Hotel Administration MCQs

Hotel Administration MCQs

These Hotel Administration multiple-choice questions and their answers will help you strengthen your grip on the subject of Hotel Administration. You can prepare for an upcoming exam or job interview with these 20 Hotel Administration MCQs.
So scroll down and start answering.

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

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

3: Rooms Division includes which one of the following?

A.   Security

B.   Guest services

C.   Housekeeping

D.   All of the above

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

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

6: To which department does the concierge report?

A.   Human resources

B.   Front office

C.   Security

D.   Accounting

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

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

A.   ADR

B.   ROP

C.   RTS

D.   Both A & B

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

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

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%

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

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

A.   12 - 14

B.   8 - 10

C.   6 - 8

D.   15 – 20

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

A.   True

B.   False

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

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

A.   True

B.   False

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

A.   True

B.   False

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

A.   True

B.   False

19: 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

20: 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

21: _______ 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

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

A.   Comfort

B.   Security

C.   Location

D.   Food and beverage

A.   Revenue management

B.   Reservations management

C.   Front-desk operations

D.   Daily revenue trends

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

A.   Maintenance

B.   Uniforms

C.   Utilities

D.   Labor

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

A.   10 - 15%

B.   25 - 30%

C.   35 - 40%

D.   15 - 18%

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

A.   Garde manger

B.   Chef tournant

C.   Executive chef

D.   Sous chef

27: 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

28: 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