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 true about the traditional russian style


2. from what language does the kitchen term 'mise en place' originate






3. Which is an example of a branded breakfast item






4. When can a cross-functional team be an effective operatiional tool in a hotel






5. 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?






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






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






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






9. 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






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






11. Which of the following best describes 'managers reception' in a limited service hotel






12. 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






13. What is the type of dining in which each available menu item is sold for an individual price






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






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






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






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






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






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






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






21. 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






22. What is a lodging industry term for hotels operating under the same brand name






23. What is the difference between advertising and publicity






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






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






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






27. 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






28. A CVB is typically funded by what






29. What is the industry term for an organization that provides travel booking services on the internet






30. What is a normal par level in hotel laundry






31. What does a foot candle measure






32. Which state is NOT among the 3 largest car rental location states






33. What happens in a hotels OPL






34. Which group of housekeeping employees should receive blood born pathogen training






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






36. 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






37. What is a per diem






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


39. What is true about abandoned property






40. How can guest service best be integrated with employee reward systems






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






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






43. What happens to a hotel's POM costs as a hotel ages






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






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






46. Which group would be classified as 'leisure travelers'






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






48. What is the one reason a hotel owner might consider hiring a hotel management company






49. What is true about an investor in a hotel






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