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 the industry term for an organization that provides travel booking services on the internet






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






3. In which type of booking model are room rates not seen by guests until after they have successfully 'bid' for a room






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






5. What is a normal par level in hotel laundry






6. What is the travel industry term used to describe a group of travel services - such as hotel rooms - meals - and airfare - sold for one price






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

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8. What is the advantage of a CFL






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






10. A CVB is typically funded by what






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






12. What is true about a hosted bar






13. 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






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






15. What is the purpose of cold calling






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






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






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






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






20. 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






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






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






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






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






25. What is true about an investor in a hotel






26. What is a REIT






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






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






29. Which is an example of a branded breakfast item






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






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






32. 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






33. The best menus are those developed based upon






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






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






36. What is true about second-tier management companies

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37. What is the lodging industry term used to identify the wages and benefits - replacement parts and contract services used to operate a maintenance and engineering department






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






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






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






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






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






43. what type of activity describes a site tour






44. What is true about first tier management companies

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






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






47. What is true about a marketing plan

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






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






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