Professional Ethics & Standards Flashcards
7 cards from real CHA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Professional Ethics & Standards flashcards as text
In the context of CHA standards, 'due diligence' in vendor selection PRIMARILY means:
Answer: Thoroughly investigating a vendor's background, reputation, and compliance record
Due diligence requires independent, thorough vetting of vendors to ensure they meet ethical, legal, and operational standards.
When a long-term guest makes an inappropriate romantic advance toward a staff member, the manager's FIRST ethical obligation is to:
Answer: Protect the employee by addressing the situation and following harassment protocols
Managers have a duty to protect employees from harassment, and following established protocols ensures consistent and lawful handling.
Which best describes the ethical principle of 'non-discrimination' as applied in hospitality operations?
Answer: Providing equal service and opportunity regardless of race, gender, age, or religion
Non-discrimination requires that all guests and employees receive equitable treatment regardless of protected characteristics.
A CHA-certified GM learns that local health inspectors have been bribed by a competitor. The GM should:
Answer: Report the activity to the appropriate regulatory authorities
Reporting corruption to authorities upholds public safety and professional ethics, even when the GM's property is not directly involved.
Which approach to pricing strategy best reflects ethical standards under CHA guidelines?
Answer: Surge pricing disclosed in advance with clear justification to guests
Ethical pricing requires transparency; disclosed dynamic pricing respects guests' right to make informed decisions.
A food and beverage director is pressured to use cheaper, unlabeled ingredients to cut costs without updating the menu. This MOST directly violates:
Answer: Guest trust and truth-in-menu regulations
Truth-in-menu laws and guest trust require that menu descriptions accurately reflect the ingredients and quality of food served.
Under CHA professional standards, a manager's responsibility for social responsibility PRIMARILY includes:
Answer: Balancing profitability with positive impacts on employees, guests, and the community
Social responsibility in hospitality requires balancing profit with care for employees, guests, and the broader community.