I85PREP
⌘ K
NCHM JEE study materials
NCHM JEE study resources

NCHM JEE practice questions

One question at a time. Build your NCHM JEE understanding.

First 50 of 200 questions. Each one lists the choices, the correct answer, and an explanation. The checker at the top of this page saves progress in this browser when it is available.

Continue in the practice tool above to load more questions, 50 at a time.

Question 1Hospitality and tourism aptitude (domain list not enumerated in source)

In hotel housekeeping terminology, what does the status code 'OD' indicate about a guest room?

  1. Occupied Dirty Correct answer.
  2. Occupied Departure
  3. On Departure
  4. Out of Order

Explanation

Housekeeping status codes pair occupancy with cleanliness, so 'OD' combines Occupied with Dirty, meaning the room is currently sold to a guest but has not yet been serviced. Front office and housekeeping use this code to schedule cleaning around guest presence.

Question 2Hospitality and tourism aptitude (domain list not enumerated in source)

A guest checks in at 14:00 and checks out at 11:00 three days later. How many room nights has the guest been charged for?

  1. Three Correct answer.
  2. Two
  3. One
  4. Four

Explanation

A room night is counted for each night the room is occupied, regardless of the arrival or departure hour. The guest stayed the nights of day one, day two and day three, so three room nights apply.

Question 3Hospitality and tourism aptitude (domain list not enumerated in source)

Which kitchen brigade position is traditionally responsible for preparing cold dishes, salads and cold garnishes?

  1. Poissonnier
  2. Garde-manger Correct answer.
  3. Entremetier
  4. Saucier

Explanation

The garde-manger, or pantry chef, handles cold larder work including salads, cold hors d'oeuvre and garnishes. This section is separate from the hot kitchen stations run by the saucier and others.

Question 4Hospitality and tourism aptitude (domain list not enumerated in source)

In food and beverage service, which type of service involves the guest helping themselves from a buffet counter with staff carving or portioning certain items?

  1. Buffet service Correct answer.
  2. Silver service
  3. Plate service
  4. Gueridon service

Explanation

Buffet service places food on display for guests to serve themselves, with staff sometimes carving or portioning at a station. This self-service model differs from plated or silver service where staff serve each guest.

Question 5Hospitality and tourism aptitude (domain list not enumerated in source)

Which international body is the United Nations agency responsible for promoting responsible, sustainable and universally accessible tourism?

  1. World Travel and Tourism Council
  2. Pacific Asia Travel Association
  3. UN Tourism Correct answer.
  4. International Air Transport Association

Explanation

UN Tourism is the United Nations specialised agency mandated to promote responsible, sustainable and accessible tourism worldwide. The other bodies are industry associations or trade organisations rather than UN agencies.

Question 6Hospitality and tourism aptitude (domain list not enumerated in source)

A travel agent quotes a package price that includes airfare, hotel and airport transfers under one price. This product is best described as:

  1. A package tour Correct answer.
  2. A charter flight
  3. A corporate rate
  4. A la carte booking

Explanation

Combining transport, accommodation and other elements into a single priced product is the defining feature of a package tour. The customer buys one inclusive arrangement rather than separate components.

Question 7Hospitality and tourism aptitude (domain list not enumerated in source)

Which term describes a hotel guest who has a confirmed reservation for a future date but has not yet arrived?

  1. Arrival Correct answer.
  2. House count
  3. Walk-in
  4. No-show

Explanation

An arrival is a guest with a reservation expected to check in on the current business date. The front office prepares arrival lists and pre-registration for these guests each day.

Question 8Hospitality and tourism aptitude (domain list not enumerated in source)

A restaurant wants to reduce food waste from its daily buffet. Which operational practice most directly addresses this goal?

  1. Batch cooking and replenishing based on live consumption Correct answer.
  2. Displaying all dishes at once from the start of service
  3. Increasing portion sizes on the buffet line
  4. Extending buffet opening hours without demand data

Explanation

Batch cooking with replenishment tied to actual consumption keeps supply close to demand, which limits surplus food at the end of service. It requires monitoring refill rates rather than preparing everything in advance.

Question 9Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel's average daily rate is 4,000 and its occupancy is 75 percent across 100 rooms. What is the revenue per available room (RevPAR)?

