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






2. Which is an example of a branded breakfast item






3. For Which item below would a 'replace as needed' program be best






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






5. 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






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






7. 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






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






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






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






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






12. 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






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






14. 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






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






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






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






18. Which items would typically be included in a deluxe breakfast served by a limited-service hotel but would not be included in a standard continental breakfast






19. What is the one reason a hotel owner might consider hiring a hotel management company






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






21. What type of maintenance activity in a hotel would include lawn care - landscaping care and snow removal






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






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






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






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






26. What does a foot candle measure






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






28. What is true about abandoned property






29. Which term refers to the fact that the decline in value of a hotel asset is generally tax deductible






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

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31. 'Terry' refers to guest room amenities that






32. What is the advantage of a CFL






33. What is true about an investor in a hotel






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

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35. What is true about sanitation concerns in a limited service- hotel






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






37. Which food service activity happens first






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






39. What does STAR report evaluate






40. 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






41. What is the name of the computer system connecting travel professionals worldwide for the purpose of reserving hotel rooms and other travel service for their clients?






42. 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






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






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






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






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






47. What is true about first tier management companies

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48. What is true about second-tier management companies

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49. What is true about mislaid property






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