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






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






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






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






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

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






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






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






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






10. Which association is a collection of state-level hotel associations working together to meet the educational - social - and legislative needs of its members






11. A brand specific frequent guest program is an example of a...






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






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






14. What is true about an accrual accounting system






15. What is another lodging term for work-order






16. A CVB is typically funded by what






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






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






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






20. When would hotel guest be charged a corkage fee






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






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






23. What is a lodging industry term for hotels operating under the same brand name






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






25. Shat complimentary breakfast characteristics are typically established by a hotels franchise company






26. What is the purpose of cold calling






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






28. For Which item below would a 'replace as needed' program be best






29. In a hotel with the linen cost of $2 -486 in the month and the rooms sold was 1 -130 - what was the hotel's linen cost per occupied room






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






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






32. What is the purpose of an MSDS






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






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






35. What is the term used to identify those who sell the rights to use a hotels brand name






36. Who usually maintains the washers and ryers placed in a hotels guests laundry






37. 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






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






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






40. What is true about a hosted bar






41. Which factor has the most impact on the number of guests who will be served in a limited service hotel






42. Which is an example of a branded breakfast item






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






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






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






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






47. What is a REIT






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






49. Which food service activity happens first






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







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Can you answer 50 questions in 15 minutes?


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