Test your basic knowledge |

Lodging Operations 101

Subjects : hospitality, business-skills

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. 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
Eggs and breakfast meat items
$3.20
They are important for all workers serving food
The host pays for the beverages cosumed by guests

2. What is true about transient travelers
They are individual travelers
Kellogg cereal
The ensure guest room cleanliness
They generally manage hotels for a fee

3. What is true about an investor in a hotel
The investor seeks a return on investment (ROI)
The number of hotel rooms sold the previous night
It is a reception that includes the services of complimentary food and/or beverages
25 or fewer

4. what type of activity describes a site tour
It has been intentionally left behind
They should be update as guest preferences change over time
Presale activity
They will have the same quality service expectations

5. Which of the following is NOT a demographic factor of a guest
Deep cleaning
The authority to make key decisions
Personality type
It influences the guests total perception of a hotel visit

6. What is a normal par level in hotel laundry
It has been intentionally left behind
3 times the normal usage
They should be update as guest preferences change over time
They operate hotels for owners using the management company's trade name as the hotels brand

7. with total breakfast costs of $550 for the week and an average of $2.20 cost per guest served - how many guests were served in the week
Make or buy items
20%
250
$3.20

8. In the lodging industry - What is the meaning of the term room mix
Night auditor
Publicity is free
The ratio of different room types in a hotel
It is increasingly viewed by guests a a sign of commitment to quality service

9. What is true about a marketing plan

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10. What is a common job title for the individual Who has regular on-site interaction with a franchised hotel
New york
Their price per unit declines
Line level employees
Franchise service director

11. Which of the following is most essential to providing good service
The american hotel and lodging association
Identifying guests needs and wants
Pilferage
Attrition

12. When can a cross-functional team be an effective operatiional tool in a hotel
The elimination of insects - rodents and scavenging animals
When resolving hotel operating problems
Your ADR is higher then that of your competitors
Preventive maintenance

13. A CVB is typically funded by what
Opaque rate model
Package
A hotels occupancy tax
An outside vendor

14. A room attendant cleand 15 rooms in a shift consisting of 7 hours of work and 1 hour break time. What was this room attendant's cleaning time in minutes per room
The hotels general manager
Empowerment
28
Contribution margin

15. Which group is more likely to use the services of a travel agent
Older travelers
The authority to make key decisions
A hotels occupancy tax
Effectively answer open-ended questions about hypothetical service situations

16. What is the one reason a hotel owner might consider hiring a hotel management company
$1.38
Improved overall managment of the hotel
POM
The hotel's executive housekeeper in keeping with the hotel policies and procedures

17. Which is an example of a consumer-generated content web site?
Www.tripadvisor.com
It is designed to meet the hotel's sales goal
Trains
POM

18. How can guest service best be integrated with employee reward systems
OTA
Attrition
To qualify prospects
By associating performance in providing guest service with employee compensation

19. Which group of employees will most often initiate the largest number of work orders
Presale activity
Housekeeping
Illumination levels
3 times the normal usage

20. What is the purpose of an MSDS
Water pumps
Waste disposal costs
To help keep workers safe
They are individual travelers

21. Which is the missing entry in the following formula when a hotel utilizes an accural accounting system? (Beginning inventory of food+_____) - ending food of food inventory=food cost
Kellogg cereal
Group market
Reduced operational costs
Purchases of food

22. Which is an example of a branded breakfast item
Kellogg cereal
It is increasingly viewed by guests a a sign of commitment to quality service
An outside vendor
BEO

23. What is the management term for granting authority to employees to make key decisions within their assigned areas of responsibility
Older travelers
$3.20
Service
Empowerment

24. What is the food service term for the amount of money remaining from a food sale after subtracting the items cost from its selling point
Sorting/washing/drying
It has been intentionally left behind
Contribution margin
The number of hotel rooms sold the previous night

25. 'Terry' refers to guest room amenities that
Executive chef
The hotels general manager
Include bath towels - hand towels - and washclothes
The hotel's executive housekeeper in keeping with the hotel policies and procedures

26. What is the approximate number of attendees at the average business meeting
Personality type
25 or fewer
Package
Room rates and the number of operating hotel properties will increase

