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






2. Freebies given to guests to 'reward' stays






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






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






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






6. European Plan - Continental Plan - American Plan - Modified American Plan






7. 1500 rooms or more






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






9. 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.






10. Sees the opportunity and puts together the deal






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






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






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






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






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






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






17. 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






18. Special - highly prized single entities.






19. Depends on hotel design. Often arbitrary.






20. A group assembled to promote a common purpose






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






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






23. 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.






24. 300 rooms or more






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






26. ADR= room sale÷ number of rooms sold






27. 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






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






29. Provides systems and brand recognition






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






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






32. Individual - group - REIT etc..






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






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






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






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






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






38. Room + 'Light' Breakfast






39. 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.






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






41. Items paid for but not utilized - like meals






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






43. Age of Technology






44. Room+ breakfast and lunch OR dinner






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






46. 100 rooms or less






47. 11:30 PM- 7:30 AM






48. Small 'individual' properties that offer personalized service






49. 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.






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