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 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.






2. You can't please all the people all the time






3. Individual - group - REIT etc..






4. 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.






5. Room+ all three meals






6. 100 rooms or less






7. 11:30 PM- 7:30 AM






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






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






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






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. Runs the day to day operations for a fee






13. Small 'individual' properties that offer personalized service






14. Freebies given to guests to 'reward' stays






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






16. Process of dividing a large heterogeneous market into two or more smaller homogenous market segments. Homogenous= Consumers with similar needs






17. 3:30 PM- 11:30 PM






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






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






20. Sees the opportunity and puts together the deal






21. 150 to 300 rooms






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






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






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






25. 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.






26. Age of Technology






27. 7:30 AM-3:30 PM






28. Special - highly prized single entities.






29. Industrial Age






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






31. From who the money comes- a bank






32. A group assembled to promote a common purpose






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






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






35. 300 rooms or more






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






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






38. European Plan - Continental Plan - American Plan - Modified American Plan






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






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






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






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






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






44. An agreement between a hotel building owner and a leasing company by which the leaseholder operates the hotel






45. Items paid for but not utilized - like meals






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






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






48. 1500 rooms or more






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






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