Test your basic knowledge |

The Housekeeping Department

Subject : hospitality
Instructions:
  • Answer 23 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 guest that is not scheduled to check out of the hotel on the day his or her room status is assessed. That is - the guest will be staying at least one more day.






2. The individual responsible for the cleaning of public spaces






3. Collecting -sorting/repairing -washing -drying -finishing and folding -storing -delivering






4. A method of processing laundry that utilizes ozonated cold water rather than hot water to clean and sanitize laundry.






5. The individual responsible for the management and operation of a hotel's Housekeeping department.






6. The activities required to keep a building and its contents in good repair. Also - the department or area within a hotel responsible for these activities.






7. The individual(s) responsible for cleaning guest rooms






8. Those areas within the hotel that can be freely accessed by guests and visitors.






9. The individual(s) responsible for physically checking the room status of guest rooms as well as other tasks as assigned by the Executive Housekeeper.






10. The owner has intentionally left the item(s) behind






11. The amount of laundry in use - in process - and in storage.






12. A generic term for the bath towels - fabric bath mats - hand towels - and washcloths that are washed and dried in the laundry area






13. The average number of minutes required to clean a guest room






14. A generic term for the guest room sheets and pillowcases (and Food and Beverage department tablecloths and napkins) washed and dried in the laundry area.






15. The intensive cleaning of a guest room that typically includes a thorough cleaning of items such as drapes - lamp shades - carpets - furniture - and walls.






16. The owner has unintentionally left the item(s) behind






17. A report detailing the amount of an inventoried item used by a hotel in a specified time period






18. A written statement describing the potential hazards of - and best ways to handle - a chemical or toxic substance






19. A wheeled cart that contains all of the items needed to properly and safely clean and re-stock a guest room






20. The owner has unintentionally left the item(s) behind - and then forgotten them.






21. Total costs incurred for an item or area divided by the number of rooms occupied in the hotel for the time period examined.






22. The up-to-date condition of each of the hotel's individual guest rooms.






23. A specially marked plastic bag used in hotels. Laundry items that are blood or bodily fluid stained and thus need special handling are placed into these bags for transport to the OPL