AHLEI Exam UPDATED ACTUAL Questions and CORRECT
Answers
Chapter 1
Noncommercial operations o Schools
o Hospitals
o Military
o Nursing homes.
Hotel sales and marketing department 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 helps managers organize their planning and effectively operate each service
outlet.
Multi-unit organizations 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.
,Employee turnover 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.
Which of the following would be classified as a meal program at a college or university
noncommercial food service operation?
concession stand at a sports facility
snack bar located in an airport terminal
meal program at a college or university
an upscale, fine dining facility at a resort
Which of the following would be classified as a cafeteria food service in a local shopping mall
commercial food service operation?
government food service facilities on a military base
a lunch program offered by a local school system
meals prepared and served in a nursing home
cafeteria food service in a local shopping mall
Which of the following statements about hotel food and Catering responsibilities in a hotel are generally a function of the marketing and
beverage operations is TRUE? sales department.
Hotel marketing efforts focus exclusively on attracting
hotel guests to dine at the property's food and beverage
outlets.
Room service is typically the most profitable food service
operation in a hotel.
The restaurant manager in a hotel has greater decision-
making powers than a manager of a freestanding
restaurant.
Catering responsibilities in a hotel are generally a
function of the marketing and sales departments.
, Which of the following types of food and beverage hotel food service
operations faces the greatest challenge in relation to
food transport and delivery systems?
cafeteria food service
hotel food service
a freestanding restaurant
concession stands at sports facilities
Which of the following is a support center within a hotel? the accounting department
the accounting department
the rooms department
room service
the banquet operation
Which of the following components of management best directing
describes the tasks involved in motivating, training,
evaluating, and disciplining employees?
controlling
coordinating
directing
staffing
Increased tension between the dining room service staff coordinating
and the kitchen production staff has prompted the
restaurant manager to create a team of supervisors to
review current procedures for placing and picking up
orders. Which of the following management functions
best describes the kind of work that the team of
supervisors will be performing?
supervising
controlling
coordinating
staffing
Answers
Chapter 1
Noncommercial operations o Schools
o Hospitals
o Military
o Nursing homes.
Hotel sales and marketing department 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 helps managers organize their planning and effectively operate each service
outlet.
Multi-unit organizations 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.
,Employee turnover 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.
Which of the following would be classified as a meal program at a college or university
noncommercial food service operation?
concession stand at a sports facility
snack bar located in an airport terminal
meal program at a college or university
an upscale, fine dining facility at a resort
Which of the following would be classified as a cafeteria food service in a local shopping mall
commercial food service operation?
government food service facilities on a military base
a lunch program offered by a local school system
meals prepared and served in a nursing home
cafeteria food service in a local shopping mall
Which of the following statements about hotel food and Catering responsibilities in a hotel are generally a function of the marketing and
beverage operations is TRUE? sales department.
Hotel marketing efforts focus exclusively on attracting
hotel guests to dine at the property's food and beverage
outlets.
Room service is typically the most profitable food service
operation in a hotel.
The restaurant manager in a hotel has greater decision-
making powers than a manager of a freestanding
restaurant.
Catering responsibilities in a hotel are generally a
function of the marketing and sales departments.
, Which of the following types of food and beverage hotel food service
operations faces the greatest challenge in relation to
food transport and delivery systems?
cafeteria food service
hotel food service
a freestanding restaurant
concession stands at sports facilities
Which of the following is a support center within a hotel? the accounting department
the accounting department
the rooms department
room service
the banquet operation
Which of the following components of management best directing
describes the tasks involved in motivating, training,
evaluating, and disciplining employees?
controlling
coordinating
directing
staffing
Increased tension between the dining room service staff coordinating
and the kitchen production staff has prompted the
restaurant manager to create a team of supervisors to
review current procedures for placing and picking up
orders. Which of the following management functions
best describes the kind of work that the team of
supervisors will be performing?
supervising
controlling
coordinating
staffing