  1. 5,333
  2. 3,000 Correct answer.
  3. 4,000
  4. 2,000

Explanation

RevPAR equals average daily rate multiplied by occupancy, so 4,000 times 0.75 gives 3,000. It can also be computed as total room revenue divided by total available rooms.

Question 10Hospitality and tourism aptitude (domain list not enumerated in source)

In the hospitality industry, 'yield management' is best described as:

  1. Setting one fixed room rate for the whole year
  2. Allocating all rooms to group bookings in advance
  3. Selling the maximum number of rooms at the highest attainable rate for each demand period Correct answer.
  4. Reducing rates whenever occupancy falls below 50 percent

Explanation

Yield management adjusts price and inventory allocation across demand periods to maximise revenue per available unit. It accepts that some low-demand periods will sell cheaply while peak periods sell at premium rates.

Question 11Hospitality and tourism aptitude (domain list not enumerated in source)

A tour operator must brief clients before a trek through a protected forest. Which information is most essential to include for safety and compliance?

  1. A list of souvenir shops near the trailhead
  2. Permit requirements, guide contact details and emergency procedures Correct answer.
  3. The historical founding date of the forest department
  4. The names of all other group members' employers

Explanation

Pre-tour briefings should cover legal permits, how to reach the guide and what to do in an emergency, since these directly affect safety and legal entry. Souvenir and historical details are secondary to risk management.

Question 12Hospitality and tourism aptitude (domain list not enumerated in source)

Which of the following best explains why the hospitality industry is described as labour-intensive?

  1. Its wage costs are always lower than material costs
  2. It requires a high ratio of staff to guests to deliver personalised service Correct answer.
  3. It employs fewer people than manufacturing for the same revenue
  4. It relies mainly on automated machinery for service delivery

Explanation

Personal, face-to-face service means many tasks cannot be fully automated, so a high staff-to-guest ratio is needed. Labour therefore forms a large share of operating cost and of the guest experience.

Question 13Hospitality and tourism aptitude (domain list not enumerated in source)

A guest with a confirmed reservation arrives and is told the hotel is overbooked. Which front-office action best reflects standard practice?

  1. Charge the guest a penalty for arriving late
  2. Offer the guest a seat in the lobby until a room is found the next day
  3. Walk the guest to a comparable hotel and cover reasonable costs Correct answer.
  4. Cancel the reservation without any alternative

Explanation

When a hotel must deny a confirmed reservation because of overbooking, standard practice is to relocate the guest to a comparable property and absorb reasonable costs such as the room and transport. This protects the guest and limits reputational damage.

Question 14Hospitality and tourism aptitude (domain list not enumerated in source)

Which is the primary purpose of a standard recipe card in a commercial kitchen?

  1. To standardise ingredients, quantities, method and yield for consistent output Correct answer.
  2. To replace all food safety records
  3. To advertise the dish to guests in the restaurant
  4. To record the chef's personal travel history

Explanation

A standard recipe card fixes ingredients, quantities, method and portion yield so that any trained cook produces the same result. It also supports accurate costing and portion control.

Question 15Hospitality and tourism aptitude (domain list not enumerated in source)

A destination receives a sudden surge of visitors during a festival, overwhelming local waste collection and water supply. This is best described as:

  1. Seasonal over-tourism pressure on local infrastructure Correct answer.
  2. A decline in tourism demand
  3. Import substitution in tourism
  4. Sustainable tourism development

Explanation

Concentrated visitor surges that exceed a destination's carrying capacity strain utilities and waste systems, a recognised form of over-tourism. Sustainability requires managing visitor numbers against infrastructure capacity.

Question 16Hospitality and tourism aptitude (domain list not enumerated in source)

Which document issued to a guest records all charges posted to the room and is presented for settlement at checkout?

  1. Guest folio Correct answer.
  2. Night audit log
  3. Registration card
  4. Housekeeping report

Explanation

The guest folio is the running account of room and ancillary charges billed to a guest, settled at departure. It is created or activated at check-in and updated as charges are posted.

Question 17Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel is planning a menu for a large banquet. Which factor most directly determines the number of service staff required?

  1. The length of the chef's career
  2. The number of covers and the chosen service style Correct answer.
  3. The brand of kitchen equipment installed
  4. The colour scheme of the banquet hall

Explanation

Staffing needs scale with the number of guests and the intensity of the service style, since plated service and silver service demand different staff-to-cover ratios. Hall decor and equipment brands do not set the labour requirement.

