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Test your basic knowledge |
Lodging Operations 101
Start Test
Study First
Subjects
:
hospitality
,
business-skills
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 abandoned property
Preventive maintenance
It has been intentionally left behind
Make or buy items
Executive chef
2. Which of the following is most essential to providing good service
Identifying guests needs and wants
$73.00
The authority to make key decisions
Routine maintenance
3. 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
The specific brands of products served and serving hours
50%
$2.20
250
4. 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
50%
The authority to make key decisions
It is vacant and not yet cleaned
It is prepared and cooked at the guests' table
5. What is the greatest difference between full service and limited service hotels
28
Kellogg cereal
Maintenance request
The food and beverage services offered by the hotel
6. Which of the following is the formula hoteliers use to calculate RevPar
Your ADR is higher then that of your competitors
It has been intentionally left behind
Contribution margin
ADR x Occupancy Rate= RevPar
7. What happens to the unit price of food service items as the number of those items purchased increases
Room rates and the number of operating hotel properties will increase
Their price per unit declines
Make or buy items
The strength of the brand name and the revenue the name will bring to the hotel
8. Which area would be considered public space in a hotel
$2.25
Maid
The pool area
Include bath towels - hand towels - and washclothes
9. To whom does the sous chef in a large hotel report
Executive chef
The buying is based upon predetermined desired inventory levels
AAHOA
The person in charge of the hotel's maintenances department
10. What best describes a hotels chief engineer
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11. When can a cross-functional team be an effective operatiional tool in a hotel
Incandescent bulb
Kellogg cereal
When resolving hotel operating problems
It is placed onto service ware in the kitchen - brought to the guest's table by servers and then portioned onto the guests' plates
12. Which of the following is essential if employees are to effectively resolve guest problems as they occur
Marketing activity
The authority to make key decisions
Publicity is free
A college graduation weekend occurring near a hotel
13. What is true about the cost of providing room service meals
Franchisor
Depreciation
The cost is higher than that of dining room service
Air handlers
14. what type of activity describes a site tour
Publicity is free
Presale activity
When resolving hotel operating problems
An outside vendor
15. A CVB is typically funded by what
A hotels occupancy tax
Trains
The authority to make key decisions
$2.20
16. Which is the most important market for large convention hotels
A college graduation weekend occurring near a hotel
It is designed to meet the hotel's sales goal
Service
Group market
17. What lodging industry term is used to identify a hotel's meeting rooms - conference areas and ballroom space
Service
Function rooms
FOC
They operate hotels for owners using the management company's trade name as the hotels brand
18. In a hotel dining room with a total revenue of $1 -150 and 85 guests served what would be the hotels check average
Waste disposal costs
$13.53
Group market
The buying is based upon predetermined desired inventory levels
19. Which term refers to the fact that the decline in value of a hotel asset is generally tax deductible
It is a reception that includes the services of complimentary food and/or beverages
Depreciation
They are important for all workers serving food
20%
20. In which type of booking model are room rates not seen by guests until after they have successfully 'bid' for a room
Line level employees
50000
Be an effective way to measure progress toward established service standards
Opaque rate model
21. 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?
Preventive maintenance
GDS
At the advertised ending time
50000
22. What type of lamp works when a filament inside the lamp's bulb is heated by electric current to produce light
Service
Incandescent bulb
Merchant model
When resolving hotel operating problems
23. What does a foot candle measure
Illumination levels
Contribution margin
Night auditor
The hotels general manager
24. What is a common job title for the individual Who has regular on-site interaction with a franchised hotel
Eggs and breakfast meat items
The authority to make key decisions
Franchise service director
A hotels sales and marketing teams results in relation to those of other hotels
25. What should happen to service procedures after they have been implemented in a hotel
Www.tripadvisor.com
Make or buy items
The food and beverage services offered by the hotel
They should be update as guest preferences change over time
26. 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
Older travelers
Preventive maintenance
Package
Night auditor
27. Which housekeeping- related term is not used by professional hoteliers
Kellogg cereal
$1.38
Maid
They operate hotels for owners using the management company's trade name as the hotels brand
