AHLEI Exam | Actual Questions and Answers Latest Updated
2026/2027 (Graded A+)
• Question
Chapter 1
• Question
Noncommercial operations
Correct Answer: I. o Schools
II. o Hospitals
III. o Military
IV. o Nursing homes.
• Question
Hotel sales and marketing department
Correct Answer: responsible for attracting guests to the property, making group
bookings, and handling convention services. o Often involved with advertising and
public relations.
• Question
Revenue and support centers
Correct Answer: helps managers organize their planning and effectively operate each
service outlet.
• Question
Multi-unit organizations
Correct Answer: 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.
• Question
POS systems track and record meaningful information that managers can use to better
control their food and beverage operations.
• Question
Employee turnover
Correct Answer: 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.
• Question
Chapter 2
• Question
Process of effective planning
Correct Answer: 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.
• Question
Basic steps in the control process
Correct Answer: 1. Establish and maintain standards. 2. Measure actual operating
results. 3. Compare actual results with standards. 4. Take corrective action. 5. Evaluate
corrective action.
• Question
Aspects of effective standards
Correct Answer: I. o Be specific and measurable (quantity)
II. o Encourage further creativity and challenge (quality)
III. o Include feedback as part of the control system (control)
• Question
Objectivity
Correct Answer: 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.
• Question
Chapter 3
, • Question
Food Service control points
Correct Answer: 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.
• Question
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.
• Question
Ingredients mark-up method
Correct Answer: attempts to consider all food costs: o Determine the ingredients costs
from applicable standard recipes. o Determine the multiplier to mark up the ingredients
costs. o Establish a base selling price by multiplying the ingredients costs by the
multiplier
• Question
Multiplier = 1/ desired food cost percentage
• Question
Base selling price = ingredient cost x multiplier
• Question
Average contribution margin per guest = (Non-food costs + required profit) / number of
expected guests
• Question
Prime costs method
Correct Answer: involves assessing the labor costs for the food service operation and
factoring these costs into the pricing question. o Labor costs per guest = labor costs /
number of expected guests
• Question
Base selling price = (labor cost per guest + food cost) / desired prime cost percentage
• Question
Menu engineering
Correct Answer: a manual computerized method of menu analysis and item pricing that
considers both the profitability and popularity of competing menu items.
2026/2027 (Graded A+)
• Question
Chapter 1
• Question
Noncommercial operations
Correct Answer: I. o Schools
II. o Hospitals
III. o Military
IV. o Nursing homes.
• Question
Hotel sales and marketing department
Correct Answer: responsible for attracting guests to the property, making group
bookings, and handling convention services. o Often involved with advertising and
public relations.
• Question
Revenue and support centers
Correct Answer: helps managers organize their planning and effectively operate each
service outlet.
• Question
Multi-unit organizations
Correct Answer: 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.
• Question
POS systems track and record meaningful information that managers can use to better
control their food and beverage operations.
• Question
Employee turnover
Correct Answer: 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.
• Question
Chapter 2
• Question
Process of effective planning
Correct Answer: 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.
• Question
Basic steps in the control process
Correct Answer: 1. Establish and maintain standards. 2. Measure actual operating
results. 3. Compare actual results with standards. 4. Take corrective action. 5. Evaluate
corrective action.
• Question
Aspects of effective standards
Correct Answer: I. o Be specific and measurable (quantity)
II. o Encourage further creativity and challenge (quality)
III. o Include feedback as part of the control system (control)
• Question
Objectivity
Correct Answer: 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.
• Question
Chapter 3
, • Question
Food Service control points
Correct Answer: 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.
• Question
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.
• Question
Ingredients mark-up method
Correct Answer: attempts to consider all food costs: o Determine the ingredients costs
from applicable standard recipes. o Determine the multiplier to mark up the ingredients
costs. o Establish a base selling price by multiplying the ingredients costs by the
multiplier
• Question
Multiplier = 1/ desired food cost percentage
• Question
Base selling price = ingredient cost x multiplier
• Question
Average contribution margin per guest = (Non-food costs + required profit) / number of
expected guests
• Question
Prime costs method
Correct Answer: involves assessing the labor costs for the food service operation and
factoring these costs into the pricing question. o Labor costs per guest = labor costs /
number of expected guests
• Question
Base selling price = (labor cost per guest + food cost) / desired prime cost percentage
• Question
Menu engineering
Correct Answer: a manual computerized method of menu analysis and item pricing that
considers both the profitability and popularity of competing menu items.
