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CHA : Certified Hotel Administrator (AHLEI CHA) 2025 Exam

Hospitality CHA Questions & Answers

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Certified Hotel Administrator (AHLEI CHA) 2025


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Question: 59


stment?


50,000

75,000

100,000

125,000


wer: A


anation: To calculate the net present value (NPV) of this investment, w to use the formula:


= -Initial Cost + Σ (Annual Savings / (1 + Discount Rate)^n) re:

al Cost = $250,000 ual Savings = $35,000

A hotel is considering purchasing a new energy-efficient HVAC system that has an initial cost of $250,000 but will reduce annual energy costs by $35,000. If the hotel's required rate of return is 10%, what is the net present value of this inve


  1. $

  2. $

  3. $

  4. $ Ans

Expl e

need NPV

Whe


Initi Ann

Discount Rate = 10% = 0.10 n = Number of years

Assuming the HVAC system has a useful life of 10 years, the NPV calculation would be:


NPV = -$250,000 + ($35,000 / 1.10) + ($35,000 / 1.21) + ($35,000 / 1.331) + ($35,000 / 1.4641) + ($35,000 / 1.6105) + ($35,000 / 1.7716) + ($35,000 /

1.9487) + ($35,000 / 2.1436) + ($35,000 / 2.3579) + ($35,000 / 2.5937)

= -$250,000 + $31,818 + $28,926 + $26,296 + $23,906 + $21,732 + $19,759 +

$17,966 + $16,333 + $14,845

= $50,581


Therefore, the net present value of this investment is $50,000 (rounded to the nearest $10,000).


stion: 60

tel is considering investing in a new property management system. W al budgeting method would be most appropriate to evaluate the long-t cial impact of this investment?


ayback Period

et Present Value (NPV) ternal Rate of Return (IRR) oth B and C


wer: D

anation: Both net present value (NPV) and internal rate of return (IRR appropriate capital budgeting methods for evaluating long-term

stments, as they take into account the time value of money. The payba d does not consider the time value of money and is better suited for s investments.


stion: 61

Que

A ho hich

capit erm

finan


  1. P

  2. N

  3. In

  4. B


Ans

Expl ) are

more

inve ck

perio hort-

term


Que


Which of the following is a common revenue management technique used by hotels to maximize revenue?


  1. Overbooking

  2. Discounting

  3. Yield management

  4. All of the above Answer: D


stion: 62


ch of the following is the primary purpose of a hotel's revenue manage rtment?


aximizing the hotel's overall profitability etermining the appropriate pricing for guest rooms

ptimizing the hotel's distribution across various channels ll of the above


wer: D


anation: The revenue management department in a hotel is responsibl de range of duties, including analyzing demand, setting appropriate pri ptimizing distribution, all with the ultimate goal of maximizing the h all profitability. These interconnected functions collectively define the ary purpose of the revenue management function.

Explanation: Overbooking, discounting, and yield management are all common revenue management techniques used by hotels to maximize revenue. These strategies involve adjusting room rates and availability based on demand and other factors.


Que


Whi ment

depa


  1. M

  2. D

  3. O

  4. A


Ans


Expl e for

a wi cing,

and o otel's

over prim


Question: 63


A hotel is evaluating the feasibility of investing in a new energy-efficient HVAC system. Which of the following financial metrics should the hotel consider when analyzing this investment?

  1. Payback period

  2. Return on Investment (ROI)

  3. Net Present Value (NPV)

  4. All of the above Answer: D

AC system investment, the hotel should consider multiple financial me ding the payback period, Return on Investment (ROI), and Net Presen

Value (NPV). These metrics provide a comprehensive assessment of the stment's financial viability, taking into account the initial cost, ongoin gy savings, and the time value of money.


stion: 64


tel's revenue management team is considering implementing a new pr egy that would involve dynamic pricing based on real-time market itions. Which of the following is the most significant potential benefit trategy?


ncreased brand loyalty among guests

mproved ability to compete with online travel agencies

igher average daily rate (ADR) and revenue per available room (RevP educed overhead costs for the hotel's reservation system

Explanation: When evaluating the financial impact of an energy-efficient

HV trics,

inclu t


inve g

ener


Que


A ho icing

strat

cond of

this s


  1. I

  2. I

  3. H AR)

  4. R


Answer: C


Explanation: The most significant potential benefit of implementing a dynamic pricing strategy based on real-time market conditions is higher average daily rate (ADR) and revenue per available room (RevPAR). Dynamic pricing allows the hotel to adjust room rates in response to changes in supply and demand, enabling the hotel to maximize revenue and profitability. This is the primary

advantage of a revenue management-driven pricing strategy. While it may also improve the hotel's ability to compete with online travel agencies and potentially enhance brand loyalty, the primary driver is the potential to increase ADR and RevPAR, which are key performance metrics for the hotel industry.


Question: 65


educed guest satisfaction creased staff morale ower profitability

ighter control over food costs


wer: D

anation: An effective food cost control system allows hotels to closely tor and manage food costs, which is critical for maintaining profitabil ood and beverage department. This includes procedures such as dardized recipes, portion control, inventory management, and waste ction.


stion: 66


ch of the following is the most important factor in determining room r a revenue management strategy?

Which of the following is a key benefit of implementing an effective food cost control system in a hotel's food and beverage operations?


  1. R

  2. In

  3. L

  4. T


Ans Expl

moni ity in

the f stan redu


Que


Whi ates

under


  1. Competitor pricing

  2. Historical demand patterns

  3. Cost of operations

  4. Guest willingness to pay Answer: D

Explanation: The most important factor in determining room rates under a revenue management strategy is guest willingness to pay. Revenue managers aim to sell rooms at the highest price that guests are willing to pay, while considering other factors like competitor pricing and historical demand.


