Hotel Administration Multiple choice Questions & Answers

Posted On:May 31, 2019, Posted By: Latest Interview Questions, Views: 2954, Rating :

Best Hotel Administration Objective type Questions and Answers

Dear Readers, Welcome to Hotel Administration Objective Questions and Answers have been designed specially to get you acquainted with the nature of questions you may encounter during your Job interview for the subject of Hotel Administration Multiple choice Questions. These Objective type Hotel Administration are very important for campus placement test and job interviews. As per my experience good interviewers hardly plan to ask any particular question during your Job interview and these model questions are asked in the online technical test and interview of many IT & Non IT Industry.

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

A. Director of Catering

B. Rooms Division Manager

C. Director of Food and Beverage

D. Director of Engineering

Ans: A

Objective Type Questions On Hotel Administration

2. Total room sales divided by the number of rooms sold represents: | Hotel Administration Questions

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? | Hotel Administration Questions

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? | Hotel Administration Questions

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? | Hotel Administration Questions

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? | Hotel Administration Questions

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? | Hotel Administration Questions

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? | Hotel Administration Questions




D. Both A & B

Ans: D


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

A. Rooms management

B. Food and beverage management

C. Reservations management

D. Guest-accounting management

Ans: B


12. Revenue management is: | Hotel Administration Questions

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


13. Hotels add a charge to all long distance calls made by the guest. This charge is typically: | Hotel Administration Questions

A. 20%

B. 50%

C. 30%

D. 40%

Ans: B


14. Guest surveys consistently rank which of the following as the number one concern in hotels? | Hotel Administration Questions

A. Must be close to shopping

B. Room is ready and available when checking in

C. Late-night room service

D. Cleanliness

Ans: D


15. Housekeeping attendants typically clean and service how many rooms per shift? | Hotel Administration Questions

A. 12 - 14

B. 8 - 10

C. 6 - 8

D. 15 – 20

Ans: D


16. The primary function of a hotel is to provide lodging accommodation. | Hotel Administration Questions

A. True

B. False

Ans: A


17. The front office manager's main function is to ensure that the housekeeping department maintains a high quality of cleaned rooms. | Hotel Administration Questions

A. True

B. False

Ans: B


18. The ADR is calculated by dividing the total sales by total number of guests in the hotel. | Hotel Administration Questions

A. True

B. False

Ans: B


19. The largest department in terms of number of staff is food and beverage. | Hotel Administration Questions

A. True

B. False

Ans: B


20. Communications such as telephone, FAX, and pagers are usually a break-even service in hotels. | Hotel Administration Questions

A. True

B. False

Ans: B


21. The __________ is used as the benchmark quotation of a hotel's room rate. | Hotel Administration Questions

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. | Hotel Administration Questions

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


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