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






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






3. What is true about a hosted bar






4. What is most likely to happen when many travelers want to visit and stay in an area






5. What is the type of dining in which each available menu item is sold for an individual price






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






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






8. What is another lodging term for work-order






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






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






11. A CVB is typically funded by what






12. What is the purpose of an MSDS






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






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






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






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






17. What is the term used to identify those who purchase the rights to a hotels brand naem






18. 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






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






20. What is a per diem






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






22. What is true about an accrual accounting system






23. The best menus are those developed based upon






24. What is the purpose of cold calling






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






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

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






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






29. What is a normal par level in hotel laundry






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






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






32. Which group would be classified as 'leisure travelers'






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






34. 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






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






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






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






38. what type of activity describes a site tour






39. What is true about hotel management companies






40. What is true about the traditional russian style

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






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






44. 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






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






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






47. What is true about transient travelers






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






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






50. What does STAR report evaluate