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






2. Which state is NOT among the 3 largest car rental location states






3. 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






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






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






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






7. What name is used to describe a group of competing hotels to which an individual hotel's operating performance is compared






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






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






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






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






12. What is true about second-tier management companies

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


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






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






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

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


16. 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






17. Which association is a collection of state-level hotel associations working together to meet the educational - social - and legislative needs of its members






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






19. A CVB is typically funded by what






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






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






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






23. What does Amtrak operate






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






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






26. 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






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






28. 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






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






30. What is true about mislaid property






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






32. 'Terry' refers to guest room amenities that






33. What is a normal par level in hotel laundry






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






35. Which of the following is NOT a demographic factor of a guest






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






37. 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






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






39. What is the purpose of an MSDS






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






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






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






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






44. What is true about a marketing plan

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183


45. What type of maintenance activity in a hotel would include lawn care - landscaping care and snow removal






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






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






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






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests