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AHLEI EXAM QUESTIONS AND ANSWERS
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AHLEI EXAM QUESTIONS AND ANSWERS
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AHLEI EXAM QUESTIONS AND ANSWERSNoncommerical Food-Service Operation - answer- 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 - answer- Dietitians
What is a potential disadvantage to using a contract management company to run a
noncommercial food service operation? - answer- 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? - answer- By offering a la carte menus so guests can order just the
food items they want
T/F: When using standard recipes, it is less likely that too many or too few menu items
will be prepared - answer- True
An adjustment factor is determined by: - answer- Dividing the desired yield by the
original yield
For a menu item that has a food cost of $4, and sells for $12, the contribution margin is:
- answer- $8
The _______________ for a menu item indicates the food cost that managers should
expect when the item is prepared according to its standard recipe. - answer- Standard
portion cost
__________________ may be calculated by adding together the costs of the items
offered as part of a meal. - answer- Total menu costs
Menu pricing based on nothing more than a manager's best guess about what the
selling price should be makes use of the _____________ price method - answer-
Intuitive
Dividing allowable food costs by forecasted food revenues will result in the: - answer-
Budgeted food cost percentage
Written orders to remove items from storage are called - answer- Requisitions
What is a way to reduce inventory costs? - answer- Decrease the number of product
types the operation carries
The goals of a purchasing program: - answer- Work with the right supplier
, To help ensure food safety, frozen items should be stored at what temp? - answer-
Below 0 degrees F
The quality level needed for each product is determined in part by the item's - answer-
intended use
Gladys is working at her hotel's bar when a guest approaches and says, "I'd like a
Manhattan, please." Gladys is most likely to make the guest's drink using a
___________ brand of liquor. - answer- House
What is most prone to theft during the receiving process? - answer- Alcoholic beverages
Reuben is a food and beverage manager who needs to check the latest price list for one
of his suppliers. Which of the following technologies is he most likely to use to find the
information he needs? - answer- The internet
The primary task of production i planning is to determine the ___________ of menu
items to be prepared. - answer- Quantity
Why are fresh fruits and vegetables are often available year-round? - answer-
Transportation systems have improved with technology
Fresh fruit should be handled as _______________________ as possible - answer-
little
What holds muscles together and determines the tenderness of the meat? - answer-
Connective tissue
What is a common dry-heat cooking method for meat? - answer- Roasting
Fish should be cooked at a moderate temperature long enough for:
Protein to coagulate
Flavor to develop
Connective tissue to break down
All of the above - answer- All of the above
What is the most popular cheese used in cooking? - answer- Cheddar
What is a typical duty of a chief steward? - answer- 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 - answer-
Chief executive officer
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