Hospitality Management Exam – 4th Aug


What does the term “hospitality” refer to?
a) Medical care for patients
b) Friendly and welcoming treatment of guests
c) Efficient management of resources
d) Financial services in a hotel

Which department in a hotel is responsible for guest check-in and check-out procedures?
a) Housekeeping
b) Front office
c) Food and beverage
d) Maintenance

What is the standard greeting used by hospitality staff when welcoming guests?
a) “Hello!”
b) “Welcome to our establishment!”
c) “Good morning/afternoon/evening!”
d) “How can I help you?”

In the context of hospitality, what does the acronym “OTA” stand for?
a) Official Tourism Association
b) On-Time Arrival
c) Online Travel Agency
d) Outbound Tourist Arrivals

What is the primary purpose of a concierge in a hotel?
a) Cooking meals for guests
b) Handling guest complaints
c) Assisting guests with travel arrangements and reservations
d) Managing the hotel’s financial records

What does “RevPAR” stand for in the hospitality industry?
a) Revenue Per Room
b) Restaurant Variation Percentage
c) Resort Vacation Planning and Reservations
d) Room Validation Process and Reporting

Which of the following is not considered a type of accommodation in the hospitality industry?
a) Hotel
b) Restaurant
c) Bed and Breakfast
d) Hostel

What is the importance of a “guest feedback” system in hospitality?
a) It helps staff improve their cooking skills
b) It allows guests to share their experiences and suggestions
c) It helps hotels save electricity
d) It helps maintain the hotel’s architecture

Which term describes the practice of overbooking hotel rooms to compensate for potential cancellations and no-shows?
a) Overselling
b) Overcharging
c) Overestimating
d) Overloading

What does “turn-down service” mean in the context of hospitality?
a) Turning off the hotel’s heating system at night
b) Turning away guests without a reservation
c) Preparing a room for sleeping, including tidying up the bed and leaving a small gift
d) Turning off the lights in common areas after closing hours




What is the definition of “tourism”?
a) The study of different cultures and societies
b) The act of traveling for leisure, recreation, or business
c) The exploration of underwater ecosystems
d) The art of navigating through challenging terrains

Which term is used to describe tourists who travel to different countries for leisure and pleasure?
a) Explorers
b) Adventurers
c) Tourists
d) Nomads

What does “UNESCO World Heritage Site” refer to in the context of tourism?
a) Tourist attractions specifically designed for children
b) Locations recognized for their outstanding cultural or natural significance
c) Exclusive resorts for luxury travelers
d) Theme parks with rides and entertainment

Which famous tourist destination is located at the convergence of the borders of Zambia, Zimbabwe, and Botswana?
a) The Great Wall of China
b) The Pyramids of Egypt
c) Victoria Falls
d) The Eiffel Tower

Which of the following is NOT an example of ecotourism?
a) Going on a guided nature walk in a national park
b) Visiting an organic farm and learning about sustainable agriculture
c) Riding elephants in captivity for entertainment
d) Participating in a beach cleanup event

What is the primary purpose of a “tourist visa”?
a) To allow tourists to work in the host country temporarily
b) To facilitate international trade and business deals
c) To permit tourists to stay and explore the host country for a specified duration
d) To encourage cultural exchange between tourists and locals

Which term refers to the practice of tourists visiting destinations during the off-peak season to avoid crowds and save money?
a) Adventure tourism
b) Sustainable tourism
c) Voluntourism
d) Shoulder season travel

What does “staycation” mean in the context of tourism?
a) A vacation that involves staying in luxury resorts only
b) A vacation where tourists visit multiple countries in a short period
c) A vacation spent at home or within one’s local area
d) A vacation focused on extreme outdoor activities

Which organization is responsible for setting international standards and guidelines for the tourism industry?
a) UNESCO (United Nations Educational, Scientific, and Cultural Organization)
b) WHO (World Health Organization)
c) IATA (International Air Transport Association)
d) UNWTO (United Nations World Tourism Organization)

Which mode of transportation is commonly used for long-distance international tourism?
a) Bicycles
b) Trains
c) Cruises
d) Hot air balloons



What does “grooming” refer to in the context of the hospitality industry?
a) The act of training new employees
b) Personal care, appearance, and hygiene of the staff
c) Decorating the hotel lobby for special occasions
d) The process of organizing events and conferences

Why is grooming important for hotel and airline staff?
a) It helps them learn new skills for career advancement
b) It ensures they can handle customer complaints effectively
c) It creates a positive first impression on guests and passengers
d) It is required for obtaining a work visa in foreign countries

Which of the following is an essential component of personal grooming for staff in the hospitality industry?
a) Memorizing the entire menu
b) Wearing a clean and well-pressed uniform
c) Being able to speak multiple languages
d) Demonstrating expertise in using hotel software

Which of the following grooming practices is generally NOT acceptable for hotel or airline staff?
a) Neatly trimmed nails
b) Clean and polished shoes
c) Unkempt and messy hair
d) Fresh breath

What is the appropriate use of perfume or cologne for hotel and airline staff?
a) Applying a strong fragrance to mask body odor
b) Refraining from using any fragrance to avoid allergies
c) Applying a light and subtle fragrance sparingly
d) Using a different fragrance every day to keep it interesting

Which item is often provided to staff to maintain proper grooming standards?
a) Hotel brochure for knowledge enhancement
b) A grooming kit containing essentials like combs and brushes
c) A discount coupon for a local restaurant
d) A guidebook on tourist attractions in the area

Why is maintaining good personal hygiene crucial for hospitality professionals?
a) It ensures they receive good tips from guests
b) It prevents the spread of contagious diseases among staff
c) It is a requirement in their employment contract
d) It exempts them from attending training sessions

What is the appropriate dress code for male staff in hotels and airlines?
a) Casual wear like jeans and t-shirts
b) Business suits with ties
c) Any clothing of their choice as long as it’s comfortable
d) Shorts and flip-flops

How can staff in the hospitality industry enhance their overall grooming appearance?
a) By using excessive makeup and accessories
b) By adopting a professional hairstyle and wearing minimal jewelry
c) By wearing brightly colored and patterned uniforms
d) By carrying large handbags or backpacks

How often should hotel and airline staff update their grooming standards?
a) Once a year
b) Only when they receive a complaint from a guest
c) Regularly, as needed, to maintain a polished appearance
d) Never, grooming standards are fixed for life

Housekeeping Department:

What is the primary responsibility of the housekeeping department in a hotel?
a) Managing guest reservations and check-ins
b) Preparing and serving food to guests
c) Cleaning and maintaining guest rooms and public areas
d) Providing entertainment and recreational activities for guests

What does the term “turn-down service” mean in the context of housekeeping?
a) Flipping mattresses to extend their lifespan
b) Turning off lights in unoccupied guest rooms
c) Cleaning and restocking the mini-bar
d) Preparing the guest room for sleep by tidying up the bed and leaving amenities

Which cleaning tool is commonly used to remove dust and dirt from floors in hotel rooms?
a) Vacuum cleaner
b) Feather duster
c) Mop and bucket
d) Broom and dustpan

What is the purpose of using color-coded cleaning equipment in the housekeeping department?
a) To match the hotel’s color scheme
b) To differentiate between various cleaning tasks and areas
c) To indicate the seniority level of the housekeeping staff
d) To identify items for replacement or repair

How often are bed linens typically changed in hotel guest rooms?
a) Once a week
b) Every two days
c) Only upon request by the guest
d) After each guest check-out

Front Office Department:

What is the main function of the front office department in a hotel?
a) Preparing and serving food to guests
b) Managing guest reservations and check-ins
c) Providing entertainment and recreational activities for guests
d) Cleaning and maintaining guest rooms

What does the term “check-in” refer to in the front office department?
a) The process of guests leaving the hotel after their stay
b) The process of guests arriving and registering at the hotel
c) The procedure for checking the hotel’s inventory and supplies
d) The act of inspecting guest rooms for cleanliness

Which term is used for a document that lists the names and details of guests currently staying at the hotel?
a) Menu card
b) Housekeeping report
c) Guest ledger
d) Inventory checklist

What is the purpose of a “bell desk” or “bellhop” in the front office department?
a) Handling guest complaints and issues
b) Providing concierge services and assisting with guest luggage
c) Managing the hotel’s financial transactions and accounts
d) Conducting market research to attract new guests

Which hotel staff member is typically responsible for handling guest payments and check-outs?
a) Concierge
b) Housekeeper
c) Front desk agent
d) General manager

Guest cycle

What is the “guest cycle” in a hotel?
a) The process of serving food to guests in the hotel restaurant
b) The journey of a guest from booking to check-out and beyond
c) The hotel’s financial cycle for managing revenue and expenses
d) The process of cleaning and maintaining guest rooms

Which stage of the guest cycle involves a guest making a reservation?
a) Check-out
b) Pre-arrival
c) Arrival
d) Post-departure

What does the “pre-arrival” stage of the guest cycle include?
a) Welcoming the guest and providing room keys
b) Assisting the guest during their stay with various services
c) Sending a post-stay survey for feedback
d) Confirming the guest’s reservation and preferences

During the “arrival” stage of the guest cycle, which activity is NOT typically performed?
a) Completing the guest registration process
b) Escorting the guest to their room
c) Presenting the guest with a farewell gift
d) Providing information about hotel amenities and services

What is the purpose of the “registration card” or “guest folio” during the guest cycle?
a) To provide room service orders
b) To document the guest’s preferences for future visits
c) To track the guest’s spending and charges
d) To assign room keys to the guest

Which stage of the guest cycle involves the settlement of the guest’s bill and checking out of the hotel?
a) Post-stay
b) Departure
c) Arrival
d) Check-in

What is the significance of the “post-departure” stage in the guest cycle?
a) It involves sending promotional offers to the guest for future stays
b) It includes cleaning and preparing the room for the next guest
c) It ensures the guest provides feedback on their stay
d) It involves offering late check-out options to the guest

During which stage of the guest cycle is the “housekeeping report” generated?
a) Pre-arrival
b) Arrival
c) Post-departure
d) Departure

Which department is primarily responsible for managing the guest cycle in a hotel?
a) Housekeeping
b) Front office
c) Food and beverage
d) Sales and marketing


Questions for Food Production Department

10 spicies name in english
What is garnishing?
10 garnish names
5 seasing names
10 vegetables cuts and names
10 fruits names

What does “food production” refer to?
a) The process of planting and harvesting crops
b) The preparation and cooking of food items for consumption
c) The distribution and marketing of food products
d) The analysis and research of nutritional values in food

What are the primary objectives of food production in a commercial kitchen?
a) To create visually appealing dishes only
b) To maximize profits and minimize food waste
c) To exclusively serve high-end gourmet meals
d) To focus on using expensive and rare ingredients

What is mise en place in food production?
a) A French term for ordering ingredients online
b) The process of preparing and organizing ingredients before cooking
c) A type of specialty knife used by chefs
d) A traditional cooking method in a specific region

What is the purpose of blanching in food production?
a) To add vibrant colors to vegetables
b) To tenderize meat using a mallet
c) To kill harmful bacteria in food items
d) To partially cook and preserve food before final preparation

Which cooking method involves cooking food in a vacuum-sealed pouch in a water bath at a precise temperature?
a) Grilling
b) Frying
c) Roasting
d) Sous vide

What is the role of a saucier in food production?
a) Overseeing kitchen operations and staff
b) Preparing stocks, soups, and sauces
c) Plating and garnishing dishes
d) Baking bread and pastries

In food production, what is the purpose of the “deglazing” technique?
a) To remove excess oil from fried foods
b) To add a glossy finish to desserts
c) To intensify flavors by using liquid to lift browned bits from the pan
d) To add salt and seasonings to the dish

What does the term “al dente” mean in pasta cooking during food production?
a) Overcooked and mushy
b) Firm to the bite
c) Completely raw and hard
d) Soft and tender

Which tool is commonly used to measure the internal temperature of cooked meat in food production?
a) Measuring cups
b) Oven thermometer
c) Meat thermometer
d) Food scale

What is the purpose of resting meat before serving in food production?
a) To allow the chef to take a break
b) To cool the meat down for safe consumption
c) To lock in juices and redistribute them evenly
d) To prevent guests from eating too quickly

What is a “mother sauce” in the culinary world?
a) A sauce made by experienced chefs
b) A basic sauce that serves as a foundation for other sauces
c) A sauce created by a famous celebrity chef
d) A spicy sauce typically used in ethnic cuisines

