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 industry term for an organization that provides travel booking services on the internet






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






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






4. What is true about a hosted bar






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






6. 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






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






8. What is another lodging term for work-order






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






10. What is the difference between advertising and publicity






11. what type of activity describes the act of placing an ad in the yellow pages?






12. Each of the following events would require one or more guest rooms - which would be classified as a SMERF






13. In a hotel dining room with a total revenue of $1 -150 and 85 guests served what would be the hotels check average






14. What is true about an accrual accounting system






15. 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






16. Which food service activity happens first






17. What is the purpose of an MSDS






18. What best describes a hotels chief engineer

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19. Approximately how many hotels are in operation in the US






20. What is the advantage of a CFL






21. What is the term used to identify those who sell the rights to use a hotels brand name






22. 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






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






24. 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?






25. In a hotel with the linen cost of $2 -486 in the month and the rooms sold was 1 -130 - what was the hotel's linen cost per occupied room






26. In Which type of booking model are room rates readily viewed on-line by potential guests?






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






28. What is a REIT






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






30. 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






31. Which of the following represents the correct order of procedures used in cleaning linens and terry products






32. Maintenance that must be performed immediatley to minimize damage to a hotel is referred to as






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






34. What is the name of a lodging industry trade association that has been at the forefront of promoting fairness in the hotel franchising






35. Who usually maintains the washers and ryers placed in a hotels guests laundry






36. What is true about the cost of providing room service meals






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






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






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






40. 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






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






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






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






44. What is true about the traditional russian style

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






46. 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






47. What is true about mislaid property






48. What is the purpose of cold calling






49. What is the management term for granting authority to employees to make key decisions within their assigned areas of responsibility






50. 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