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






2. 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.






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






4. Room+ all three meals






5. From who the money comes- a bank






6. Items paid for but not utilized - like meals






7. 11:30 PM- 7:30 AM






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






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






10. Agriculture Age






11. Deals with safety - fire control and prevention - loss-control - accidents - death - suicides - crimes - scams - drunk - prostitutes and drugs.






12. Special - highly prized single entities.






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






15. Provides systems and brand recognition






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






17. ADR= room sale÷ number of rooms sold






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






19. 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






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






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






22. Room+ breakfast and lunch OR dinner






23. 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.






24. 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.






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






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






27. 100 rooms or less






28. 7:30 AM-3:30 PM






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






30. Depends on hotel design. Often arbitrary.






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






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






33. 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.






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






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






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






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






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






39. Size - Class - Type - Plan






40. Sees the opportunity and puts together the deal






41. Industrial Age






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






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






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






45. Goal is to maximize coverage with minimal costs.






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






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






48. 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






49. 300 rooms or more






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