Which mother sauce is made with a roux (butter and flour) as a thickening agent and milk as the main liquid?
a) Béchamel
b) Velouté
c) Espagnole
d) Hollandaise

What is the main ingredient in a traditional marinara sauce?
a) Red wine
b) Cream
c) Tomatoes
d) Vinegar

Which classic French sauce is made with egg yolks, clarified butter, and lemon juice or vinegar?
a) Béarnaise
b) Tomato sauce
c) Alfredo sauce
d) Salsa verde

What is the purpose of a sauce in culinary applications?
a) To add calories to the dish
b) To make the food taste more bland
c) To enhance the flavor, texture, and appearance of a dish
d) To replace the main ingredients in a recipe

Which cooking method involves cooking food in a small amount of fat or oil over high heat?
a) Grilling
b) Baking
c) Sautéing
d) Steaming

What cooking method uses dry, hot air to cook food evenly, often used for roasting meats and baking pastries?
a) Braising
b) Boiling
c) Broiling
d) Roasting

Which cooking method involves submerging food in a liquid at or near boiling point, typically used for vegetables and pasta?
a) Poaching
b) Grilling
c) Stir-frying
d) Deep-frying

In which cooking method is food cooked slowly in a covered pot with a small amount of liquid, resulting in tender and flavorful dishes?
a) Frying
b) Searing
c) Boiling
d) Braising

What cooking method uses high, direct heat to cook food quickly and create a charred or caramelized surface?
a) Boiling
b) Steaming
c) Broiling
d) Poaching


What is the national dish of Italy, known for its thin crust and various toppings?
a) Sushi
b) Hamburger
c) Paella
d) Pizza

In which country did the sandwich originate?
a) Mexico
b) India
c) Turkey
d) England

Which Asian cuisine is known for its use of raw fish and vinegared rice?
a) Thai
b) Chinese
c) Japanese
d) Korean

What is the main ingredient in the Indian dish “tandoori chicken”?
a) Beef
b) Lamb
c) Chicken
d) Fish

What is the name of the traditional Mexican dish made of corn dough filled with various ingredients and steamed or baked?
a) Sushi
b) Tacos
c) Empanadas
d) Kimchi

Which country is famous for its aromatic and spicy cuisine, featuring dishes like curry and naan bread?
a) Greece
b) Italy
c) India
d) Thailand

What is the primary ingredient in the Korean dish “kimchi”?
a) Fermented cabbage
b) Grilled beef
c) Noodles
d) Tofu

“Croissant” is a popular pastry that originated in which country?
a) France
b) Spain
c) Germany
d) Austria

Which cuisine is known for its use of a clay oven called “tandoor” to cook bread and meats?
a) Greek
b) Mexican
c) Indian
d) Chinese

What is the main ingredient in the Japanese dish “tempura”?
a) Rice
b) Fish
c) Noodles
d) Deep-fried battered vegetables or seafood

Which type of pasta resembles small rice grains and is a staple in Italian soups?
a) Penne
b) Farfalle
c) Orzo
d) Fusilli

What is the main ingredient in the Middle Eastern dish “hummus”?
a) Chickpeas
b) Eggplant
c) Lentils
d) Spinach

“Peking duck” is a famous dish from which country’s cuisine?
a) Japan
b) China
c) Thailand
d) Vietnam

Which French dessert consists of delicate, cream-filled puff pastry?
a) Éclair
b) Macaron
c) Croissant
d) Profiterole

Which country is famous for its spicy and flavorful cuisine, with dishes like “pad Thai” and “green curry”?
a) India
b) Thailand
c) Mexico
d) Spain

What is the main ingredient in the traditional Greek dish “moussaka”?
a) Eggplant
b) Spinach
c) Zucchini
d) Potatoes

“Sushi” is a dish that originated in which country?
a) Japan
b) China
c) Korea
d) Thailand

What is the main ingredient in the classic French dish “coq au vin”?
a) Beef
b) Pork
c) Chicken
d) Lamb

“Ceviche” is a dish popular in which country’s cuisine?
a) Brazil
b) Peru
c) Argentina
d) Colombia

In which cuisine would you find the dish “paella,” a rice-based dish with various meats, seafood, and saffron?
a) Italian
b) Spanish
c) Greek
d) Moroccan

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