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. Shat complimentary breakfast characteristics are typically established by a hotels franchise company






2. 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






3. What is true about abandoned property






4. Which of the following is most essential to providing good service






5. What is the purpose of cold calling






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






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






8. Which of the following is essential if employees are to effectively resolve guest problems as they occur






9. 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






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






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






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






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






14. 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






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






16. What is true about the traditional russian style

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






18. When would hotel guest be charged a corkage fee






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






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






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






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






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






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






25. 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






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






27. 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






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






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






30. Which is an example of a branded breakfast item






31. What is true about a marketing plan

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






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

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






35. What is a guest seeking to communicate with a DND sign placed on the outside of the door?






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






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






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






39. 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






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






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






42. What is the name of the activity hoteliers use to minimize maintenance costs and prolong the life of hotel equipment






43. What is true about hotel management companies






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






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






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






47. Which of the following is a demand generator






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






49. What is true about first tier management companies

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50. What is the term used to identify those who purchase the rights to a hotels brand naem