AHLEI Exam UPDATED ACTUAL Questions and CORRECT
Answers
Chapter 1
Noncommercial operations o Schools
o Hospitals
o Military
o Nursing homes.
Hotel sales and marketing department responsible for attracting guests to the property, making group bookings, and
handling convention services.
o Often involved with advertising and public relations.
Revenue and support centers helps managers organize their planning and effectively operate each service
outlet.
Multi-unit organizations popular because they provide brand recognition.
o Opportunity to market in a large region.
o Use of operating procedures, standardized building designs, and centralized
menu planning.
o Ability to obtain business loans.
o Easier employee recruitment.
o Specialized technical assistance.
POS systems track and record meaningful information
that managers can use to better control their food and
beverage operations.
, Employee turnover turnover is the percentage of total employees per department who leave during a
specific time period.
o Select qualified applicants or those who can be trained.
o Offer competitive salaries or bonuses.
o Train supervisors to use effective practices when interacting with their
employees.
o Managers can use training, cross training, and self-improvement to build
leadership and improve employees work skills.
Chapter 2
Process of effective planning 1. Vision: broad abstract view of what the organization seeks to be.
2. Mission: more specific statement of how that goal will be achieved.
3. Long-range plan (usually five years): indicates what managers want to
accomplish within a certain time period in relation to the mission.
4. Business plan (revenue goals within the next year)
5. Marketing plan
6. Operating budget: details budget for revenue, costs associated with the
products and services that are produced, and the property's financial goals for a
specific time period.
Basic steps in the control process 1. Establish and maintain standards.
2. Measure actual operating results.
3. Compare actual results with standards.
4. Take corrective action.
5. Evaluate corrective action.
Aspects of effective standards o Be specific and measurable (quantity)
o Encourage further creativity and challenge (quality)
o Include feedback as part of the control system (control)
Objectivity measurements of the level of performance must accurately reflect the desired
results that control procedures are designed to monitor.
o More likely to be achieved when designed by team managers with help from all
affected staff.
Chapter 3
Food Service control points basic operating activities that must be performed in any food service
establishment.
o Each control point plays a crucial role in determining the success or failure of a
food service operation.
The menu is not only a control tool, it also is a sales,
advertising, merchandising, and marketing tool.
o Addresses both control and marketing concerns and
blends them into a workable system.
Answers
Chapter 1
Noncommercial operations o Schools
o Hospitals
o Military
o Nursing homes.
Hotel sales and marketing department responsible for attracting guests to the property, making group bookings, and
handling convention services.
o Often involved with advertising and public relations.
Revenue and support centers helps managers organize their planning and effectively operate each service
outlet.
Multi-unit organizations popular because they provide brand recognition.
o Opportunity to market in a large region.
o Use of operating procedures, standardized building designs, and centralized
menu planning.
o Ability to obtain business loans.
o Easier employee recruitment.
o Specialized technical assistance.
POS systems track and record meaningful information
that managers can use to better control their food and
beverage operations.
, Employee turnover turnover is the percentage of total employees per department who leave during a
specific time period.
o Select qualified applicants or those who can be trained.
o Offer competitive salaries or bonuses.
o Train supervisors to use effective practices when interacting with their
employees.
o Managers can use training, cross training, and self-improvement to build
leadership and improve employees work skills.
Chapter 2
Process of effective planning 1. Vision: broad abstract view of what the organization seeks to be.
2. Mission: more specific statement of how that goal will be achieved.
3. Long-range plan (usually five years): indicates what managers want to
accomplish within a certain time period in relation to the mission.
4. Business plan (revenue goals within the next year)
5. Marketing plan
6. Operating budget: details budget for revenue, costs associated with the
products and services that are produced, and the property's financial goals for a
specific time period.
Basic steps in the control process 1. Establish and maintain standards.
2. Measure actual operating results.
3. Compare actual results with standards.
4. Take corrective action.
5. Evaluate corrective action.
Aspects of effective standards o Be specific and measurable (quantity)
o Encourage further creativity and challenge (quality)
o Include feedback as part of the control system (control)
Objectivity measurements of the level of performance must accurately reflect the desired
results that control procedures are designed to monitor.
o More likely to be achieved when designed by team managers with help from all
affected staff.
Chapter 3
Food Service control points basic operating activities that must be performed in any food service
establishment.
o Each control point plays a crucial role in determining the success or failure of a
food service operation.
The menu is not only a control tool, it also is a sales,
advertising, merchandising, and marketing tool.
o Addresses both control and marketing concerns and
blends them into a workable system.
