Test your basic knowledge |

Lodging Operations 101

Subjects : hospitality, business-skills

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 best describes a hotels chief engineer

2. Which position would be a direct report to a hotels F&B director
BEO
To help keep workers safe
Banquet manager
By associating performance in providing guest service with employee compensation

3. With 400 guests and breakfast costs of $550 what would be a hotel's food cost per guest
$1.38
Kellogg cereal
The strength of the brand name and the revenue the name will bring to the hotel
Emergency maintenance

4. Who has the greatest influence on the overall quality of service provided within a hotel
An outside vendor
The hotels general manager
A reunion held for veterans of the vietnam war
Group market

5. Which is an example of a branded breakfast item
Housekeeping
It has been intentionally left behind
Kellogg cereal
They are individual travelers

6. Which state is NOT among the 3 largest car rental location states
To help keep workers safe
New york
FTC
The ensure guest room cleanliness

7. when using a par inventory system - how does the individual responsible for purchasing food items determine how much to buy
The buying is based upon predetermined desired inventory levels
Waste disposal costs
Contribution margin
To help keep workers safe

8. 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
$3.20
Preventive maintenance
Their price per unit declines
They generally manage hotels for a fee

9. What is the management term for granting authority to employees to make key decisions within their assigned areas of responsibility
Guest preference
They will have the same quality service expectations
Empowerment
It is placed onto service ware in the kitchen - brought to the guest's table by servers and then portioned onto the guests' plates

10. What is true about a hotel room that is 'on-change'
Your ADR is higher then that of your competitors
They operate hotels for owners using the management company's trade name as the hotels brand
It is vacant and not yet cleaned
It influences the guests total perception of a hotel visit

11. What is the term used to identify those who purchase the rights to a hotels brand naem
Franchise
20%
AAHOA
Water pumps

12. What is a per diem
Function rooms
Management contract
Franchise
A fixed amount paid for a guests daily travel expense

13. which factor most influences guest perceptions about their experience at a lodging operation
The person in charge of the hotel's maintenances department
Service
A web site that allows a hotel's guests to post reviews of their previous stays
By associating performance in providing guest service with employee compensation

14. What is a REIT
Trains
$2.25
French
A stock issuing company that can own and operate its own hotels

15. Which is an example of a consumer-generated content web site?
2-4% gross revenue
Upon receiving
Marketing activity
Www.tripadvisor.com

16. Which group of employees will most often initiate the largest number of work orders
2-4% gross revenue
The hotels general manager
Housekeeping
When guests bring in their own bottles of alcohol for consumption at a hotel function

17. 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
Be an effective way to measure progress toward established service standards
It has been intentionally left behind
Preventive maintenance
Eggs and breakfast meat items

18. Maintenance that must be performed immediatley to minimize damage to a hotel is referred to as
Emergency maintenance
It has been intentionally left behind
They are important for all workers serving food
The ensure guest room cleanliness

19. 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
Holiday inn
Deep cleaning
50%
Group market

20. What is the approximate number of attendees at the average business meeting
25 or fewer
A family on vacation
250
The cost is higher than that of dining room service

21. What is the agency that enforces federal antitrust and consumer protection laws related to franchisors
It has been intentionally left behind
FTC
28
The hotels general manager

22. What is a lodging industry term for hotels operating under the same brand name
Chain
Maid
Flag
Franchise

23. In a hotel dining room with a total revenue of $1 -150 and 85 guests served what would be the hotels check average
The person in charge of the hotel's maintenances department
$13.53
A hotels sales and marketing teams results in relation to those of other hotels
2-4% gross revenue

24. What is the advantage of a CFL
Routine maintenance
Reduced operational costs
Depreciation
Incandescent bulb

25. What is the term describing stealing of small quantities of something over a period of time
The food and beverage services offered by the hotel
The person in charge of the hotel's maintenances department
Pilferage
Licensing

