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. Room+ breakfast and lunch OR dinner






2. 300 rooms or more






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






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






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






6. 150 to 300 rooms






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






8. 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.






9. Room Only






10. European Plan - Continental Plan - American Plan - Modified American Plan






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






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






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






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






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






16. 7:30 AM-3:30 PM






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






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






19. 11:30 PM- 7:30 AM






20. Goal is to maximize coverage with minimal costs.






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






22. Special - highly prized single entities.






23. Provides systems and brand recognition






24. Sees the opportunity and puts together the deal






25. Age of Technology






26. Depends on hotel design. Often arbitrary.






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






28. Room + 'Light' Breakfast






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. ADR= room sale÷ number of rooms sold






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






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






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






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






35. 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.






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






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






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






39. From who the money comes- a bank






40. 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.






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






42. 100 rooms or less






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






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






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






46. Items paid for but not utilized - like meals






47. Small 'individual' properties that offer personalized service






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






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests