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 Accural Accounting System Ans- An accounting system that matches revenue generated with the expenses incurred to generate the revenue Commercial Food Service Operation Ans- Foo...

5 Areas of Know-Lead Leadership Ans- Knowing Self Leading Self Knowing Others Leading Others Leading Change Stewards Ans- Production managers who oversee bus service and other related personnel First and Best marketing tool for restaurant Ans- Menu "Mature" guest market Ans- 50 years or...

Chapter 1 Noncommercial operations Ans- o Schools o Hospitals o Military o Nursing homes. Hotel sales and marketing department Ans- responsible for attracting guests to the property, making group bookings, and handling convention services. o Often involved with advertising and public rela...

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- Foo...

Does the workplace culture at each property in your organization need to be the same? Ans- No, it behooves an organization to allow the workplace culture to be different at different properties. What is a good way to reinforce your culture among new and existing employees? Ans- Make sure yo...

Which of the following would be classified as a noncommerical food service operation? Ans- Meal program at a college or univeristy Which of the following would be classified as a commercial food service operation? Ans- Cafeteria food service in a local shopping mall Which of the following st...

Challenge for noncommercial operations Ans- How to control costs and still increase profits, bury price of product in the bill, hard to track profits Challenge for F&B in lodging establishments Ans- Separate kitchens facilities, centralized commissary-style kitchen (quality control, mass prod...

CH1 What is true about available resources within hospitality? Ans- pg.8 limited in supply Therefore, must determine the best way to use available resources to reach organizational goals ch1 Supervisors must decide how best to use available resources to reach their goals because all resources...

All of the following are resources available to supervisors except: A. Time B. Organizational goals C. Materials D. People Ans- Organizational goals Which of the following management principles may be violated when food servers are also responsible meeting and greeting guests and bussing the...