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






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






3. What is a REIT






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






5. 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






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






7. Which of the following would be considered a user-generated web site

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






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






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






11. What does a foot candle measure






12. What is another lodging term for work-order






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






14. What is true about hotel management companies






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






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






17. What is a normal par level in hotel laundry






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






19. 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






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






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






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






23. What is the management term for granting authority to employees to make key decisions within their assigned areas of responsibility






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






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






26. Which is an example of a branded breakfast item






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






28. What best describes a hotels chief engineer

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






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






31. What is true about abandoned property






32. What is true about transient travelers






33. 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






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






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






36. In a hotel with the linen cost of $2 -486 in the month and the rooms sold was 1 -130 - what was the hotel's linen cost per occupied room






37. What happens in a hotels OPL






38. Which position would be a direct report to a hotels F&B director






39. What is a per diem






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






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






42. Which company's motto is 'we are ladies and gentlemen serving Ladies and gentlemen'






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






44. The best menus are those developed based upon






45. Approximately how many hotels are in operation in the US






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






47. What does STAR report evaluate






48. Which of the following is a demand generator






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






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







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