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AHLEI ACTUAL EXAM REVIEW||2025-2026||
QUESTIONS WITH COMPLETE SOLUTIONS.
GRADED A+
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. โ 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 greatestchallenge in relation to food transport and delivery systems? a. freestanding restaurant โ b. hotel food servicec. cafeteria food service d. concession at sports facilities Which of the following is a support center within a hotel? โ accounting department b. the banquet operation c. the rooms department d. room service 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. โ d. All of the above are true of multi-unit organizations The principal benefit of point-of-sale technology to a food and beverage operation is its: โ 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. Which of the following resources is available in a limited supply to managers of food andbeverage operations? a. time b. facilities c. money โ d. all of the above Effective control systems can help food and beverage managers: โ identifies mistakes and plan tactics to correct them.b. creates a mission statement. c. identifies new menu items to offer.d. defines strategic objectives.
a. consumer demand โ b. menu mix c. supply levels d. competition 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? โ $11. b. $12. c. $14. d. cannot be determined Given the following information, what is the base selling price of the menu item usingthe prime costs pricing method? Menu Item Food Cost $3. Annual Labor Cost $200, Annual Number of Expected Guests 60, Desired Prime Costs Percentage 63% a. $5. b. $5. c. $8. โ d. $10. 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 ofthe item using the prime costs pricing method? a. $4. b. $6. โ c. $11. d. $17. Menu engineering classifies menu items that are low in popularity and low incontribution margin as: a. puzzles b. plow horses c. stars โ d. dogs When revenues are being projected, which of the following factors assumes that pasttrends are good predictors of future growth? โ revenue history b. unusual events such as roadwork or renovationc. competitive analysis d. expense history The first step in the process for budgeting for food and beverage operations is to:a. set profit requirements โ b. project revenuesc. estimate expenses d. predicts cash needs
Which of the following standard cost control tools defines the net weight or volume of afood item after it has been processed according to established standard production procedures outlined in the standard recipe? โ standard yield b. standard recipe c. standard portion size d. standard portion cost To produce a desired yield of 20 pounds from a standard recipe with a standard yield of 5 pounds, the amount of each recipe ingredient used should be multiplied by: a. 5. โ b. 4. c. 0. d. 0.25 - ANSWER b. 4. If the AP price for a food item increased to $4.45 per pound and the cost factor for theitem is 2.1, what is the new cost per servable pound? a. $2. b. $6. โ c. $9. d. $11.
If the standard portion cost for a menu item is $4.20 and 60 portions are prepared, what is the total ingredient cost? a. $ b. $ c. $ โ d. $ A restaurant wastes $600 each month because of poor purchasing practices. If the operation's budget targets a profit of 15 percent of revenues, how much additional revenue must be generated by year's end to recoup the $600 of wasted resources eachmonth? a. $4,000 b. $24, โ c. $48, d. $52, 600*12=7, 7,200/.15= $48, In relation to the food service purchasing cycle, which of the following positions is generally responsible for completing an issue requisition when items are needed in foodproduction areas? โ chef b. purchasing agentc. receiving agent d. storeroom clerk Which of the following terms describes a series of records, documents, or reports that trace the
โ b. FIFO (first in, first out) c. Weighted average system d. LIFO (last in, first out) Which of the following statements about inventory turnover for food and beverageoperations is TRUE? a. The value of goods in inventory is typically calculated on a daily or weekly basis. โ b. An inventory turnover rate measures the number of times in a given period that inventory is converted into revenue. c. As the inventory turnover rate decreases, less money is being invested in inventory.d. A sharp decrease in the inventory turnover rate may result in stockouts. Which of the following statements about inventory control systems is TRUE? a. A physical inventory system indicates how much of each product is on hand by maintaining a running balance of all products entered into and issued from storageareas. b. Staff members who maintain an operation's perpetual inventory records should also perform the physical count of items in inventory. โ c. A perpetual inventory system does not eliminate the need for a physical countof items in storage. d. A physical inventory of all products in storage areas is generally made once during afiscal year. Which of the following procedures will help prevent bartenders from bringing their own bottles into a food and beverage establishment and selling their own liquor and keepingthe revenue? a. keeping beverage inventory areas locked at all times โ b. bottle marking
c. carefully reviewing beverage requisition formsd. establishing accurate par levels The Bay Restaurant uses the weighted average time series method to estimate foodproduction requirements. Given the following information about red snapper dinners sold on Wednesdays, how many red snapper dinners should production areas be prepared to produce for the upcoming Wednesday? a. 70 b. 73 โ c. 78 d. 82 Which of the following statements about production planning is true? a. A master food production planning worksheet is used to determine the amount ofmenu items ingredients to purchase for routine operations. b. Production planning takes place only when special events such as banquets andcatered events are anticipated. โ c. Production planning for banquet functions should provide purchasing staff witha two- day notice for any special purchasing requirements. d. all of the above Which of the following is NOT a food and beverage production control tool? โ purchase order b. purchase specificationc. standard yield d. standard portion size
d. $170, Given the following information, use the LIFO method to calculate the value of inventoryat the end of the month: Beginning Inventory 40 cases @ $25/case Purchases 25 cases @ $27/case Ending Inventory 55 cases a. $675 b. $1, โ c. $1, d. $1. 40$25= 1000 15$27= 405 1000+405= 1, Given the following information, use the weighted average method to calculate the valueof inventory at the end of the month: Beginning Inventory 50 cases @ $30/case Purchases 30 cases @ $27/case Ending Inventory 45 cases โ $1, b. $1, c. $1, d. $2,
Which of the following types of food purchases would most likely be charged to foodcosts on the day they are received? a. flour b. frozen seafood c. poultry โ d. fresh produce If a bartender does not use standard portion control tools, the result may be:a. a decrease in issuing activity b. an overage on the bartender's cash report c. an increase in the bar par โ d. a variance from expected beverage costs for the bartender's shift The new manager at a 125 - seat, independently operated restaurant believes that the operation's current cost standards are too high and may perpetuate operational
โ c. both of the above d. none of the above The easiest to use source of information for standard (expected) food and beveragecosts is: โ industry averages b. past financial statementsc. operating budgets d. in-house standard costs At 8 o'clock on Thursday evening, the number of guests arriving for dinner at the Great Steakhouse slowed considerably from the night's forecast. To keep labor costs in line, the dining room supervisor asked three servers to clock out before the end of the shift. Transfers of guest checks from these three servers to those remaining on the shift should be approved by: a. the servers accepting the transfersb. the host or hostess c. the dining room supervisor โ d. the cashier who issued them
The China Town Restaurant uses the server banking system. Given the following information, what is the cash due from the server, including the initial bank, beforepaying out charged tips? Opening Cash Bank $ Total Sales from Guest Checks $ American Express Charges $35 VISA Charges $ China Town Gift Certificate $ Complimentary Dinner $ a. $ โ b. $ c. $ d. $ Which of the following is an advantage of an automated cashier banking system?a. customers are able to use credit cards to pay guest checks โ b. they eliminate the possibility of employee theft c. the cashier does not have to key in each item from every guest check d. they eliminate the need for managers to reconcile cash drawers at the end of shifts Most point-of-sale systems produce an outstanding checks report that lists:a. all guest check that have not yet been issued to servers b. all food requisition slips that have not been matched with items recorded on guestchecks c. all guest checks that have exceptionally high sales per server statistics โ d. all guest checks that have not been settled
b. a kitchen cook taking expensive cuts of meat from a storage areac. a server taking an order prepared for another server d. a server copying a guest's credit card number and using it to purchase goods at adifferent establishment Which of the following is an effective cash control procedure for most food andbeverage operations? a. staff members assigned responsibility to open the mail should also make bankdeposits โ b. bank deposits of revenue derived from nonrecurring transactions, such as thesale of equipment, should be made separately from bank deposits of cash from operations c. minor expenses should be paid with cash from daily operations d. authority for managing a petty cash fund should be divided among several employees The Dino Diner is a 30 - unit restaurant chain that caters to families with children. To helpunit managers recruit and select job applicants who can work well with children, the corporate executive team developed a list of personal qualities for managers to look for when hiring job applicants for open server positions and distributed it as: a. job analysis โ b. job specification c. performance appraisal form d. job description - ANSWER b. job specification Food and beverage managers try to verify information provided on an employment application form by: a. administering a selection test โ b. checking references
c. allowing supervisors to interview applicantsd. providing employee orientation schedules Which of the following statements about revising performance standards is TRUE? a. only the best employees should be able to consistently attain performance standardsb. before implementing a revised performance standard, it should be tested with every employee โ c. employees who actually perform the job are often the best source for suggested improvements d. generally, when work problems arise, there is only one way to resolve them A system of moving employees among jobs they are able to perform is called:a. job enrichment b. job enlargement c. work simplification โ d. job rotation
