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






2. Travelers who intend to stay five days or longer and required reduced hotel services






3. True






4. To sell every available room at the most profitable rate






5. 1. low variable costs - high fixed costs 2. perishable inventory 3. variable demand patterns 4. ability to forecast future demand 5. ability to segment customers






6. Appeal to both business and leisure travelers






7. Under 150 rooms






8. 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






9. Tangibles - reliability - responsiveness - assurance and empathy






10. Literally owns and operates hotel






11. Coupons used by members of tour groups to pay for meals etc...






12. 6%? look up






13. Owns hotels affiliated with chain brands






14. Very sensitive to price. Leisure travel market






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






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






17. Rooms actually reserved by group members






18. Coles Ordinary






19. FD/PBX






20. Reality = expectations satisfied






21. The separation between rich and poor






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






23. The retention of decision making authority by a high level manager






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






25. Turning away free independent traveler guests for lack of rooms due to group business






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






27. 1. group common tasks to allow for work specialization - which increases overall productivity 2. training is easier because of similarity and the many opp's for inexp workers to learn from exp workers 3. fosters efficiency - teamwork - and coordinati






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






29. Provided to frequent business guests






30. Encourages department performance instead of the main goal which is overall hotel performance






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






32. 70% occupancy - each room category is occupied at 70%.






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






34. Reservations






35. Hotel holds room for guest credit card - advanced deposit. Billed even if they do not use the room






36. Housekeeping






37. City Hotel - NY city






38. Front Desk






39. Not sensitive to price. Business travel market






40. Hotel has to pay fee to VISA or AMEx - but does not reduce tip






41. A number of rooms set aside for a group






42. The first place where a lot of people could stay overnight and keep all their animals etc






43. Negotiated based on number of rooms






44. 10000 divided by 95 + 5=10000 divided by 100=100$






45. Room + 2 meals






46. Housekeeping status differs from front desk status






47. The process of recording transactions onto a folio






48. The difference between money taken in and paid out






49. Service encounters during which service quality is judged; first impression.






50. 1. Solid brands 2. Strong frequent guest program backed by excellent service and high product quality

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