AHLEI Exam Review Exam with Verified Answers Graded A+
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Course
AHLEI
Institution
AHLEI
AHLEI Exam Review Exam with Verified Answers Graded A+
1. Which of the following statements about hotel food
and beverage operations is TRUE?
a. Hotel marketing efforts focus exclusively on attract-
ing hotel guests to dine at the property's food and
beverage outlets.
b. Room service is typic...
AHLEI Exam Review Exam with Verified Answers Graded A+
1. Which of the following statements about hotel food d. Catering re-
and beverage operations is TRUE? sponsibilities in a
a. Hotel marketing efforts focus exclusively on attract- hotel are general-
ing hotel guests to dine at the property's food and ly a function of
beverage outlets. the marketing and
b. Room service is typically the most profitable food sales department.
service operation in a hotel.
c. The restaurant manager in a hotel has greater deci-
sion-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.
2. Which of the following types of food and beverage b. hotel food ser-
operations faces the greatest challenge in relation to vice
food transport and delivery systems?
a. freestanding restaurant
b. hotel food service
c. cafeteria food service
d. concession at sports facilities
3. Which of the following is a support center within a a. accounting de-
hotel? partment
a. accounting department
b. the banquet operation
c. the rooms department
d. room service
4. Why are multi-unit organizations popular in the d. all of the above
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.
5. The principal benefit of point-of-sale technology to a a. ability to track,
food and beverage operation is its: record, and pro-
a. ability to track, record, and provide detailed finan-
, AHLEI Exam Review Exam with Verified Answers Graded A+
cial information. vide detailed finan-
b. efficiency in tracking guest reservations and match- cial information.
ing reservation times with table assignments.
c. speed and accuracy in calculating guest check to-
tals and making change for customers.
d. ability to control deliveries to and issues from food
storage areas.
6. Which of the following resources is available in a d. all of the above
limited supply to managers of food and beverage op-
erations?
a. time
b. facilities
c. money
d. all of the above
7. Effective control systems can help food and beverage a. identify mis-
managers: takes and plan
a. identify mistakes and plan tactics to correct them. tactics to correct
b. create a mission statement. them.
c. identify new menu items to offer.
d. define strategic objectives.
8. Which of the following statements about the role of c. Standards can
standards in the control process is TRUE? be established for
a. Industry averages are the best source of informa- revenue goals and
tion for establishing standards. sales targets as
b. Financial standards should always be set on the well as for employ-
basis of past financial statements. ee attendance and
c. Standards can be established for revenue goals and safety records.
sales targets as well as for employee attendance and
safety records.
d. Standards are effective only if they state an expect-
ed level of performance for individual employees.
9. Comparisons between standards and actual operat- c. as soon as pos-
ing results should be made: sible after actual
a. only when problems are suspected costs are known.
b. during the same time frames (e.g. monthly).
, AHLEI Exam Review Exam with Verified Answers Graded A+
c. as soon as possible after actual costs are known.
d. periodically, but infrequently.
10. A shopper service is a(n): d. control tactic
a. service offered by many businesses to assist that involves ob-
guests who are unable to visit the operation in person. serving and re-
b. internet-based buying service that offers managers porting the actu-
greater control of the purchasing and receiving func- al operations of a
tion. business.
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.
11. Which of the following is an example of an internal b. menu mix
factor influencing decisions to change a menu?
a. consumer demand
b. menu mix
c. supply levels
d. competition
12. A chicken dinner has a standard food cost of $3.50. a. $11.67
If a 30-percent food cost is desired, what would be
the base selling price using the ingredients mark-up
method?
a. $11.67
b. $12.60
c. $14.76
d. cannot be determined
13. Given the following information, what is the base sell- d. $10.68
ing price of the menu item using the prime costs
pricing method?
Menu Item Food Cost $3.40
Annual Labor Cost $200,000
Annual Number of Expected Guests 60,000
Desired Prime Costs Percentage 63%
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