CHP Cheat Sheet 2026

The 30 highest-yield CHP facts, distilled from real exam questions. Print it, save it as a PDF, or study it here — free, no sign-up.

1. Which tool is effective for promoting last-minute hotel deals? → Email and app notifications
2. What is the purpose of a hotel's 'demand calendar' or 'demand forecast' in revenue management? → To anticipate future occupancy levels and adjust pricing strategy proactively
3. What does the FIFO method stand for and why is it used in food storage? → First In, First Out — ensures oldest stock is used before newer stock
4. Which of the following helps improve the guest experience? → Anticipating guest needs and providing comfort
5. What is market segmentation? → Dividing guests by behavior or demographics
6. What is the standard protocol for a housekeeper entering a guest room when the 'Do Not Disturb' sign is displayed? → Knock, announce, then skip the room and report to supervisor
7. Which document summarizes a hotel’s revenues and expenses? → Income statement
8. How long should food handlers wash their hands to meet food safety standards? → 20 seconds with soap
9. What does 'personalized service' mean? → Customized attention and service to individual guests
10. What is capital expenditure? → Investment in long-term assets
11. Which chemical is commonly used as a sanitizer for hard surfaces in US hotel guest rooms and is effective against most bacteria and viruses? → Quaternary ammonium compounds (quats)
12. A preventive maintenance program in a hotel is PRIMARILY designed to: → Identify and fix equipment issues before they cause failures
13. What role does body language play in customer service? → It helps express interest and attentiveness
14. What is the recommended order for cleaning a hotel guest bathroom following industry standards? → Mirror → sink → toilet → floor
15. An event planner for an outdoor festival is conducting a risk assessment. Which of the following is the MOST critical first step in this process? → Identifying all potential hazards and vulnerabilities.
16. What is the purpose of a variance from the regulatory authority in food service operations? → To permit a food process or procedure that deviates from standard food safety requirements
17. What is the 'competitive set' (comp set) used for in hotel revenue management? → Benchmarking the hotel's performance against similar competing properties
18. Which of the following is a direct benefit of creating a strong guest service culture within a hospitality organization? → Lower employee turnover and higher job satisfaction.
19. What is the correct order of food storage in a walk-in refrigerator from top shelf to bottom shelf? → Ready-to-eat foods → fish → whole cuts of beef → ground beef → poultry
20. What is a key strategy in digital marketing for hotels? → Search engine optimization (SEO)
21. A food handler reports symptoms of vomiting and diarrhea before their shift. What is the correct response? → Exclude them from the operation and report to the health department if required
22. Which pricing strategy involves offering lower rates for reservations made far in advance? → Advance purchase / early bird pricing
23. What should a hospitality employee do if unsure how to assist a guest? → Ask a supervisor or refer the guest appropriately
24. Why is inventory control crucial in hospitality? → To ensure supply availability and cost control
25. What is the 'booking window' in hotel revenue management? → The amount of time between when a reservation is made and the actual arrival date
26. The primary function of the night audit is to: → Verify and balance the hotel's financial transactions from the day's operations.
27. Why are loyalty programs important? → To reward and retain loyal customers
28. What is a key performance indicator (KPI) for hospitality marketing? → Conversion rate of leads to bookings
29. An integrated pest management (IPM) program in a hospitality facility primarily focuses on which approach? → Denying pests access to food, water, and shelter while using targeted treatments
30. Which of the following best describes the legal duty of care a hotel owes to its registered guests? → To exercise reasonable care to protect them against foreseeable dangers.