Test your basic knowledge |

Hotel Operations Management

Subject : hospitality
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. Owns hotels affiliated with chain brands






2. Flat organization/ large number of employees reporting to one supervisor






3. # of room no shows divided by # of room reservations






4. Coles Ordinary






5. Housekeeping






6. Owns the hotel but retains a chain or independent management company to operate the property






7. Rooms revenue divided by number of rooms sold






8. Reality < expectations dissatisfied






9. Blocking/pre-assigning rooms






10. 1. analyze the market 2. segment your customers 3. create different products for customers 4. forecast demand by segment 5. determine the optimal customer mix 6. use restrictions to maximize revenues






11. Rooms actually reserved by group members






12. A statement of all transactions that affect the balance of an account






13. First laws to govern hotels - no watering down beer and must pay hotel tax or get hand chopped off






14. The bank has to be re-built to the stipulated amount by giving cash back to the cashier






15. The second largest employer in US - 1 OF EVERY 14 AMERICANS EMPLOYED IN TOURISM - MAKES $20000 A SECOND






16. The hotel's standard published rate






17. Rooms fill from bottom-up so we may need to construct that way - with greater availability of cheaper rooms






18. Set of registered hotel guest accounts






19. Means to expand quickly with little capital -collect franchise fees






20. Tangibles - reliability - responsiveness - assurance and empathy






21. Retained to manage a hotel on behalf of the owner






22. The first american hotels differed from European hotels by charging a fixed fee (1$ per day) for food and lodging






23. Luxury - upper-upscale - upscale






24. They are bullish because there is a near-zero amount of new hotel supply - Loans are difficult to get - Extremely limited new build activity






25. No difference - just sounds nicer






26. Occupancy %






27. Huge capital investment needed. Time to wait on zoning and construction.






28. Number of rooms occupied divided by number of rooms available






29. 1. hotel staff members greet upon arrival 2. a welcome reception for the guests is held 3. guests check in and occupy rooms 4. activities - dining - and entertainment are arranged

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30. Address expectations and reality with honest advertising and training employees 'over delivery'






31. 1990; accomodate guests and employees with disabilities






32. Frequent travelers - vacationing families - professionals( accountants - lawyers - and executives)






33. Difference between 'What should be' and 'what is'






34. A number of rooms set aside for a group






35. Separation between classes of hotels - luxury - mid-scale - economy






36. Room and meals are separate






37. A checking of accounts done every morning to verify accuracy of cash transactions and to prepare bank deposit for the day






38. Tall organization/ small number of employees report to a supervisor






39. Appeal to both business and leisure travelers






40. Chain Management - Independent Management Company - Owner/Operator and Non- REIT owner.






41. Negotiated based on number of rooms






42. Where the poorer people stayed when traveling in the Roman Empire






43. 70% occupancy - each room category is occupied at 70%.






44. Hotels need to satisfy as many guests as possible and maximize revenues from existing demand






45. A collection of all transactions incurred by a guest.






46. The process of recording transactions onto a folio






47. Reservations and non refundable purchases for price sensitive guests versus opposite






48. Concierge/bellstaff






49. Under 150 rooms






50. When more money is paid out than comes in and the cashier uses his bank for the payment