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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. 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






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






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






4. Depends on hotel design. Often arbitrary.






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






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






7. 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.






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






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






10. ADR= room sale÷ number of rooms sold






11. Room+ breakfast and lunch OR dinner






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






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






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






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






16. Items paid for but not utilized - like meals






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






18. Small 'individual' properties that offer personalized service






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






20. Age of Technology






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






22. 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






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






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






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






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






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






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






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






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






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






32. A group assembled to promote a common purpose






33. 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.






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






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






36. Size - Class - Type - Plan






37. Industrial Age






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






39. 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.






40. 1500 rooms or more






41. Sees the opportunity and puts together the deal






42. Provides systems and brand recognition






43. Agriculture Age






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






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






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






47. The proliferation of many hotel types as the lodging industry attempts to target its facilities to smaller and smaller market niches (segments).






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






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






50. European Plan - Continental Plan - American Plan - Modified American Plan