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.
A. Director of Catering
B. Rooms Division Manager
C. Director of Food and Beverage
D. Director of Engineering
A. Rack rate
B. Room occupancy percentage
C. Daily report
D. Average daily rate
A. Security
B. Guest services
C. Housekeeping
D. All of the above
A. Front-Desk clerk
B. General Manager
C. Night Auditor
D. Accountant
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
A. Human resources
B. Front office
C. Security
D. Accounting
A. Sell rooms
B. All of the above
C. Offer services such as mail, FAX, messages, etc.
D. Balance guest accounts
A. ADR
B. ROP
C. RTS
D. Both A & B
A. Rooms management
B. Food and beverage management
C. Reservations management
D. Guest-accounting management
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
A. 20%
B. 50%
C. 30%
D. 40%
A. Must be close to shopping
B. Room is ready and available when checking in
C. Late-night room service
D. Cleanliness
A. 12 - 14
B. 8 - 10
C. 6 - 8
D. 15 – 20
A. True
B. False
A. True
B. False
A. True
B. False
A. True
B. False
A. True
B. False
A. Restricted rate
B. Corporate rate
C. Rack rate
D. Discount rate
A. Concierge
B. Central reservations system
C. Front-desk clerk
D. Internet
A. Productivity
B. Average daily occupancy
C. Effectiveness
D. Budgeted costs
A. Comfort
B. Security
C. Location
D. Food and beverage
A. Revenue management
B. Reservations management
C. Front-desk operations
D. Daily revenue trends
A. Maintenance
B. Uniforms
C. Utilities
D. Labor
A. 10 - 15%
B. 25 - 30%
C. 35 - 40%
D. 15 - 18%
A. Garde manger
B. Chef tournant
C. Executive chef
D. Sous chef
A. Labor cost percentage
B. Contribution margin
C. Food cost percentage
D. Covers-per-person per hour
A. Chef brigade
B. Chef de partie
C. Sous chef
D. Chef tournant