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 true about hotel management companies






2. What is the greatest difference between full service and limited service hotels






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






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






5. 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






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






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






8. What is a lodging industry term for hotels operating under the same brand name






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






10. What best describes a hotels chief engineer

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11. Which is an example of a branded breakfast item






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






13. Which of the following is a demand generator






14. 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






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






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






17. Shat complimentary breakfast characteristics are typically established by a hotels franchise company






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






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






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






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






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

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23. What is the name of a lodging industry trade association that has been at the forefront of promoting fairness in the hotel franchising






24. What is a REIT






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






26. What is a per diem






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






28. 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






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






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






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






32. In a very small limited service property - Which individual is typically responsible for the setup of the property's complimentary breakfst area






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






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






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






36. What is the term used to identify those who sell the rights to use a hotels brand name






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






38. What is true about transient travelers






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






40. What is the difference between advertising and publicity






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






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






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






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






45. 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






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






47. What is the advantage of a CFL






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






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






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