AHLEI Exam Review UPDATED ACTUAL Questions and
CORRECT Answers
Which of the following statements about hotel food and d. Catering responsibilities in a hotel are generally a function of the marketing and
beverage operations is TRUE? sales department.
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.
Which of the following types of food and beverage b. hotel food service
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
Which of the following is a support center within a hotel? a. accounting department
a. accounting department
b. the banquet operation
c. the rooms department
d. room service
Why are multi-unit organizations popular in the restaurant d. all of the above
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.
The principal benefit of point-of-sale technology to a a. ability to track, record, and provide detailed financial information.
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.
, Which of the following resources is available in a limited d. all of the above
supply to managers of food and beverage operations?
a. time
b. facilities
c. money
d. all of the above
Effective control systems can help food and beverage a. identify mistakes and plan tactics to correct them.
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.
Which of the following statements about the role of c. Standards can be established for revenue goals and sales targets as well as for
standards in the control process is TRUE? employee attendance and safety records.
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.
Comparisons between standards and actual operating c. as soon as possible after actual costs are known.
results should be made:
a. only when problems are suspected
b. during the same time frames (e.g. monthly).
c. as soon as possible after actual costs are known.
d. periodically, but infrequently.
A shopper service is a(n): d. control tactic that involves observing and reporting the actual operations of a
a. service offered by many businesses to assist guests business.
who are unable to visit the operation in person.
b. internet-based buying service that offers managers
greater control of the purchasing and receiving function.
c. system of supply in which vendors automatically
resupply the restaurant on a schedule determined by the
food and beverage manager.
d. control tactic that involves observing and reporting the
actual operations of a business.
Which of the following is an example of an internal factor b. menu mix
influencing decisions to change a menu?
a. consumer demand
b. menu mix
c. supply levels
d. competition
CORRECT Answers
Which of the following statements about hotel food and d. Catering responsibilities in a hotel are generally a function of the marketing and
beverage operations is TRUE? sales department.
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.
Which of the following types of food and beverage b. hotel food service
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
Which of the following is a support center within a hotel? a. accounting department
a. accounting department
b. the banquet operation
c. the rooms department
d. room service
Why are multi-unit organizations popular in the restaurant d. all of the above
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.
The principal benefit of point-of-sale technology to a a. ability to track, record, and provide detailed financial information.
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.
, Which of the following resources is available in a limited d. all of the above
supply to managers of food and beverage operations?
a. time
b. facilities
c. money
d. all of the above
Effective control systems can help food and beverage a. identify mistakes and plan tactics to correct them.
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.
Which of the following statements about the role of c. Standards can be established for revenue goals and sales targets as well as for
standards in the control process is TRUE? employee attendance and safety records.
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.
Comparisons between standards and actual operating c. as soon as possible after actual costs are known.
results should be made:
a. only when problems are suspected
b. during the same time frames (e.g. monthly).
c. as soon as possible after actual costs are known.
d. periodically, but infrequently.
A shopper service is a(n): d. control tactic that involves observing and reporting the actual operations of a
a. service offered by many businesses to assist guests business.
who are unable to visit the operation in person.
b. internet-based buying service that offers managers
greater control of the purchasing and receiving function.
c. system of supply in which vendors automatically
resupply the restaurant on a schedule determined by the
food and beverage manager.
d. control tactic that involves observing and reporting the
actual operations of a business.
Which of the following is an example of an internal factor b. menu mix
influencing decisions to change a menu?
a. consumer demand
b. menu mix
c. supply levels
d. competition
