AHLEI Exam Questions With Correct
Answers
Noncommercial |operations |- |CORRECT |ANSWER✔✔-o |Schools
o |Hospitals
o |Military
o |Nursing |homes.
Hotel |sales |and |marketing |department |- |CORRECT |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 |- |CORRECT |ANSWER✔✔-helps |managers |organize |their |planning
|and |effectively |operate |each |service |outlet.
Multi-unit |organizations |- |CORRECT |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. |- |CORRECT |ANSWER✔✔-
Employee |turnover |- |CORRECT |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 |- |CORRECT |ANSWER✔✔-
Process |of |effective |planning |- |CORRECT |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 |- |CORRECT |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 |- |CORRECT |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 |- |CORRECT |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 |- |CORRECT |ANSWER✔✔-
Food |Service |control |points |- |CORRECT |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. |- |
CORRECT |ANSWER✔✔-
Ingredients |mark-up |method |- |CORRECT |ANSWER✔✔-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
Answers
Noncommercial |operations |- |CORRECT |ANSWER✔✔-o |Schools
o |Hospitals
o |Military
o |Nursing |homes.
Hotel |sales |and |marketing |department |- |CORRECT |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 |- |CORRECT |ANSWER✔✔-helps |managers |organize |their |planning
|and |effectively |operate |each |service |outlet.
Multi-unit |organizations |- |CORRECT |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. |- |CORRECT |ANSWER✔✔-
Employee |turnover |- |CORRECT |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 |- |CORRECT |ANSWER✔✔-
Process |of |effective |planning |- |CORRECT |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 |- |CORRECT |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 |- |CORRECT |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 |- |CORRECT |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 |- |CORRECT |ANSWER✔✔-
Food |Service |control |points |- |CORRECT |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. |- |
CORRECT |ANSWER✔✔-
Ingredients |mark-up |method |- |CORRECT |ANSWER✔✔-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
