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 a lodging industry term for hotels operating under the same brand name






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






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






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






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






8. What is a guest seeking to communicate with a DND sign placed on the outside of the door?






9. What is true about the traditional russian style

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10. 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






11. Which food service activity happens first






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






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






14. Each of the following events would require one or more guest rooms - which would be classified as a SMERF






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






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






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






18. Which group of housekeeping employees should receive blood born pathogen training






19. When can a cross-functional team be an effective operatiional tool in a hotel






20. What is a normal par level in hotel laundry






21. what type of activity describes the act of placing an ad in the yellow pages?






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






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






24. What is the lodging term used to describe a hotel room or area that is undergoing extraordinary cleaning procedures






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






26. 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






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






28. 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






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






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






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






32. What is true about a hotel room that is 'on-change'






33. An investor makes and investment of 1000000 and acheives a $200000 profit on that investment in this example what was the investors ROI






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






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

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






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






38. What is the management term for granting authority to employees to make key decisions within their assigned areas of responsibility






39. What is a REIT






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






41. Who usually maintains the washers and dryers placed in a hotel's guest laundry






42. Which brand is generally recognized as the first hotel chain






43. In a housekeeping department - What is the role of inspector






44. What do the initials PM refer to in a hotel maintenance department






45. What does a foot candle measure






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






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






48. What is true about transient travelers






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






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