Question 18Hospitality and tourism aptitude (domain list not enumerated in source)

In tourism, the term 'carrying capacity' refers to:

  1. The total revenue a destination earns from tourism
  2. The number of hotels licensed in a city
  3. The maximum number of passengers an aircraft can carry
  4. The level of visitor use a destination can sustain without unacceptable environmental or social damage Correct answer.

Explanation

Carrying capacity is the threshold of visitor use beyond which environmental, social or infrastructural harm becomes unacceptable. Planners use it to set limits and manage visitor flows.

Question 19Hospitality and tourism aptitude (domain list not enumerated in source)

A guest requests a vegetarian meal, and the server confirms that the dish is prepared without meat, fish or animal-derived stock. Which kitchen practice most reliably ensures this?

  1. Removing meat pieces from a prepared meat dish
  2. Using separate utensils, boards and stock for vegetarian preparation Correct answer.
  3. Reheating the meat dish and serving it in a different bowl
  4. Relying on the guest to check the ingredients

Explanation

Reliable vegetarian preparation requires separate utensils, surfaces and stocks so that no animal-derived residue or ingredient enters the dish. Removing visible meat does not eliminate hidden animal content such as stock or fat.

Question 20Hospitality and tourism aptitude (domain list not enumerated in source)

Which of the following is an example of a 'soft' tourism infrastructure element rather than a 'hard' one?

  1. A coastal highway
  2. An airport runway
  3. A convention centre building
  4. A trained multilingual tour guide Correct answer.

Explanation

Soft infrastructure covers human and organisational resources such as trained staff, information services and hospitality skills. Hard infrastructure refers to physical facilities like runways, roads and buildings.

Question 21Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel's night audit reveals that a room was charged at a lower rate than the confirmed reservation. Which control failure does this most likely indicate?

  1. The rate was not correctly verified and posted at check-in Correct answer.
  2. The guest stayed beyond the booked departure date
  3. The restaurant overcharged for breakfast
  4. Housekeeping did not clean the room

Explanation

A rate discrepancy at audit usually means the tariff was not checked against the reservation and posted correctly during check-in. The night audit exists partly to detect and correct such posting errors before the day closes.

Question 22Hospitality and tourism aptitude (domain list not enumerated in source)

A destination wants to lengthen the average stay of visitors rather than increase arrivals. Which strategy is most consistent with this objective?

  1. Raising the price of single-day entry tickets only
  2. Developing multi-day experiential itineraries and local events Correct answer.
  3. Building more roadside transit kiosks for passing drivers
  4. Reducing the number of attractions in the region

Explanation

Multi-day itineraries and events give visitors reasons to stay longer and spend more per trip. This shifts growth toward length of stay, which spreads economic benefit and reduces pressure from sheer arrival volume.

Question 23Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel chain reports rising occupancy but falling RevPAR. Which combination best explains this result?

  1. Ancillary restaurant revenue increased strongly
  2. Room rates fell sharply while occupancy rose modestly Correct answer.
  3. Both room rates and occupancy rose together
  4. The number of available rooms fell while rates held steady

Explanation

RevPAR is driven by both rate and occupancy, so a large rate cut can raise occupancy while still lowering revenue per available room. This pattern often signals discounting that fails to generate enough extra volume to compensate.

Question 24Hospitality and tourism aptitude (domain list not enumerated in source)

A guest complains that a confirmed airport pickup did not arrive. Which response sequence best reflects professional service recovery?

  1. Ask the guest to file a written complaint before any assistance is given
  2. Apologise, arrange immediate alternative transport, investigate the lapse and follow up with the guest Correct answer.
  3. Explain that the driver is usually reliable and take no further action
  4. Offer a discount on a future stay but leave the guest to find transport

Explanation

Effective service recovery addresses the immediate problem first, then investigates the cause and follows up to rebuild trust. Immediate assistance matters because the guest is stranded and the failure has already occurred.

Question 25Hospitality and tourism aptitude (domain list not enumerated in source)

In menu engineering, a dish with high popularity and low contribution margin is classified as a:

  1. Star
  2. Dog
  3. Puzzle
  4. Plough horse Correct answer.

Explanation

Menu engineering plots popularity against contribution margin. High popularity with low margin produces the plough horse, which sells well but earns little per cover and may need repricing or cost reduction.

