AHLEI Exam Study Guide: Hospitality Management Certification
Review
Noncommercial Food-Service Operation - ✔✔They often provide 100% of the daily nutrition
for people who rely on their services.
Contract management companies sometimes run hospital food service operations under the
direction of - ✔✔Dietitians
What is a potential disadvantage to using a contract management company to run a
noncommercial food service operation? - ✔✔The operation may become dependent on the
management company
How have food service operations attempted to increase guest visits during the global recession
of 2009? - ✔✔By offering a la carte menus so guests can order just the food items they want
What is a typical duty of a chief steward? - ✔✔Maintaining sanitary conditions in production
areas
In a large multi-unit chain corporation, the individual most likely to serve as an intermediary
between the board of directors and company management is the - ✔✔Chief executive officer
A restaurant in which all employees report directly to the owner/manager is: - ✔✔Considered
to have a flat organizational structure
T/F: Noncommercial food service operation managers usually work more traditional hours than
managers in commercial food operations - ✔✔True
Which of the following is a step in the management process?
, Scheduling
Performing
Directing
Communicating - ✔✔Directing
Derek has been recently promoted to a management position in his hotel's food and beverage
operation, which includes a fine-dining establishment, a casual restaurant, and two
sandwich/snack kiosks. He will most likely begin planning by: - ✔✔Establishing objectives
Which of the following is most likely to be a part of an effective disciplinary program?
A three-strikes rule
Threats
A formal, written disciplinary action program
Punishment - ✔✔A formal, written disciplinary action program
Generally, the primary objective of commercial food and beverage operation owner is to -
✔✔Maximize profits
The job of a food service manager is to - ✔✔Supervise employees in such a way that they
provide hospitable guest service
A characteristic of managers who are committed to marketing is - ✔✔They use guest-friendly
service systems
Feasibility studies are likely to be conducted by
Management consulting firms
competing food service operations
government agencies
Review
Noncommercial Food-Service Operation - ✔✔They often provide 100% of the daily nutrition
for people who rely on their services.
Contract management companies sometimes run hospital food service operations under the
direction of - ✔✔Dietitians
What is a potential disadvantage to using a contract management company to run a
noncommercial food service operation? - ✔✔The operation may become dependent on the
management company
How have food service operations attempted to increase guest visits during the global recession
of 2009? - ✔✔By offering a la carte menus so guests can order just the food items they want
What is a typical duty of a chief steward? - ✔✔Maintaining sanitary conditions in production
areas
In a large multi-unit chain corporation, the individual most likely to serve as an intermediary
between the board of directors and company management is the - ✔✔Chief executive officer
A restaurant in which all employees report directly to the owner/manager is: - ✔✔Considered
to have a flat organizational structure
T/F: Noncommercial food service operation managers usually work more traditional hours than
managers in commercial food operations - ✔✔True
Which of the following is a step in the management process?
, Scheduling
Performing
Directing
Communicating - ✔✔Directing
Derek has been recently promoted to a management position in his hotel's food and beverage
operation, which includes a fine-dining establishment, a casual restaurant, and two
sandwich/snack kiosks. He will most likely begin planning by: - ✔✔Establishing objectives
Which of the following is most likely to be a part of an effective disciplinary program?
A three-strikes rule
Threats
A formal, written disciplinary action program
Punishment - ✔✔A formal, written disciplinary action program
Generally, the primary objective of commercial food and beverage operation owner is to -
✔✔Maximize profits
The job of a food service manager is to - ✔✔Supervise employees in such a way that they
provide hospitable guest service
A characteristic of managers who are committed to marketing is - ✔✔They use guest-friendly
service systems
Feasibility studies are likely to be conducted by
Management consulting firms
competing food service operations
government agencies
