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 is true about transient travelers
They operate hotels for owners using the management company's trade name as the hotels brand
They are important for all workers serving food
They are individual travelers
They are not being supervised with a service emphasis

2. The best menus are those developed based upon
A reunion held for veterans of the vietnam war
They should be update as guest preferences change over time
Guest preference
Executive chef

3. Which position would be a direct report to a hotels F&B director
Banquet manager
Value
Group market
Identifying guests needs and wants

4. What is the term used to identify those who purchase the rights to a hotels brand naem
Contribution margin
Costs increase
Maintenance request
Franchise

5. Which of the following is NOT a demographic factor of a guest
Publicity is free
$73.00
Effectively answer open-ended questions about hypothetical service situations
Personality type

6. What is the approximate amount of money that hoteliers should contribute to a property's FF&E reserve
They operate hotels for owners but do not use the management company's name as part of the hotels name
FTC
2-4% gross revenue
The host pays for the beverages cosumed by guests

7. What is the name of the activity hoteliers use to minimize maintenance costs and prolong the life of hotel equipment
Guest preference
A fixed amount paid for a guests daily travel expense
Preventive maintenance
An outside vendor

8. In a hotel dining room with a total revenue of $1 -150 and 85 guests served what would be the hotels check average
They operate hotels for owners but do not use the management company's name as part of the hotels name
They operate hotels for owners using the management company's trade name as the hotels brand
$13.53
The number of hotel rooms sold the previous night

9. What is a REIT
Effectively answer open-ended questions about hypothetical service situations
When guests bring in their own bottles of alcohol for consumption at a hotel function
Preventive maintenance
A stock issuing company that can own and operate its own hotels

10. What is most likely to happen when many travelers want to visit and stay in an area
They generally manage hotels for a fee
Confirm item quantity and quality
28
Room rates and the number of operating hotel properties will increase

11. What is true about abandoned property
They are not being supervised with a service emphasis
It has been intentionally left behind
They are important for all workers serving food
Confirm item quantity and quality

12. what type of activity describes a site tour
Presale activity
$13.53
Trains
It has been intentionally left behind

13. A brand specific frequent guest program is an example of a...
ADR x Occupancy Rate= RevPar
Publicity is free
Franchisors sales and marketing efforts
It matches expenses incurred with revenues generated

14. Which of the following is a demand generator
Management contract
Upon receiving
A college graduation weekend occurring near a hotel
Presale activity

15. Shat complimentary breakfast characteristics are typically established by a hotels franchise company
A hotels occupancy tax
Attrition
The specific brands of products served and serving hours
Sorting/washing/drying

16. what type of activity describes the act of placing an ad in the yellow pages?
Marketing activity
It is increasingly viewed by guests a a sign of commitment to quality service
A fixed amount paid for a guests daily travel expense
The hotels general manager

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
It is a reception that includes the services of complimentary food and/or beverages
They are important for all workers serving food
Opaque rate model
The pool area

19. What is the difference between advertising and publicity
Publicity is free
Holiday inn
Night auditor
The specific brands of products served and serving hours

20. What term is used to describe the relationship between the amount paid for an item and the item's perceived quality
ADR x Occupancy Rate= RevPar
Air handlers
Value
The pool area

21. What is the purpose of an MSDS
Sorting/washing/drying
The ratio of different room types in a hotel
To help keep workers safe
Costs increase

22. Approximately how many hotels are in operation in the US
Make or buy items
50000
Sorting/washing/drying
Confirm item quantity and quality

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
28
When guests bring in their own bottles of alcohol for consumption at a hotel function
BEO
Preventive maintenance

24. Which area would be considered public space in a hotel
Guest preference
A hotels occupancy tax
The pool area
It matches expenses incurred with revenues generated

25. Which group of housekeeping employees should receive blood born pathogen training
All housekeeping employees
Preventive maintenance
They operate hotels for owners but do not use the management company's name as part of the hotels name
Publicity is free

26. What is true about second-tier management companies

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27. What is true about an investor in a hotel
Their price per unit declines
The investor seeks a return on investment (ROI)
Upon receiving
Costs increase

28. With 400 guests and breakfast costs of $550 what would be a hotel's food cost per guest
Air handlers
It is prepared and cooked at the guests' table
$1.38
It is increasingly viewed by guests a a sign of commitment to quality service

29. What do the initials PM refer to in a hotel maintenance department
AAHOA
French
Preventive maintenance
At the advertised ending time

30. Which of a hotel's costs would be lowered the most if the hotel implemented a successful source reduction program
Your ADR is higher then that of your competitors
Waste disposal costs
Personality type
Executive chef

31. What is the agency that enforces federal antitrust and consumer protection laws related to franchisors
25 or fewer
Deep cleaning
FTC
Comp set

32. What is the most important reason for properly maintaining trash removal areas
The food and beverage services offered by the hotel
The buying is based upon predetermined desired inventory levels
Upon receiving
The elimination of insects - rodents and scavenging animals

33. What is a lodging industry term for hotels operating under the same brand name
The buying is based upon predetermined desired inventory levels
Chain
The food and beverage services offered by the hotel
Emergency maintenance

34. What lodging industry term is used to identify a hotel's meeting rooms - conference areas and ballroom space
The investor seeks a return on investment (ROI)
Function rooms
They should be update as guest preferences change over time
Depreciation

35. 'Terry' refers to guest room amenities that
$1.38
The american hotel and lodging association
Deep cleaning
Include bath towels - hand towels - and washclothes

36. Which term refers to the fact that the decline in value of a hotel asset is generally tax deductible
It influences the guests total perception of a hotel visit
When resolving hotel operating problems
Line level employees
Depreciation

37. Which state is NOT among the 3 largest car rental location states
Emergency maintenance
Waste disposal costs
New york
It has been intentionally left behind

38. Which is the most important market for large convention hotels
Group market
Profits are higher with banquet sales
To help keep workers safe
When resolving hotel operating problems

39. Which association is a collection of state-level hotel associations working together to meet the educational - social - and legislative needs of its members
Attrition
It is designed to meet the hotel's sales goal
The american hotel and lodging association
25 or fewer

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
At the advertised ending time
Executive chef
Preventive maintenance
Ritz carlton

41. What is the advantage of a CFL
Purchases of food
Chain
Reduced operational costs
Www.tripadvisor.com

42. When considering varied types of guests such as families on vacation and businesspersons - what will be true about each type
They will have the same quality service expectations
They are individual travelers
When resolving hotel operating problems
Preventive maintenance

43. What is true about first tier management companies

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44. What happens in a hotels OPL
Include bath towels - hand towels - and washclothes
Laundry is processed
An outside vendor
Room rates and the number of operating hotel properties will increase

45. Which types of food items have labor 'built in' to their prices
They should be update as guest preferences change over time
To qualify prospects
A family on vacation
Make or buy items

46. What is the approximate number of attendees at the average business meeting
A stock issuing company that can own and operate its own hotels
ADR x Occupancy Rate= RevPar
20%
25 or fewer

47. What is a normal par level in hotel laundry
3 times the normal usage
They are important for all workers serving food
Franchisor
Flag

48. Which of the following represents the correct order of procedures used in cleaning linens and terry products
Maintenance request
POM
It matches expenses incurred with revenues generated
Sorting/washing/drying

49. Which method would be least effective for determining guests' needs and wants
Upon receiving
250
Trains
Waiting for guests to approach staff with specific problems

50. What happens to the unit price of food service items as the number of those items purchased increases
Daily
It has been intentionally left behind
50%
Their price per unit declines