26. Which of the following is the formula hoteliers use to calculate RevPar
The host pays for the beverages cosumed by guests
The buying is based upon predetermined desired inventory levels
ADR x Occupancy Rate= RevPar
Depreciation

27. What is true about mislaid property
Upon receiving
Their price per unit declines
Routine maintenance
It has been intentionally left behind

28. What is true about the traditional russian style

29. What is the purpose of cold calling
Chain
It matches expenses incurred with revenues generated
To qualify prospects
The cost is higher than that of dining room service

30. What is a guest seeking to communicate with a DND sign placed on the outside of the door?
Do not clean this room now
Air handlers
It has been intentionally left behind
Depreciation

31. Which brand is generally recognized as the first hotel chain
Licensing
The person in charge of the hotel's maintenances department
Holiday inn
Value

32. Which company's motto is 'we are ladies and gentlemen serving Ladies and gentlemen'
Contribution margin
Ritz carlton
25 or fewer
Value

33. What name is used to describe a group of competing hotels to which an individual hotel's operating performance is compared
Comp set
Illumination levels
Independent
The hotel's executive housekeeper in keeping with the hotel policies and procedures

34. What is true about abandoned property
20%
They are important for all workers serving food
At the advertised ending time
It has been intentionally left behind

35. In a full service hotel What is true abouth the profitability of banquet food sales compared to that of dining room sales?
Profits are higher with banquet sales
Merchant model
A reunion held for veterans of the vietnam war
Night auditor

36. What is true about an investor in a hotel
AAHOA
An outside vendor
POM
The investor seeks a return on investment (ROI)

37. What is the greatest difference between full service and limited service hotels
The strength of the brand name and the revenue the name will bring to the hotel
Older travelers
The hotel's executive housekeeper in keeping with the hotel policies and procedures
The food and beverage services offered by the hotel

38. What is the name of a lodging industry trade association that has been at the forefront of promoting fairness in the hotel franchising
AAHOA
Licensing
Merchant model
Publicity is free

39. What does STAR report evaluate
A hotels occupancy tax
A hotels sales and marketing teams results in relation to those of other hotels
Attrition
Banquet manager

40. What is the lodging industry term for the formal operating agreement between a hotel's owners and a hotel management company
Maintenance request
Management contract
Group market
Marketing activity

41. In a hotel guest room - Which is a potential source of HIV
Preventive maintenance
Needles left by intravenous drug users
It is increasingly viewed by guests a a sign of commitment to quality service
The pool area

42. What is the lodging industry term for a hotel that is not part of a franchise group?
Daily
Independent
Make or buy items
POM

43. What should happen to service procedures after they have been implemented in a hotel
They should be update as guest preferences change over time
AAHOA
Preventive maintenance
An outside vendor

44. Suppose its monday morning. what should a hotel's breakfast attendant begin to remove complimentary breakfast items from the hotel's breakfast serving area
It has been intentionally left behind
They generally manage hotels for a fee
At the advertised ending time
Franchisor

45. In the small town of someko - michigan there are 5 hotels with a combined total of 650 sleeping rooms. during june an avg. of 400 of those rooms were sold each day - generating $29 -200 in room sales. What was the average daily rate (ADR) of the town
The cost is higher than that of dining room service
New york
The buying is based upon predetermined desired inventory levels
$73.00

46. from what language does the kitchen term 'mise en place' originate
$73.00
French
It is vacant and not yet cleaned
Improved overall managment of the hotel

47. Which factor has the most impact on the number of guests who will be served in a limited service hotel
Maid
3 times the normal usage
GDS
The number of hotel rooms sold the previous night

48. In a housekeeping department - What is the role of inspector
The ensure guest room cleanliness
Eggs and breakfast meat items
$1.38
To qualify prospects

49. What is the purpose of an MSDS
Confirm item quantity and quality
When guests bring in their own bottles of alcohol for consumption at a hotel function
The specific brands of products served and serving hours
To help keep workers safe

50. The best menus are those developed based upon
Guest preference
Www.tripadvisor.com
The pool area
Franchise