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 travel industry term used to describe a group of travel services - such as hotel rooms - meals - and airfare - sold for one price
$2.20
The hotels general manager
It is designed to meet the hotel's sales goal
Package


2. What happens in a hotels OPL
Independent
Laundry is processed
It has been intentionally left behind
New york


3. What is the lodging industry term for the formal operating agreement between a hotel's owners and a hotel management company
Management contract
Publicity is free
Water pumps
$73.00


4. Which of the following represents the correct order of procedures used in cleaning linens and terry products
Sorting/washing/drying
The hotels general manager
French
Laundry is processed


5. Cleaning a dryers lint trap is an example of a PM activity. how often should it be performed
At the advertised ending time
A fixed amount paid for a guests daily travel expense
Daily
The specific brands of products served and serving hours


6. Which types of food items have labor 'built in' to their prices
Line level employees
Make or buy items
$1.38
Waste disposal costs


7. What is the most important reason for properly maintaining trash removal areas
Costs increase
The elimination of insects - rodents and scavenging animals
Group market
Management contract


8. 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
Reduced operational costs
BEO
$13.53
Service


9. Which company's motto is 'we are ladies and gentlemen serving Ladies and gentlemen'
They operate hotels for owners but do not use the management company's name as part of the hotels name
Franchise service director
Contribution margin
Ritz carlton


10. Which of the following is most essential to providing good service
By associating performance in providing guest service with employee compensation
50%
Kellogg cereal
Identifying guests needs and wants


11. To whom does the sous chef in a large hotel report
The ensure guest room cleanliness
Executive chef
The cost is higher than that of dining room service
It has been intentionally left behind


12. Which position would be a direct report to a hotels F&B director
Banquet manager
The food and beverage services offered by the hotel
Air handlers
The pool area


13. What is the lodging industry term used to identify the wages and benefits - replacement parts and contract services used to operate a maintenance and engineering department
Night auditor
Comp set
Holiday inn
POM


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

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15. when using a par inventory system - how does the individual responsible for purchasing food items determine how much to buy
They are individual travelers
It matches expenses incurred with revenues generated
It is increasingly viewed by guests a a sign of commitment to quality service
The buying is based upon predetermined desired inventory levels


16. what type of activity describes a site tour
Needles left by intravenous drug users
Franchise
AAHOA
Presale activity


17. What do the initials PM refer to in a hotel maintenance department
A la carte
Preventive maintenance
The number of hotel rooms sold the previous night
Package


18. What is true about first tier management companies

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19. In Which type of booking model are room rates readily viewed on-line by potential guests?
Merchant model
They will have the same quality service expectations
Air handlers
20%


20. What is true about a hotel room that is 'on-change'
Flag
It is vacant and not yet cleaned
A family on vacation
Routine maintenance


21. With 400 guests and breakfast costs of $550 what would be a hotel's food cost per guest
Waste disposal costs
Independent
Presale activity
$1.38


22. What is the lodging term for the fans and mechanical systems required to move air through a hotel's air ducts and vents
They are important for all workers serving food
$2.25
Air handlers
Guest preference


23. What is true about food served in the traditional french style

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24. 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
Contribution margin
When resolving hotel operating problems
They are not being supervised with a service emphasis
$73.00


25. Which food service activity happens first
Maintenance request
The pool area
Confirm item quantity and quality
When guests bring in their own bottles of alcohol for consumption at a hotel function


26. An investor makes and investment of 1000000 and acheives a $200000 profit on that investment in this example what was the investors ROI
Emergency maintenance
20%
Merchant model
An outside vendor


27. What is the type of dining in which each available menu item is sold for an individual price
The number of hotel rooms sold the previous night
A la carte
Package
When resolving hotel operating problems


28. What is true about the traditional russian style

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29. What lodging industry term is used to identify a hotel's meeting rooms - conference areas and ballroom space
They are individual travelers
Reduced operational costs
Function rooms
At the advertised ending time


30. Shat complimentary breakfast characteristics are typically established by a hotels franchise company
They are important for all workers serving food
Franchise service director
Chain
The specific brands of products served and serving hours


31. What is the primary factor that determines the total fees that franchisors can charge franchisees who want to affiliate with the franchisors brand
Line level employees
The strength of the brand name and the revenue the name will bring to the hotel
Holiday inn
Maintenance request


32. 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
To help keep workers safe
Attrition
Waste disposal costs
Merchant model


33. Which group would be classified as 'leisure travelers'
A family on vacation
Deep cleaning
Opaque rate model
It influences the guests total perception of a hotel visit


34. What is true about sanitation concerns in a limited service- hotel
French
Chain
New york
They are important for all workers serving food


35. What is true about abandoned property
The ensure guest room cleanliness
It has been intentionally left behind
FOC
Contribution margin


36. What is true about transient travelers
The cost is higher than that of dining room service
Identifying guests needs and wants
They are individual travelers
25 or fewer


37. Approximately how many hotels are in operation in the US
Opaque rate model
The host pays for the beverages cosumed by guests
50000
Be an effective way to measure progress toward established service standards


38. What is true about mislaid property
Ritz carlton
Air handlers
$2.25
It has been intentionally left behind


39. What is the management term for granting authority to employees to make key decisions within their assigned areas of responsibility
Improved overall managment of the hotel
2-4% gross revenue
Empowerment
250


40. What is a REIT
OTA
A stock issuing company that can own and operate its own hotels
Include bath towels - hand towels - and washclothes
50%


41. What happens to the unit price of food service items as the number of those items purchased increases
Contribution margin
Make or buy items
Their price per unit declines
GDS


42. What is true about a marketing plan

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43. In a hotel dining room with a total revenue of $1 -150 and 85 guests served what would be the hotels check average
$13.53
Air handlers
Marketing activity
Costs increase


44. Who will most often have the greatest detailed knowledge of guest likes and dislikes
Their price per unit declines
Line level employees
They are important for all workers serving food
It is increasingly viewed by guests a a sign of commitment to quality service


45. Which of the following is NOT a demographic factor of a guest
Publicity is free
They should be update as guest preferences change over time
A hotels sales and marketing teams results in relation to those of other hotels
Personality type


46. 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
It influences the guests total perception of a hotel visit
250
Costs increase
To qualify prospects


47. What is the purpose of cold calling
Merchant model
To qualify prospects
Value
The food and beverage services offered by the hotel


48. What is true about abandoned property
It has been intentionally left behind
Independent
When guests bring in their own bottles of alcohol for consumption at a hotel function
Licensing


49. What is the approximate number of attendees at the average business meeting
The specific brands of products served and serving hours
25 or fewer
New york
A family on vacation


50. What type of lamp works when a filament inside the lamp's bulb is heated by electric current to produce light
They are individual travelers
A hotels occupancy tax
Routine maintenance
Incandescent bulb