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 an example of a consumer-generated content web site?






2. Which of the following is a demand generator






3. What is the industry term for an organization that provides travel booking services on the internet






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






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






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






7. Who will most often have the greatest detailed knowledge of guest likes and dislikes






8. Assume you are reading a STAR report about a hotel you manage. What does an ADR index of 110 indicate






9. 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






10. 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






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






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






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






14. What is the purpose of an MSDS






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






16. What is true about the traditional russian style

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






18. The best menus are those developed based upon






19. What happens in a hotels OPL






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






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






22. 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






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






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






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






26. What is true about abandoned property






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

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






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






30. What is the difference between advertising and publicity






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






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






34. What type of maintenance activity in a hotel would include lawn care - landscaping care and snow removal






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






36. What is the lodging industry term for the formal operating agreement between a hotel's owners and a hotel management company






37. When would hotel guest be charged a corkage fee






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






39. What is the purpose of cold calling






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






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






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






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






44. What is true about second-tier management companies

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45. What is true about an investor in a hotel






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






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






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






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






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