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






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






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






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






22. Freebies given to guests to 'reward' stays






23. Room+ breakfast and lunch OR dinner






24. 150 to 300 rooms






25. Size - Class - Type - Plan






26. 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.






27. 11:30 PM- 7:30 AM






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






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






30. ADR= room sale÷ number of rooms sold






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






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






33. 300 rooms or more






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






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






36. Goal is to maximize coverage with minimal costs.






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






38. 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






39. Agriculture Age






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






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






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






43. Items paid for but not utilized - like meals






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. 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.






46. 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.






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






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






49. Depends on hotel design. Often arbitrary.






50. 1500 rooms or more