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Hotel Business

Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. Special - highly prized single entities.






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






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






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






5. Room+ all three meals






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






7. 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.






8. 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.






9. 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






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






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






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






13. 300 rooms or more






14. 11:30 PM- 7:30 AM






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






16. Items paid for but not utilized - like meals






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






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






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






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






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






22. ADR= room sale÷ number of rooms sold






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






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






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






26. 3:30 PM- 11:30 PM






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






28. 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.






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






30. Individual - group - REIT etc..






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






32. Small 'individual' properties that offer personalized service






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






34. 150 to 300 rooms






35. Age of Technology






36. Depends on hotel design. Often arbitrary.






37. 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






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






39. Size - Class - Type - Plan






40. 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.






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






42. Freebies given to guests to 'reward' stays






43. Sees the opportunity and puts together the deal






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






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






46. 7:30 AM-3:30 PM






47. 100 rooms or less






48. Industrial Age






49. Agriculture Age






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







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