AHLEI HOSPITALITY MANAGEMENT
REVIEW 2026 QUESTIONS WITH
SOLUTIONS TESTED QUESTIONS.
◉ Employee turnover. Ans: 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. Ans:
◉ Process of effective planning. Ans: 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. Ans: 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. Ans: o Be specific and measurable
(quantity)
o Encourage further creativity and challenge (quality)
o Include feedback as part of the control system (control)
◉ Objectivity. Ans: measurements of the level of performance must
accurately reflect the desired results that control procedures are designed
to monitor.
o More likely to be achieved when designed by team managers with help
from all affected staff.
◉ Chapter 3. Ans:
, ◉ Food Service control points. Ans: basic operating activities that must
be performed in any food service establishment.
o Each control point plays a crucial role in determining the success or
failure of a food service operation.
◉ The menu is not only a control tool, it also is a sales, advertising,
merchandising, and marketing tool.
o Addresses both control and marketing concerns and blends them into a
workable system.. Ans:
◉ Ingredients mark-up method. Ans: attempts to consider all food costs:
o Determine the ingredients costs from applicable standard recipes.
o Determine the multiplier to mark up the ingredients costs.
o Establish a base selling price by multiplying the ingredients costs by
the multiplier
◉ Multiplier = 1/ desired food cost percentage. Ans:
◉ Base selling price = ingredient cost x multiplier. Ans:
◉ Average contribution margin per guest = (Non-food costs + required
profit) / number of expected guests. Ans:
REVIEW 2026 QUESTIONS WITH
SOLUTIONS TESTED QUESTIONS.
◉ Employee turnover. Ans: 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. Ans:
◉ Process of effective planning. Ans: 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. Ans: 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. Ans: o Be specific and measurable
(quantity)
o Encourage further creativity and challenge (quality)
o Include feedback as part of the control system (control)
◉ Objectivity. Ans: measurements of the level of performance must
accurately reflect the desired results that control procedures are designed
to monitor.
o More likely to be achieved when designed by team managers with help
from all affected staff.
◉ Chapter 3. Ans:
, ◉ Food Service control points. Ans: basic operating activities that must
be performed in any food service establishment.
o Each control point plays a crucial role in determining the success or
failure of a food service operation.
◉ The menu is not only a control tool, it also is a sales, advertising,
merchandising, and marketing tool.
o Addresses both control and marketing concerns and blends them into a
workable system.. Ans:
◉ Ingredients mark-up method. Ans: attempts to consider all food costs:
o Determine the ingredients costs from applicable standard recipes.
o Determine the multiplier to mark up the ingredients costs.
o Establish a base selling price by multiplying the ingredients costs by
the multiplier
◉ Multiplier = 1/ desired food cost percentage. Ans:
◉ Base selling price = ingredient cost x multiplier. Ans:
◉ Average contribution margin per guest = (Non-food costs + required
profit) / number of expected guests. Ans:
