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 abandoned property






2. 'Terry' refers to guest room amenities that






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






4. When considering varied types of guests such as families on vacation and businesspersons - what will be true about each type






5. What is the term describing stealing of small quantities of something over a period of time






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






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






8. What is true about second-tier management companies

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9. Which group is more likely to use the services of a travel agent






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






11. A CVB is typically funded by what






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






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






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






15. What type of lamp works when a filament inside the lamp's bulb is heated by electric current to produce light






16. What is true about an accrual accounting system






17. What is the difference between advertising and publicity






18. What is the most important reason for properly maintaining trash removal areas






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






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






21. What is true about the traditional russian style

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






23. When would hotel guest be charged a corkage fee






24. What is the lodging industry term for a hotel that is not part of a franchise group?






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






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






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






28. 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






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






30. Which is the most important market for large convention hotels






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






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






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






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






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






36. Which of the following is a demand generator






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






38. What is a REIT






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






40. What is another lodging term for work-order






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






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

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






44. Which of the following best describes a 'moment of truth'






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






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






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






48. What does STAR report evaluate






49. what type of activity describes a site tour






50. What is the lodging industry term for the formal operating agreement between a hotel's owners and a hotel management company