AHLEI CHAPTER 2 ACTUAL PAPER
SOLVED QUESTIONS
◉ Noncommercial operations
Answer: o Schools
o Hospitals
o Military
o Nursing homes.
◉ Hotel sales and marketing department
Answer: 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
Answer: helps managers organize their planning and effectively
operate each service outlet.
◉ Multi-unit organizations
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.
◉ POS systems track and record meaningful information that
managers can use to better control their food and beverage
operations.
Answer:
◉ Employee turnover
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.
◉ Chapter 2
Answer:
◉ Process of effective planning
, 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.
◉ Basic steps in the control process
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.
◉ Aspects of effective standards
Answer: o Be specific and measurable (quantity)
o Encourage further creativity and challenge (quality)
o Include feedback as part of the control system (control)
SOLVED QUESTIONS
◉ Noncommercial operations
Answer: o Schools
o Hospitals
o Military
o Nursing homes.
◉ Hotel sales and marketing department
Answer: 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
Answer: helps managers organize their planning and effectively
operate each service outlet.
◉ Multi-unit organizations
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.
◉ POS systems track and record meaningful information that
managers can use to better control their food and beverage
operations.
Answer:
◉ Employee turnover
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.
◉ Chapter 2
Answer:
◉ Process of effective planning
, 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.
◉ Basic steps in the control process
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.
◉ Aspects of effective standards
Answer: o Be specific and measurable (quantity)
o Encourage further creativity and challenge (quality)
o Include feedback as part of the control system (control)
