Test your basic knowledge |

Lodging Operations 101

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. In a hotel dining room with a total revenue of $1 -150 and 85 guests served what would be the hotels check average
Merchant model
Depreciation
The food and beverage services offered by the hotel
$13.53

2. What is true about abandoned property
Include bath towels - hand towels - and washclothes
It has been intentionally left behind
Licensing
Function rooms

3. When can a cross-functional team be an effective operatiional tool in a hotel
Pilferage
When resolving hotel operating problems
Eggs and breakfast meat items
When guests bring in their own bottles of alcohol for consumption at a hotel function

4. What is a guest seeking to communicate with a DND sign placed on the outside of the door?
Independent
To qualify prospects
Do not clean this room now
Laundry is processed

5. Who has the greatest influence on the overall quality of service provided within a hotel
The hotels general manager
To qualify prospects
Reduced operational costs
Older travelers

6. 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
Franchise service director
$3.20
It is prepared and cooked at the guests' table
Personality type

7. In a full service hotel What is true abouth the profitability of banquet food sales compared to that of dining room sales?
Attrition
Preventive maintenance
Profits are higher with banquet sales
It has been intentionally left behind

8. What is the name of the activity hoteliers use to minimize maintenance costs and prolong the life of hotel equipment
Value
Preventive maintenance
A stock issuing company that can own and operate its own hotels
Eggs and breakfast meat items

9. Who usually maintains the washers and dryers placed in a hotel's guest laundry
Chain
An outside vendor
Franchisors sales and marketing efforts
Marketing activity

10. What do the initials PM refer to in a hotel maintenance department
Preventive maintenance
Include bath towels - hand towels - and washclothes
A stock issuing company that can own and operate its own hotels
When resolving hotel operating problems

11. 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
FOC
It influences the guests total perception of a hotel visit
It is designed to meet the hotel's sales goal
Illumination levels

12. Which group of employees will most often initiate the largest number of work orders
Housekeeping
$1.38
$3.20
Merchant model

13. With 200 occupied rooms and breakfast costs of $450 - what would be a hotels breakfast cost per occupied room?
3 times the normal usage
An outside vendor
Opaque rate model
$2.25

14. Who usually maintains the washers and ryers placed in a hotels guests laundry
50000
The pool area
An outside vendor
When guests bring in their own bottles of alcohol for consumption at a hotel function

15. For Which item below would a 'replace as needed' program be best
Water pumps
Improved overall managment of the hotel
50000
Trains

16. What is a per diem
It has been intentionally left behind
A fixed amount paid for a guests daily travel expense
Management contract
Executive chef

17. from what language does the kitchen term 'mise en place' originate
They are not being supervised with a service emphasis
Franchise service director
French
Purchases of food

18. Which housekeeping- related term is not used by professional hoteliers
Contribution margin
Confirm item quantity and quality
Profits are higher with banquet sales
Maid

19. 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
BEO
Management contract
Identifying guests needs and wants
It influences the guests total perception of a hotel visit

20. What is true about an accrual accounting system
Executive chef
It matches expenses incurred with revenues generated
When guests bring in their own bottles of alcohol for consumption at a hotel function
Franchise

21. In the lodging industry - What is the meaning of the term room mix
Comp set
The pool area
Pilferage
The ratio of different room types in a hotel

22. What is true about sanitation concerns in a limited service- hotel
An outside vendor
FTC
They operate hotels for owners but do not use the management company's name as part of the hotels name
They are important for all workers serving food

23. 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
The investor seeks a return on investment (ROI)
Personality type
Attrition
Illumination levels

24. Which of the following best describes 'managers reception' in a limited service hotel
They are not being supervised with a service emphasis
It is a reception that includes the services of complimentary food and/or beverages
Value
The investor seeks a return on investment (ROI)

25. What is a common job title for the individual Who has regular on-site interaction with a franchised hotel
Opaque rate model
A reunion held for veterans of the vietnam war
BEO
Franchise service director

26. Which professional recognition is typically granted by a governmental agency
A fixed amount paid for a guests daily travel expense
Licensing
It is designed to meet the hotel's sales goal
To qualify prospects

27. What is true about transient travelers
They are individual travelers
It has been intentionally left behind
ADR x Occupancy Rate= RevPar
Comp set

28. Which of a hotel's costs would be lowered the most if the hotel implemented a successful source reduction program
Their price per unit declines
Guest preference
Needles left by intravenous drug users
Waste disposal costs

29. Which of the following represents the correct order of procedures used in cleaning linens and terry products
25 or fewer
Identifying guests needs and wants
The investor seeks a return on investment (ROI)
Sorting/washing/drying

30. Cleaning a dryers lint trap is an example of a PM activity. how often should it be performed
Daily
Service
Illumination levels
FTC

31. What does a foot candle measure
Illumination levels
A hotels sales and marketing teams results in relation to those of other hotels
Group market
$2.25

32. What is the one reason a hotel owner might consider hiring a hotel management company
Franchise
Group market
Improved overall managment of the hotel
Older travelers

33. What does STAR report evaluate
The hotels general manager
Publicity is free
Service
A hotels sales and marketing teams results in relation to those of other hotels

34. What is true about hotel management companies
The american hotel and lodging association
ADR x Occupancy Rate= RevPar
The cost is higher than that of dining room service
They generally manage hotels for a fee

35. Which is an example of a consumer-generated content web site?
Www.tripadvisor.com
Chain
To help keep workers safe
Group market

36. Which group of housekeeping employees should receive blood born pathogen training
All housekeeping employees
BEO
An outside vendor
Banquet manager

37. A CVB is typically funded by what
$2.20
The pool area
Service
A hotels occupancy tax

38. Which state is NOT among the 3 largest car rental location states
New york
The number of hotel rooms sold the previous night
A hotels sales and marketing teams results in relation to those of other hotels
Air handlers

39. In regard to quality service - a gal of zero defects can
Be an effective way to measure progress toward established service standards
$1.38
Make or buy items
It is a reception that includes the services of complimentary food and/or beverages

40. what type of activity describes a site tour
Presale activity
Holiday inn
Make or buy items
28

41. What lodging industry term is used to identify a hotel's meeting rooms - conference areas and ballroom space
Function rooms
Franchisor
The american hotel and lodging association
When guests bring in their own bottles of alcohol for consumption at a hotel function

42. Which brand is generally recognized as the first hotel chain
It matches expenses incurred with revenues generated
Holiday inn
Management contract
Line level employees

43. What best describes a hotels chief engineer

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

44. What is the greatest difference between full service and limited service hotels
Needles left by intravenous drug users
Preventive maintenance
The food and beverage services offered by the hotel
ADR x Occupancy Rate= RevPar

45. What is the management term for granting authority to employees to make key decisions within their assigned areas of responsibility
Independent
The authority to make key decisions
Www.tripadvisor.com
Empowerment

46. What is the lodging term used to describe a hotel room or area that is undergoing extraordinary cleaning procedures
Deep cleaning
Laundry is processed
Guest preference
Publicity is free

47. What happens to a hotel's POM costs as a hotel ages
Franchise service director
Water pumps
A la carte
Costs increase

48. When would hotel guest be charged a corkage fee
$73.00
It has been intentionally left behind
Www.tripadvisor.com
When guests bring in their own bottles of alcohol for consumption at a hotel function

49. What is true about a hotel room that is 'on-change'
Franchise service director
It has been intentionally left behind
Air handlers
It is vacant and not yet cleaned

50. 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
Franchise
Personality type
Contribution margin
Profits are higher with banquet sales