Question: 67

What is the primary purpose of a hotel's revenue management system?


maximize occupancy

optimize room rates and inventory reduce operating costs

improve guest satisfaction wer: B

anation: The primary purpose of a hotel's revenue management syste timize room rates and inventory in order to maximize revenue and tability. This involves using data, forecasting, and pricing strategies t st room rates and availability based on factors like demand, competitio

arket conditions. While revenue management can also impact occup ating costs, and guest satisfaction, the core purpose is to optimize roo ng and inventory.


stion: 68


is the MOST important factor to consider when designing a hotel's i

  • To

  • To

  • To

  • To


    • Ans


    Expl m is

    to op

    profi o

    adju n,

    and m ancy,

    oper m

    prici


    Que


    What n-

    room dining menu?


    1. Profitability of menu items

    2. Alignment with the hotel's brand and guest demographics

    3. Variety of dietary and cultural options

    4. Ease of preparation for kitchen staff

    Answer: B


    aration are also important considerations, the primary focus should be ing an in-room dining menu that seamlessly integrates with the hotel's

    and caters to the specific needs and preferences of its guests.


    stion: 69


    tel's ______ refers to the number of available rooms that are occupied essed as a percentage of total available rooms.


    ccupancy rate verage daily rate

    evenue per available room ield


    wer: A


    anation: A hotel's occupancy rate refers to the number of available ro re occupied, expressed as a percentage of the total number of availabl

    Explanation: The most important factor to consider when designing a hotel's in- room dining menu is the alignment with the hotel's brand and guest demographics. The in-room dining menu should reflect the overall brand identity and target market of the hotel, providing a consistent and cohesive experience for guests. This includes factors such as the cuisine, price points, and presentation style. While profitability, dietary options, and ease of

    prep on

    creat brand


    Que


    A ho ,

    expr


    1. O

    2. A

    3. R

    4. Y


    Ans


    Expl oms

    that a e

    rooms. It is a key metric used to measure the rooms division's performance.


    Question: 70

    What is the primary purpose of a hotel's employee training and development program?


    1. To improve guest satisfaction

    2. To increase employee productivity

    3. To develop future hotel leaders

    4. All of the above Answer: D


    ove guest satisfaction by enhancing employee skills and knowledge ase employee productivity and efficiency

    elop future hotel leaders and managers by building a pipeline of talent ctive training and development programs are critical for driving the ho all performance and long-term success.


    stion: 71


    ch of the following is a key component of a hotel's revenue manageme m?


    lexible cancellation policies utomated rate adjustments entralized data management ll of the above


    wer: D

    Explanation: The primary purpose of a hotel's employee training and development program is to achieve all of the following goals:


    Impr Incre Dev

    Effe tel's

    over


    Que


    Whi nt

    syste


    1. F

    2. A

    3. C

    4. A


    Ans


    Explanation: A successful hotel revenue management system includes flexible cancellation policies, automated rate adjustments, and centralized data management to optimize pricing and inventory decisions.


    Question: 72

    Which of the following is the most effective way for a hotel to increase its RevPAR (revenue per available room)?


    1. Offering the lowest rates in the market

    2. Investing in extensive renovations of the property

    3. Implementing a targeted revenue management strategy

      wer: C


      anation: Implementing a comprehensive revenue management strateg h includes analyzing demand, adjusting pricing, and optimizing bution channels, is the most effective way for a hotel to increase its PAR. While other factors like competitive pricing, physical upgrades, omer service can contribute to RevPAR growth, a dedicated revenue agement approach is the primary driver.


      stion: 73


      ch of the following is the most effective way for a hotel to implement essful upselling strategy?


      ffering discounts on higher-priced room types roviding personalized recommendations to guests ocusing on maximizing occupancy

      educing costs by cutting services and amenities

      Providing exceptional customer service and guest experiences Ans

    Expl y,

    whic distri

    Rev and

    cust man


    Que


    Whi a

    succ


    1. O

    2. P

    3. F

    4. R


    Answer: B


    Explanation: The most effective way for a hotel to implement a successful upselling strategy is to provide personalized recommendations to guests, rather than relying on discounts, maximizing occupancy, or cutting costs.

    Question: 74

    Which of the following is the most effective way for a hotel to attract and retain top talent?


    1. Offering the highest possible salaries and bonuses

    2. Providing comprehensive benefits and a positive work-life balance

    3. Emphasizing the hotel's brand image and reputation


      wer: D

      anation: Providing employees with opportunities for development and er advancement is the most effective way for a hotel to attract and reta alent. While competitive compensation and benefits are important, oyees are often more motivated by the opportunity to grow and advan n the organization.


      stion: 75


      ch of the following is NOT a primary role of a Food and Beverage ager?


      eveloping and implementing menu strategies orecasting and scheduling labor requirements onducting employee performance reviews rdering and maintaining kitchen equipment

      Focusing on employee development and career advancement opportunities


    Ans Expl

    care in

    top t

    empl ce

    withi


    Que


    Whi Man


    1. D

    2. F

    3. C

    4. O


    Answer: D


    Explanation: The primary roles of a Food and Beverage Manager are to develop and implement menu strategies, forecast and schedule labor requirements, and conduct employee performance reviews. Ordering and maintaining kitchen equipment is typically the responsibility of the Executive Chef or Purchasing Manager, not the Food and Beverage Manager.


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