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. 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
Sorting/washing/drying
Purchases of food
Pilferage
Upon receiving

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

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3. Which of the following best describes a 'moment of truth'
Line level employees
Eggs and breakfast meat items
Value
It influences the guests total perception of a hotel visit

4. 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
Chain
Be an effective way to measure progress toward established service standards
50000
Package

5. Which food service activity happens first
Confirm item quantity and quality
It is increasingly viewed by guests a a sign of commitment to quality service
It is prepared and cooked at the guests' table
50000

6. Which of the following is the formula hoteliers use to calculate RevPar
FOC
ADR x Occupancy Rate= RevPar
Empowerment
The host pays for the beverages cosumed by guests

7. What is true about mislaid property
It has been intentionally left behind
Purchases of food
50%
Kellogg cereal

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
Service
Guest preference
OTA

9. what type of activity describes the act of placing an ad in the yellow pages?
When resolving hotel operating problems
They are individual travelers
The ensure guest room cleanliness
Marketing activity

10. Approximately how many hotels are in operation in the US
ADR x Occupancy Rate= RevPar
50000
The food and beverage services offered by the hotel
Preventive maintenance

11. What term is used to describe the relationship between the amount paid for an item and the item's perceived quality
Value
250
50%
Laundry is processed

12. What is the purpose of cold calling
The number of hotel rooms sold the previous night
Waste disposal costs
It is placed onto service ware in the kitchen - brought to the guest's table by servers and then portioned onto the guests' plates
To qualify prospects

13. 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
20%
OTA
Make or buy items
Contribution margin

14. Which of the following represents the correct order of procedures used in cleaning linens and terry products
25 or fewer
Incandescent bulb
Sorting/washing/drying
Franchisors sales and marketing efforts

15. What name is used to describe a group of competing hotels to which an individual hotel's operating performance is compared
Franchisor
$1.38
It is designed to meet the hotel's sales goal
Comp set

16. What is true about an accrual accounting system
Executive chef
Merchant model
When resolving hotel operating problems
It matches expenses incurred with revenues generated

17. what type of activity describes a site tour
French
$2.25
Ritz carlton
Presale activity

18. Which of the following is a demand generator
Executive chef
A college graduation weekend occurring near a hotel
It is designed to meet the hotel's sales goal
They operate hotels for owners but do not use the management company's name as part of the hotels name

19. What is true about second-tier management companies

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20. Which professional recognition is typically granted by a governmental agency
OTA
Their price per unit declines
Opaque rate model
Licensing

21. In which type of booking model are room rates not seen by guests until after they have successfully 'bid' for a room
Personality type
Guest preference
Opaque rate model
When guests bring in their own bottles of alcohol for consumption at a hotel function

22. Which types of food items have labor 'built in' to their prices
Maid
Make or buy items
The elimination of insects - rodents and scavenging animals
A la carte

23. Assume you are reading a STAR report about a hotel you manage. What does an ADR index of 110 indicate
The investor seeks a return on investment (ROI)
Older travelers
Your ADR is higher then that of your competitors
It has been intentionally left behind

24. When the entire staff of a hotel consistenly fail to deliver quality service to guests - the problem is most likely that
New york
They are not being supervised with a service emphasis
$3.20
Include bath towels - hand towels - and washclothes

25. What is true about a hotel room that is 'on-change'
Franchisor
Independent
It is vacant and not yet cleaned
An outside vendor

26. Managers can seek out service-minded staff by hiring those job applicants who
Kellogg cereal
Empowerment
Effectively answer open-ended questions about hypothetical service situations
The american hotel and lodging association

27. In a very small limited service property - Which individual is typically responsible for the setup of the property's complimentary breakfst area
Night auditor
It is prepared and cooked at the guests' table
2-4% gross revenue
At the advertised ending time

28. 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?
It influences the guests total perception of a hotel visit
It matches expenses incurred with revenues generated
ADR x Occupancy Rate= RevPar
GDS

29. 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
2-4% gross revenue
$13.53
BEO
Sorting/washing/drying

30. An investor makes and investment of 1000000 and acheives a $200000 profit on that investment in this example what was the investors ROI
Identifying guests needs and wants
Value
20%
When resolving hotel operating problems

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

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32. Which group of employees will most often initiate the largest number of work orders
Sorting/washing/drying
The buying is based upon predetermined desired inventory levels
They operate hotels for owners using the management company's trade name as the hotels brand
Housekeeping

33. To whom does the sous chef in a large hotel report
Value
A college graduation weekend occurring near a hotel
Executive chef
The strength of the brand name and the revenue the name will bring to the hotel

34. What is the approximate number of attendees at the average business meeting
25 or fewer
Preventive maintenance
By associating performance in providing guest service with employee compensation
20%

35. What is the lodging term used to describe a hotel room or area that is undergoing extraordinary cleaning procedures
Deep cleaning
Laundry is processed
All housekeeping employees
Purchases of food

36. What is a guest seeking to communicate with a DND sign placed on the outside of the door?
Profits are higher with banquet sales
OTA
Eggs and breakfast meat items
Do not clean this room now

37. Which of the following is essential if employees are to effectively resolve guest problems as they occur
The authority to make key decisions
Marketing activity
Laundry is processed
Their price per unit declines

38. What is the greatest difference between full service and limited service hotels
Independent
Illumination levels
The food and beverage services offered by the hotel
$13.53

39. What is the name of a lodging industry trade association that has been at the forefront of promoting fairness in the hotel franchising
BEO
AAHOA
It is placed onto service ware in the kitchen - brought to the guest's table by servers and then portioned onto the guests' plates
French

40. What does STAR report evaluate
Upon receiving
A hotels sales and marketing teams results in relation to those of other hotels
Franchise
$13.53

41. What happens in a hotels OPL
It is designed to meet the hotel's sales goal
Attrition
Laundry is processed
Water pumps

42. What is true about food served in the traditional french style

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43. What is true about an investor in a hotel
Opaque rate model
Effectively answer open-ended questions about hypothetical service situations
When resolving hotel operating problems
The investor seeks a return on investment (ROI)

44. What is the name of the activity hoteliers use to minimize maintenance costs and prolong the life of hotel equipment
The pool area
Preventive maintenance
A reunion held for veterans of the vietnam war
It is placed onto service ware in the kitchen - brought to the guest's table by servers and then portioned onto the guests' plates

45. What is the type of dining in which each available menu item is sold for an individual price
Ritz carlton
New york
The specific brands of products served and serving hours
A la carte

46. Who usually maintains the washers and dryers placed in a hotel's guest laundry
The pool area
To help keep workers safe
Banquet manager
An outside vendor

47. What is the lodging industry term for the formal operating agreement between a hotel's owners and a hotel management company
Illumination levels
It is prepared and cooked at the guests' table
Management contract
20%

48. What is the advantage of a CFL
They are important for all workers serving food
Preventive maintenance
French
Reduced operational costs

49. Which is true about a hotels commitment to green practices
It is increasingly viewed by guests a a sign of commitment to quality service
Marketing activity
Do not clean this room now
GDS

50. With 200 occupied rooms and breakfast costs of $450 - what would be a hotels breakfast cost per occupied room?
$2.25
Ritz carlton
Depreciation
The american hotel and lodging association