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AHLEI EXAM REVIEW QUESTIONS AND ANSWERS
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AHLEI EXAM REVIEW QUESTIONS AND ANSWERS
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AHLEI EXAM REVIEW QUESTIONS AND ANSWERSWhich 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. - Answers -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 - Answers -b. hotel food service
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. - Answers -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. - Answers -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. - Answers -d. control tactic that involves observing and reporting the actual
operations of a business.
, Which of the following is an example of an internal factor influencing decisions to
change a menu?
a. consumer demand
b. menu mix
c. supply levels
d. competition - Answers -b. menu mix
A chicken dinner has a standard food cost of $3.50. 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 - Answers -a. $11.67
Given the following information, what is the base selling 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%
a. $5.29
b. $5.40
c. $8.43
d. $10.68 - Answers -d. $10.68
The food cost of a menu item is $3.85 and its labor cost per guest is $2.95. If the
desired prime costs percentage is 60 percent, what would be the base selling price of
the item using the prime costs pricing method?
a. $4.92
b. $6.42
c. $11.33
d. $17.00 - Answers -c. $11.33
Menu engineering classifies menu items that are low in popularity and low in
contribution margin as:
a. puzzles
b. plowhorses
c. stars
d. dogs - Answers -d. dogs
When revenues are being projected, which of the following factors assumes that past
trends are good predictors of future growth?
a. revenue history
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