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. 11:30 PM- 7:30 AM






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






3. Room Only






4. Sees the opportunity and puts together the deal






5. 100 rooms or less






6. ADR= room sale÷ number of rooms sold






7. Small 'individual' properties that offer personalized service






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






9. From who the money comes- a bank






10. Goal is to maximize coverage with minimal costs.






11. Provides systems and brand recognition






12. European Plan - Continental Plan - American Plan - Modified American Plan






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






14. Individual - group - REIT etc..






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






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






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






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






19. Room+ all three meals






20. Room+ breakfast and lunch OR dinner






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






22. 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






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






24. 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






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






26. 3:30 PM- 11:30 PM






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






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






29. Items paid for but not utilized - like meals






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






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






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






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






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






35. Depends on hotel design. Often arbitrary.






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






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






38. 300 rooms or more






39. Age of Technology






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






42. Freebies given to guests to 'reward' stays






43. 7:30 AM-3:30 PM






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






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






46. A group assembled to promote a common purpose






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






48. 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.






49. 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.






50. Room + 'Light' Breakfast