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Introduction To Hospitality: Hoteling

Subject : hospitality
Instructions:
  • Answer 47 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Hotel that may also have residences






2. 82% of domestic travel. Approximately 670 million person-trips. Nearly half of all the pleasure travelers visit friends and family.






3. Unique architecture - style - decor and smaller in size






4. Generally - people with incomes higher than 100000+. Average cost per day per person is more than $400. Ships tend to be smaller but with superior appointments and service. Ships: Seabourn Spirit - Crystal Cruises - Radisson Diamond etc.






5. Combination of hotel and condominium






6. A concept that allows a company to use other people's money for growth rather than financing. One of the two main driving forces in the development and operation of the hotel business






7. Inclusive and diversified in accommodations






8. The marked differences between the segments of the cruise industry.






9. Leisure/Pleasure Travel -Business Travel






10. Reasonably sized and furnished rooms without the frills






11. Responsible for the hotel industry's rapid boom since the 1970s. Provides operational expertise - marketing and ales clout - often in the form of a centralized reservation system. Little or no up-front financing or equity involved.






12. Generally - people with incomes in the $75000-99000 range - interested in an average cost per person of $175-$350 per day. Cruise lines in this market are: Princess - Norwegian Cruise Lines - Royal Caribbean - Holland America Lines - Windstar Cruises






13. Housekeeping






14. Train - Automobile - Aircraft - Cruise Ship






15. MGM Grand in Las Vegas; 5 -505 rooms






16. Enables passengers to travel from one smaller city to another smaller city via a hub or even two hubs.






17. Reservations made with sufficient time for a confirmation slip to be returned to the client by mail or fax.






18. A convenient place to stay - reasonably priced and with few frills






19. Provides facilities and meets the needs of groups attending and holding conventions






20. Room revenue/Rooms Sold






21. Additional space in form of a lounge and possibly kitchenette






22. How much of the global workforce is travel and tourism?






23. Price -Location -Type/Level of service






24. Offers consumers the opportunity to purchase fully furnished vacation accommodations in a variety of forms. Fastest growing segment of U.S. travel and tourism industry. 12 -500 average cost to consumer; Began in French Alps during the late 1960s.






25. A middle-person who acts as a travel counselor and sells travel services on behalf of airlines - cruise lines - rail and bus transportation companies -hotels and auto rental companies.






26. Rooms Occupied/Rooms Available






27. AAA Diamond Award inspects and rates nation's hotels. Less than 2% earn 5 diamonds.






28. Provide ownership with reasonable return on investment -Keep guest and employees happy -Responsible for performance of hotel and employees -Accountable for the hotel's level of profitability






29. Investors do not pay corporate income tax and instead are required to distribute at least 95% of net income to shareholders. Traded as stocks; they are much easier to get into and out of than limited partnerships or the direct ownership of properties






30. Hospitality and Tourism Industry






31. Competition between airlines to provide lower fairs has had a significant impact on increased air travel -Travelers are paying less - but carriers are spending more on fuel and other cost (cutbacks and layoffs)






32. Central Florida Hotel and Lodging Association; Largest Region Hotel Association in the world.






33. Similar benefits to properties as do franchises-albeit to a lower cost. Shared centralized reservation system and a common image - logo or advertising slogan. May offer group buying discounts to members - as well as management raining and continuing






34. Majority of guest are long term






35. The director of human resources -The director of food and beverage -The director of rooms division -The director of marketing and sales -The director of Engineering -The director of Accounting - They compile the hotel's occupancy forecast together w






36. Has declined in recent years because of the economy. High percentage of guest who check into upscale hotels.






37. Coming into the financial mainstream; casinos make more money from the gaming than from the rooms






38. Guest mix consists of business - group and leisure travelers; generally in the 200 to 600 room size and are full-service






39. National Restaurant Association; It forecasts a need for thousands of supervisors and managers for the hospitality and tourism industries.






40. Familiarly known - offer an alternative lodging experience to the normal hotel or motel






41. The practice of analyzing past reservation patterns - room rates - cancellations and no-shows in an attempt to maximize profits and occupancy rates and to set the most competitive room rates.






42. Offers a wide range of facilities - services and amenities






43. Generally - people with incomes in the 35000-74000 range. Average cost per person: $95-$195 per day - depending on location and size of cabin.






44. Meets the needs of the traveling public for business or leisure reason






45. Franchising - Referral Associations - Management Contracts - Real Estate Investment Trusts






46. Given when the person making the reservation wishes to ensure that the reservation will be held. This is arranged at the time the reservation is made and generally applies in situations when the guest is expected to arrive late.






47. An industry expression used to describe a guest and an associate meeting - as when a guest walks into a restaurant. Examples: When a guest comes to check in at the front desk.







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