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​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
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
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
​
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