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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. What is true about an investor in a hotel






2. Which group of employees will most often initiate the largest number of work orders






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






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






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






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






7. what type of activity describes the act of placing an ad in the yellow pages?






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






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






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






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






12. 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






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






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






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






16. What is the purpose of an MSDS






17. With 400 guests and breakfast costs of $550 what would be a hotel's food cost per guest






18. What is true about mislaid property






19. Which brand is generally recognized as the first hotel chain






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






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






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






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






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






25. What is true about a hosted bar






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






27. 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






28. What is true about abandoned property






29. What is the lodging term for the fans and mechanical systems required to move air through a hotel's air ducts and vents






30. When would hotel guest be charged a corkage fee






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






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






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






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






35. Which is the missing entry in the following formula when a hotel utilizes an accural accounting system? (Beginning inventory of food+_____) - ending food of food inventory=food cost






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






37. 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






38. What is the purpose of cold calling






39. What is true about a marketing plan

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






41. What is a REIT






42. Which of the following best describes a 'moment of truth'






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






44. What is a normal par level in hotel laundry






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






46. 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






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






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






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






50. What is another lodging term for work-order







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Can you answer 50 questions in 15 minutes?


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