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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. 300 rooms or more






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






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






4. Room + 'Light' Breakfast






5. 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.






6. 11:30 PM- 7:30 AM






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






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






9. 100 rooms or less






10. Freebies given to guests to 'reward' stays






11. 7:30 AM-3:30 PM






12. A group assembled to promote a common purpose






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






14. Room+ all three meals






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






16. Runs the day to day operations for a fee






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






18. 150 to 300 rooms






19. 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






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






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






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






23. 3:30 PM- 11:30 PM






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






25. Individual - group - REIT etc..






26. ADR= room sale÷ number of rooms sold






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






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






29. Members include-Baggae porters - elevator operators - transportation clerks - door attendants.






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






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






32. 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.






33. Goal is to maximize coverage with minimal costs.






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






35. 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.






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






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. Depends on hotel design. Often arbitrary.






39. 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.






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






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






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






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






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






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






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






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






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






49. European Plan - Continental Plan - American Plan - Modified American Plan






50. Agriculture Age