Question 26Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel receives a booking for 20 rooms for a corporate training event, with the organiser signing a document accepting liability for all charges. This arrangement is best described as:

  1. A guaranteed no-show reservation
  2. An overbooking allowance
  3. A group booking with a master account Correct answer.
  4. A walk-in reservation

Explanation

When one organisation books multiple rooms and agrees in writing to settle the charges of the whole party, the front office treats it as a group booking settled through a master account. Individual guests in the group do not settle room charges themselves.

Question 27Hospitality and tourism aptitude (domain list not enumerated in source)

Which kitchen brigade position is traditionally responsible for all hot food production and for coordinating the work of the sauce, fish and roast sections?

  1. The sous chef
  2. The chef de cuisine
  3. The commis chef
  4. The chef de partie Correct answer.

Explanation

In the classical brigade, the chef de partie is the section head who runs a designated station and supervises commis within it. Hot-food coordination across the sauce, fish and roast stations sits with the senior part of the hot kitchen.

Question 28Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel plans to sell a fixed number of rooms to a tour operator at a discounted rate for the whole season, regardless of demand. Which revenue consideration is most important before signing?

  1. The colour scheme of the rooms allotted
  2. The displacement of higher-paying transient demand on peak dates Correct answer.
  3. The number of staff employed in housekeeping
  4. The brand logo used on the contract

Explanation

Committed blocks lock rooms at a fixed rate, so the key test is whether those rooms could have earned more from transient guests on high-demand dates. This displacement analysis protects total revenue rather than occupancy alone.

Question 29Hospitality and tourism aptitude (domain list not enumerated in source)

A travel agency designs a seven-night itinerary combining flights, rail passes, hotels and guided museum entries, sold as one price. The agency is acting primarily as:

  1. A tour operator assembling a package Correct answer.
  2. A global distribution system
  3. A destination management company handling only ground transport
  4. A consolidator of airline seats only

Explanation

Assembling separate travel components into a single itinerary sold at one inclusive price is the defining activity of a tour operator. The agency is creating a package rather than merely distributing one supplier's inventory.

Question 30Hospitality and tourism aptitude (domain list not enumerated in source)

During service, a waiter notices a guest at a buffet is about to take a piece of grilled fish with the tongs kept for the vegetarian platter. What is the most appropriate immediate action?

  1. Ask the guest to leave the buffet line
  2. Remove all tongs from the buffet until the meal ends
  3. Ignore it because the guest is an adult
  4. Replace the vegetarian platter and provide separate clearly labelled utensils Correct answer.

Explanation

Cross-use of utensils risks contaminating vegetarian food with allergens or animal products, so the affected dish must be replaced and dedicated labelled tongs supplied. This protects dietary integrity and guest trust without embarrassing anyone.

Question 31Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel's housekeeping department must clean 120 occupied rooms with 15 room attendants on an eight-hour shift. What is the average number of rooms each attendant must clean to finish within the shift?

  1. 10 rooms
  2. 12 rooms
  3. 8 rooms Correct answer.
  4. 6 rooms

Explanation

Dividing 120 rooms by 15 attendants gives 8 rooms per attendant. This simple ratio is the basis for setting a realistic room-credit target before shift scheduling.

Question 32Hospitality and tourism aptitude (domain list not enumerated in source)

A guest checking in for a business trip asks where the nearest ATM is and whether the hotel can print a document. Which front-office function is being performed?

  1. Yield management
  2. Night audit
  3. Concierge and guest services Correct answer.
  4. Reservation forecasting

Explanation

Handling guest requests for information, directions and small services such as printing falls under concierge or guest-services duties. These tasks support the guest's stay beyond the room itself.

Question 33Hospitality and tourism aptitude (domain list not enumerated in source)

A tourist destination introduces a single ticket valid across buses, museums and heritage sites. Which benefit is most directly supported by this measure?

  1. Reduced need for visitor information centres
  2. Easier movement and spend across multiple attractions Correct answer.
  3. Higher individual entry prices at each site
  4. Longer airport immigration queues

Explanation

An integrated ticket lowers the friction of paying separately at each site, encouraging visitors to move between attractions and spend more widely. It supports dispersal of visitors rather than concentrating them.

