AHLEI EXAM REVIEW | NEW 2026 UPDATE |
QUESTIONS AND ANSWERS | RATED 100% CORRECT
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. Answer - 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 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.
QUESTIONS AND ANSWERS | RATED 100% CORRECT
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. Answer - 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 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.
