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 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.






2. 7:30 AM-3:30 PM






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






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






5. 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.






6. Provides systems and brand recognition






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






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






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






10. Room+ breakfast and lunch OR dinner






11. Room + 'Light' Breakfast






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






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






16. Small 'individual' properties that offer personalized service






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






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






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






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






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






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






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






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






25. 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.






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






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






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






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






30. Freebies given to guests to 'reward' stays






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






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






33. Industrial Age






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






35. Size - Class - Type - Plan






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






37. 150 to 300 rooms






38. A group assembled to promote a common purpose






39. 300 rooms or more






40. Room+ all three meals






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






42. Items paid for but not utilized - like meals






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






44. Sees the opportunity and puts together the deal






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






46. 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.






47. 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






48. Age of Technology






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






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