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. 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.






2. From who the money comes- a bank






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






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






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






6. Sees the opportunity and puts together the deal






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






8. Industrial Age






9. Small 'individual' properties that offer personalized service






10. ADR= room sale number of rooms sold






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






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






13. Provides systems and brand recognition






14. 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.






15. Room Only






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






17. Goal is to maximize coverage with minimal costs.






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






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






20. Size - Class - Type - Plan






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






22. 100 rooms or less






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






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






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






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






27. 11:30 PM- 7:30 AM






28. Age of Technology






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






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






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






32. Runs the day to day operations for a fee






33. 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






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






35. 150 to 300 rooms






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






37. Average Daily Rate (ADR); the amount received from each room sold.






38. Increasing in popularity because: Large capital needs - Economies of scale - Ability to attract management talent - Ability to invest in and leverage technology






39. A group assembled to promote a common purpose






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






41. 3:30 PM- 11:30 PM






42. Agriculture Age






43. 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.






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






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






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






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






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






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






50. Room+ breakfast and lunch OR dinner