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. A brand specific frequent guest program is an example of a...






2. 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






3. What is true about hotel management companies






4. 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






5. Which method would be least effective for determining guests' needs and wants






6. Which housekeeping- related term is not used by professional hoteliers






7. Which food service activity happens first






8. What is another lodging term for work-order






9. 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






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






11. What is a per diem






12. What is the approximate number of attendees at the average business meeting






13. Which of the following is the formula hoteliers use to calculate RevPar






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






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






16. 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






17. Which company's motto is 'we are ladies and gentlemen serving Ladies and gentlemen'






18. 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?






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

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






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






22. What lodging industry term is used to identify a hotel's meeting rooms - conference areas and ballroom space






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






24. Managers can seek out service-minded staff by hiring those job applicants who






25. 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






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






27. what type of activity describes a site tour






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






29. What is the agency that enforces federal antitrust and consumer protection laws related to franchisors






30. Which of the following is essential if employees are to effectively resolve guest problems as they occur






31. What does Amtrak operate






32. Which brand is generally recognized as the first hotel chain






33. What is true about a hotel room that is 'on-change'






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






35. What is true about first tier management companies

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






37. Which factor has the most impact on the number of guests who will be served in a limited service hotel






38. When would hotel guest be charged a corkage fee






39. 'Terry' refers to guest room amenities that






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






41. Which is true about a hotels commitment to green practices






42. What is the greatest difference between full service and limited service hotels






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

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44. What is true about mislaid property






45. For Which item below would a 'replace as needed' program be best






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

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47. What is the term used to identify those who purchase the rights to a hotels brand naem






48. 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






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






50. What is true about a marketing plan

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