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. 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






2. When considering varied types of guests such as families on vacation and businesspersons - what will be true about each type






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






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






5. What is another lodging term for work-order






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






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






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






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






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






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






12. Which area would be considered public space in a hotel






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






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






15. What is true about abandoned property






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






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






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






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






20. Which is an example of a branded breakfast item






21. To whom does the sous chef in a large hotel report






22. 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






23. What is true about an accrual accounting system






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






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






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






27. What is the name for the franchise disclosure document prepared by a franchisor and registered and filed with the state governmental agency responsible for administering franchise relationships






28. 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






29. In Which type of booking model are room rates readily viewed on-line by potential guests?






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






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






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






33. In the small town of someko - michigan there are 5 hotels with a combined total of 650 sleeping rooms. during june an avg. of 400 of those rooms were sold each day - generating $29 -200 in room sales. What was the average daily rate (ADR) of the town






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






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






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

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37. What is the difference between advertising and publicity






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






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






40. What is a normal par level in hotel laundry






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






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






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






44. What is the term describing stealing of small quantities of something over a period of time






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






46. 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






47. The best menus are those developed based upon






48. What is the purpose of cold calling






49. What is the lodging industry term for a hotel that is not part of a franchise group?






50. What best describes a hotels chief engineer

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