AHLEI HOSPITALITY MANAGER
LEADERSHIP CERTIFICATION EXAM 2026
COMPLETE STUDY RESOURCE
⫸ 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:
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. Answer: c. as soon as possible after
actual costs are known.
⫸ A shopper service is a(n):
a. service offered by many businesses to assist guests who are unable to
visit the operation in person.
LEADERSHIP CERTIFICATION EXAM 2026
COMPLETE STUDY RESOURCE
⫸ 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:
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. Answer: c. as soon as possible after
actual costs are known.
⫸ A shopper service is a(n):
a. service offered by many businesses to assist guests who are unable to
visit the operation in person.
