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






2. Goal is to maximize coverage with minimal costs.






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






4. Industrial Age






5. 11:30 PM- 7:30 AM






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






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






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






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






10. Freebies given to guests to 'reward' stays






11. Agriculture Age






12. ADR= room sale÷ number of rooms sold






13. 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.






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






15. Room + 'Light' Breakfast






16. Room Only






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






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






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






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






21. A group assembled to promote a common purpose






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






23. Individual - group - REIT etc..






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






25. 300 rooms or more






26. Small 'individual' properties that offer personalized service






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






28. Room+ breakfast and lunch OR dinner






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






30. 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.






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






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






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






34. Room+ all three meals






35. 3:30 PM- 11:30 PM






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






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






38. 100 rooms or less






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






40. Depends on hotel design. Often arbitrary.






41. 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.






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






43. Provides systems and brand recognition






44. Special - highly prized single entities.






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






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






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






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






49. 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






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