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 is the name for the difference between the original number of room requested by a group and that group's lower than requested actual room pick up






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






3. What is true about hotel management companies






4. In a very small limited service property - Which individual is typically responsible for the setup of the property's complimentary breakfst area






5. What is the advantage of a CFL






6. Which brand is generally recognized as the first hotel chain






7. In which type of booking model are room rates not seen by guests until after they have successfully 'bid' for a room






8. 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






9. Who has the greatest influence on the overall quality of service provided within a hotel






10. What is the term used to identify those who sell the rights to use a hotels brand name






11. What is a per diem






12. What is true about first tier management companies

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13. Which of the following represents the correct order of procedures used in cleaning linens and terry products






14. What is a normal par level in hotel laundry






15. What is the purpose of cold calling






16. Which housekeeping- related term is not used by professional hoteliers






17. What name is used to describe a group of competing hotels to which an individual hotel's operating performance is compared






18. The best menus are those developed based upon






19. What type of maintenance activity in a hotel would include lawn care - landscaping care and snow removal






20. What is true about an investor in a hotel






21. What should happen to service procedures after they have been implemented in a hotel






22. Which of the following is the formula hoteliers use to calculate RevPar






23. Who will most often have the greatest detailed knowledge of guest likes and dislikes






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






25. When can a cross-functional team be an effective operatiional tool in a hotel






26. Which company's motto is 'we are ladies and gentlemen serving Ladies and gentlemen'






27. What is the lodging term used to describe a hotel room or area that is undergoing extraordinary cleaning procedures






28. When the entire staff of a hotel consistenly fail to deliver quality service to guests - the problem is most likely that






29. Managers can seek out service-minded staff by hiring those job applicants who






30. Which group would be classified as 'leisure travelers'






31. What is true about a marketing plan

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32. An investor makes and investment of 1000000 and acheives a $200000 profit on that investment in this example what was the investors ROI






33. Approximately how many hotels are in operation in the US






34. In the lodging industry - What is the meaning of the term room mix






35. What is the travel industry term used to describe a group of travel services - such as hotel rooms - meals - and airfare - sold for one price






36. when using a par inventory system - how does the individual responsible for purchasing food items determine how much to buy






37. Suppose its monday morning. what should a hotel's breakfast attendant begin to remove complimentary breakfast items from the hotel's breakfast serving area






38. What is true about abandoned property






39. In a housekeeping department - What is the role of inspector






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






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






42. Which of the following is NOT a demographic factor of a guest






43. Which types of food items have labor 'built in' to their prices






44. A brand specific frequent guest program is an example of a...






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






46. What type of lamp works when a filament inside the lamp's bulb is heated by electric current to produce light






47. When would hotel guest be charged a corkage fee






48. What does STAR report evaluate






49. What does a foot candle measure






50. Which food service activity happens first