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. Room Only






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






3. 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.






4. A group assembled to promote a common purpose






5. Industrial Age






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






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






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






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






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






11. Items paid for but not utilized - like meals






12. Age of Technology






13. 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.






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






15. Small 'individual' properties that offer personalized service






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






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






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






19. Freebies given to guests to 'reward' stays






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






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






22. Room+ breakfast and lunch OR dinner






23. 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.






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






25. Sees the opportunity and puts together the deal






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






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






28. 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






29. 150 to 300 rooms






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






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






32. Individual - group - REIT etc..






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






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






35. 300 rooms or more






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






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






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






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






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






41. Size - Class - Type - Plan






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. 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.






44. 100 rooms or less






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






46. Depends on hotel design. Often arbitrary.






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






48. 3:30 PM- 11:30 PM






49. European Plan - Continental Plan - American Plan - Modified American Plan






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