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Test your basic knowledge |
Lodging Operations 101
Start Test
Study First
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. which factor most influences guest perceptions about their experience at a lodging operation
The buying is based upon predetermined desired inventory levels
It has been intentionally left behind
French
Service
2. With 400 guests and breakfast costs of $550 what would be a hotel's food cost per guest
Confirm item quantity and quality
French
Kellogg cereal
$1.38
3. when using a par inventory system - how does the individual responsible for purchasing food items determine how much to buy
Banquet manager
The buying is based upon predetermined desired inventory levels
A college graduation weekend occurring near a hotel
Reduced operational costs
4. What lodging industry term is used to identify a hotel's meeting rooms - conference areas and ballroom space
Line level employees
Chain
Function rooms
It is placed onto service ware in the kitchen - brought to the guest's table by servers and then portioned onto the guests' plates
5. Who will most often have the greatest detailed knowledge of guest likes and dislikes
They operate hotels for owners but do not use the management company's name as part of the hotels name
Waste disposal costs
Franchisor
Line level employees
6. What is true about a hosted bar
French
It has been intentionally left behind
Publicity is free
The host pays for the beverages cosumed by guests
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
Holiday inn
$13.53
Contribution margin
The host pays for the beverages cosumed by guests
8. 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
It is a reception that includes the services of complimentary food and/or beverages
A family on vacation
They should be update as guest preferences change over time
9. When can a cross-functional team be an effective operatiional tool in a hotel
Package
When resolving hotel operating problems
Chain
Value
10. To whom does the sous chef in a large hotel report
Package
Executive chef
Air handlers
The person in charge of the hotel's maintenances department
11. What is another lodging term for work-order
Maintenance request
It influences the guests total perception of a hotel visit
Guest preference
Water pumps
12. 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
The specific brands of products served and serving hours
50%
All housekeeping employees
Eggs and breakfast meat items
13. What is the term used to identify those who sell the rights to use a hotels brand name
They are important for all workers serving food
Franchisor
Marketing activity
$2.20
14. In a very small limited service property - Which individual is typically responsible for the setup of the property's complimentary breakfst area
The elimination of insects - rodents and scavenging animals
Identifying guests needs and wants
Value
Night auditor
15. What is true about abandoned property
To help keep workers safe
It has been intentionally left behind
A family on vacation
Laundry is processed
16. What is the term used to identify those who purchase the rights to a hotels brand naem
Franchise
Preventive maintenance
The hotels general manager
Function rooms
17. Which of the following is NOT a demographic factor of a guest
Routine maintenance
Personality type
A web site that allows a hotel's guests to post reviews of their previous stays
It is placed onto service ware in the kitchen - brought to the guest's table by servers and then portioned onto the guests' plates
18. What is the management term for granting authority to employees to make key decisions within their assigned areas of responsibility
Empowerment
Licensing
The ensure guest room cleanliness
Independent
19. Which factor has the most impact on the number of guests who will be served in a limited service hotel
Contribution margin
The authority to make key decisions
Attrition
The number of hotel rooms sold the previous night
20. What is another lodging industry term for a specific hotel brand name
Flag
The authority to make key decisions
FOC
The strength of the brand name and the revenue the name will bring to the hotel
21. What does STAR report evaluate
The strength of the brand name and the revenue the name will bring to the hotel
POM
A hotels sales and marketing teams results in relation to those of other hotels
The pool area
22. Which is an example of a consumer-generated content web site?
Confirm item quantity and quality
Www.tripadvisor.com
OTA
Package
23. Which brand is generally recognized as the first hotel chain
They are individual travelers
Management contract
Banquet manager
Holiday inn
24. What is a guest seeking to communicate with a DND sign placed on the outside of the door?
Costs increase
20%
Waiting for guests to approach staff with specific problems
Do not clean this room now
25. What is true about abandoned property
Confirm item quantity and quality
The elimination of insects - rodents and scavenging animals
It has been intentionally left behind
GDS
26. In the lodging industry - What is the meaning of the term room mix
BEO
Independent
The ratio of different room types in a hotel
Waste disposal costs
27. What is true about transient travelers
Incandescent bulb
They are individual travelers
The food and beverage services offered by the hotel
To qualify prospects
28. In a housekeeping department - What is the role of inspector
$2.25
It has been intentionally left behind
The ensure guest room cleanliness
Waiting for guests to approach staff with specific problems
29. What is a per diem
Depreciation
Costs increase
A fixed amount paid for a guests daily travel expense
Night auditor
30. When the entire staff of a hotel consistenly fail to deliver quality service to guests - the problem is most likely that
50%
Opaque rate model
Chain
They are not being supervised with a service emphasis
31. In regard to quality service - a gal of zero defects can
Ritz carlton
Be an effective way to measure progress toward established service standards
Franchisor
Daily
32. Cleaning a dryers lint trap is an example of a PM activity. how often should it be performed
The authority to make key decisions
The pool area
Daily
$73.00
33. What is true about mislaid property
They should be update as guest preferences change over time
Service
It has been intentionally left behind
Be an effective way to measure progress toward established service standards
34. Which of the following represents the correct order of procedures used in cleaning linens and terry products
When resolving hotel operating problems
A reunion held for veterans of the vietnam war
Sorting/washing/drying
AAHOA
35. Which of the following is most essential to providing good service
It is vacant and not yet cleaned
The buying is based upon predetermined desired inventory levels
Identifying guests needs and wants
BEO
36. What does Amtrak operate
Licensing
Franchise service director
Management contract
Trains
37. In which type of booking model are room rates not seen by guests until after they have successfully 'bid' for a room
FOC
Opaque rate model
2-4% gross revenue
By associating performance in providing guest service with employee compensation
38. Which of a hotel's costs would be lowered the most if the hotel implemented a successful source reduction program
$2.20
Waste disposal costs
Confirm item quantity and quality
Chain
39. A CVB is typically funded by what
The ratio of different room types in a hotel
FOC
A hotels occupancy tax
25 or fewer
40. What do the initials PM refer to in a hotel maintenance department
Routine maintenance
3 times the normal usage
Preventive maintenance
Do not clean this room now
41. What name is used to describe a group of competing hotels to which an individual hotel's operating performance is compared
BEO
Comp set
Emergency maintenance
Sorting/washing/drying
42. When considering varied types of guests such as families on vacation and businesspersons - what will be true about each type
Housekeeping
They will have the same quality service expectations
50000
Illumination levels
43. Which group of employees will most often initiate the largest number of work orders
The number of hotel rooms sold the previous night
$3.20
Housekeeping
AAHOA
44. What is the lodging industry term for the formal operating agreement between a hotel's owners and a hotel management company
Trains
The number of hotel rooms sold the previous night
Management contract
Improved overall managment of the hotel
45. What is the approximate number of attendees at the average business meeting
Profits are higher with banquet sales
Banquet manager
25 or fewer
They operate hotels for owners but do not use the management company's name as part of the hotels name
46. from what language does the kitchen term 'mise en place' originate
French
A stock issuing company that can own and operate its own hotels
Older travelers
FTC
47. What is the one reason a hotel owner might consider hiring a hotel management company
2-4% gross revenue
Improved overall managment of the hotel
Presale activity
20%
48. Which of the following is essential if employees are to effectively resolve guest problems as they occur
Banquet manager
It has been intentionally left behind
The authority to make key decisions
A college graduation weekend occurring near a hotel
49. What should happen to service procedures after they have been implemented in a hotel
Routine maintenance
$3.20
They should be update as guest preferences change over time
Housekeeping
50. 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
Guest preference
Attrition
It has been intentionally left behind
Upon receiving