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






3. What is true about sanitation concerns in a limited service- hotel






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






5. What is true about an investor in a hotel






6. Which method would be least effective for determining guests' needs and wants






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






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






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






10. 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






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






12. Which of the following would be considered a user-generated web site


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






14. Which is an example of a consumer-generated content web site?






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






16. What happens to the unit price of food service items as the number of those items purchased increases






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






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






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






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






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






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






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






24. 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






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






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






27. What is the purpose of an MSDS






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






29. What is a guest seeking to communicate with a DND sign placed on the outside of the door?






30. 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






31. What is true about second-tier management companies


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






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






34. 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






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






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






37. Which is true about a hotels commitment to green practices






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






39. Which of the following is most essential to providing good service






40. What is true about transient travelers






41. 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






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






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






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






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






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






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






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






49. What is true about a marketing plan


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