HOSPITALITY MANAGEMENT
HOSPITALITY MANAGEMENT MCQs
1:-V.S.O.P. is found on the label of a _________ bottle.
A:-Whisky
B:-Vodka
C:-Gin
D:-Brandy
Ans: D
2:-Screw driver is a famous cocktail made with
A:-Vodka
B:-Beer
C:-Gin
D:-Tequilas
Ans: A
3:-Famous apple brandy from France
A:-Calvados
B:-Appy
C:-Margarita
D:-Cider
Ans: A
4:-Wine gets the colour from
A:-Sugar used
B:-Skin of grapes
C:-Quality of water used
D:-Fermentation
Ans: B
5:-Golden rum gets its colour from
A:-Distillation
B:-Plum
C:-Wooden cask
D:-Cherry
Ans: C
6:-Vodka was produced in Russia and _______, earlier.
A:-France
B:-Japan
C:-Poland
D:-Italy
Ans: C
7:-Black beer produced by roasting malt at high temperature is
A:-Lager
B:-Porter
C:-Draught
D:-Pilsner
Ans: B
8:-Irish coffee is prepared by adding ________ in black coffee, garnished with a float of cream.
A:-Irish brandy
B:-Irish whisky
C:-Honey
D:-Coca cola
Ans: B
9:-Specialist tea which is served chilled with crushed ice and drunk without milk is
A:-Chilled tea
B:-Oolong tea
C:-Iced tea
D:-Indonesian tea
Ans: C
10:-_________ is a mother sauce.
A:-Chilli sauce
B:-Soya sauce
C:-Worcester shire sauce
D:-White sauce
Ans: D
11:-A section in the kitchen where cold meat cuts and salads are prepared is
A:-Still room
B:-Satellite kitchen
C:-Grill
D:-Garde manger
Ans: D
12:-Consommé with flowerets of cauliflower is known as consommé
A:-Floretine
B:-Brunnoise
C:-Dubarry
D:-Breton
Ans: C
13:-An International soup from India which is served garnished with boiled rice is
A:-Mulligatawny
B:-Tomato shorba
C:-Gumbo
D:-Minestrone
Ans: A
14:-Small cup for serving black coffee is
A:-Emmentaler
B:-Cafe late
C:-Coffee pot
D:-Demitasse
Ans: D
15:-The process of converting cloudy wine into clear one is known as
A:-Remuage
B:-Fining
C:-Degorgement
D:-Aging
Ans: B
16:-Room consists of one double room and one living room is called
A:-Duplex
B:-Pent house
C:-Suite
D:-Studio
Ans: C
17:-Hotel suited in the heart of the city is known as
A:-Motels
B:-Floatel
C:-Resort
D:-Down town hotel
Ans: D
18:-Flowers to VIP rooms are provided by _________ department.
A:-House keeping
B:-Room service
C:-Front office
D:-Security
Ans: A
19:-Traditional system for blending and maturing sherry is
A:-Bottom ferment system
B:-Triplicate system
C:-Top ferment system
D:-Solera system
Ans: D
20:-A beverage which combines one or more alcoholic beverages with a mixer is
A:-Mocktail
B:-Tonic water
C:-Cocktail
D:-Liqueur
Ans: C
21:-Standard size of a cover is
A:-20" × 18"
B:-24" × 18"
C:-22" × 18"
D:-20" × 24"
Ans: B
22:-European Plan (EP) means
A:-Room rent only
B:-Room rent and breakfast
C:-Room rent and dinner
D:-Room rent lunch and dinner
Ans: A
23:-Restaurant which runs 24 hrs. a day is known as
A:-Multi cuisine restaurant
B:-Pub
C:-Coffee shop
D:-Discotheque
Ans: C
24:-Salted roe of sturgeon fish is
A:-Caviar
B:-Smoked fish
C:-Canapé
D:-Stout
Ans: A
25:-Fermented apple juice is known as
A:-Bitter
B:-Must
C:-Malaga
D:-Cider
Ans: D
26:-Champagne is a distinctive product of
A:-Italy
B:-Germany
C:-Scotland
D:-France
Ans: D
27:-Cannelloni is an example for
A:-Pizza
B:-Pasta
C:-Beer
D:-Cigar
Ans: B
28:-Wine in which alcohol is added to increase the alcoholic strength is known as
A:-Fortified wine
B:-Aromatised wine
C:-Table wine
D:-Sparkling wine
Ans: A
29:-__________ is a cold soup.
