Hotel Management Multiple Choice Questions :-
1. Which of the following is NOT usually considered a member of the executive committee of a hotel?
A. Director of Catering
B. Rooms Division Manager
C. Director of Food and Beverage
D. Director of Engineering
Ans: A
2. Total room sales divided by the number of rooms sold represents:
A. Rack rate
B. Room occupancy percentage
C. Daily report
D. Average daily rate
Ans: D
3. Rooms Division includes which one of the following?
A. Security
B. Guest services
C. Housekeeping
D. All of the above
Ans: D
4. Which of the following hotel employees are responsible for balancing the guest accounts every day?
A. Front-Desk clerk
B. General Manager
C. Night Auditor
D. Accountant
Ans: C
5. Which of the following is true regarding the Central Reservation System?
A. Has a delay in the interface that allows for overbooking to occur
B. Can have access to the inventory of room availability of each hotel in the chain
C. Allows only the host hotel to access the system for confirmed reservations
D. All of the above
Ans: B
6. To which department does the concierge report?
A. Human resources
B. Front office
C. Security
D. Accounting
Ans: B
7. Which of the following is NOT a function of the front office?
A. Sell rooms
B. All of the above
C. Offer services such as mail, FAX, messages, etc.
D. Balance guest accounts
Ans: B
8. Hotel performance is based on which of the following operating ratios?
A. ADR
B. ROP
C. RTS
D. Both A & B
Ans: D
9. Which of the following is not a front-office module of the typical Property Management System (PMS)?
A. Rooms management
B. Food and beverage management
C. Reservations management
D. Guest-accounting management
Ans: B
10. Revenue management is:
A. A night audit task used to balance guest accounts
B. A housekeeping system used to increase efficiency
C. A technique used to maximize room revenue
D. An accounting term used to determine optimal ratios for use in management decisions
Ans: C
11. Hotels add a charge to all long distance calls made by the guest. This charge is typically:
A. 20%
B. 50%
C. 30%
D. 40%
Ans: B
12. Guest surveys consistently rank which of the following as the number one concern in hotels?
A. Must be close to shopping
B. Room is ready and available when checking in
C. Late-night room service
D. Cleanliness
Ans: D
13. Housekeeping attendants typically clean and service how many rooms per shift?
A. 12 – 14
B. 8 – 10
C. 6 – 8
D. 15 – 20
Ans: D
14. The primary function of a hotel is to provide lodging accommodation.
A. True
B. False
Ans: A
15. The front office manager’s main function is to ensure that the housekeeping department maintains a high quality of cleaned rooms.
A. True
B. False
Ans: B
18. The ADR is calculated by dividing the total sales by total number of guests in the hotel.
A. True
B. False
Ans: B
19. The largest department in terms of number of staff is food and beverage.
A. True
B. False
Ans: B
20. Communications such as telephone, FAX, and pagers are usually a break-even service in hotels.
A. True
B. False
Ans: B
21. The __________ is used as the benchmark quotation of a hotel’s room rate.
A. Restricted rate
B. Corporate rate
C. Rack rate
D. Discount rate
Ans: C
22. The ___________ allows hotels and their corporate office to access rooms’ inventory and make reservations simultaneously.
A. Concierge
B. Central reservations system
C. Front-desk clerk
D. Internet
Ans: B
23. _______ in housekeeping is measured by the number of hours each person takes to clean an occupied room.
A. Productivity
B. Average daily occupancy
C. Effectiveness
D. Budgeted costs
Ans: A
24. _______ is one of the highest concerns of guests who visit hospitality businesses.
A. Comfort
B. Security
C. Location
D. Food and beverage
Ans: B
25. ________ will monitor reservations and, based on previous trends and current demand, determine the number and type of rooms to sell at what price to obtain the maximum revenue.
A. Revenue management
B. Reservations management
C. Front-desk operations
D. Daily revenue trends
Ans: A
Hotel Management Objective Questions
26. Which of the following represents the most significant cost in kitchen operations?
A. Maintenance
B. Uniforms
C. Utilities
D. Labor
Ans: D
27. The food and beverage department often contributes what profit margin from operations?
A. 10 – 15%
B. 25 – 30%
C. 35 – 40%
D. 15 – 18%
Ans: B
28. Who is generally in charge in a hotel kitchen?
A. Garde manger
B. Chef tournant
C. Executive chef
D. Sous chef
Ans: C
29. Which of the following is not one of the critical ratios in food and beverage operations?
A. Labor cost percentage
B. Contribution margin
C. Food cost percentage
D. Covers-per-person per hour
Ans: D
30. Larger hotels will employ a person that rotates through the cooking stations to relieve station chef heads. This person is:
A. Chef brigade
B. Chef de partie
C. Sous chef
D. Chef tournant
Ans: D
31. Food cost percentage is calculated by:
A. Cost of food divided by amount of food sales
B. Amount of food sales divided by the cost of food
C. Amount of entrées sold divided by total sales
D. Amount of food sales divided by cost of labor
Ans: A
32. Which of the following are not one of the primary responsibilities of a director of food and beverage?
A. Marketing
B. Exceeding guest expectations
C. Training
D. Budgeting
Ans: A
33. A hotel restaurant forecasts its expected guest counts based on house count and type of guest. This is called:
A. The capture rate
B. Guest forecast
C. Rate of return
D. Service expectations
Ans: A
34. Bar efficiency is measured by:
A. Number of guests served
B. Labor efficiency standards
C. Pour cost percentage
D. Contribution profits
Ans: C
35. The chief steward is responsible for which of the following functions?
A. Maintenance of dishwashing machines
B. Pest control
C. Sanitation
D. All of the above
Ans: D
36. Which of the following is a type of bar pilferage?
A. Over pour liquor
B. Under pour liquor
C. Overcharge guests for drinks
D. All of the above
Ans: D
37. A group of people that eat together at one time and in one place is called a:
A. Banquet
B. Group
C. Gathering
D. Assembly
Ans: A
38. A document that lists all of the needs and requirements of a function in a hotel is called a catering event order or:
A. Hotel event order
B. Function event order
C. Banquet event order
D. Master event order
Ans: D
39. Which of the following is a challenge to operating room service?
A. Delivery on time
B. Avoiding complaints
C. Profitability
D. All of the above
Ans: D
40. The director of food and beverage reports to the executive chef.
A. True
B. False
Ans: B
41. An acceptable profit margin from a food and beverage department is 25% to 30%.
A. True
B. False
Ans: A
42. Labor cost percentage is calculated by dividing the total labor cost by food sales.
A. True
B. False
Ans: A
43. A shopper will use the bar like any other guest but is paid to watch for pilferage.
A. True
B. False
Ans: A
44. Most major chain hotels generally have at least two restaurants.
A. True
B. False
Ans: A
45. The process of eliciting performance above and beyond expectations is called:
A. Incentive leadership
B. Transactional leadership
C. Transformational leadership
D. Effective leadership
Ans: C
46. Which of the following is a source of demands placed on industry leaders?
A. Employees
B. Regulatory agencies
C. Owners
D. All of the above
Ans: D
47. Leadership is not about rank, privileges, titles, or money. It is about:
A. Promotions
B. Responsibility
C. Profits
D. Success
Ans: B
48. Effective leaders share many skills but all are related to dealing with:
A. Money
B. Customers
C. Employees
D. Sales
Ans: C
49. The more important people feel, the better they work. This deals with:
A. Promotions
B. Raises or bonuses
C. Empowerment
D. Rewards
Ans: C
50. Presidents and chief executive officers tend to focus their time on:
A. Strategic planning
B. The mission
C. Profitability
D. Both 1 and 2
Ans: D