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






2. 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






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






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






5. 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.






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






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






8. 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






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






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






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






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






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






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






15. Special - highly prized single entities.






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






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






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






19. 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.






20. Room Only






21. Depends on hotel design. Often arbitrary.






22. Goal is to maximize coverage with minimal costs.






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






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






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






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






27. An agreement between a hotel building owner and a leasing company by which the leaseholder operates the hotel






28. 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.






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






30. Age of Technology






31. 300 rooms or more






32. Provides systems and brand recognition






33. 11:30 PM- 7:30 AM






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






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






36. 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.






37. Room+ breakfast and lunch OR dinner






38. From who the money comes- a bank






39. Individual - group - REIT etc..






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






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






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






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






44. Industrial Age






45. Room+ all three meals






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






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






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






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






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