AHLEI Exam Prep Study Guide | Actual Questions and Answers Latest
Updated 2024/2025 (Graded A+)
5 Areas of Know-Lead Leadership - ✔✔Knowing Self
Leading Self
Knowing Others
Leading Others
Leading Change
Stewards - ✔✔Production managers who oversee bus service and other related personnel
First and Best marketing tool for restaurant - ✔✔Menu
"Mature" guest market - ✔✔50 years or older
Management pre-shift meetings - ✔✔Keep them short, focus on a single topic
Side station - ✔✔Area where extra supplies are kept - glass, silverware
First beverage typically served to guests - ✔✔Water
End of shift sidework - ✔✔
First course menu item - ✔✔Appetizer
Last course menu item - ✔✔Dessert
Middle course menu item - ✔✔Entree
, Course between appetizer and entree - ✔✔Soup/salad
What method of payment needs and approval code - ✔✔Credit card
Glasses should be handled by - ✔✔Stem/bottom of glass
Way for bus service to assist host - ✔✔Seating guests
Proper way to handle ice - ✔✔Scoop
Soiled dishes are sorted by - ✔✔Decoy system
Document for banquet servers - ✔✔BEO - Banquet Event Order
Storage location for clean napkins - ✔✔Side station
Proper time to set event tables - ✔✔Before guest arrival
Fork placement - ✔✔Far left - salad then entree
Proper way to serve beverages - ✔✔Glass sitting on table, serve from right
In room dining - ✔✔Door left open
Employees on elevators - ✔✔Last on elevator, last off
Last drink served in room dining order - ✔✔Any drink served with ice
Updated 2024/2025 (Graded A+)
5 Areas of Know-Lead Leadership - ✔✔Knowing Self
Leading Self
Knowing Others
Leading Others
Leading Change
Stewards - ✔✔Production managers who oversee bus service and other related personnel
First and Best marketing tool for restaurant - ✔✔Menu
"Mature" guest market - ✔✔50 years or older
Management pre-shift meetings - ✔✔Keep them short, focus on a single topic
Side station - ✔✔Area where extra supplies are kept - glass, silverware
First beverage typically served to guests - ✔✔Water
End of shift sidework - ✔✔
First course menu item - ✔✔Appetizer
Last course menu item - ✔✔Dessert
Middle course menu item - ✔✔Entree
, Course between appetizer and entree - ✔✔Soup/salad
What method of payment needs and approval code - ✔✔Credit card
Glasses should be handled by - ✔✔Stem/bottom of glass
Way for bus service to assist host - ✔✔Seating guests
Proper way to handle ice - ✔✔Scoop
Soiled dishes are sorted by - ✔✔Decoy system
Document for banquet servers - ✔✔BEO - Banquet Event Order
Storage location for clean napkins - ✔✔Side station
Proper time to set event tables - ✔✔Before guest arrival
Fork placement - ✔✔Far left - salad then entree
Proper way to serve beverages - ✔✔Glass sitting on table, serve from right
In room dining - ✔✔Door left open
Employees on elevators - ✔✔Last on elevator, last off
Last drink served in room dining order - ✔✔Any drink served with ice
