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






2. 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






3. 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






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






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






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






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






9. What is true about a marketing plan

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10. When would hotel guest be charged a corkage fee






11. For Which item below would a 'replace as needed' program be best






12. What is the approximate amount of money that hoteliers should contribute to a property's FF&E reserve






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






14. What is the purpose of an MSDS






15. Who is responsible for making the distinction between mislaid - lost and abandoned property

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16. 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






17. what would the occupancy rate for a hotel that has 200 rooms on a day in January In which it sold 100 rooms and received total rooms revenue of $17000






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






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






20. What is another lodging term for work-order






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






22. What is true about transient travelers






23. What is true about the cost of providing room service meals






24. In a hotel guest room - Which is a potential source of HIV






25. Maintenance that must be performed immediatley to minimize damage to a hotel is referred to as






26. What is the most important reason for properly maintaining trash removal areas






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






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






29. What is the lodging term for the fans and mechanical systems required to move air through a hotel's air ducts and vents






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






31. Who usually maintains the washers and ryers placed in a hotels guests laundry






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






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






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






35. what type of activity describes a site tour






36. What happens to a hotel's POM costs as a hotel ages






37. What is true about an investor in a hotel






38. Which association is a collection of state-level hotel associations working together to meet the educational - social - and legislative needs of its members






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






40. What is the greatest difference between full service and limited service hotels






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






42. What does Amtrak operate






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






44. 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






45. Which of the following best describes 'managers reception' in a limited service hotel






46. What is true about sanitation concerns in a limited service- hotel






47. What is true about abandoned property






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






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






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