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






2. Provides systems and brand recognition






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






4. A group assembled to promote a common purpose






5. Investment vehicle for real estate deals including hotels - many tax advantages. Restrictions prevent them from operating hotels - so they set up related companies to run the hotels.






6. 300 rooms or more






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






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






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






10. Freebies given to guests to 'reward' stays






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






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






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






14. Room+ breakfast and lunch OR dinner






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






16. 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






17. Small 'individual' properties that offer personalized service






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






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






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






21. 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.






22. Agriculture Age






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






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






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






26. Individual - group - REIT etc..






27. Sees the opportunity and puts together the deal






28. Items paid for but not utilized - like meals






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






30. 150 to 300 rooms






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






32. 100 rooms or less






33. Room + 'Light' Breakfast






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






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






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






37. Goal is to maximize coverage with minimal costs.






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






39. 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






40. Room+ all three meals






41. Room Only






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






43. 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.






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






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






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






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






48. 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.






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. Runs the day to day operations for a fee