AHLEI EXAM REVIEW QUESTIONS WITH GUARANTEED ACCURATE ANSWERS
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Course
AHLEI
Institution
AHLEI
Which 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. ...
AHLEI EXAM REVIEW QUESTIONS
AHLEI EXAM REVIEW QUESTIONS WITH GUARANTEED ACCURATE ANSWERS
Which 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. - ACCURATE 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 - ACCURATE ANSWERS✔✔ b. hotel
food service
Which of the following is a support center within a hotel?
a. accounting department
b. the banquet operation
c. the rooms department
d. room service - ACCURATE ANSWERS✔✔ a. accounting department
Why are multi-unit organizations popular in the 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. - ACCURATE
ANSWERS✔✔ d. all of the above
The principal benefit of point-of-sale technology to a food and beverage
operation is its:
a. ability to track, record, and provide detailed financial information.
, b. efficiency in tracking guest reservations and matching reservation
times with table assignments.
c. speed and accuracy in calculating guest check totals and making
change for customers.
d. ability to control deliveries to and issues from food storage areas. -
ACCURATE ANSWERS✔✔ a. ability to track, record, and provide
detailed financial information.
Which of the following resources is available in a limited supply to
managers of food and beverage operations?
a. time
b. facilities
c. money
d. all of the above - ACCURATE ANSWERS✔✔ d. all of the above
Effective control systems can help food and beverage managers:
a. identify mistakes and plan tactics to correct them.
b. create a mission statement.
c. identify new menu items to offer.
d. define strategic objectives. - ACCURATE ANSWERS✔✔ a. identify
mistakes and plan tactics to correct them.
Which of the following statements about the role of standards in the
control process is TRUE?
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