A:-Broth
B:-Minestrone
C:-Gazpacho
D:-Chowder
Ans: C
30:-Indian term used to indicate meat is
A:-Anar
B:-Gobi
C:-Ghost
D:-Malai
Ans: C
31:-A trolley on which semi prepared food is completed at the guest's table is
A:-Banquet trolley
B:-Geuridon trolley
C:-Grill
D:-Barbecue
Ans: B
32:-Vegetables cut into thin match stick size pieces is known as
A:-Brunoise
B:-Mirepoix
C:-Shredding
D:-Julienne
Ans: D
33:-Sweetened flavored spirit is called
A:-Wine
B:-Liqueur
C:-Sherry
D:-Marsala
Ans: B
34:-Flour flavoured with salt and pepper is known as
A:-Seasoned flour
B:-Herb
C:-Marinade
D:-Batter
Ans: A
35:-Other name for quarter plate is
A:-Dinner plate
B:-Breakfast plate
C:-Side plate
D:-Centre plate
Ans: C
A:-Whisky
B:-Vodka
C:-Gin
D:-Brandy
Ans: D
2:-Screw driver is a famous cocktail made with
A:-Vodka
B:-Beer
C:-Gin
D:-Tequilas
Ans: A
3:-Famous apple brandy from France
A:-Calvados
B:-Appy
C:-Margarita
D:-Cider
Ans: A
4:-Wine gets the colour from
A:-Sugar used
B:-Skin of grapes
C:-Quality of water used
D:-Fermentation
Ans: B
5:-Golden rum gets its colour from
A:-Distillation
B:-Plum
C:-Wooden cask
D:-Cherry
Ans: C
6:-Vodka was produced in Russia and _______, earlier.
A:-France
B:-Japan
C:-Poland
D:-Italy
Ans: C
7:-Black beer produced by roasting malt at high temperature is
A:-Lager
B:-Porter
C:-Draught
D:-Pilsner
Ans: B
8:-Irish coffee is prepared by adding ________ in black coffee, garnished with a float of cream.
A:-Irish brandy
B:-Irish whisky
C:-Honey
D:-Coca cola
Ans: B
9:-Specialist tea which is served chilled with crushed ice and drunk without milk is
A:-Chilled tea
B:-Oolong tea
C:-Iced tea
D:-Indonesian tea
Ans: C
10:-_________ is a mother sauce.
A:-Chilli sauce
B:-Soya sauce
C:-Worcester shire sauce
D:-White sauce
Ans: D
11:-A section in the kitchen where cold meat cuts and salads are prepared is
A:-Still room
B:-Satellite kitchen
C:-Grill
D:-Garde manger
Ans: D
12:-Consommé with flowerets of cauliflower is known as consommé
A:-Floretine
B:-Brunnoise
C:-Dubarry
D:-Breton
Ans: C
13:-An International soup from India which is served garnished with boiled rice is
A:-Mulligatawny
B:-Tomato shorba
C:-Gumbo
D:-Minestrone
Ans: A
14:-Small cup for serving black coffee is
A:-Emmentaler
B:-Cafe late
C:-Coffee pot
D:-Demitasse
Ans: D
15:-The process of converting cloudy wine into clear one is known as
A:-Remuage
B:-Fining
C:-Degorgement
D:-Aging
Ans: B
16:-Room consists of one double room and one living room is called
A:-Duplex
B:-Pent house
C:-Suite
D:-Studio
Ans: C
17:-Hotel suited in the heart of the city is known as
A:-Motels
B:-Floatel
C:-Resort
D:-Down town hotel
Ans: D
18:-Flowers to VIP rooms are provided by _________ department.
A:-House keeping
B:-Room service
C:-Front office
D:-Security
Ans: A
19:-Traditional system for blending and maturing sherry is
A:-Bottom ferment system
B:-Triplicate system
C:-Top ferment system
D:-Solera system
Ans: D
20:-A beverage which combines one or more alcoholic beverages with a mixer is
A:-Mocktail
B:-Tonic water
C:-Cocktail
D:-Liqueur
Ans: C
21:-Standard size of a cover is
A:-20" × 18"
B:-24" × 18"
C:-22" × 18"
D:-20" × 24"
Ans: B
22:-European Plan (EP) means
A:-Room rent only
B:-Room rent and breakfast
C:-Room rent and dinner
D:-Room rent lunch and dinner
Ans: A
23:-Restaurant which runs 24 hrs. a day is known as
A:-Multi cuisine restaurant
B:-Pub
C:-Coffee shop
D:-Discotheque
Ans: C
24:-Salted roe of sturgeon fish is
A:-Caviar
B:-Smoked fish
C:-Canapé
D:-Stout
Ans: A
25:-Fermented apple juice is known as
A:-Bitter
B:-Must
C:-Malaga
D:-Cider
Ans: D
26:-Champagne is a distinctive product of
A:-Italy
B:-Germany
C:-Scotland
D:-France
Ans: D
27:-Cannelloni is an example for
A:-Pizza
B:-Pasta
C:-Beer
D:-Cigar
Ans: B
28:-Wine in which alcohol is added to increase the alcoholic strength is known as
A:-Fortified wine
B:-Aromatised wine
C:-Table wine
D:-Sparkling wine
Ans: A
29:-__________ is a cold soup.
A:-Broth
B:-Minestrone
C:-Gazpacho
D:-Chowder
Ans: C
30:-Indian term used to indicate meat is
A:-Anar
B:-Gobi
C:-Ghost
D:-Malai
Ans: C
31:-A trolley on which semi prepared food is completed at the guest's table is
A:-Banquet trolley
B:-Geuridon trolley
C:-Grill
D:-Barbecue
Ans: B
32:-Vegetables cut into thin match stick size pieces is known as
A:-Brunoise
B:-Mirepoix
C:-Shredding
D:-Julienne
Ans: D
33:-Sweetened flavored spirit is called
A:-Wine
B:-Liqueur
C:-Sherry
D:-Marsala
Ans: B
34:-Flour flavoured with salt and pepper is known as
A:-Seasoned flour
B:-Herb
C:-Marinade
D:-Batter
Ans: A
35:-Other name for quarter plate is
A:-Dinner plate
B:-Breakfast plate
C:-Side plate
D:-Centre plate
Ans: C
36:-Mise en place means
A:-Type of services
B:-Briefing
C:-French wine
D:-Preparation before operation
Ans: D
37:-French term for egg is
A:-Potage
B:-Oeuf
C:-Poisson
D:-Legume
Ans: B
38:-Oregano is a
A:-Herb
B:-Fish
C:-Sauce
D:-Fruit
Ans: A
39:-Sherry is an example for
A:-Fortified wine
B:-Aromatised wine
C:-Sparkling wine
D:-Table wine
Ans: A
40:-Mozzarella is a
A:-Cream
B:-Paste
C:-Cheese
D:-Sandwich
Ans: C
41:-Mexican spirit made from blue agave plant is
A:-Tequila
B:-Gin
C:-Liqueur
D:-Hennessy
Ans: A
42:-Cappuccino is a variety of
A:-Tea
B:-Coffee
C:-Cocktail
D:-Soft drink
Ans: B
43:-Equal quantity of flour and butter cooked together is known as
A:-Sauce
B:-Mirepoix
C:-Bouquet gram
D:-Roux
Ans: D
44:-Fried small cubes of bread used as a garnish for soups is called
A:-Toast
B:-Croutons
C:-Melba toast
D:-Canapés
Ans: B
45:-Traditional rice wine from Japan is
A:-Armagnac
B:-Port
C:-Sake
D:-Madeira
Ans: C
46:-Chardonnay is a variety of
A:-Grape
B:-Mineral water
C:-Coffee
D:-Cheese
Ans: A
47:-Ingredient used to flavour gin
A:-Hopes
B:-Cherry
C:-China grass
D:-Juniper berries
Ans: D
48:-Rum is produced from
A:-Barley
B:-Molasses
C:-Potatoes
D:-Wheat
Ans: B
49:-Cointreau is an example for
A:-Brandy
B:-Wine
C:-Liqueur
D:-Cheese
Ans: C
50:-Fermented Pear juice is known as
A:-Perry
B:-Sherry
C:-Vermouth
D:-Martini
Ans: A
51:-Lager is a variety of
A:-Tobacco
B:-Tonic water
C:-Beer
D:-Cream
Ans: C
52:-White wine is served
A:-With crushed ice
B:-With red meat
C:-At room temperature
D:-Chilled
Ans: D
53:-A menu in which each items priced separately is
A:-Table d' hole
B:-A la carte
C:-Carte du' jour
D:-Banquet menu
Ans: B
54:-Cocks comb is a
A:-Napkin folding
B:-Hall arrangement
C:-Flower arrangement
D:-Wine arrangement
Ans: A
55:-Bacon is made by preserving the meat of
A:-Pig
B:-Lamp
C:-Beef
D:-Duck
Ans: A
56:-____________ is an enzyme used to produce cheese.
A:-Gouda
B:-Cheddar
C:-Rennet
D:-Gruyere
Ans: C
57:-All beverages are served
A:-From right side of guest
B:-Pre plated
C:-From left side of guest
D:-Chilled
Ans: A
58:-Another name for side station in a restaurant is
A:-Dummy store
B:-Dummy waiter
C:-Waiters friend
D:-Captains friend
Ans: B
59:-American service is also known as
A:-Guest service
B:-Host service
C:-Silver service
D:-Pre plated service
Ans: D
60:-Salt and pepper containers placed on a guests table in a restaurant is called
A:-Peppermill
B:-Cruet set
C:-Favouring
D:-Serviette
Ans: B
61:-Parmesan cheese is from
A:-Italy
B:-France
C:-Switzerland
D:-England
Ans: A
62:-The distillation process in which spirit is produced as single batch in large copper pots is
A:-Patent still
B:-Coffee still
C:-Post still
D:-Continues still
Ans: C
63:-During fermentation sugar is converted into __________ by the action of yeast.
A:-Vinegar
B:-Alcohol
C:-Glucose
D:-Amino acid
Ans: B
64:-Brandy comes from the Dutch word "Brande Wijn" which means
A:-Best wine
B:-Branded wine
C:-Braised wine
D:-Burnt wine
Ans: D
65:-Malt whisky is usually made from
A:-Barley
B:-Corn
C:-Wheat
D:-Rice
Ans: A
66:-Scotch whisky is a blend of malt whisky and
A:-Wine
B:-Distilled water
C:-Grain whisky
D:-Mineral water
Ans: C
67:-Name of Rum and Coca-Cola Cocktail is
A:-Cuba Libre
B:-Rum Libre
C:-Coke Libre
D:-French Libre
Ans: A
68:-Tequila is traditionally drunk neat with lime and
A:-Honey
B:-Salt
C:-Sugar
D:-Red chilly
Ans: B
69:-__________ is used to produce beer.
A:-Molasses
B:-Barley
C:-Wheat
D:-Sugar
Ans: B
70:-Aperitifs are served _________ a meal.
A:-During
B:-In the middle of
C:-Before
D:-After
Ans: C
71:-Consomne gets its name from
A:-Veg. used
B:-Meat used
C:-Water used
D:-Garnish used
Ans: D
72:-Maitre d' hotel means
A:-Lady waiter
B:-Captain
C:-Lady captain
D:-Senior captain
Ans: D
73:-The department responsible for the sale of rooms in a hotel is
A:-Front office
B:-F & B Service
C:-House Keeping
D:-Accounts
Ans: A
74:-Tartare Sauce is a derivative of
A:-White sauce
B:-Mayonnaise sauce
C:-Veloute
D:-Consommé
Ans: B
75:-__________ is used for flavouring beer.
