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 another lodging term for work-order






2. When would hotel guest be charged a corkage fee






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






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






5. Which company's motto is 'we are ladies and gentlemen serving Ladies and gentlemen'






6. 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






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






8. 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






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






10. What does STAR report evaluate






11. What is a per diem






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






13. What does Amtrak operate






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






15. 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






16. The best menus are those developed based upon






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






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






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






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






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






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






23. what type of activity describes a site tour






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






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






26. What is true about mislaid property






27. What is a normal par level in hotel laundry






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






29. What is true about a marketing plan

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






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






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






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






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






35. What is true about a hotel room that is 'on-change'






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






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






38. For food service buyers when does the ownership exchange of products the have purchased actually take place






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






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






41. 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






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






43. What is the advantage of a CFL






44. What happens to a hotel's POM costs as a hotel ages






45. What is true about the traditional russian style

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






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






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






49. Who usually maintains the washers and ryers placed in a hotels guests laundry






50. What is true about second-tier management companies

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