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

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






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






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






5. What is a REIT






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






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






8. 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






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






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






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






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






13. In a hotel dining room with a total revenue of $1 -150 and 85 guests served what would be the hotels check average






14. What happens in a hotels OPL






15. What is true about mislaid property






16. What is the industry term for an organization that provides travel booking services on the internet






17. 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






18. In Which type of booking model are room rates readily viewed on-line by potential guests?






19. Which is an example of a branded breakfast item






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






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






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






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






24. 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






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






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






27. When would hotel guest be charged a corkage fee






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






29. Which of the following is a demand generator






30. Which is the most important market for large convention hotels






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






32. Which of the following represents the correct order of procedures used in cleaning linens and terry products






33. What is the most important reason for properly maintaining trash removal areas






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






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






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

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






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






39. What is true about abandoned property






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






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






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






43. What is the advantage of a CFL






44. What is true about second-tier management companies

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

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46. Which term refers to the fact that the decline in value of a hotel asset is generally tax deductible






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






48. 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






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






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