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






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






3. The best menus are those developed based upon






4. When would hotel guest be charged a corkage fee






5. 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






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






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






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






9. 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






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






11. What does STAR report evaluate






12. What does a foot candle measure






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






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






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






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






17. What is true about second-tier management companies

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






19. What is true about abandoned property






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






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






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






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






24. 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






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






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






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






28. Who is responsible for making the distinction between mislaid - lost and abandoned property

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29. What is another lodging term for work-order






30. A CVB is typically funded by what






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






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






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






34. What is true about a marketing plan

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35. What is the lodging industry term for a hotel that is not part of a franchise group?






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






37. 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






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






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






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






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






42. What is true about transient travelers






43. In the lodging industry - What is the meaning of the term room mix






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






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






46. 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






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






48. What is the term describing stealing of small quantities of something over a period of time






49. Which is an example of a branded breakfast item






50. 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?