A:-Herbs
B:-Hops
C:-Spices
D:-Flavourings
Ans: B
76:-Gin was first produced in
A:-France
B:-Italy
C:-Holland
D:-Russia
Ans: C
77:-__________ sauce is served with oyster.
A:-Tomato
B:-Worcester shire
C:-Soya
D:-Tabasco
Ans: D
78:-The best tobacco leaves for the production of cigars are grown in
A:-India
B:-Japan
C:-Germany
D:-Cuba
Ans: D
79:-The main body of the cigar is called
A:-Binder
B:-Wrapper
C:-Band
D:-Filler
Ans: D
A:-Type of services
B:-Briefing
C:-French wine
D:-Preparation before operation
Ans: D
37:-French term for egg is
A:-Potage
B:-Oeuf
C:-Poisson
D:-Legume
Ans: B
38:-Oregano is a
A:-Herb
B:-Fish
C:-Sauce
D:-Fruit
Ans: A
39:-Sherry is an example for
A:-Fortified wine
B:-Aromatised wine
C:-Sparkling wine
D:-Table wine
Ans: A
40:-Mozzarella is a
A:-Cream
B:-Paste
C:-Cheese
D:-Sandwich
Ans: C
41:-Mexican spirit made from blue agave plant is
A:-Tequila
B:-Gin
C:-Liqueur
D:-Hennessy
Ans: A
42:-Cappuccino is a variety of
A:-Tea
B:-Coffee
C:-Cocktail
D:-Soft drink
Ans: B
43:-Equal quantity of flour and butter cooked together is known as
A:-Sauce
B:-Mirepoix
C:-Bouquet gram
D:-Roux
Ans: D
44:-Fried small cubes of bread used as a garnish for soups is called
A:-Toast
B:-Croutons
C:-Melba toast
D:-Canapés
Ans: B
45:-Traditional rice wine from Japan is
A:-Armagnac
B:-Port
C:-Sake
D:-Madeira
Ans: C
46:-Chardonnay is a variety of
A:-Grape
B:-Mineral water
C:-Coffee
D:-Cheese
Ans: A
47:-Ingredient used to flavour gin
A:-Hopes
B:-Cherry
C:-China grass
D:-Juniper berries
Ans: D
48:-Rum is produced from
A:-Barley
B:-Molasses
C:-Potatoes
D:-Wheat
Ans: B
49:-Cointreau is an example for
A:-Brandy
B:-Wine
C:-Liqueur
D:-Cheese
Ans: C
50:-Fermented Pear juice is known as
A:-Perry
B:-Sherry
C:-Vermouth
D:-Martini
Ans: A
51:-Lager is a variety of
A:-Tobacco
B:-Tonic water
C:-Beer
D:-Cream
Ans: C
52:-White wine is served
A:-With crushed ice
B:-With red meat
C:-At room temperature
D:-Chilled
Ans: D
53:-A menu in which each items priced separately is
A:-Table d' hole
B:-A la carte
C:-Carte du' jour
D:-Banquet menu
Ans: B
54:-Cocks comb is a
A:-Napkin folding
B:-Hall arrangement
C:-Flower arrangement
D:-Wine arrangement
Ans: A
55:-Bacon is made by preserving the meat of
A:-Pig
B:-Lamp
C:-Beef
D:-Duck
Ans: A
56:-____________ is an enzyme used to produce cheese.
