Accommodation and Food Services
Accommodation and Food Services
This domain covers accommodation types, room operations and food service styles. The exam tests terminology and simple occupancy and revenue calculations.
Core rules and concepts
- Accommodation includes hotels, motels, resorts, guesthouses, homestays, hostels, serviced apartments and heritage hotels. Star classification indicates facilities and service standards.
- Room types include single, double, twin, suite and family room. Meal plans include European plan, bed and breakfast, half board and full board.
- Occupancy percentage = occupied rooms divided by available rooms multiplied by 100.
- Average daily rate, or ADR, = room revenue divided by occupied rooms. Revenue per available room, or RevPAR, = room revenue divided by available rooms.
- Food service styles include fine dining, casual dining, quick service restaurants, cafeterias, banquets and cloud kitchens. A la carte prices each dish; table d'hote offers a set meal at a set price.
Worked example
A hotel has 100 rooms. On a night, 60 rooms are occupied and room revenue is 120,000. Occupancy is 60/100 x 100 = 60%. ADR is 120,000/60 = 2,000. RevPAR is 120,000/100 = 1,200, which also equals ADR x occupancy = 2,000 x 0.60. If the hotel reports 60% occupancy but calculates ADR using all 100 rooms, the answer is wrong.
Traps that cost marks
ADR uses occupied rooms, not available rooms. Occupancy uses available rooms, not total rooms if some are out of order. A la carte and table d'hote are not the same. Star rating is not a guarantee of personal preference or location.