AHLEI CHAPTER 2 COMPREHENSIVE
QUESTIONS AND SOLUTIONS
◉ Which of the following types of food and beverage operations
faces the greatest challenge in relation to food transport and
delivery systems?
a. freestanding restaurant
b. hotel food service
c. cafeteria food service
d. concession at sports facilities
Answer: b. hotel food service
◉ Which of the following is a support center within a hotel?
a. accounting department
b. the banquet operation
c. the rooms department
d. room service
Answer: a. accounting department
◉ Why are multi-unit organizations popular in the restaurant
industry?
a. They provide brand recognition.
,b. Greater opportunities are available to market throughout broad
geographic regions.
c. Business financing is easier to obtain.
d. All of the above are true of multi-unit organizations.
Answer: d. all of the above
◉ 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.
Answer: 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
, Answer: 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.
Answer: 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.
Answer: 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:
QUESTIONS AND SOLUTIONS
◉ Which of the following types of food and beverage operations
faces the greatest challenge in relation to food transport and
delivery systems?
a. freestanding restaurant
b. hotel food service
c. cafeteria food service
d. concession at sports facilities
Answer: b. hotel food service
◉ Which of the following is a support center within a hotel?
a. accounting department
b. the banquet operation
c. the rooms department
d. room service
Answer: a. accounting department
◉ Why are multi-unit organizations popular in the restaurant
industry?
a. They provide brand recognition.
,b. Greater opportunities are available to market throughout broad
geographic regions.
c. Business financing is easier to obtain.
d. All of the above are true of multi-unit organizations.
Answer: d. all of the above
◉ 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.
Answer: 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
, Answer: 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.
Answer: 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.
Answer: 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:
