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 a normal par level in hotel laundry






2. what type of activity describes a site tour






3. What do the initials PM refer to in a hotel maintenance department






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






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






6. What term is used to describe the relationship between the amount paid for an item and the item's perceived quality






7. What does Amtrak operate






8. 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






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






10. 'Terry' refers to guest room amenities that






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






12. What is another lodging term for work-order






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






14. What is the name of the computer system connecting travel professionals worldwide for the purpose of reserving hotel rooms and other travel service for their clients?






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






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






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






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






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






20. What is the advantage of a CFL






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






22. Which food service activity happens first






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






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






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






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






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

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






29. Which is an example of a branded breakfast item






30. What is true about abandoned property






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






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






33. 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






34. 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






35. Which housekeeping- related term is not used by professional hoteliers






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






37. What is true about abandoned property






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






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






40. 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






41. What is the lodging term used to describe a hotel room or area that is undergoing extraordinary cleaning procedures






42. Which items would typically be included in a deluxe breakfast served by a limited-service hotel but would not be included in a standard continental breakfast






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






44. What is the agency that enforces federal antitrust and consumer protection laws related to franchisors






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






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






47. What is true about an investor in a hotel






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






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






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