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. 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.






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






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






4. Small 'individual' properties that offer personalized service






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






6. The place in the lobby where guest-services are managed and coordinated.






7. 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.






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






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






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






11. 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.






12. European Plan - Continental Plan - American Plan - Modified American Plan






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






14. Provides systems and brand recognition






15. Sees the opportunity and puts together the deal






16. Room + 'Light' Breakfast






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






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






19. Agriculture Age






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






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






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






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






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






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






26. Freebies given to guests to 'reward' stays






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






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






29. Handles requests for rooms from prospective guest arriving in the future.






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






31. A group assembled to promote a common purpose






32. Depends on hotel design. Often arbitrary.






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






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






35. From who the money comes- a bank






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






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






38. 11:30 PM- 7:30 AM






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+ breakfast and lunch OR dinner






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






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






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






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






45. 300 rooms or more






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






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






48. Age of Technology






49. 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.






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