27. Who usually maintains the washers and ryers placed in a hotels guests laundry
Group market
The specific brands of products served and serving hours
An outside vendor
3 times the normal usage

28. In a full service hotel What is true abouth the profitability of banquet food sales compared to that of dining room sales?
By associating performance in providing guest service with employee compensation
They should be update as guest preferences change over time
ADR x Occupancy Rate= RevPar
Profits are higher with banquet sales

29. Which items would typically be included in a deluxe breakfast served by a limited-service hotel but would not be included in a standard continental breakfast
Identifying guests needs and wants
Trains
AAHOA
Eggs and breakfast meat items

30. What is the agency that enforces federal antitrust and consumer protection laws related to franchisors
3 times the normal usage
To qualify prospects
FTC
50%

31. In a hotel with the linen cost of $2 -486 in the month and the rooms sold was 1 -130 - what was the hotel's linen cost per occupied room
2-4% gross revenue
Identifying guests needs and wants
$2.20
All housekeeping employees

32. What does Amtrak operate
Trains
New york
A fixed amount paid for a guests daily travel expense
Chain

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

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34. What is the primary factor that determines the total fees that franchisors can charge franchisees who want to affiliate with the franchisors brand
They are individual travelers
Www.tripadvisor.com
Line level employees
The strength of the brand name and the revenue the name will bring to the hotel

35. which factor most influences guest perceptions about their experience at a lodging operation
Service
20%
Franchisors sales and marketing efforts
Comp set

36. What name is used to describe a group of competing hotels to which an individual hotel's operating performance is compared
Be an effective way to measure progress toward established service standards
Package
Comp set
Upon receiving

37. Which association is a collection of state-level hotel associations working together to meet the educational - social - and legislative needs of its members
Confirm item quantity and quality
The pool area
The american hotel and lodging association
A web site that allows a hotel's guests to post reviews of their previous stays

38. Which method would be least effective for determining guests' needs and wants
The pool area
A web site that allows a hotel's guests to post reviews of their previous stays
Waiting for guests to approach staff with specific problems
When guests bring in their own bottles of alcohol for consumption at a hotel function

39. Who will most often have the greatest detailed knowledge of guest likes and dislikes
Line level employees
It is designed to meet the hotel's sales goal
50%
A hotels sales and marketing teams results in relation to those of other hotels

40. Which group of housekeeping employees should receive blood born pathogen training
They are not being supervised with a service emphasis
Executive chef
Marketing activity
All housekeeping employees

41. Which of the following best describes 'managers reception' in a limited service hotel
Trains
To help keep workers safe
It is a reception that includes the services of complimentary food and/or beverages
They are important for all workers serving food

42. What is true about the cost of providing room service meals
The cost is higher than that of dining room service
Merchant model
It has been intentionally left behind
Franchise

43. What should happen to service procedures after they have been implemented in a hotel
They should be update as guest preferences change over time
Profits are higher with banquet sales
A reunion held for veterans of the vietnam war
Water pumps

44. In regard to quality service - a gal of zero defects can
Be an effective way to measure progress toward established service standards
POM
A fixed amount paid for a guests daily travel expense
It matches expenses incurred with revenues generated

45. 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
Independent
POM
When guests bring in their own bottles of alcohol for consumption at a hotel function
Air handlers

46. Which types of food items have labor 'built in' to their prices
A la carte
Make or buy items
They are important for all workers serving food
They will have the same quality service expectations

47. What is the industry term for a form used by sales an food production personnel to detail the food and service requirements of a banquet
They operate hotels for owners using the management company's trade name as the hotels brand
FOC
BEO
Housekeeping

48. What is a per diem
Value
A fixed amount paid for a guests daily travel expense
It is placed onto service ware in the kitchen - brought to the guest's table by servers and then portioned onto the guests' plates
Banquet manager

49. What is true about a hotel room that is 'on-change'
Attrition
It is vacant and not yet cleaned
French
Illumination levels

50. In which type of booking model are room rates not seen by guests until after they have successfully 'bid' for a room
They are not being supervised with a service emphasis
A fixed amount paid for a guests daily travel expense
Opaque rate model
The strength of the brand name and the revenue the name will bring to the hotel