Test your basic knowledge |

Lodging Operations 101

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. What term is used to describe the relationship between the amount paid for an item and the item's perceived quality






2. In a 150 room hotel with housekeeping costs of $8000 and 2 -500 rooms sold in a mont - what would be the hotels labor cost per occupied room for that month






3. Which group of employees will most often initiate the largest number of work orders






4. Which is an example of a consumer-generated content web site?






5. What happens to the unit price of food service items as the number of those items purchased increases






6. Which method would be least effective for determining guests' needs and wants






7. What is the primary factor that determines the total fees that franchisors can charge franchisees who want to affiliate with the franchisors brand






8. What do the initials PM refer to in a hotel maintenance department






9. What is a lodging industry term for hotels operating under the same brand name






10. For food service buyers when does the ownership exchange of products the have purchased actually take place






11. from what language does the kitchen term 'mise en place' originate






12. What is a per diem






13. Each of the following events would require one or more guest rooms - which would be classified as a SMERF






14. Which group of housekeeping employees should receive blood born pathogen training






15. What does a foot candle measure






16. What is the lodging industry term used to identify the wages and benefits - replacement parts and contract services used to operate a maintenance and engineering department






17. What is most likely to happen when many travelers want to visit and stay in an area






18. In a full service hotel What is true abouth the profitability of banquet food sales compared to that of dining room sales?






19. Which is true about a hotels commitment to green practices






20. What is true about the traditional russian style

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21. Which of the following best describes a 'moment of truth'






22. Which of the following is a demand generator






23. Who usually maintains the washers and dryers placed in a hotel's guest laundry






24. Which professional recognition is typically granted by a governmental agency






25. Which of the following would be considered a user-generated web site

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26. Which of the following is most essential to providing good service






27. Which factor has the most impact on the number of guests who will be served in a limited service hotel






28. What is true about a hotel room that is 'on-change'






29. Which of a hotel's costs would be lowered the most if the hotel implemented a successful source reduction program






30. What is the type of dining in which each available menu item is sold for an individual price






31. What is true about mislaid property






32. With 400 guests and breakfast costs of $550 what would be a hotel's food cost per guest






33. What is another lodging industry term for a specific hotel brand name






34. What is a REIT






35. Cleaning a dryers lint trap is an example of a PM activity. how often should it be performed






36. A CVB is typically funded by what






37. Which is the most important market for large convention hotels






38. Which group is more likely to use the services of a travel agent






39. How can guest service best be integrated with employee reward systems






40. What is a common job title for the individual Who has regular on-site interaction with a franchised hotel






41. What is the name of a lodging industry trade association that has been at the forefront of promoting fairness in the hotel franchising






42. What is true about abandoned property






43. In regard to quality service - a gal of zero defects can






44. What is the advantage of a CFL






45. What is true about first tier management companies

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46. Which position would be a direct report to a hotels F&B director






47. What is the industry term for an organization that provides travel booking services on the internet






48. In a hotel dining room with a total revenue of $1 -150 and 85 guests served what would be the hotels check average






49. What is true about food served in the traditional french style

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50. What is the term used to identify those who purchase the rights to a hotels brand naem