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 best describes a hotels chief engineer

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






3. Which is an example of a branded breakfast item






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






5. What is the name for the franchise disclosure document prepared by a franchisor and registered and filed with the state governmental agency responsible for administering franchise relationships






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






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






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






9. What is true about abandoned property






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






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






12. Which of the following is NOT a demographic factor of a guest






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






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






15. 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






16. What is a guest seeking to communicate with a DND sign placed on the outside of the door?






17. What does a foot candle measure






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. Which of the following is essential if employees are to effectively resolve guest problems as they occur






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






21. What is true about the traditional russian style

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22. Which food service activity happens first






23. What is the purpose of an MSDS






24. Which of the following is a demand generator






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






26. What does STAR report evaluate






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






28. A CVB is typically funded by what






29. What is true about hotel management companies






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






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






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






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






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






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






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






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






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






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






40. What is another lodging term for work-order






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






42. When can a cross-functional team be an effective operatiional tool in a hotel






43. What term is used to describe the relationship between the amount paid for an item and the item's perceived quality






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






45. What is the most important reason for properly maintaining trash removal areas






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






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






48. A room attendant cleand 15 rooms in a shift consisting of 7 hours of work and 1 hour break time. What was this room attendant's cleaning time in minutes per room






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






50. What is true about second-tier management companies

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