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. Which is true about a hotels commitment to green practices






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






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






4. What is a normal par level in hotel laundry






5. What is true about second-tier management companies


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






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






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






9. What happens in a hotels OPL






10. 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






11. What is true about the traditional russian style


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






13. 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






14. With 200 occupied rooms and breakfast costs of $450 - what would be a hotels breakfast cost per occupied room?






15. What is the purpose of cold calling






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






17. 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






18. What is the food service term for the amount of money remaining from a food sale after subtracting the items cost from its selling point






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






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






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






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






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






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






25. What best describes a hotels chief engineer


26. What is the approximate number of attendees at the average business meeting






27. What is true about a marketing plan


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






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






30. What is true about an accrual accounting system






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






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






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






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






35. 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






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






37. 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






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






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






40. what type of activity describes a site tour






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






42. What is true about an investor in a hotel






43. In the small town of someko - michigan there are 5 hotels with a combined total of 650 sleeping rooms. during june an avg. of 400 of those rooms were sold each day - generating $29 -200 in room sales. What was the average daily rate (ADR) of the town






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






45. Which professional recognition is typically granted by a governmental agency






46. What is true about a hosted bar






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






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






49. A CVB is typically funded by what






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