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






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






3. A group assembled to promote a common purpose






4. European Plan - Continental Plan - American Plan - Modified American Plan






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






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






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






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






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






10. Sees the opportunity and puts together the deal






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






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






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






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






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






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






17. From who the money comes- a bank






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






19. Age of Technology






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






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






22. 7:30 AM-3:30 PM






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






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






25. Room Only






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






27. 150 to 300 rooms






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






29. 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.






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






31. Room + 'Light' Breakfast






32. Provides systems and brand recognition






33. 3:30 PM- 11:30 PM






34. 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






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






36. Industrial Age






37. 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






38. 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.






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






40. Freebies given to guests to 'reward' stays






41. 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.






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






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






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






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






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






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






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






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






50. Items paid for but not utilized - like meals