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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. Room+ all three meals






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






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






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






5. Freebies given to guests to 'reward' stays






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






7. Agriculture Age






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






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






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






11. 7:30 AM-3:30 PM






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






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






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






15. Room+ breakfast and lunch OR dinner






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






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






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






19. Depends on hotel design. Often arbitrary.






20. Industrial Age






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






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






23. 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






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






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






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






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






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






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






30. 11:30 PM- 7:30 AM






31. Room + 'Light' Breakfast






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






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






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






35. Individual - group - REIT etc..






36. 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.






37. 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.






38. Goal is to maximize coverage with minimal costs.






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






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






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






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






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






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






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






46. 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.






47. Room Only






48. Sees the opportunity and puts together the deal






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






50. Age of Technology







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