Test your basic knowledge |

Lodging Operations 101

Subjects : hospitality, business-skills

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 food served in the traditional french style

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2. In which type of booking model are room rates not seen by guests until after they have successfully 'bid' for a room
Opaque rate model
To qualify prospects
A college graduation weekend occurring near a hotel
By associating performance in providing guest service with employee compensation

3. What is the term describing stealing of small quantities of something over a period of time
Pilferage
Value
$3.20
$2.25

4. Suppose its monday morning. what should a hotel's breakfast attendant begin to remove complimentary breakfast items from the hotel's breakfast serving area
Waiting for guests to approach staff with specific problems
The ensure guest room cleanliness
They operate hotels for owners but do not use the management company's name as part of the hotels name
At the advertised ending time

5. What is a REIT
Banquet manager
Preventive maintenance
A stock issuing company that can own and operate its own hotels
25 or fewer

6. Which of a hotel's costs would be lowered the most if the hotel implemented a successful source reduction program
Emergency maintenance
Waste disposal costs
An outside vendor
Banquet manager

7. Which brand is generally recognized as the first hotel chain
Eggs and breakfast meat items
French
Management contract
Holiday inn

8. 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
Purchases of food
All housekeeping employees
Costs increase
An outside vendor

9. What is the lodging industry term for the formal operating agreement between a hotel's owners and a hotel management company
A hotels sales and marketing teams results in relation to those of other hotels
Be an effective way to measure progress toward established service standards
A fixed amount paid for a guests daily travel expense
Management contract

10. What happens to the unit price of food service items as the number of those items purchased increases
$1.38
Their price per unit declines
Waiting for guests to approach staff with specific problems
50000

11. Which is true about a hotels commitment to green practices
250
Personality type
It is increasingly viewed by guests a a sign of commitment to quality service
When guests bring in their own bottles of alcohol for consumption at a hotel function

12. In the lodging industry - What is the meaning of the term room mix
Confirm item quantity and quality
When guests bring in their own bottles of alcohol for consumption at a hotel function
The ratio of different room types in a hotel
Daily

13. In a hotel dining room with a total revenue of $1 -150 and 85 guests served what would be the hotels check average
$13.53
Waste disposal costs
Executive chef
It is vacant and not yet cleaned

14. What happens in a hotels OPL
$2.25
Your ADR is higher then that of your competitors
Air handlers
Laundry is processed

15. What is true about mislaid property
To qualify prospects
Eggs and breakfast meat items
An outside vendor
It has been intentionally left behind

16. What is the industry term for an organization that provides travel booking services on the internet
OTA
A family on vacation
Housekeeping
It is prepared and cooked at the guests' table

17. 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
50%
Your ADR is higher then that of your competitors
Ritz carlton
Emergency maintenance

18. In Which type of booking model are room rates readily viewed on-line by potential guests?
They are individual travelers
Www.tripadvisor.com
It is vacant and not yet cleaned
Merchant model

19. Which is an example of a branded breakfast item
Kellogg cereal
The ensure guest room cleanliness
Flag
Pilferage

20. from what language does the kitchen term 'mise en place' originate
French
The hotel's executive housekeeper in keeping with the hotel policies and procedures
$73.00
GDS

21. What is the agency that enforces federal antitrust and consumer protection laws related to franchisors
Management contract
The hotel's executive housekeeper in keeping with the hotel policies and procedures
Their price per unit declines
FTC

22. What is the term used to identify those who purchase the rights to a hotels brand naem
Franchise
$2.20
To qualify prospects
A hotels occupancy tax

23. In a very small limited service property - Which individual is typically responsible for the setup of the property's complimentary breakfst area
Night auditor
FOC
Preventive maintenance
Executive chef

24. 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
A fixed amount paid for a guests daily travel expense
It is placed onto service ware in the kitchen - brought to the guest's table by servers and then portioned onto the guests' plates
250
Line level employees

