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






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






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






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






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






6. 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.






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






8. 100 rooms or less






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






10. 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.






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






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






13. Freebies given to guests to 'reward' stays






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






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






16. Room Only






17. Individual - group - REIT etc..






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






19. Age of Technology






20. 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






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






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






23. 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.






24. Items paid for but not utilized - like meals






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






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






27. Room+ all three meals






28. 1500 rooms or more






29. RevPAr= Room revenue÷ number of rooms available for sale






30. 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.






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






32. Goal is to maximize coverage with minimal costs.






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. 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.






36. Room+ breakfast and lunch OR dinner






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






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






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






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






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






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






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






44. Size - Class - Type - Plan






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






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






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






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






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






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