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 REIT






2. 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






3. In the lodging industry - What is the meaning of the term room mix






4. Which of a hotel's costs would be lowered the most if the hotel implemented a successful source reduction program






5. What is true about an accrual accounting system






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






7. Which group is more likely to use the services of a travel agent






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






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






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






11. What is the advantage of a CFL






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






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






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






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






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






17. What does STAR report evaluate






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






19. The best menus are those developed based upon






20. What is the purpose of an MSDS






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






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






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






24. 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






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






26. A room attendant cleand 15 rooms in a shift consisting of 7 hours of work and 1 hour break time. What was this room attendant's cleaning time in minutes per room






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






28. 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






29. 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






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






31. What is another lodging term for work-order






32. 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?






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






34. What is true about first tier management companies

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






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






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






38. What is a per diem






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






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






41. When the entire staff of a hotel consistenly fail to deliver quality service to guests - the problem is most likely that






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






43. What does a foot candle measure






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






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






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






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






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






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






50. Which of the following is NOT a demographic factor of a guest