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






2. What is the lodging industry term for a hotel that is not part of a franchise group?






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






4. What is the term describing stealing of small quantities of something over a period of time






5. What is true about mislaid property






6. What is true about abandoned property






7. 'Terry' refers to guest room amenities that






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






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






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






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






12. What is the industry term for an organization that provides travel booking services on the internet






13. What is true about a hosted bar






14. What is the lodging term used to describe a hotel room or area that is undergoing extraordinary cleaning procedures






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






16. 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






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






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






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






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






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






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






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






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






25. What is true about the traditional russian style

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26. 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






27. What is the lodging term for the fans and mechanical systems required to move air through a hotel's air ducts and vents






28. 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






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






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






31. A CVB is typically funded by what






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

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






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






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






36. Which of the following best describes a 'moment of truth'






37. In the lodging industry - What is the meaning of the term room mix






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






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






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






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






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






43. with total breakfast costs of $550 for the week and an average of $2.20 cost per guest served - how many guests were served in the week






44. Which group is more likely to use the services of a travel agent






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






46. What is the difference between advertising and publicity






47. What is true about abandoned property






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






49. 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






50. What is the purpose of cold calling