CERTIFIED HOSPITALITY
ADMINISTRATOR (CHA) QUESTION AND
CORRECT ANSWERS (VERIFIED
ANSWERS) PLUS RATIONALES 2026 Q&A
INSTANT DOWNLOAD PDF
1. The primary role of a Certified Hospitality Administrator is to:
A. Manage only front desk operations
B. Focus exclusively on food production
C. Supervise housekeeping activities
D. Oversee strategic and operational management of hospitality
organizations
Answer: D
The CHA credential emphasizes broad executive-level competence across all
hospitality functions, including strategy, finance, marketing, and operations.
2. Which key performance indicator best measures a hotel’s ability to generate
room revenue?
A. Average Daily Rate (ADR)
B. Occupancy Rate
C. Revenue per Available Room (RevPAR)
D. Gross Operating Profit
Answer: C
RevPAR combines occupancy and ADR, making it a comprehensive indicator of
room revenue performance.
, 3. In hospitality financial management, a profit-and-loss statement primarily
shows:
A. Asset values
B. Cash on hand
C. Revenue, expenses, and net profit
D. Future budgets
Answer: C
The P&L statement summarizes financial performance over a period, showing
income and expenses.
4. Yield management focuses on:
A. Reducing operating costs
B. Improving staff productivity
C. Selling the right product to the right customer at the right time
D. Increasing inventory levels
Answer: C
Yield management maximizes revenue through demand forecasting and pricing
strategies.
5. Which department is typically responsible for guest registration and room
assignments?
A. Housekeeping
B. Food and Beverage
C. Security
D. Front Office
Answer: D
The front office manages reservations, check-in, check-out, and guest accounts.
, 6. The main objective of hospitality marketing is to:
A. Lower prices
B. Increase staffing
C. Attract and retain profitable guests
D. Reduce competition
Answer: C
Effective marketing focuses on acquiring and retaining guests who contribute to
profitability.
7. In service quality management, the SERVQUAL model measures:
A. Profitability
B. Staff productivity
C. Gap between guest expectations and perceptions
D. Marketing effectiveness
Answer: C
SERVQUAL evaluates service quality by comparing expected service with
perceived service.
8. Which leadership style encourages employee participation in decision-
making?
A. Autocratic
B. Laissez-faire
C. Bureaucratic
D. Democratic
Answer: D
Democratic leadership involves staff input, improving engagement and morale.
9. A standard operating procedure (SOP) is best defined as:
A. A financial report
ADMINISTRATOR (CHA) QUESTION AND
CORRECT ANSWERS (VERIFIED
ANSWERS) PLUS RATIONALES 2026 Q&A
INSTANT DOWNLOAD PDF
1. The primary role of a Certified Hospitality Administrator is to:
A. Manage only front desk operations
B. Focus exclusively on food production
C. Supervise housekeeping activities
D. Oversee strategic and operational management of hospitality
organizations
Answer: D
The CHA credential emphasizes broad executive-level competence across all
hospitality functions, including strategy, finance, marketing, and operations.
2. Which key performance indicator best measures a hotel’s ability to generate
room revenue?
A. Average Daily Rate (ADR)
B. Occupancy Rate
C. Revenue per Available Room (RevPAR)
D. Gross Operating Profit
Answer: C
RevPAR combines occupancy and ADR, making it a comprehensive indicator of
room revenue performance.
, 3. In hospitality financial management, a profit-and-loss statement primarily
shows:
A. Asset values
B. Cash on hand
C. Revenue, expenses, and net profit
D. Future budgets
Answer: C
The P&L statement summarizes financial performance over a period, showing
income and expenses.
4. Yield management focuses on:
A. Reducing operating costs
B. Improving staff productivity
C. Selling the right product to the right customer at the right time
D. Increasing inventory levels
Answer: C
Yield management maximizes revenue through demand forecasting and pricing
strategies.
5. Which department is typically responsible for guest registration and room
assignments?
A. Housekeeping
B. Food and Beverage
C. Security
D. Front Office
Answer: D
The front office manages reservations, check-in, check-out, and guest accounts.
, 6. The main objective of hospitality marketing is to:
A. Lower prices
B. Increase staffing
C. Attract and retain profitable guests
D. Reduce competition
Answer: C
Effective marketing focuses on acquiring and retaining guests who contribute to
profitability.
7. In service quality management, the SERVQUAL model measures:
A. Profitability
B. Staff productivity
C. Gap between guest expectations and perceptions
D. Marketing effectiveness
Answer: C
SERVQUAL evaluates service quality by comparing expected service with
perceived service.
8. Which leadership style encourages employee participation in decision-
making?
A. Autocratic
B. Laissez-faire
C. Bureaucratic
D. Democratic
Answer: D
Democratic leadership involves staff input, improving engagement and morale.
9. A standard operating procedure (SOP) is best defined as:
A. A financial report
