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






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






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






4. In a hotel guest room - Which is a potential source of HIV






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






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






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






8. What does STAR report evaluate






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






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






11. In a very small limited service property - Which individual is typically responsible for the setup of the property's complimentary breakfst area






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






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






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






15. What is true about mislaid property






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






17. 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






18. What is another lodging term for work-order






19. An investor makes and investment of 1000000 and acheives a $200000 profit on that investment in this example what was the investors ROI






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






21. What is the purpose of an MSDS






22. What is the advantage of a CFL






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

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






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






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






27. The best menus are those developed based upon






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






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






30. What does a foot candle measure






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






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






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






34. What happens in a hotels OPL






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






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






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






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






39. What is true about an investor in a hotel






40. What is a normal par level in hotel laundry






41. What is the primary factor that determines the total fees that franchisors can charge franchisees who want to affiliate with the franchisors brand






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






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






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






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






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






47. 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






48. 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






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






50. What should happen to service procedures after they have been implemented in a hotel







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