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Basic Hotel Administration MCQ

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

Chef brigade

Chef de partie

Sous chef

Chef tournant

Answer

Correct Answer: Chef tournant

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

Labor cost percentage

Contribution margin

Food cost percentage

Covers-per-person per hour

Answer

Correct Answer: Covers-per-person per hour

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

10 - 15%

25 - 30%

35 - 40%

15 - 18%

Answer

Correct Answer: 25 - 30%

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4. ________ 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.

Revenue management

Reservations management

Front-desk operations

Daily revenue trends

Answer

Correct Answer: Revenue management

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

Productivity

Average daily occupancy

Effectiveness

Budgeted costs

Answer

Correct Answer: Productivity

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

Concierge

Central reservations system

Front-desk clerk

Internet

Answer

Correct Answer: Central reservations system

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

Restricted rate

Corporate rate

Rack rate

Discount rate

Answer

Correct Answer: Rack rate

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

True

False

Answer

Correct Answer: False

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

True

False

Answer

Correct Answer: False

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

True

False

Answer

Correct Answer: False

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

True

False

Answer

Correct Answer: False

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

True

False

Answer

Correct Answer: True

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

12 - 14

8 - 10

6 - 8

15 – 20

Answer

Correct Answer: 15 – 20

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

20%

50%

30%

40%

Answer

Correct Answer: 50%

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15. Revenue management is:

A night audit task used to balance guest accounts

A housekeeping system used to increase efficiency

A technique used to maximize room revenue

An accounting term used to determine optimal ratios for use in management decisions

Answer

Correct Answer: A technique used to maximize room revenue

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

Rooms management

Food and beverage management

Reservations management

Guest-accounting management

Answer

Correct Answer: Food and beverage management

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

ADR

ROP

RTS

Both A & B

Answer

Correct Answer: Both A & B

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

Sell rooms

All of the above

Offer services such as mail, FAX, messages, etc.

Balance guest accounts

Answer

Correct Answer: All of the above

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19. To which department does the concierge report?

Human resources

Front office

Security

Accounting

Answer

Correct Answer: Front office

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

Front-Desk clerk

General Manager

Night Auditor

Accountant

Answer

Correct Answer: Night Auditor

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