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Lodging Operations 101

Subjects : hospitality, business-skills

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. In a hotel dining room with a total revenue of $1 -150 and 85 guests served what would be the hotels check average
They are important for all workers serving food
$13.53
It is placed onto service ware in the kitchen - brought to the guest's table by servers and then portioned onto the guests' plates
Routine maintenance

2. What is a common job title for the individual Who has regular on-site interaction with a franchised hotel
A web site that allows a hotel's guests to post reviews of their previous stays
An outside vendor
Franchise service director
Empowerment

3. In Which type of booking model are room rates readily viewed on-line by potential guests?
Older travelers
They are not being supervised with a service emphasis
Executive chef
Merchant model

4. What is true about a hosted bar
The host pays for the beverages cosumed by guests
Needles left by intravenous drug users
Older travelers
Opaque rate model

5. What is true about the cost of providing room service meals
Sorting/washing/drying
The person in charge of the hotel's maintenances department
The elimination of insects - rodents and scavenging animals
The cost is higher than that of dining room service

6. What is a REIT
Profits are higher with banquet sales
Pilferage
A stock issuing company that can own and operate its own hotels
Opaque rate model

7. What is the greatest difference between full service and limited service hotels
2-4% gross revenue
They generally manage hotels for a fee
The food and beverage services offered by the hotel
POM

8. What should happen to service procedures after they have been implemented in a hotel
Empowerment
The investor seeks a return on investment (ROI)
It is prepared and cooked at the guests' table
They should be update as guest preferences change over time

9. 'Terry' refers to guest room amenities that
Banquet manager
Profits are higher with banquet sales
Include bath towels - hand towels - and washclothes
Contribution margin

10. What is the most important reason for properly maintaining trash removal areas
It influences the guests total perception of a hotel visit
They will have the same quality service expectations
They are important for all workers serving food
The elimination of insects - rodents and scavenging animals

11. What type of lamp works when a filament inside the lamp's bulb is heated by electric current to produce light
Incandescent bulb
The food and beverage services offered by the hotel
20%
Flag

12. Which of the following is essential if employees are to effectively resolve guest problems as they occur
FOC
Your ADR is higher then that of your competitors
The authority to make key decisions
They generally manage hotels for a fee

13. In the small town of someko - michigan there are 5 hotels with a combined total of 650 sleeping rooms. during june an avg. of 400 of those rooms were sold each day - generating $29 -200 in room sales. What was the average daily rate (ADR) of the town
$73.00
2-4% gross revenue
Eggs and breakfast meat items
Emergency maintenance

14. What is true about transient travelers
French
The buying is based upon predetermined desired inventory levels
They are individual travelers
The american hotel and lodging association

15. What is the name of the activity hoteliers use to minimize maintenance costs and prolong the life of hotel equipment
Preventive maintenance
The ratio of different room types in a hotel
Profits are higher with banquet sales
It is placed onto service ware in the kitchen - brought to the guest's table by servers and then portioned onto the guests' plates

16. A CVB is typically funded by what
Routine maintenance
A hotels occupancy tax
Water pumps
It is prepared and cooked at the guests' table

17. In a housekeeping department - What is the role of inspector
Licensing
$2.20
The ensure guest room cleanliness
When guests bring in their own bottles of alcohol for consumption at a hotel function

18. For Which item below would a 'replace as needed' program be best
The food and beverage services offered by the hotel
The cost is higher than that of dining room service
Preventive maintenance
Water pumps

19. Which of the following is a demand generator
When resolving hotel operating problems
A college graduation weekend occurring near a hotel
Illumination levels
It is prepared and cooked at the guests' table

20. What is a per diem
It has been intentionally left behind
A fixed amount paid for a guests daily travel expense
The buying is based upon predetermined desired inventory levels
Water pumps

21. Which is an example of a branded breakfast item
Kellogg cereal
Emergency maintenance
GDS
It has been intentionally left behind

22. What is the one reason a hotel owner might consider hiring a hotel management company
Improved overall managment of the hotel
Depreciation
Their price per unit declines
The ratio of different room types in a hotel

23. Which factor has the most impact on the number of guests who will be served in a limited service hotel
FOC
GDS
A hotels occupancy tax
The number of hotel rooms sold the previous night

24. What is a normal par level in hotel laundry
3 times the normal usage
A college graduation weekend occurring near a hotel
The number of hotel rooms sold the previous night
Illumination levels

25. 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
$3.20
Maid
Preventive maintenance
When resolving hotel operating problems

26. What is true about hotel management companies
It is placed onto service ware in the kitchen - brought to the guest's table by servers and then portioned onto the guests' plates
Illumination levels
Depreciation
They generally manage hotels for a fee

27. Which of the following is most essential to providing good service
They generally manage hotels for a fee
Banquet manager
When resolving hotel operating problems
Identifying guests needs and wants

28. What is true about an investor in a hotel
Routine maintenance
The investor seeks a return on investment (ROI)
The hotels general manager
They generally manage hotels for a fee

29. Which association is a collection of state-level hotel associations working together to meet the educational - social - and legislative needs of its members
A hotels occupancy tax
Room rates and the number of operating hotel properties will increase
The american hotel and lodging association
Licensing

30. What is true about second-tier management companies

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31. what type of activity describes a site tour
$73.00
Presale activity
The specific brands of products served and serving hours
Waste disposal costs

32. What is another lodging term for work-order
Include bath towels - hand towels - and washclothes
Do not clean this room now
Maintenance request
$13.53

33. Which company's motto is 'we are ladies and gentlemen serving Ladies and gentlemen'
Deep cleaning
Ritz carlton
Function rooms
The cost is higher than that of dining room service

34. How can guest service best be integrated with employee reward systems
They operate hotels for owners using the management company's trade name as the hotels brand
$3.20
By associating performance in providing guest service with employee compensation
Independent

35. What is the purpose of an MSDS
To help keep workers safe
Upon receiving
Needles left by intravenous drug users
Your ADR is higher then that of your competitors

36. What is true about an accrual accounting system
The american hotel and lodging association
25 or fewer
GDS
It matches expenses incurred with revenues generated

37. What is the purpose of cold calling
Laundry is processed
To qualify prospects
FOC
Chain

38. What is true about sanitation concerns in a limited service- hotel
They are important for all workers serving food
The american hotel and lodging association
Maid
BEO

39. What is the term used to identify those who purchase the rights to a hotels brand naem
Guest preference
Franchise
The hotel's executive housekeeper in keeping with the hotel policies and procedures
They should be update as guest preferences change over time

40. Which is the most important market for large convention hotels
Executive chef
Group market
It is prepared and cooked at the guests' table
$73.00

41. What happens to the unit price of food service items as the number of those items purchased increases
The buying is based upon predetermined desired inventory levels
The investor seeks a return on investment (ROI)
Their price per unit declines
A college graduation weekend occurring near a hotel

42. When can a cross-functional team be an effective operatiional tool in a hotel
It is vacant and not yet cleaned
It has been intentionally left behind
It has been intentionally left behind
When resolving hotel operating problems

43. Which food service activity happens first
Banquet manager
Confirm item quantity and quality
They operate hotels for owners but do not use the management company's name as part of the hotels name
POM

44. What is most likely to happen when many travelers want to visit and stay in an area
Room rates and the number of operating hotel properties will increase
Contribution margin
Needles left by intravenous drug users
They are important for all workers serving food

45. With 200 occupied rooms and breakfast costs of $450 - what would be a hotels breakfast cost per occupied room?
French
Banquet manager
$2.25
A stock issuing company that can own and operate its own hotels

46. What is true about the traditional russian style

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47. What is the name of a lodging industry trade association that has been at the forefront of promoting fairness in the hotel franchising
Marketing activity
$3.20
AAHOA
They operate hotels for owners using the management company's trade name as the hotels brand

48. With 400 guests and breakfast costs of $550 what would be a hotel's food cost per guest
Trains
$1.38
Holiday inn
The ensure guest room cleanliness

49. Maintenance that must be performed immediatley to minimize damage to a hotel is referred to as
It is prepared and cooked at the guests' table
Kellogg cereal
Emergency maintenance
Your ADR is higher then that of your competitors

50. Which group would be classified as 'leisure travelers'
The hotels general manager
A family on vacation
Banquet manager
Trains