Question 34Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel wants to reduce the environmental impact of its laundry operation. Which measure addresses consumption at source rather than treating waste after it is created?

  1. Installing a larger dryer to handle bigger loads
  2. Offering guests the option to reuse towels and linens Correct answer.
  3. Buying brighter detergent packaging
  4. Sending used linen to an off-site incinerator

Explanation

Reuse programmes cut the number of wash cycles, saving water, energy and detergent before any waste is generated. This is source reduction rather than end-of-pipe handling.

Question 35Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel restaurant wants to price a dish so that its food cost is 30 percent of the selling price. If the raw food cost is 180, what should the selling price be?

  1. 600 Correct answer.
  2. 450
  3. 750
  4. 540

Explanation

Using the cost-percentage method, selling price equals food cost divided by the target cost ratio: 180 divided by 0.30 gives 600. This is the standard food-cost pricing approach.

Question 36Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel receives a complaint that a guest's room was not cleaned on the previous day. Which sequence best reflects professional complaint handling?

  1. Transfer the call to the reservations desk
  2. Offer a discount first, then ask what happened
  3. Listen, apologise, investigate, act, follow up Correct answer.
  4. Explain that housekeeping is short-staffed and close the matter

Explanation

Effective complaint handling begins by hearing the guest out and acknowledging the problem, then verifying the facts, correcting it and confirming satisfaction afterwards. The follow-up step is what converts recovery into loyalty.

Question 37Hospitality and tourism aptitude (domain list not enumerated in source)

Which document must a hotel maintain to record each guest's name, passport or identity details and arrival and departure dates as required by local law?

  1. The purchase requisition
  2. The staff duty roster
  3. The banquet event order
  4. The guest registration card Correct answer.

Explanation

Registration cards capture identity and stay details at check-in and serve the statutory record-keeping duties placed on accommodation providers. They also support security and billing accuracy.

Question 38Hospitality and tourism aptitude (domain list not enumerated in source)

A restaurant's dinner service peaks between 20:00 and 21:30, but staffing is constant from 18:00 to 23:00. Which scheduling change is most likely to improve labour productivity without harming service?

  1. Adding more staff at 18:00 when covers are low
  2. Employing the same number of staff for the whole evening
  3. Staggering shifts to concentrate staff during the peak period Correct answer.
  4. Closing the restaurant earlier every night

Explanation

Staggered or split shifts align labour hours with cover volumes, so staff are concentrated where demand is highest. This reduces idle labour during slow periods while protecting service at peak.

Question 39Hospitality and tourism aptitude (domain list not enumerated in source)

In the context of hospitality marketing, the term 'market segmentation' means:

  1. Training staff to upsell at check-in
  2. Dividing a broad market into groups with shared needs and buying behaviour Correct answer.
  3. Setting the same price for every room type
  4. Reducing the number of distribution channels used

Explanation

Segmentation splits a heterogeneous market into identifiable groups such as corporate, leisure or group travellers who respond similarly to an offer. It allows tailored products, pricing and communication for each group.

Question 40Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel records 200 room nights sold from 250 available room nights. Which statement about its performance is correct?

  1. Occupancy is 80 percent and 50 room nights went unsold Correct answer.
  2. Occupancy is 20 percent and most rooms were empty
  3. Occupancy is 125 percent and demand exceeded supply
  4. Occupancy is 50 percent and the hotel is half full

Explanation

Occupancy equals rooms sold divided by rooms available: 200 divided by 250 gives 0.80, or 80 percent. The remaining 50 room nights were not sold.

Question 41Hospitality and tourism aptitude (domain list not enumerated in source)

A tourist visits a country and pays for accommodation, meals, local transport and souvenirs. In the tourism satellite account framework, these payments are recorded as:

  1. Inbound tourism expenditure Correct answer.
  2. Outbound tourism expenditure
  3. Tourism gross fixed capital formation
  4. Domestic tourism expenditure

Explanation

Spending by visitors resident outside the country on goods and services during their trip is inbound tourism expenditure. It represents an export of services for the host economy.

Question 42Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel's food and beverage manager wants to compare the profitability of two banquet menus before a large event. Which analysis is most appropriate?

  1. Comparing the number of dishes on each menu
  2. Counting the number of staff assigned to each menu
  3. Reviewing the colour of the printed menus
  4. Calculating contribution margin per cover after variable costs Correct answer.

