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






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






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






4. What is the lodging industry term for a hotel that is not part of a franchise group?






5. What type of lamp works when a filament inside the lamp's bulb is heated by electric current to produce light






6. What is true about second-tier management companies

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






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






9. The best menus are those developed based upon






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






11. When considering varied types of guests such as families on vacation and businesspersons - what will be true about each type






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






13. What does a foot candle measure






14. What is the purpose of cold calling






15. What is true about mislaid property






16. 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






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






18. What is true about abandoned property






19. What happens in a hotels OPL






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






21. Which of the following represents the correct order of procedures used in cleaning linens and terry products






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






23. What is the greatest difference between full service and limited service hotels






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






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






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






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






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






29. When would hotel guest be charged a corkage fee






30. 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?






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






32. What is true about a hosted bar






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






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






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






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






37. Which of the following is a demand generator






38. 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






39. What is the type of dining in which each available menu item is sold for an individual price






40. Which state is NOT among the 3 largest car rental location states






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

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






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






44. 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






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






46. Which of the following is most essential to providing good service






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






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






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






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







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