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. Which of the following best describes 'yield management' in a hotel context? → Selling the right room to the right guest at the right price and time
3. What is the primary function of a Property Management System (PMS) in a hotel? → To centrally manage reservations, check-ins, check-outs, billing, and room inventory
4. 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
5. 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
6. Which scheduling approach best balances labor costs with service quality during unpredictable demand periods? → Demand-based flex scheduling
7. Which communication style is MOST effective when delivering bad news to a guest (e.g., their reservation was lost)? → Empathetic, transparent, and solution-oriented
8. In a table d'hôte menu format, guests: → Choose from a fixed multi-course meal at a set price
9. In the Uniform System of Accounts for the Lodging Industry (USALI), which department is typically listed first? → Rooms
10. Under the Fair Labor Standards Act (FLSA), which hospitality workers are typically classified as non-exempt? → Banquet servers paid hourly
11. Which of the following helps improve the guest experience? → Anticipating guest needs and providing comfort
12. What is market segmentation? → Dividing guests by behavior or demographics
13. What does the term 'mise en place' refer to in professional kitchen operations? → Having all ingredients and equipment ready before service
14. 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
15. What does a 'par level' refer to in hospitality supply management? → The minimum stock level that triggers a reorder
16. Which document summarizes a hotel’s revenues and expenses? → Income statement
17. How long should food handlers wash their hands to meet food safety standards? → 20 seconds with soap
18. What is 'channel management' in hotel distribution strategy? → Controlling room availability and rates across all distribution channels simultaneously
19. What does 'personalized service' mean? → Customized attention and service to individual guests
20. A hospitality company conducts 360-degree feedback reviews. What distinguishes this from traditional top-down appraisals? → Feedback is collected from peers, subordinates, supervisors, and self-assessment
21. What is 'anticipatory service' in hospitality? → Predicting and fulfilling guest needs before they are explicitly stated
22. Which scheduling practice is MOST associated with reducing employee burnout in hotel operations? → Providing advance schedule notice and rotating shifts equitably
23. A hotel wants to improve its Net Promoter Score (NPS). Which action has the MOST direct impact? → Resolving guest complaints promptly and exceeding service expectations
24. What is 'lead time' in the context of event planning? → The period between the event booking and the event date
25. A hotel's revenue manager notices the average daily rate (ADR) is strong but occupancy is low. Which pricing strategy should be considered first? → Lower rates selectively during low-demand periods to stimulate occupancy
26. What is capital expenditure? → Investment in long-term assets
27. Which type of hotel rate plan includes room and breakfast only? → Continental Plan (CP)
28. Under Title VII of the Civil Rights Act, which of the following constitutes a hostile work environment in a hospitality setting? → Repeated offensive jokes about an employee's national origin despite complaints
29. A guest slips on a wet floor near the pool that had no warning sign posted. The hotel is most likely liable under which legal theory? → Premises liability due to failure to warn of a known hazard
30. In wine service, what is the correct sequence for presenting a bottle to guests at the table? → Show label, open, pour tasting sample for host, serve