AHLEI ACTUAL CERTIFICATION PAPER
2026 QUESTIONS WITH ANSWERS FULL
SOLUTION.
■ The principal benefit of point-of-sale technology to a food and
beverage operation is its:
a. ability to track, record, and provide detailed financial information.
b. efficiency in tracking guest reservations and matching reservation
times with table assignments.
c. speed and accuracy in calculating guest check totals and making
change for customers.
d. ability to control deliveries to and issues from food storage areas.
Ans: a. ability to track, record, and provide detailed financial
information.
■ Which of the following resources is available in a limited supply to
managers of food and beverage operations?
a. time
b. facilities
c. money
d. all of the above. Ans: d. all of the above
,■ Effective control systems can help food and beverage managers:
a. identify mistakes and plan tactics to correct them.
b. create a mission statement.
c. identify new menu items to offer.
d. define strategic objectives. Ans: a. identify mistakes and plan tactics
to correct them.
■ Which of the following statements about the role of standards in the
control process is TRUE?
a. Industry averages are the best source of information for establishing
standards.
b. Financial standards should always be set on the basis of past financial
statements.
c. Standards can be established for revenue goals and sales targets as
well as for employee attendance and safety records.
d. Standards are effective only if they state an expected level of
performance for individual employees. Ans: c. Standards can be
established for revenue goals and sales targets as well as for employee
attendance and safety records.
■ Comparisons between standards and actual operating results should be
made:
a. only when problems are suspected
b. during the same time frames (e.g. monthly).
, c. as soon as possible after actual costs are known.
d. periodically, but infrequently. Ans: c. as soon as possible after actual
costs are known.
■ A shopper service is a(n):
a. service offered by many businesses to assist guests who are unable to
visit the operation in person.
b. internet-based buying service that offers managers greater control of
the purchasing and receiving function.
c. system of supply in which vendors automatically resupply the
restaurant on a schedule determined by the food and beverage manager.
d. control tactic that involves observing and reporting the actual
operations of a business. Ans: d. control tactic that involves observing
and reporting the actual operations of a business.
■ Which of the following is an example of an internal factor influencing
decisions to change a menu?
a. consumer demand
b. menu mix
c. supply levels
d. competition. Ans: b. menu mix
2026 QUESTIONS WITH ANSWERS FULL
SOLUTION.
■ The principal benefit of point-of-sale technology to a food and
beverage operation is its:
a. ability to track, record, and provide detailed financial information.
b. efficiency in tracking guest reservations and matching reservation
times with table assignments.
c. speed and accuracy in calculating guest check totals and making
change for customers.
d. ability to control deliveries to and issues from food storage areas.
Ans: a. ability to track, record, and provide detailed financial
information.
■ Which of the following resources is available in a limited supply to
managers of food and beverage operations?
a. time
b. facilities
c. money
d. all of the above. Ans: d. all of the above
,■ Effective control systems can help food and beverage managers:
a. identify mistakes and plan tactics to correct them.
b. create a mission statement.
c. identify new menu items to offer.
d. define strategic objectives. Ans: a. identify mistakes and plan tactics
to correct them.
■ Which of the following statements about the role of standards in the
control process is TRUE?
a. Industry averages are the best source of information for establishing
standards.
b. Financial standards should always be set on the basis of past financial
statements.
c. Standards can be established for revenue goals and sales targets as
well as for employee attendance and safety records.
d. Standards are effective only if they state an expected level of
performance for individual employees. Ans: c. Standards can be
established for revenue goals and sales targets as well as for employee
attendance and safety records.
■ Comparisons between standards and actual operating results should be
made:
a. only when problems are suspected
b. during the same time frames (e.g. monthly).
, c. as soon as possible after actual costs are known.
d. periodically, but infrequently. Ans: c. as soon as possible after actual
costs are known.
■ A shopper service is a(n):
a. service offered by many businesses to assist guests who are unable to
visit the operation in person.
b. internet-based buying service that offers managers greater control of
the purchasing and receiving function.
c. system of supply in which vendors automatically resupply the
restaurant on a schedule determined by the food and beverage manager.
d. control tactic that involves observing and reporting the actual
operations of a business. Ans: d. control tactic that involves observing
and reporting the actual operations of a business.
■ Which of the following is an example of an internal factor influencing
decisions to change a menu?
a. consumer demand
b. menu mix
c. supply levels
d. competition. Ans: b. menu mix
