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






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






3. What is true about a marketing plan

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






5. which factor most influences guest perceptions about their experience at a lodging operation






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






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






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






9. What name is used to describe a group of competing hotels to which an individual hotel's operating performance is compared






10. Managers can seek out service-minded staff by hiring those job applicants who






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






12. What is the difference between advertising and publicity






13. Which types of food items have labor 'built in' to their prices






14. 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






15. What is true about an accrual accounting system






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






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






18. 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






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






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






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






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






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






24. What is a per diem






25. What is the agency that enforces federal antitrust and consumer protection laws related to franchisors






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






27. What is the lodging industry term for the formal operating agreement between a hotel's owners and a hotel management company






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






29. What is true about a hosted bar






30. Which of the following best describes 'managers reception' in a limited service hotel






31. Which of the following would be considered a user-generated web site

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






33. Which method would be least effective for determining guests' needs and wants






34. What is the lodging term for the fans and mechanical systems required to move air through a hotel's air ducts and vents






35. In Which type of booking model are room rates readily viewed on-line by potential guests?






36. What is true about food served in the traditional french style

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






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






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






40. What is the advantage of a CFL






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






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






43. Which items would typically be included in a deluxe breakfast served by a limited-service hotel but would not be included in a standard continental breakfast






44. When would hotel guest be charged a corkage fee






45. Cleaning a dryers lint trap is an example of a PM activity. how often should it be performed






46. 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






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






48. Approximately how many hotels are in operation in the US






49. What does a foot candle measure






50. What is true about an investor in a hotel






Can you answer 50 questions in 15 minutes?



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