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






2. Goal is to maximize coverage with minimal costs.






3. Individual - group - REIT etc..






4. Change prices- demand is static - True only for a LIMITED range of products - business traveler.






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






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






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






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






9. Age of Technology






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






11. Room Only






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






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






14. 7:30 AM-3:30 PM






15. Size - Class - Type - Plan






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






17. 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.






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






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






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






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






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






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






24. Room + 'Light' Breakfast






25. 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.






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






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






28. Runs the day to day operations for a fee






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






30. 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.






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. 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






33. 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






34. Sees the opportunity and puts together the deal






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






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






37. Industrial Age






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






39. The buyer (franchisee) acquires rights from the seller (franchisor) to the exclusive use of a name product - and system of a franchisor within a defined geographic area - for a fee.






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






41. Provides systems and brand recognition






42. European Plan - Continental Plan - American Plan - Modified American Plan






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






44. 100 rooms or less






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






46. ADR= room sale÷ number of rooms sold






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






48. 11:30 PM- 7:30 AM






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






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







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