AHLEI Exam Review WITH QUESTIONS
AND ANSWERS GRADE A+ SOLUTIONS
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.
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
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
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.
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.
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
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.
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.
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.
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.
b. internet-based buying service that offers managers greater control
AND ANSWERS GRADE A+ SOLUTIONS
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.
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
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
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.
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.
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
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.
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.
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.
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.
b. internet-based buying service that offers managers greater control
