AHLEI Exam Questions Answers GRADED A Latest Update 2023
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Course
NURSING 706
Institution
NURSING 706
AHLEI Exam | Questions & Answers (GRADED A+) | Latest Update 2023
Chapter 1
Noncommercial operations
Hotel sales and marketing department
Revenue and support centers
Multi-unit organizations
POS systems track and record meaningful information that managers can use to better control their food...
Ans: o Schools
o Hospitals
o Military
o Nursing homes.
3). 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 relations.
4). Revenue and support centers
Ans: helps managers organize their planning and effectively operate each service
outlet.
5). Multi-unit organizations
Ans: popular because they provide brand recognition.
o Opportunity to market in a large region.
o Use of operating procedures, standardized building designs, and centralized menu
planning.
o Ability to obtain business loans.
o Easier employee recruitment.
o Specialized technical assistance.
6). Pos systems track and record meaningful information that managers can use to better
control their food and beverage operations.
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, Ans:
7). Employee turnover
Ans: turnover is the percentage of total employees per department who leave during a
specific time period.
o Select qualified applicants or those who can be trained.
o Offer competitive salaries or bonuses.
o Train supervisors to use effective practices when interacting with their employees.
o Managers can use training, cross training, and self-improvement to build leadership
and improve employees work skills.
8). Chapter 2
Ans:
9). Process of effective planning
Ans: 1. Vision: broad abstract view of what the organization seeks to be.
2. Mission: more specific statement of how that goal will be achieved.
3. Long-range plan (usually five years): indicates what managers want to accomplish
within a certain time period in relation to the mission.
4. Business plan (revenue goals within the next year)
5. Marketing plan
6. Operating budget: details budget for revenue, costs associated with the products and
services that are produced, and the property's financial goals for a specific time period.
10). Basic steps in the control process
Ans: 1. Establish and maintain standards.
2. Measure actual operating results.
3. Compare actual results with standards.
4. Take corrective action.
5. Evaluate corrective action.
11). Aspects of effective standards
Ans: o Be specific and measurable (quantity)
o Encourage further creativity and challenge (quality)
o Include feedback as part of the control system (control)
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, 12). Objectivity
Ans: measurements of the level of performance must accurately reflect the desired
results that control procedures are designed to monitor.
o More likely to be achieved when designed by team managers with help from all
affected staff.
13). Chapter 3
Ans:
14). Food service control points
Ans: basic operating activities that must be performed in any food service
establishment.
o Each control point plays a crucial role in determining the success or failure of a food
service operation.
15). The menu is not only a control tool, it also is a sales, advertising, merchandising, and
marketing tool.
o addresses both control and marketing concerns and blends them into a workable
system.
Ans:
16). Ingredients mark-up method
Ans: attempts to consider all food costs:
o Determine the ingredients costs from applicable standard recipes.
o Determine the multiplier to mark up the ingredients costs.
o Establish a base selling price by multiplying the ingredients costs by the multiplier
17). Multiplier = 1/ desired food cost percentage
Ans:
18). Base selling price = ingredient cost x multiplier
Ans:
19).
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