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 transient travelers






2. The best menus are those developed based upon






3. Which position would be a direct report to a hotels F&B director






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






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






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






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






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. What is a REIT






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






11. What is true about abandoned property






12. what type of activity describes a site tour






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






14. Which of the following is a demand generator






15. Shat complimentary breakfast characteristics are typically established by a hotels franchise company






16. what type of activity describes the act of placing an ad in the yellow pages?






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

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






19. What is the difference between advertising and publicity






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






21. What is the purpose of an MSDS






22. Approximately how many hotels are in operation in the US






23. 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






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






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






26. What is true about second-tier management companies

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27. What is true about an investor in a hotel






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






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






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






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






32. What is the most important reason for properly maintaining trash removal areas






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






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






35. 'Terry' refers to guest room amenities that






36. Which term refers to the fact that the decline in value of a hotel asset is generally tax deductible






37. Which state is NOT among the 3 largest car rental location states






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






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






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






41. What is the advantage of a CFL






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






43. What is true about first tier management companies

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44. What happens in a hotels OPL






45. Which types of food items have labor 'built in' to their prices






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






47. What is a normal par level in hotel laundry






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






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






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