AHLEI EXAM | 2026 NEW UPDATE | 115 QUESTIONS
AND ANSWERS | WITH COMPLETE SOLUTION
Chapter 1
Noncommercial operations Answer - o Schools
o Hospitals
o Military
o Nursing homes.
Hotel sales and marketing department Answer - 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 Answer - helps managers organize their planning
and effectively operate each service outlet.
Multi-unit organizations Answer - 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. Answer -
Employee turnover Answer - 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 Answer -
Process of effective planning Answer - 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 Answer - 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 Answer - o Be specific and measurable
(quantity)
o Encourage further creativity and challenge (quality)
o Include feedback as part of the control system (control)
Objectivity Answer - 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 Answer -
Food Service control points Answer - 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. Answer -
Ingredients mark-up method Answer - attempts to consider all food costs:
AND ANSWERS | WITH COMPLETE SOLUTION
Chapter 1
Noncommercial operations Answer - o Schools
o Hospitals
o Military
o Nursing homes.
Hotel sales and marketing department Answer - 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 Answer - helps managers organize their planning
and effectively operate each service outlet.
Multi-unit organizations Answer - 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. Answer -
Employee turnover Answer - 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 Answer -
Process of effective planning Answer - 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 Answer - 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 Answer - o Be specific and measurable
(quantity)
o Encourage further creativity and challenge (quality)
o Include feedback as part of the control system (control)
Objectivity Answer - 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 Answer -
Food Service control points Answer - 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. Answer -
Ingredients mark-up method Answer - attempts to consider all food costs:
