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 the lodging industry term for a hotel that is not part of a franchise group?






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






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






4. What is the purpose of an MSDS






5. What is true about the traditional russian style


6. Which of the following would be considered a user-generated web site


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






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






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






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






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






12. What is true about abandoned property






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






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






15. 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






16. Which of the following best describes a 'moment of truth'






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






18. To whom does the sous chef in a large hotel report






19. Which food service activity happens first






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






21. What best describes a hotels chief engineer


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






23. What is true about first tier management companies


24. 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






25. Which of a hotel's costs would be lowered the most if the hotel implemented a successful source reduction program






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






27. 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






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






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






30. What does Amtrak operate






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






32. Managers can seek out service-minded staff by hiring those job applicants who






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






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






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






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






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






38. In a housekeeping department - What is the role of inspector






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






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






41. What is true about an investor in a hotel






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






43. 'Terry' refers to guest room amenities that






44. 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






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






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






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






48. What happens in a hotels OPL






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






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