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 abandoned property






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






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






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






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






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






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






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






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






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






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






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






14. what type of activity describes a site tour






15. A CVB is typically funded by what






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






17. What lodging industry term is used to identify a hotel's meeting rooms - conference areas and ballroom space






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






19. Which term refers to the fact that the decline in value of a hotel asset is generally tax deductible






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






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?






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






23. What does a foot candle measure






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






25. What should happen to service procedures after they have been implemented in a hotel






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






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






28. Assume you are reading a STAR report about a hotel you manage. What does an ADR index of 110 indicate






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






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






31. 'Terry' refers to guest room amenities that






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






33. The best menus are those developed based upon






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






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






36. What is a normal par level in hotel laundry






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






38. What is the name of a lodging industry trade association that has been at the forefront of promoting fairness in the hotel franchising






39. What is the purpose of an MSDS






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






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






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






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






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






45. Which group would be classified as 'leisure travelers'






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






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






48. Which food service activity happens first






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