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






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






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






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






5. Sees the opportunity and puts together the deal






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






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






8. 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






9. Age of Technology






10. Agriculture Age






11. 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.






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






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






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






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






16. 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






17. 3:30 PM- 11:30 PM






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






19. Room+ breakfast and lunch OR dinner






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






21. Goal is to maximize coverage with minimal costs.






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






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






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






25. Runs the day to day operations for a fee






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






27. Special - highly prized single entities.






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






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






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






31. 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.






32. European Plan - Continental Plan - American Plan - Modified American Plan






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






34. 11:30 PM- 7:30 AM






35. Room+ all three meals






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






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






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






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






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






41. 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.






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






43. Room Only






44. 1500 rooms or more






45. From who the money comes- a bank






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






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






48. 7:30 AM-3:30 PM






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






50. Room + 'Light' Breakfast