25. Approximately how many hotels are in operation in the US
Older travelers
Your ADR is higher then that of your competitors
Waste disposal costs
50000

26. What is the management term for granting authority to employees to make key decisions within their assigned areas of responsibility
The investor seeks a return on investment (ROI)
Franchise service director
Empowerment
Older travelers

27. When would hotel guest be charged a corkage fee
When guests bring in their own bottles of alcohol for consumption at a hotel function
A hotels occupancy tax
Contribution margin
Needles left by intravenous drug users

28. Which professional recognition is typically granted by a governmental agency
They generally manage hotels for a fee
A hotels occupancy tax
Licensing
Franchise

29. Which of the following is a demand generator
Chain
A college graduation weekend occurring near a hotel
Independent
Package

30. Which is the most important market for large convention hotels
The number of hotel rooms sold the previous night
The cost is higher than that of dining room service
AAHOA
Group market

31. Managers can seek out service-minded staff by hiring those job applicants who
Effectively answer open-ended questions about hypothetical service situations
A stock issuing company that can own and operate its own hotels
3 times the normal usage
Ritz carlton

32. Which of the following represents the correct order of procedures used in cleaning linens and terry products
It has been intentionally left behind
20%
The host pays for the beverages cosumed by guests
Sorting/washing/drying

33. What is the most important reason for properly maintaining trash removal areas
Night auditor
The elimination of insects - rodents and scavenging animals
25 or fewer
ADR x Occupancy Rate= RevPar

34. Which group of housekeeping employees should receive blood born pathogen training
By associating performance in providing guest service with employee compensation
All housekeeping employees
Daily
The buying is based upon predetermined desired inventory levels

35. What is the type of dining in which each available menu item is sold for an individual price
A la carte
Eggs and breakfast meat items
A hotels sales and marketing teams results in relation to those of other hotels
It is placed onto service ware in the kitchen - brought to the guest's table by servers and then portioned onto the guests' plates

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

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37. To whom does the sous chef in a large hotel report
When guests bring in their own bottles of alcohol for consumption at a hotel function
Package
Executive chef
Effectively answer open-ended questions about hypothetical service situations

38. What is the approximate number of attendees at the average business meeting
Laundry is processed
They operate hotels for owners using the management company's trade name as the hotels brand
25 or fewer
$13.53

39. What is true about abandoned property
Incandescent bulb
Management contract
Needles left by intravenous drug users
It has been intentionally left behind

40. Assume you are reading a STAR report about a hotel you manage. What does an ADR index of 110 indicate
To help keep workers safe
The ensure guest room cleanliness
ADR x Occupancy Rate= RevPar
Your ADR is higher then that of your competitors

41. Who usually maintains the washers and dryers placed in a hotel's guest laundry
An outside vendor
ADR x Occupancy Rate= RevPar
Package
POM

42. Which of the following best describes a 'moment of truth'
Licensing
It influences the guests total perception of a hotel visit
Franchisor
3 times the normal usage

43. What is the advantage of a CFL
Franchisors sales and marketing efforts
Illumination levels
Comp set
Reduced operational costs

44. What is true about second-tier management companies

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

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46. Which term refers to the fact that the decline in value of a hotel asset is generally tax deductible
Depreciation
A family on vacation
Value
Function rooms

47. What should happen to service procedures after they have been implemented in a hotel
They should be update as guest preferences change over time
Identifying guests needs and wants
Presale activity
20%

48. What is the lodging industry term used to identify the wages and benefits - replacement parts and contract services used to operate a maintenance and engineering department
Presale activity
Function rooms
The hotel's executive housekeeper in keeping with the hotel policies and procedures
POM

49. Which area would be considered public space in a hotel
Banquet manager
An outside vendor
The pool area
Upon receiving

50. What is the greatest difference between full service and limited service hotels
$3.20
The food and beverage services offered by the hotel
It influences the guests total perception of a hotel visit
It matches expenses incurred with revenues generated