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






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






3. Which is an example of a branded breakfast item






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






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






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






7. Cleaning a dryers lint trap is an example of a PM activity. how often should it be performed






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






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






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






11. When considering varied types of guests such as families on vacation and businesspersons - what will be true about each type






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






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






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






15. What is a REIT






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






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






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






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






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






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






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






23. What is a per diem






24. What is true about the traditional russian style

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






26. What is the purpose of cold calling






27. An investor makes and investment of 1000000 and acheives a $200000 profit on that investment in this example what was the investors ROI






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






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






30. Which brand is generally recognized as the first hotel chain






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






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






33. What is true about first tier management companies

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






35. What should happen to service procedures after they have been implemented in a hotel






36. 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






37. 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






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






39. 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






40. 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






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






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






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






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






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






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






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






48. 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






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






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