AHLEI Exam Review Exam Questions With Correct Answers

AHLEI Exam Review Exam Questions With
Correct Answers

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. |- |CORRECT |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 |- |CORRECT |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 |- |CORRECT |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. |- |CORRECT |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. |- |CORRECT |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 |- |CORRECT |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. |- |CORRECT |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. |- |CORRECT |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. |- |CORRECT |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.



b. |internet-based |buying |service |that |offers |managers |greater |control |of |the |purchasing |and |
receiving |function.

c. |system |of |supply |in |which |vendors |automatically |resupply |the |restaurant |on |a |schedule |
determined |by |the |food |and |beverage |manager.

d. |control |tactic |that |involves |observing |and |reporting |the |actual |operations |of |a |business. |- |
CORRECT |ANSWER✔✔-d. |control |tactic |that |involves |observing |and |reporting |the |actual |
operations |of |a |business.