16 Questions
Which type of costs in a hotel do not change according to the number of guests?
Fixed costs
What percentage of all costs in a hotel do fixed costs usually account for?
60-80%
Which external factors make up the macroenvironment of a hotel?
Six PESTEL dimensions
Which dimension of the PESTEL analysis directly influences the revenue management system of a hotel by impacting tourism demand?
Economic
Which factor from the social dimension of the PESTEL analysis can directly impact the revenue management system of a hotel?
Population size
Which type of cost in a hotel changes according to the number of guests?
Variable costs
In a hotel, which cost factor is typically influenced by the number of guests staying?
Food product costs
What is the main characteristic of fixed costs in a hotel?
They do not change based on the number of guests.
Which of the following is considered part of the macroenvironment of a hotel?
Balance of payments
What is the primary focus of the PESTEL analysis in the context of hotel revenue management?
External environmental factors
Which factor directly impacts a hotel's revenue management system by affecting tourism demand?
Economic growth
If a hotel sees a decrease in tourism demand due to economic recession, which cost category is most likely to be affected initially?
Food product costs
How do fixed costs typically compare to variable costs in terms of percentage contribution to total hotel expenses?
Fixed costs usually account for 60-80%.
What makes variable costs different from fixed costs in a hotel setting?
Variable costs are influenced by the number of guests.
Which aspect of the external environment is beyond a hotel's control but requires adaptation?
Macroenvironment factors
What is the primary purpose of analyzing the social dimension in PESTEL for a hotel's revenue management?
To understand travel preferences and population growth
Test your knowledge on fixed costs and variable costs in the hotel industry. Learn about expenses like salaries, depreciation, debt service, and food product costs.
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