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Engineeringinterviewquestions Com Hotel Administration Online Quiz Questions Exam Test
Engineeringinterviewquestions Com Hotel Administration Online Quiz Questions Exam Test
Home » HOTEL ADMINISTRATION MCQs » 200+ TOP HOTEL Administration Online Quiz Questions –
Exam Test
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
Answer: A
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
Answer: B
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%
Answer: 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
Answer: 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
Answer: D
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
Answer: B
18. The ADR is calculated by dividing the total sales by total number of guests in the hotel.
A. True
B. False
Answer: B
19. The largest department in terms of number of staff is food and beverage.
A. True
B. False
Answer: B
20. Communications such as telephone, FAX, and pagers are usually a break-even service in hotels.
A. True
B. False
Answer: 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
Answer: 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
Answer: 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
Answer: A
24. _______ is one of the highest concerns of guests who visit hospitality businesses.
A. Comfort
B. Security
C. Location
D. Food and beverage
Answer: 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
Answer: A
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%
Answer: B
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
Answer: 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
Answer: D
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
Answer: 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
Answer: A
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
Answer: 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
Answer: 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
Answer: D
40. The director of food and beverage reports to the executive chef.
A. True
B. False
Answer: B
41. An acceptable profit margin from a food and beverage department is 25% to 30%.
A. True
B. False
Answer: A
42. Labor cost percentage is calculated by dividing the total labor cost by food sales.
A. True
B. False
Answer: A
43. A shopper will use the bar like any other guest but is paid to watch for pilferage.
A. True
B. False
Answer: A
44. Most major chain hotels generally have at least two restaurants.
A. True
B. False
Answer: 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
Answer: C
48. Effective leaders share many skills but all are related to dealing with:
A. Money
B. Customers
C. Employees
D. Sales
Answer: C
49. The more important people feel, the better they work. This deals with:
A. Promotions
B. Raises or bonuses
C. Empowerment
D. Rewards
Answer: 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
Answer: D
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