Test your basic knowledge |

Hotel Housekeeping

Subject : hospitality
Instructions:
  • Answer 40 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. Perform all the tasks involved in washing laundry. The seamsters repair worn or torn linens. Seamsters used to be called seamstresses.






2. Includes five tasks: sorting - washing - drying - folding - and storing.






3. Entering the guest room; Cleaning the guest room; Providing guest supplies; Reporting problems; Limiting guest access; Turndown service






4. A doorway-sized cart that holds cleaning supplies - equipment - guest room supplies and linens.






5. Supervises the attendants and seamsters. The supervisor is also responsible for keeping track of all linens and replacing linens when necessary.






6. Before laundry can be washed - it must be sorted.






7. Pathogens often thrive in the dryer's lint trap. The lint trap must be regularly cleaned with a sanitizing solution.






8. Responsible for keeping the hotel clean.






9. Straightening up the room and restocking guest supplies. Turns down the bedding and places a chocolate on the pillow.






10. Do Not Disturb or Housekeeping






11. Consist of the actions taken to prevent and control diseases.






12. Responsible for noticing problems. making sure that no unauthorized people enter a guest room - check the rooms for damaged items or items that need repair.






13. This department is responsible for protecting guests from infections and illness; Largest staff in the hotel; Major function (keep clean - sanitary - and attractive).






14. Responsible for the cleaning and maintenance of all linens.






15. Is responsible for the linen inventory.






16. A type of fungus that grow on damp surfaces.






17. Used to keep the linen inventory records. The linen room must be locked. Items cannot be taken without a requisition form that is approved by the supervisor.






18. Hot water and sanitizing solutions are used in the washing machine for both cleaning and killing pathogens.






19. The physical removal of dirt from surfaces.






20. Normal wear & tear; losses in the laundry; improper uses; theft






21. Consist of all the items in the guest room made of cloth.






22. Guest use a variety of supplies.






23. Supplies may include shampoo - hair conditioner - moisturizing lotion - mouthwash - disposable shower caps and shoe shine cloth.






24. Housekeeping work that is performed in the evening.






25. After linens are dried - they must be ironed and folded. Flatwork presses and flatwork irons are used to iron sheets. Some hotels have machines that automatically fold sheets.






26. Manages the inspectors and the room attendants.






27. To make it clean - sanitary - and attractive.






28. Separate laundry into these piles: regularly - damp - stained - and torn or damaged.






29. The person who cleans the guest rooms.






30. Where clean linens are stored.






31. Repairing linens






32. The member of the team who checks the room after it is cleaned.






33. The state of being free from disease-causing pathogens or having a safe level of pathogens.






34. The staff includes the laundry supervisor - laundry attendants - and semesters.






35. Tasks include washing laundry - care of linens - and inventory of linens.






36. The linen that need to be washed or have just been washed.






37. 1. soaking in a stain removal solution; 2. applying a detergent past to the stain; 3. using special treatment methods listed on a stain removal chart.






38. The state of being free of dirt and bad odors.






39. The treatment of a clean surface with heat or chemicals to reduce the number of disease-causing microorganisms to safe levels.






40. The top manager of the housekeeping department.