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






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






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






4. 1500 rooms or more






5. 11:30 PM- 7:30 AM






6. Room + 'Light' Breakfast






7. Provides systems and brand recognition






8. Depends on hotel design. Often arbitrary.






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






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






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






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






13. Runs the day to day operations for a fee






14. 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






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






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






17. 300 rooms or more






18. Room+ breakfast and lunch OR dinner






19. Room Only






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






21. Freebies given to guests to 'reward' stays






22. 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.






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






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






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






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






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






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






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






30. Tend to be numbered upward sequentially. Omit floors 13 and room 13. Asian hotels omit floors 4 and room 4.






31. 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.






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






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






34. 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.






35. Small 'individual' properties that offer personalized service






36. From who the money comes- a bank






37. Sees the opportunity and puts together the deal






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






39. Room+ all three meals






40. Items paid for but not utilized - like meals






41. Goal is to maximize coverage with minimal costs.






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






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






44. Agriculture Age






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






46. Special - highly prized single entities.






47. 3:30 PM- 11:30 PM






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






49. 7:30 AM-3:30 PM






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