AHLEI Exam Review Questions and Answers

AHLEI Exam Review Questions and Answers Which of the following statements about hotel food and beverage operations is TRUE? a. Hotel marketing efforts focus exclusively on attracting hotel guests to dine at the property's food and beverage outlets. b. Room service is typically the most profitable food service operation in a hotel. c. The restaurant manager in a hotel has greater decision-making powers than a manager of a freestanding restaurant. d. Catering responsibilities in a hotel are generally a function of the marketing and sales department. - Ans ️️ -d. Catering responsibilities in a hotel are generally a function of the marketing and sales department. 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 - Ans ️️ -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 - Ans ️️ -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. - Ans ️️ -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. - 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 operatio