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. 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.






2. 150 to 300 rooms






3. Deals with safety - fire control and prevention - loss-control - accidents - death - suicides - crimes - scams - drunk - prostitutes and drugs.






4. 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.






5. Sees the opportunity and puts together the deal






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






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






8. Freebies given to guests to 'reward' stays






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






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






11. Provides systems and brand recognition






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






13. 7:30 AM-3:30 PM






14. Room+ all three meals






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






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






17. Goal is to maximize coverage with minimal costs.






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






19. European Plan - Continental Plan - American Plan - Modified American Plan






20. 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






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






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






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






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






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






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






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






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






29. Individual - group - REIT etc..






30. Industrial Age






31. Room + 'Light' Breakfast






32. 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.






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






34. Size - Class - Type - Plan






35. 1500 rooms or more






36. 300 rooms or more






37. Depends on hotel design. Often arbitrary.






38. A group assembled to promote a common purpose






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






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






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






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






43. Room Only






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






45. Room+ breakfast and lunch OR dinner






46. Runs the day to day operations for a fee






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






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






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






50. 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.