A:-Gouda
B:-Cheddar
C:-Rennet
D:-Gruyere
Ans: C
57:-All beverages are served
A:-From right side of guest
B:-Pre plated
C:-From left side of guest
D:-Chilled
Ans: A
58:-Another name for side station in a restaurant is
A:-Dummy store
B:-Dummy waiter
C:-Waiters friend
D:-Captains friend
Ans: B
59:-American service is also known as
A:-Guest service
B:-Host service
C:-Silver service
D:-Pre plated service
Ans: D
60:-Salt and pepper containers placed on a guests table in a restaurant is called
A:-Peppermill
B:-Cruet set
C:-Favouring
D:-Serviette
Ans: B
61:-Parmesan cheese is from
A:-Italy
B:-France
C:-Switzerland
D:-England
Ans: A
62:-The distillation process in which spirit is produced as single batch in large copper pots is
A:-Patent still
B:-Coffee still
C:-Post still
D:-Continues still
Ans: C
63:-During fermentation sugar is converted into __________ by the action of yeast.
A:-Vinegar
B:-Alcohol
C:-Glucose
D:-Amino acid
Ans: B
64:-Brandy comes from the Dutch word "Brande Wijn" which means
A:-Best wine
B:-Branded wine
C:-Braised wine
D:-Burnt wine
Ans: D
65:-Malt whisky is usually made from
A:-Barley
B:-Corn
C:-Wheat
D:-Rice
Ans: A
66:-Scotch whisky is a blend of malt whisky and
A:-Wine
B:-Distilled water
C:-Grain whisky
D:-Mineral water
Ans: C
67:-Name of Rum and Coca-Cola Cocktail is
A:-Cuba Libre
B:-Rum Libre
C:-Coke Libre
D:-French Libre
Ans: A
68:-Tequila is traditionally drunk neat with lime and
A:-Honey
B:-Salt
C:-Sugar
D:-Red chilly
Ans: B
69:-__________ is used to produce beer.
A:-Molasses
B:-Barley
C:-Wheat
D:-Sugar
Ans: B
70:-Aperitifs are served _________ a meal.
A:-During
B:-In the middle of
C:-Before
D:-After
Ans: C
71:-Consomne gets its name from
A:-Veg. used
B:-Meat used
C:-Water used
D:-Garnish used
Ans: D
72:-Maitre d' hotel means
A:-Lady waiter
B:-Captain
C:-Lady captain
D:-Senior captain
Ans: D
73:-The department responsible for the sale of rooms in a hotel is
A:-Front office
B:-F & B Service
C:-House Keeping
D:-Accounts
Ans: A
74:-Tartare Sauce is a derivative of
A:-White sauce
B:-Mayonnaise sauce
C:-Veloute
D:-Consommé
Ans: B
75:-__________ is used for flavouring beer.
A:-Herbs
B:-Hops
C:-Spices
D:-Flavourings
Ans: B
76:-Gin was first produced in
A:-France
B:-Italy
C:-Holland
D:-Russia
Ans: C
77:-__________ sauce is served with oyster.
A:-Tomato
B:-Worcester shire
C:-Soya
D:-Tabasco
Ans: D
78:-The best tobacco leaves for the production of cigars are grown in
A:-India
B:-Japan
C:-Germany
D:-Cuba
Ans: D
79:-The main body of the cigar is called
A:-Binder
B:-Wrapper
C:-Band
D:-Filler
Ans: D
80:- What is motel?
A:- A large hotel.
B:- A small hotel.
C:- A large hotel with parking facility.
D:- A small hotel on the highway where motorists check in.
Ans: D
81:- Which one of the following is a heritage hotel?
A:- Taj Bengal, Kolkata
B:- Maurya Sheraton, Delhi
C:- Rambagh Palace, Jaipur
D:- ITC Sonar, Kolkata
Ans: C
82:- The housemaid always performs:
A:- Light cleaning jobs and linen arrangements
B:- Heavy cleaning jobs
C:- Lobby cleaning on the each floor of the hotel
D:- None of these.
Ans: A
83:- Average Room Rate:
A:- (Number of Rooms Sold/Number of Rooms Available for Sale)X100
B:- (Number of Beds Sold/Number of Beds Available for Sale)X100
C:- (Number of Beds Sold/Number of Rooms Available for Sale)X100
D:- (Number of Rooms Sold/Number of Bedss Available for Sale)X100
Ans: B
84:- A Duplex room is a room with
A:- Air conditioner
B:- Room service facility
C:- An extra bed
D:- Two storeys connected by stairs
Ans: D
85:- Modified American Plan (MAP):
A:- A billing arrangement under which room charges include the guestroom and three meals, Also called as full board /full pension.
B:- A billing arrangement under which the daily rate is including room and two meals, generally Breakfast and dinner.
C:- A billing arrangement under which meals are priced separately or room only plan.
D:- A billing arrangement which includes room and continental breakfast.
Ans: B
86:- Skipper:
A:- A guest who leaves with no intention of paying for the room.
B:- A guest who checks in to the hotel with very less or no luggage.
C:- A guest who arrives at a hotel without a reservation.
D:- Turning away a guest who has a reservation because of a lack of room availability.
Ans: A
87:- No-Show:
A:- A guest who checks in to the hotel with very less or no luggage.
B:- A guest who arrives at a hotel without a reservation.
C:- A guest who made a room reservation but did not register or Check in.
D:- Turning away a guest who has a reservation because of a lack of room availability.
Ans: C
88:- The size of the bed in a king room is:
A:- 60’’ x 80’’
B:- 45’’ x 60’’
C:- 60’’ x 60’’
D:- 80’’ x 72’’
Ans: D
89:- The minimum carpet area for a five star resort hotel (double room) is
A:- 200 sq ft.
B:- 120 sq ft.
C:- 412 sq ft.
D:- 212 sq ft.
Ans: A
90:- One would find boatels in
A:- Manali
B:- Loktak
C:- Darjeeling
D:- Srinagar
Ans: D
91:- Which one of the following organisation is operating youth hostels around the world?
A:- CARE
B:- YMCA
C:- UNESCO
D:- WTO
Ans: B
92:- Master Key:
A:- A Key which opens all guest rooms and doors even when they are double locked.
B:- A Key which opens all guest room doors which are not double locked.
C:- A Key which opens on one guest room when it is not double locked.
D:- A Key which opens all doors of food and beverage outlets.
Ans: B
93:- Lanai:
A:- It is a twin bedded room with a common headboard.
B:- It is a room with good view.
C:- It is a room that is situated beside the swimming pool.
D:- It is a room with two king size beds.
Ans: B
94:- Studio room:
A:- It is a room that is situated beside the swimming pool.
B:-It is a room that is used only by residential guests to entertain their guests.
C:- It is a room with a bed that can be turned into a sofa when not in use.
D:-It is a room with good view.
Ans: C
95:- Which one of the following flower arrangements is done based on angle?
A:-Horizontal shape.
B:-Hogarth shape.
C:-Triangular shape.
D:- Facing arrangement.
Ans: D
96:- Which one of the following equipment is manual equipment in Housekeeping?
A:- High-pressure jet.
B:-Handy vacuum.
C:- Squeeze.
D:-Wet extraction machine.
Ans: C
97:- Which one of the following is warm colour?
A:- Red.
B:-Violet.
C:-White.
D:-Green.
Ans: A
98:- Who is the in-charge of food production department?
A:- Sous Chef.
B:- Chef De Cuisine.
C:- Chef De Parties.
D:- Demi Chef De Parties.
Ans: B
99:- Which one of the following is fortified wine?
A:-White wine.
B:-Champagne.
C:-Red wine.
D:-Port wine.
Ans: D
100:- Which one of the following is vermouth?
A:-Martini Dry.
B:-Drambuie.
C:-Sherry.
D:-Cointreau.
Ans: A
A:- A large hotel.
B:- A small hotel.
C:- A large hotel with parking facility.
D:- A small hotel on the highway where motorists check in.
Ans: D
81:- Which one of the following is a heritage hotel?
A:- Taj Bengal, Kolkata
B:- Maurya Sheraton, Delhi
C:- Rambagh Palace, Jaipur
D:- ITC Sonar, Kolkata
Ans: C
82:- The housemaid always performs:
A:- Light cleaning jobs and linen arrangements
B:- Heavy cleaning jobs
C:- Lobby cleaning on the each floor of the hotel
D:- None of these.
Ans: A
83:- Average Room Rate:
A:- (Number of Rooms Sold/Number of Rooms Available for Sale)X100
B:- (Number of Beds Sold/Number of Beds Available for Sale)X100
C:- (Number of Beds Sold/Number of Rooms Available for Sale)X100
D:- (Number of Rooms Sold/Number of Bedss Available for Sale)X100
Ans: B
84:- A Duplex room is a room with
A:- Air conditioner
B:- Room service facility
C:- An extra bed
D:- Two storeys connected by stairs
Ans: D
85:- Modified American Plan (MAP):
A:- A billing arrangement under which room charges include the guestroom and three meals, Also called as full board /full pension.
B:- A billing arrangement under which the daily rate is including room and two meals, generally Breakfast and dinner.
C:- A billing arrangement under which meals are priced separately or room only plan.
D:- A billing arrangement which includes room and continental breakfast.
Ans: B
86:- Skipper:
A:- A guest who leaves with no intention of paying for the room.
B:- A guest who checks in to the hotel with very less or no luggage.
C:- A guest who arrives at a hotel without a reservation.
D:- Turning away a guest who has a reservation because of a lack of room availability.
Ans: A
87:- No-Show:
A:- A guest who checks in to the hotel with very less or no luggage.
B:- A guest who arrives at a hotel without a reservation.
C:- A guest who made a room reservation but did not register or Check in.
D:- Turning away a guest who has a reservation because of a lack of room availability.
Ans: C
88:- The size of the bed in a king room is:
A:- 60’’ x 80’’
B:- 45’’ x 60’’
C:- 60’’ x 60’’
D:- 80’’ x 72’’
Ans: D
89:- The minimum carpet area for a five star resort hotel (double room) is
A:- 200 sq ft.
B:- 120 sq ft.
C:- 412 sq ft.
D:- 212 sq ft.
Ans: A
90:- One would find boatels in
A:- Manali
B:- Loktak
C:- Darjeeling
D:- Srinagar
Ans: D
91:- Which one of the following organisation is operating youth hostels around the world?
A:- CARE
B:- YMCA
C:- UNESCO
D:- WTO
Ans: B
92:- Master Key:
A:- A Key which opens all guest rooms and doors even when they are double locked.
B:- A Key which opens all guest room doors which are not double locked.
C:- A Key which opens on one guest room when it is not double locked.
D:- A Key which opens all doors of food and beverage outlets.
Ans: B
93:- Lanai:
A:- It is a twin bedded room with a common headboard.
B:- It is a room with good view.
C:- It is a room that is situated beside the swimming pool.
D:- It is a room with two king size beds.
Ans: B
94:- Studio room:
A:- It is a room that is situated beside the swimming pool.
B:-It is a room that is used only by residential guests to entertain their guests.
C:- It is a room with a bed that can be turned into a sofa when not in use.
D:-It is a room with good view.
Ans: C
95:- Which one of the following flower arrangements is done based on angle?
A:-Horizontal shape.
B:-Hogarth shape.
C:-Triangular shape.
D:- Facing arrangement.
Ans: D
96:- Which one of the following equipment is manual equipment in Housekeeping?
A:- High-pressure jet.
B:-Handy vacuum.
C:- Squeeze.
D:-Wet extraction machine.
Ans: C
97:- Which one of the following is warm colour?
A:- Red.
B:-Violet.
C:-White.
D:-Green.
Ans: A
98:- Who is the in-charge of food production department?
A:- Sous Chef.
B:- Chef De Cuisine.
C:- Chef De Parties.
D:- Demi Chef De Parties.
Ans: B
99:- Which one of the following is fortified wine?
A:-White wine.
B:-Champagne.
C:-Red wine.
D:-Port wine.
Ans: D
100:- Which one of the following is vermouth?
A:-Martini Dry.
B:-Drambuie.
C:-Sherry.
D:-Cointreau.
Ans: A