Account receivable system
Ans- a system to account for revenue that is due. has been earned but not yet
collected
Accrual accounting system
Ans- An accounting system that matches revenue generated with the expenses
incurred to generate the revenue
Commercial food service operations
Ans- Fo...
AHLEI Exam Questions and Answers Account receivable system Ans- a system to account for revenue that is due. has been earned but not yet collected Accrual accounting system Ans- An accounting system that matches revenue generated with the expenses incurred to generate the revenue Commercial food service operations Ans- Food service operations found in lodging properties, clubs, restaurants, and other businesses. These operations exist to make a profit from the sale of food and beverage Contract management company food services Ans- A for -profit company that ope rates food services for a non -commercial organization such as a school or hospital Controlling Ans- The management task of comparing actual results with expected results as in measuring actual revenues against budgeted revenues. Controlling also refers to safeguarding the operations property Coordinating Ans- The management task of assigning work and organizing people and resources to achieve the operations goals and objectives Directing Ans- The management task of supervising, scheduling, and disc iplining employees. It also includes things such as training and motivating employees E-commerce Ans- All aspects of business and market processes enabled by the Internet and web based technologies Empowerment Ans- The redistribution of power within an organization that enables managers supervisors and employees to perform their jobs more effectively and efficiently Evaluating Ans- The management task of reviewing the operations progress toward organizational goals, measuring employee performance, and assessing the effectiveness of training programs Finishing kitchen Ans- The work area used to complete the preparation of food produced in a central kitchen and or to reheat food produced elsewhere Full service hotel Ans- Hotel offering extensive food and beverage services including table service alternatives Labor -intensive Ans- The concept that people must do work tasks and cannot be replaced by machines Management components Ans- Activities for managing available r esources: planning, organizing, coordinating, staffing, directing, controlling, and evaluating Non-commercial food service operations Ans- Organization such as schools, nursing homes, hospitals, and military services that are nonprofit and exist primari ly for reasons other than to provide food or lodging services Operating control cycle
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