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. which factor most influences guest perceptions about their experience at a lodging operation






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






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






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






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






6. What is true about a hosted bar






7. 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






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






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






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






11. What is another lodging term for work-order






12. 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






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






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






15. What is true about abandoned property






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






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






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






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






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






21. What does STAR report evaluate






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






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






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






25. What is true about abandoned property






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






27. What is true about transient travelers






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






29. What is a per diem






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






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






32. Cleaning a dryers lint trap is an example of a PM activity. how often should it be performed






33. What is true about mislaid property






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






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






36. What does Amtrak operate






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






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






39. A CVB is typically funded by what






40. What do the initials PM refer to in a hotel maintenance department






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






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






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






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






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






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






47. What is the one reason a hotel owner might consider hiring a hotel management company






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






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






50. 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