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 true about food served in the traditional french style

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






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






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






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






6. The best menus are those developed based upon






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






8. What is the purpose of an MSDS






9. 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






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






11. What is the advantage of a CFL






12. What is true about abandoned property






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






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






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






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






17. When would hotel guest be charged a corkage fee






18. which factor most influences guest perceptions about their experience at a lodging operation






19. Which of the following is a demand generator






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






21. What is the one reason a hotel owner might consider hiring a hotel management company






22. 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






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






24. 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






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






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






27. 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






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






29. What is the approximate number of attendees at the average business meeting






30. What is true about first tier management companies

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






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






33. Which state is NOT among the 3 largest car rental location states






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






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






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






37. 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






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

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






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






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






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






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






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






45. What is the name of the computer system connecting travel professionals worldwide for the purpose of reserving hotel rooms and other travel service for their clients?






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






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






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






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






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