To all the year 1 students out there who are almost doing their exams and need practice take this quiz. It is specifically designed to gauge you understanding of the basics taught in class.
A. cotton
B. acrylic
C. polyester
D. nylon
A. 84 towels, 56 wash cloths, and 14 bath mats
B. 42 towels, 28 wash cloths, and 7 bath mats
C. 36 towels, 24 wash cloths, and 6 bath mats
D. cannot be determined from the information given
A. The OSHA HazComm Standard
B. The hotel’s Exposure Control Plan
C. Prior accident reports
D. The MSDS from the cleaning solution manufacturer
A. central reservation system
B. affiliate reservation network
C. intersell agency
D. global distribution system
A. revenue centers
B. the organization chart
C. support centers
D. job specifications
A. staff members
B. managers
C. the owner of the service business
D. the person receiving the service
A. One
B. Three
C. Half
D. Nine
A. static-demand
B. chased-market
C. level-capacity
D. customer-constrained
A. $373
B. $353
C. $244
D. $43
A. sorting
B. washing
C. extracting
D. folding
A. $3.23
B. $1.28
C. $2.03
D. cannot be determined from the information given
A. 320 labor hours
B. 160 labor hours
C. 80 labor hours
D. 240 labor hours
A. the AP rate.
B. the room rate.
C. the desk rate.
D. the rack rate.
A. previous balance
B. debit
C. credit
D. net outstanding balance
A. credit or debit card.
B. prepayment.
C. advance deposit.
D. travel agent.
A. individual folio
B. master folio
C. non-guest folio
D. control folio
A. room service
B. guest towels
C. being greeted
D. ironing board
A. Continue with your regular duties unless a manager notifies you that there is a real emergency.
B. Treat it as the real thing until a manager or emergency personnel confirm that it’s a false alarm.
C. Fill out a maintenance request to have the fault smoke and fire detectors repaired.
D. Begin evacuating the property, but warn guests that the alarm might be a false one.
A. pre-arrival
B. arrival
C. occupancy
D. departure
A. local call
B. collect call
C. billed-to-room call
D. premium-price call
A. advertising.
B. availability.
C. price.
D. marketing.
A. production and consumption are completely separate.
B. services can be inspected for quality before they are “consumed” by customers.
C. production and consumption are completed at the same time
D. customers never see the service “factory.”
A. pre-arrival
B. arrival
C. occupancy
D. departure
A. engineering and maintenance
B. human resources department
C. front office department
D. accounting department
A. hotel-operated gift shop
B. front office department
C. food and beverage department
D. accounting department
A. forming a hotel chain.
B. contracting with a management company.
C. joining a referral group.
D. becoming an independent property.
A. Immediately, within a 24-hour period.
B. After a manager has been informed and a work order created
C. Some time during that same day
D. As soon as is convenient
A. pre-arrival
B. arrival
C. occupancy
D. departure
A. e-mails
B. faxes
C. phone messages
D. all of the above
A. collect call
B. third-party call
C. person-to-person call
D. credit card call
A. advance deposit guaranteed reservation
B. travel agent guaranteed reservation
C. credit card guaranteed reservation
D. non-guaranteed reservation
A. the registration record.
B. the occupancy report.
C. the housekeeping status report.
D. the room status discrepancy report.
A. as they check in
B. as they check out
C. at the end of the day
D. after the front office audit
A. a gain of 131gallons
B. a loss of 36 gallons
C. a gain of 19 gallons
D. ending inventory was what was estimated
A. registration.
B. occupancy.
C. arrival.
D. check-out and settlement.
A. actual revenue exceeds budget
B. actual expenses exceed budget
C. budgeted expenses exceeds actual
D. none of the above
A. the hotel's credit department
B. the credit or debit card company
C. owner or general manager
D. businesses to pay the bill
A. the executive housekeeper.
B. the rooms division director.
C. the general manager.
D. the manager of operations.
A. 35 gallons
B. 52 gallons
C. 100 gallons
D. 260 gallons
A. the carpet pad
B. the primary backing
C. the secondary backing
D. the carpet pile
A. 35 minutes.
B. 40 minutes.
C. 45 minutes.
D. 50 minutes.
A. world-class service hotels
B. first-class service hotels
C. mid-range service hotels
D. economy/limited service hotels
A. pile distortion
B. fading
C. mildew
D. shading
A. check-outs
B. due outs
C. layovers
D. stayovers
A. chlorine bleaches
B. oxygen bleaches
C. fabric softeners
D. alkalies
A. shared staff positions.
B. fixed staff positions.
C. variable staff positions.
D. compressed staff positions.
A. washing time.
B. drying time.
C. need for harsh bleach chemicals.
D. the cleaning power of detergents.
A. floor or shift supervisors
B. room attendants
C. front desk agents
D. general manager
A. pilling.
B. shedding.
C. wicking.
D. pile distortion.
A. irresponsible
B. accounting errors
C. fault of the hotel
D. late charge
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