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BC6B15 HOSPITALITY MANAGEMENT.Pdf UNIVERSITYSchool of Distance OFCALICUT Education School of Distance Education VI SEMESTER B Com 2014 Admission Onwards Core Course - BC6 B15 HOSPITALITY MANAGEMENT Multiple Choice Questions The verse ‘Atithi Devo Bhava’ is taken from which of the following Upanishads a.Kathopanishad b.Mandookyopanishad c.Kenopanishad d.Taiteriyopanishad. 2. Accommodation units located near the Highways with Garage facilities are known as? a. Cabana hotels b. Motels c. Downtown hotels d. Casino Hotels 3. Which of the hotel chain is owned by Tatas? a. Oberoi b. Taj c. Sheraton d. Trident Hospitality Management Page 1 4. Which of the following is notSchool a of revenue Distance Education generation department in a hotel? a. Food and Beverage b. Front office c. Safety and Security d. Engineering 5. Types of rooms mostly situated on the highest floors of hotel building are known as a. Pent houses b. Suit rooms c. Parlour d. Single room 6. An American meal plan includes a. All three meals b. Breakfast only c. Breakfast and Lunch d. No meals included 7. Skippers in hotel terminology means a. Guest who reserves accommodation but fails to check in b. Guest who is not paying the hotel bills c. A walk in guest d. None of these 8. Which of the following section is mainly responsible for luggage handling of the guests? a. Security b. Banquet c. Bell desk d. Accounts Hospitality Management Page 2 9. Which department is responsibleSchool of Distance for givingEducation room keys to the guest on his arrival? a) Reception b) Reservation c) Cashier d) Travel desk 10. The concept of Capsule hotel was originated in which country? a. Zambia b. India c. Japan d. Bolivia 11. A guest who does not arrive to take a reservation is called as a. No Show b. Skipper c. Guaranteed reservation d. Walk in guest 12. A practice in hotels to take more bookings than the total available rooms is called as a. Over booking b. Reservation by mistake c. Skimming pricing d. None of the above Hospitality Management Page 3 13. House boats of Kerala are exampleSchool of Distancefor Education a. Rotels b. Floatels c. Motels d.Resorts 14. Which department in hotel is responsible for sending C Form to FRRO ? a. Housekeeping b. Human Resource c. Front Office d. Security 15. The guest with minimum number of luggage is termed as a. Scanty Baggage b. No Luggage c. Left Luggage d. Some Luggage 16. A guest staying in a hotel can approach which section of the front office to book a flight ticket? a. Accounts b. F&B c. engineering d. Travel desk Hospitality Management Page 4 17. FRRO stands for School of Distance Education a. Foreign Regional Registration Office b. Foreigners Residing Registration Officer c. Foreign exchange Region registration Office. d. None of the above 18. Which fire extinguisher is used for Class C Fire? a. Water b. CO2 Fire Extinguisher c.Ca Cl2 Fire Extinguisher d. Foam Type Fire Extinguisher 19. A density chart is used in hotels for a. controlling hotels staff b. referring the availability of hotel rooms of particular type c. verifying the usage of hotel linen d. controlling he hotel facilities 20. Room situated near the swimming pool with facilities for changing is called as a. Queen room b. Double- double room c. Patio d. Cabana Hospitality Management Page 5 21. Double occupancy means School of Distance Education a. Two people sharing one room b. a room which is booked twice c. two guests asked to share one room d. over booking 22. When was the first hotel in India established? a. 1903 b. 1803 c. 1947 d. 1957 23. S.O.P. stands for ________________ a. Self Operating Procedure b. Service Operator Process c. Standard Operating Procedure d. All of above 24. Which kind of F & B service includes partial cooking and preparation? a. On premise b. Off premise c. Room service department d. Bar & lounge Hospitality Management Page 6 25. Menu planning is done by ___School of Distance Education a. Captain b. Restaurant manager c. F and B Manager d. General Manager 26. Services are typically produced and consumed simultaneously. This is an example of the ________characteristic of services. a. Intangibility b. Variability c. Inseparability d. Heterogeneity 27. Which among the following is not a dry cooking method? a. Broiling b. Poaching c. Baking d. Roasting 28. A hotel chain is a) Hotels connected to each other b) Hotels in difficult centres/parts of the country c) Part of a group with hotels in different locations d) Small hotels Hospitality Management Page 7 29. What is the main feature of a Schooltime of share Distance establishment?Education a) It is a private property b) Its rooms / resources are shared by guests / tourists according to specified time schedules. c) It is a facility of one star grade d) None