CHP Operations Management & Efficiency 2

Question 1

A hotel's RevPAR dropped 12% this quarter despite stable occupancy. What is the most likely cause?

Accepted Answer

Declining Average Daily Rate (ADR)

Answer

RevPAR = Occupancy × ADR, so stable occupancy with falling RevPAR points directly to a declining ADR.

Question 2

Which scheduling approach best balances labor costs with service quality during unpredictable demand periods?

Accepted Answer

Demand-based flex scheduling

Answer

Demand-based flex scheduling adjusts staffing levels to forecasted business volume, reducing idle labor while maintaining coverage.

Question 3

A property implements a 'first-in, first-out' (FIFO) system in its kitchen. What primary goal does this achieve?

Accepted Answer

Minimizing food waste and spoilage

Answer

FIFO ensures older inventory is used before newer stock, directly reducing spoilage and food waste costs.

Question 4

What does a 'par level' refer to in hospitality supply management?

Accepted Answer

The minimum stock level that triggers a reorder

Answer

Par level is the minimum quantity of a supply item that must be on hand to meet operational needs before reordering is required.

Question 5

Which metric best measures front desk operational efficiency in terms of the check-in process?

Accepted Answer

Average check-in time per guest

Answer

Average check-in time per guest directly measures the speed and efficiency of front desk operations.

(CHP) Certified Hospitality Professional Practice Test