General Hotel Administration MCQs

1. Which of the following is NOT usually considered a member of the executive committee of a hotel?

2. Total room sales divided by the number of rooms sold represents:

3. Rooms Division includes which one of the following?

4. Which of the following hotel employees are responsible for balancing the guest accounts every day?

5. Which of the following is true regarding the Central Reservation System?

6. To which department does the concierge report?

7. Which of the following is NOT a function of the front office?

8. Hotel performance is based on which of the following operating ratios?

9. Which of the following is not a front-office module of the typical Property Management System (PMS)?

10. Revenue management is:

11. Hotels add a charge to all long distance calls made by the guest. This charge is typically:

12. Guest surveys consistently rank which of the following as the number one concern in hotels?

13. Housekeeping attendants typically clean and service how many rooms per shift?

14. The primary function of a hotel is to provide lodging accommodation.

15. The front office manager's main function is to ensure that the housekeeping department maintains a high quality of cleaned rooms.

16. The ADR is calculated by dividing the total sales by total number of guests in the hotel.

17. The largest department in terms of number of staff is food and beverage.

18. Communications such as telephone, FAX, and pagers are usually a break-even service in hotels.

19. The __________ is used as the benchmark quotation of a hotel's room rate.

20. The ___________ allows hotels and their corporate office to access rooms' inventory and make reservations simultaneously.

21. _______ in housekeeping is measured by the number of hours each person takes to clean an occupied room.

22. _______ is one of the highest concerns of guests who visit hospitality businesses.

23. ________ 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.

24. Which of the following represents the most significant cost in kitchen operations?

25. The food and beverage department often contributes what profit margin from operations?

26. Who is generally in charge in a hotel kitchen?

27. Which of the following is not one of the critical ratios in food and beverage operations?

28. Larger hotels will employ a person that rotates through the cooking stations to relieve station chef heads. This person is: