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 an accrual accounting system






2. What is true about a hotel room that is 'on-change'






3. Which of the following is most essential to providing good service






4. What is true about a marketing plan

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






6. What is the greatest difference between full service and limited service hotels






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






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






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

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10. What is true about second-tier management companies

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






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






13. Which housekeeping- related term is not used by professional hoteliers






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






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






16. What is a REIT






17. How can guest service best be integrated with employee reward systems






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






19. 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






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






21. What name is used to describe a group of competing hotels to which an individual hotel's operating performance is compared






22. 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






23. What is the name of a lodging industry trade association that has been at the forefront of promoting fairness in the hotel franchising






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






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






26. what type of activity describes a site tour






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






28. Which is an example of a branded breakfast item






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






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






31. Who will most often have the greatest detailed knowledge of guest likes and dislikes






32. With 200 occupied rooms and breakfast costs of $450 - what would be a hotels breakfast cost per occupied room?






33. Which food service activity happens first






34. Which professional recognition is typically granted by a governmental agency






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






36. what would the occupancy rate for a hotel that has 200 rooms on a day in January In which it sold 100 rooms and received total rooms revenue of $17000






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






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






39. Assume you are reading a STAR report about a hotel you manage. What does an ADR index of 110 indicate






40. What does STAR report evaluate






41. 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






42. What is true about the traditional russian style

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






44. What is the food service term for the amount of money remaining from a food sale after subtracting the items cost from its selling point






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






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






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






48. Which is an example of a consumer-generated content web site?






49. In regard to quality service - a gal of zero defects can






50. Cleaning a dryers lint trap is an example of a PM activity. how often should it be performed