Explanation

Contribution margin per cover shows what each menu contributes towards fixed costs and profit after variable food and labour costs. It allows a like-for-like comparison of profitability rather than of appearance or volume.

Question 43Hospitality and tourism aptitude (domain list not enumerated in source)

Which of the following best describes the role of a destination management organisation?

  1. Regulating immigration at national borders
  2. Coordinating promotion, planning and visitor services for a defined destination Correct answer.
  3. Operating a single hotel property on behalf of its owner
  4. Setting airline ticket prices across a region

Explanation

A destination management organisation brings together public and private stakeholders to market, plan and manage a place for visitors. Its remit is the destination as a whole rather than one business.

Question 44Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel chain is choosing between building a new resort in a coastal area and leasing an existing city hotel. Which factor is most relevant to a strategic feasibility appraisal of the coastal project?

  1. The name of the architect's firm
  2. The expected seasonal demand and payback period Correct answer.
  3. The colour of the resort's uniforms
  4. The number of staff in the city hotel

Explanation

Capital projects are judged on projected demand, seasonality and the time needed to recover the investment. These determine whether the resort can service its funding and generate acceptable returns.

Question 45Hospitality and tourism aptitude (domain list not enumerated in source)

In a hotel's security procedures, which practice best protects guest privacy at the front desk?

  1. Confirming room numbers only discreetly and never writing them on keys Correct answer.
  2. Sharing guest details with anyone who asks
  3. Announcing the guest's room number loudly for clarity
  4. Displaying the guest list at reception

Explanation

Room numbers are sensitive because they allow unauthorised access, so they are conveyed discreetly and not printed on key holders. This supports both privacy and physical security.

Question 46Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel's occupancy rises from 65 percent to 75 percent while its average room rate falls from 5,000 to 4,000. What happens to revenue per available room?

  1. It rises from 3,250 to 3,750
  2. It falls from 3,250 to 3,000 Correct answer.
  3. It remains unchanged at 3,250
  4. It rises from 3,250 to 3,000

Explanation

RevPAR equals occupancy multiplied by average rate. Initially 0.65 times 5,000 is 3,250; afterwards 0.75 times 4,000 is 3,000, so RevPAR falls despite higher occupancy.

Question 47Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel has 100 rooms, sells 80 at an average rate of 3,000 and incurs variable cost of 500 per occupied room. What is the total contribution from room sales?

  1. 240,000
  2. 40,000
  3. 200,000 Correct answer.
  4. 160,000

Explanation

Room revenue is 80 rooms times 3,000, which equals 240,000. Variable cost is 80 times 500, or 40,000, so contribution is 240,000 minus 40,000, giving 200,000.

Question 48Hospitality and tourism aptitude (domain list not enumerated in source)

A tour operator is deciding whether to run a coach tour that requires a minimum of 25 passengers. At 20 confirmed bookings, which action is most commercially sound?

  1. Assess the shortfall cost against cancellation penalties before deciding Correct answer.
  2. Cancel at once without contacting customers
  3. Raise the price only for the last five seats
  4. Depart immediately and absorb the loss

Explanation

The decision should compare the loss from running below break-even with the cost of cancelling, including compensation and reputation effects. A shortfall may still be worth absorbing if cancellation penalties are higher.

Question 49Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel's restaurant has a high food cost percentage but strong guest demand for a signature dish. Which action best balances profitability with guest satisfaction?

  1. Raise the price sharply without any analysis
  2. Remove the dish immediately from the menu
  3. Review portion size, supplier cost and price before deciding Correct answer.
  4. Reduce quality of ingredients silently

Explanation

A high food cost may stem from portioning, purchasing or pricing rather than the dish itself, so these elements should be examined first. Adjusting them can protect both margin and the guest's favourite item.

Question 50Hospitality and tourism aptitude (domain list not enumerated in source)

A hotel wants to measure how well it converts enquiries into confirmed bookings. Which ratio should it track?

  1. The average length of stay
  2. The food cost percentage
  3. The housekeeping credit per room
  4. The reservation conversion rate Correct answer.

Explanation

Conversion rate compares confirmed bookings with the number of enquiries received, showing how effective the sales process is. It is a direct measure of enquiry-to-booking performance.