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






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






3. Suppose its monday morning. what should a hotel's breakfast attendant begin to remove complimentary breakfast items from the hotel's breakfast serving area






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

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5. 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






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






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






8. Maintenance that must be performed immediatley to minimize damage to a hotel is referred to as






9. What is true about a marketing plan

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






11. What is true about abandoned property






12. What is the primary factor that determines the total fees that franchisors can charge franchisees who want to affiliate with the franchisors brand






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






14. What is the purpose of an MSDS






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






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






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






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






19. What is true about an investor in a hotel






20. When would hotel guest be charged a corkage fee






21. In a full service hotel What is true abouth the profitability of banquet food sales compared to that of dining room sales?






22. What does STAR report evaluate






23. What is true about hotel management companies






24. Which company's motto is 'we are ladies and gentlemen serving Ladies and gentlemen'






25. 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






26. With 200 occupied rooms and breakfast costs of $450 - what would be a hotels breakfast cost per occupied room?






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






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






29. What does a foot candle measure






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






31. What best describes a hotels chief engineer

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32. 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






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






34. What is true about second-tier management companies

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35. What is true about the traditional russian style

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






37. 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






38. In a hotel guest room - Which is a potential source of HIV






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






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






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






42. The best menus are those developed based upon






43. Which is an example of a branded breakfast item






44. What is the purpose of cold calling






45. What is true about abandoned property






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






47. what type of activity describes a site tour






48. What is a per diem






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






50. What is the advantage of a CFL