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






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






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






4. Sees the opportunity and puts together the deal






5. 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.






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






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






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






9. Goal is to maximize coverage with minimal costs.






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






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






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






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






14. Items paid for but not utilized - like meals






15. Runs the day to day operations for a fee






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






17. Agriculture Age






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






19. 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.






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






21. 300 rooms or more






22. 11:30 PM- 7:30 AM






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






24. The relationship between revenue per room and the total room inventory available.






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






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






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






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






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






30. A group assembled to promote a common purpose






31. Room+ all three meals






32. Special - highly prized single entities.






33. Depends on hotel design. Often arbitrary.






34. Individual - group - REIT etc..






35. ADR= room sale÷ number of rooms sold






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






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






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






39. Size - Class - Type - Plan






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






41. 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






42. 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






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






44. 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.






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






46. European Plan - Continental Plan - American Plan - Modified American Plan






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






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






49. 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.






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