28. Assume you are reading a STAR report about a hotel you manage. What does an ADR index of 110 indicate
Your ADR is higher then that of your competitors
An outside vendor
A la carte
Trains
29. A brand specific frequent guest program is an example of a...
Franchisors sales and marketing efforts
Service
A stock issuing company that can own and operate its own hotels
Package
30. What is another lodging industry term for a specific hotel brand name
Flag
Routine maintenance
They are individual travelers
Housekeeping
31. 'Terry' refers to guest room amenities that
Include bath towels - hand towels - and washclothes
Deep cleaning
$1.38
By associating performance in providing guest service with employee compensation
32. What term is used to describe the relationship between the amount paid for an item and the item's perceived quality
It has been intentionally left behind
When guests bring in their own bottles of alcohol for consumption at a hotel function
Make or buy items
Value
33. The best menus are those developed based upon
It is increasingly viewed by guests a a sign of commitment to quality service
Merchant model
Guest preference
The host pays for the beverages cosumed by guests
34. 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
20%
The buying is based upon predetermined desired inventory levels
Comp set
Purchases of food
35. 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
The strength of the brand name and the revenue the name will bring to the hotel
Executive chef
Contribution margin
2-4% gross revenue
36. What is a normal par level in hotel laundry
It is a reception that includes the services of complimentary food and/or beverages
ADR x Occupancy Rate= RevPar
3 times the normal usage
It is placed onto service ware in the kitchen - brought to the guest's table by servers and then portioned onto the guests' plates
37. What is the approximate amount of money that hoteliers should contribute to a property's FF&E reserve
2-4% gross revenue
Costs increase
$3.20
Make or buy items
38. What is the name of a lodging industry trade association that has been at the forefront of promoting fairness in the hotel franchising
It influences the guests total perception of a hotel visit
AAHOA
Guest preference
It has been intentionally left behind
39. What is the purpose of an MSDS
The specific brands of products served and serving hours
To help keep workers safe
Service
Confirm item quantity and quality
40. What is the term describing stealing of small quantities of something over a period of time
Trains
Pilferage
It has been intentionally left behind
25 or fewer
41. In regard to quality service - a gal of zero defects can
$73.00
Sorting/washing/drying
3 times the normal usage
Be an effective way to measure progress toward established service standards
42. 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
250
Identifying guests needs and wants
The hotel's executive housekeeper in keeping with the hotel policies and procedures
The host pays for the beverages cosumed by guests
43. With 400 guests and breakfast costs of $550 what would be a hotel's food cost per guest
$1.38
Contribution margin
A hotels sales and marketing teams results in relation to those of other hotels
Pilferage
44. What is the most important reason for properly maintaining trash removal areas
It is a reception that includes the services of complimentary food and/or beverages
To qualify prospects
A hotels occupancy tax
The elimination of insects - rodents and scavenging animals
45. Which group would be classified as 'leisure travelers'
The number of hotel rooms sold the previous night
Franchise
The elimination of insects - rodents and scavenging animals
A family on vacation
46. Which is true about a hotels commitment to green practices
POM
Water pumps
Be an effective way to measure progress toward established service standards
It is increasingly viewed by guests a a sign of commitment to quality service
47. For food service buyers when does the ownership exchange of products the have purchased actually take place
Needles left by intravenous drug users
Executive chef
Upon receiving
All housekeeping employees
48. Which food service activity happens first
The investor seeks a return on investment (ROI)
Confirm item quantity and quality
To qualify prospects
The cost is higher than that of dining room service
49. What is true about food served in the traditional french style
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50. Suppose its monday morning. what should a hotel's breakfast attendant begin to remove complimentary breakfast items from the hotel's breakfast serving area
At the advertised ending time
Ritz carlton
OTA
A college graduation weekend occurring near a hotel