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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 the purpose of cold calling






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






3. 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






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






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






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






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






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






10. In a full service hotel What is true abouth the profitability of banquet food sales compared to that of dining room sales?






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






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 describing stealing of small quantities of something over a period of time






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






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






16. A room attendant cleand 15 rooms in a shift consisting of 7 hours of work and 1 hour break time. What was this room attendant's cleaning time in minutes per room






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






18. 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






19. With 200 occupied rooms and breakfast costs of $450 - what would be a hotels breakfast cost per occupied room?






20. Which is an example of a branded breakfast item






21. 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






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






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






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






25. What is most likely to happen when many travelers want to visit and stay in an area






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






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






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






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

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






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






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






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






34. What is true about an accrual accounting system






35. What is the purpose of an MSDS






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






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






38. What is true about sanitation concerns in a limited service- hotel






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






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






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






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






43. 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






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






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






46. 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






47. What is a common job title for the individual Who has regular on-site interaction with a franchised hotel






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






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






50. 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







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