of these 30. Modified American plan includes a) Two meals of the day + Room rent b) One meal of the day + Room rent c) Breakfast + Room rent d) None of these 31. What is the other name for English Service? a. Silver Service Style b. Buffet Service Style c. Gueridon Service Style d. Tray Service Style 32. Which state has the maximum number of heritage hotels in India? a) Rajasthan b) Uttar Pradesh c) Maharashtra d) Karnataka Hospitality Management Page 8 33. A hotel room with all guest roomsSchool of occupiedDistance Education is called a. Green House b. Full House c. Houseful d. None of these 34. Food or beverages served in guest room is known as a) Full service b) Room service c) Service station d) None of these 35. Which of the following menu provides a choice of items? a) Alacarte b) Table d’ hote c) Counter service d) None of these 36. Total room sales divided by the number of rooms sold represents________ a) Rack Rate b) Average Daily Rate (ADR) c) Room Occupancy % d) All of Above Hospitality Management Page 9 37. Guest Cycle - which one is correctSchool of Distancesequence Education in below options? a. Registration ------ Checked -In ------- Reservation -------- Checked Out b. Reservation ------ Checked -In ------- Registration -------- Checked Out c. Reservation ------ Checked Out ------- Registration -------- Checked In d. Reservation ------ Registration ------- Checked -In -------- Checked Out 38. Who takes care of complaint handling ___________. a. Travel desk b. Receptionist c. GRE d. Both b &c 39. Which term refers to a dining system where the guests serve themselves? a. Back bar b. Banquet c. Cocktail d. Buffet 40. To which department does the concierge report? a. Human resources b. Front office c. Security d. accounting 41.Minimum number of lettable rooms in a five star hotels is a. 25 b. 100 c. 50 d. All of the above Hospitality Management Page 10 42. Which one of the following isSchoolnot ofa Distance public Education area in a hotel? a. Swimming pool b. Coffee shop c. Guest rooms d. Lobby 43. In hotel terminology “Clear rooms” are those rooms which are a. Cleaned rooms handed over to the Front Office for sale b. Rooms received by Housekeeping for cleaning c. Rooms reserved for hotel staff d. Rooms meant for the storage of cleaning equipments. 44. Where does a hotel maintain the registration record in a. Hard -bound Register b. Loose leaf register c. Guest registration card d. All of these. 45. Cash disbursed by the front office on behalf of the guest is called______ a. IOU b. Cash bank c. Encashment d. Paid-out 46. The first five star hotel in India is a. Taj Mahal Palace hotel - Mumbai b. Hotel Ashoka - New Delhi c. Hotel Oberoi - New Delhi d. Hotel Chola Sheraon – Chennai Hospitality Management Page 11 47. What is used as the benchmarkSchool quotation of Distance Education of a hotel's room rate? a. Corporate Rate b. Restricted Rate d. Discount Rate d. Rack Rate 48. Which of the following is included in the Rooms Division? a. Guest Service b. Security c. Housekeeping d. All of the above 49. Which fruit is the symbol of hospitality? a. Cherry b. Mango c. Pineapple d. Apple 50. Which organisation in India is awards star ratings to hotels? a. HRACC b. FHRAI c.IHM d. FICCI 51.The major responsibility of a hospitality manager is ___________________. a. To ensure that travelers have a pleasant experience. b. To ensure that travelers have good accommodation. c. To ensure that travelers have comfortable food. d. To ensure that travelers leave the hotel within time. Hospitality Management Page 12 52.Professionals in this field createSchool and of Distance run Educationmany aspects of the guest experience. a. Hotel Management b. Hospitality Management c. Hospital Management d. Tour Management 53. ___________ means any building equipped, used or advertised to the public as a place where sleeping accommodations are rented to temporary or transient guests. a. Hospital b. Wash Room c. Hotel d. None of the above 54. __________ hotels are often noted for their upscale quality and extraordinary comfort. a. One-star b. Three-star c. Two-star d. Four-star 55.Small sized hotels have __________ rooms a. 50 b. 100 c. 500 d. 200 56. ___________ hotels are located near the port of entry like bus stand, railway station, airport, sea port etc. a. Chain b. Transit c. Resort d. Commercial 57. Freeway hotels are located _______________. a. Near Metro stations b. On highways c. In rural villages d. Besides Hill stations Hospitality Management Page 13 58.A group of hotels that are ownedSchool or managed of Distance Education by one company is called _____________. a. Franchise Hotels b. Freeway Hotels c. Referral chain Hotels d. Chain Hotels 59.Sanatoria hotels provide _____________________.
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