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 the cost of providing room service meals






2. 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






3. What is the difference between advertising and publicity






4. What is another lodging term for work-order






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






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






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 with the linen cost of $2 -486 in the month and the rooms sold was 1 -130 - what was the hotel's linen cost per occupied room






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






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






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






12. Which housekeeping- related term is not used by professional hoteliers






13. What is the name of the computer system connecting travel professionals worldwide for the purpose of reserving hotel rooms and other travel service for their clients?






14. Which is an example of a branded breakfast item






15. What is the approximate amount of money that hoteliers should contribute to a property's FF&E reserve






16. What is the primary factor that determines the total fees that franchisors can charge franchisees who want to affiliate with the franchisors brand






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






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






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






20. A brand specific frequent guest program is an example of a...






21. Which group would be classified as 'leisure travelers'






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






23. What term is used to describe the relationship between the amount paid for an item and the item's perceived quality






24. What is true about the traditional russian style

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25. What is the advantage of a CFL






26. What does a foot candle measure






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






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

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

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






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






32. What is a per diem






33. What type of lamp works when a filament inside the lamp's bulb is heated by electric current to produce light






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






35. What is the purpose of an MSDS






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






37. What is the name of the activity hoteliers use to minimize maintenance costs and prolong the life of hotel equipment






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






39. 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






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






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






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






43. When would hotel guest be charged a corkage fee






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






45. What is true about a marketing plan

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46. Which of the following is the formula hoteliers use to calculate RevPar






47. Which of the following is a demand generator






48. An investor makes and investment of 1000000 and acheives a $200000 profit on that investment in this example what was the investors ROI






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






50. What is the travel industry term used to describe a group of travel services - such as hotel rooms - meals - and airfare - sold for one price