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Test your basic knowledge |
Hotel Business
Start Test
Study First
Subjects
:
hospitality
,
business-skills
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. Extend Season - Seek New Markets - Location and Mixed Use Development
Brand Equity
Solutions to Seasonality
Elastic
Hotel Classes
2. Industrial Age
Food and Beverage Department
Inelastic
19th Century
Perishability
3. An unsold room can never be sold again for that particular night.
Food and Beverage Department
Rooms Manager
European Plan
Perishability
4. A group assembled to promote a common purpose
Hotel Types
Mom-and-pop hotels
Break-Even Point
Convention
5. 3:30 PM- 11:30 PM
Swing Shift
Real Estate Investment Trusts (REITs)
Double Occupancy Equation
Parties to the Deal
6. 'Keeper of the Keys' - provides services from A-Z.
Cyclical Industry
21st Century
Concierge
Central Reservation System
7. Tend to be numbered upward sequentially. Omit floors 13 and room 13. Asian hotels omit floors 4 and room 4.
Mega- Hotel
Floor Numbering
Room Numbering
Central Reservation System
8. Room+ breakfast and lunch OR dinner
Rev Par (Revenue per Available Room)
Concierge
Career Stepping Stones to GM
Modified American Plan
9. Room+ all three meals
American Plan
Parties to the Deal
Breakage
Preferred Guest Programs (PGPs)
10. Hotel Manger/ Resident Manager/ House Manager/ Rooms Division Manger/ Guest Services Manager
Brand Equity
Chains
Career Stepping Stones to GM
Central Reservation System
11. Goal is to maximize coverage with minimal costs.
Financier
Boutique Hotels
Forecast Scheduling
Swing Shift
12. Small independent roadside motels family owned and operated. These are declining in numbers.
Mom-and-pop hotels
General Manager (GM)
Brand Equity
Manger of Guest Services
13. The relationship between revenue per room and the total room inventory available.
18th Century
SMURF
Convention
Rev Par (Revenue per Available Room)
14. From who the money comes- a bank
European Plan
Housekeeping Department
Financier
American Plan
15. European Plan - Continental Plan - American Plan - Modified American Plan
Modified American Plan
General Manager (GM)
19th Century
Hotel Plans
16. Supervises reservations - telephone - concierge and uniformed services. Reports to Hotel Manager.
Non-buyer Guest
Rooms Manager
Housekeeping Department
Convention
17. Societies - Medical - University - Religious - Fraternal: All such groups hold meetings and conventions
SMURF
Real Estate Investment Trusts (REITs)
Double Occupancy Equation
Brand Equity
18. 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.
Occupancy
Sales per occupied room
Break-Even Point
Elastic
19. Age of Technology
Front Office
21st Century
Incentive Tours
Chains
20. Members include-Baggae porters - elevator operators - transportation clerks - door attendants.
Uniformed Services Department
Preferred Guest Programs (PGPs)
Size
The Old Rooms
21. Small 'individual' properties that offer personalized service
Boutique Hotels
General Manager (GM)
Convention
Brand
22. Provides systems and brand recognition
Franchising Company
Cyclical Industry
Breakage
Rev Par (Revenue per Available Room)
23. Commercial/Business/Corporate - Residential - Extended-Stay - Resort - Bed and Breakfast - Boutique Hotels - Trophy Hotels
Sales per occupied room
Hotel Plans
Convention
Hotel Types
24. Occupancy= number of rooms sold÷ number of rooms available for sale
Boutique Hotels
Sales per occupied room
Food and Beverage Department
Occupancy Equation
25. 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.
Non-buyer Guest
SMURF
Segmantation
Price Elasticity of Demand
26. Individual - group - REIT etc..
Equity/ Ownership
Food and Beverage Department
Size
Elastic
27. The place in the lobby where guest-services are managed and coordinated.
Front Office
The New Rooms
Preferred Guest Programs (PGPs)
Breakage
28. Perishability - Location - Fixed Supply - High Operating Cost - Seasonality
General Manager (GM)
Special Characteristics of the Hotel Business
Franchises
Forecast Scheduling
29. Sub-department of Food and Beverage. It supervises restaurant - banquet and bar managers
Career Stepping Stones to GM
Occupancy Equation
Service Department
Consortia and Membership Organizations/ Referral Groups
30. 11:30 PM- 7:30 AM
Service Department
18th Century
Graveyard Shift
Hotel Classes
31. 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
Management Contracts
Breakage
Rev Par (Revenue per Available Room)
19th Century
32. Big name hotels often bought for prestige rather than for profit. Example: Waldorf-Astoria in NYC
Trophy Hotels
19th Century
Franchises
Rev Par (Revenue per Available Room)
33. 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.
Real Estate Investment Trusts (REITs)
Chains
Financier
Double Occupancy
34. 1500 rooms or more
Hotel Types
Mega- Hotel
Rev Par (Revenue per Available Room)
Concierge
35. The inherent value that the shopper's recognition gives to the brand. Associated with positive images.
20th Century
Graveyard Shift
Non-buyer Guest
Brand Equity
36. RevPAr= Room revenue÷ number of rooms available for sale
Rev Par Equation
Front Office
Concierge
Telephone Department
37. The point at which there are neither profits nor losses.
Service Department
Price Elasticity of Demand
Break-Even Point
Double Occupancy
38. Refers to any room in which there is more than one person; increases RevPar because of additional charge
Price Elasticity of Demand
Food and Beverage Department
Double Occupancy
Non-buyer Guest
39. Size - Class - Type - Plan
Occupancy Equation
Boutique Hotels
Average Daily Rate Equation
Hotel Classifications
40. Items paid for but not utilized - like meals
Breakage
Break-Even Point
Hotel Classes
Hotel Plans
41. ADR= room sale÷ number of rooms sold
Real Estate Investment Trusts (REITs)
Solutions to Seasonality
Rooms Manager
Average Daily Rate Equation
42. Process of dividing a large heterogeneous market into two or more smaller homogenous market segments. Homogenous= Consumers with similar needs
Occupancy Equation
Mega- Hotel
Boutique Hotels
Market Segmentation
43. Larger - more luxurious - more amenities - outside view - have themed suites and all-suites - less variation
Forecast Scheduling
Chains
Consortia and Membership Organizations/ Referral Groups
The New Rooms
44. Manages the Front Office. Needs technical - math and people skills
Manger of Guest Services
Telephone Department
Developer
Security Department
45. 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.
Medium Hotel
Franchises
Continental Plan
American Plan
46. Change prices- demand is static - True only for a LIMITED range of products - business traveler.
Inelastic
American Plan
Front Office
Hotel Classes
47. Deals with the production and service of food and beverages. Service and production are two sub-departments
Size
General Manager (GM)
Food and Beverage Department
Housekeeping Department
48. Special - highly prized single entities.
Incentive Tours
European Plan
Sales per occupied room
Leases
49. 100 rooms or less
Financier
Modified American Plan
Forecast Scheduling
Small Hotel
50. Sub-department of Food and Beverage. It is headed by a 'chef'.
Security Department
Sales per occupied room
Preferred Guest Programs (PGPs)
Food Production