AHLEI Food Beverage Management Certification Test 1. which of the following statements about food service in noncommercial fa- cilities is true?: Noncommercial food service operators usually seek to minimize expenses while providing consumers with nutritious meals
2. Which of the following statements about lodging food service is true?: Lodging food services often must compete with food and beverage operationsoutside the hotel to realize their economic goals.
3. The first big chain restaurant operator was:: Fred Harvey 4. Schools and universities typically use
service
when
providingfood service to students: cafeteria
5. Which of the following tends to encourage entrepreneurs to enter the restaurant business?: Many restaurants require relatively little capital to getstarted.
6. What is an advantage that independent restaurants tend to have over large chain restaurants?: Independents are often able to react more quickly tochanging market conditions than large chains.
7. Which of the following would be considered a commercial food servicefacility?: food service provided by a caterer at off-site locations,.
8. One business will often create a name, theme, design, and set of operatingmethods and sell the right to them to others. This type of food service establishment is called a(n): franchise
9. Which of the following statements about franchising is true?: Franchise agreements tend to favor the franchisor.
10. Which of the following is a trend likely to be seen in quick-service oper-ations in the future?: new foods and higher-quality items
11. Which of the following is not one of the three general categories of foodservice 1/5
personnel?: managers
12. In general, the top managers in an organization are called upon to:: eval-uate and create long-term plans.
13. The primary function of staff managers is to: provide support and advice toline managers.
14. Which of the following statements about production personnel is true?: Executive chefs manage production personnel in the kitchen.
15. Which-of the following positions is responsible for cold food prepara-tion?: the garde-manger
16. Whích of the following statements about beverage service is true?: A bartender working at a public bar serves beverages to guests sitting or standingat the bar and to servers who take them to guests seated at tables.
17. a "flat" organizational structure is most likely to be appropriate for:: a verysmall independent restaurant.
18. How is the organization chart of a country club different from the orga- nization charts of most other food service operations?: country club's guestsare also its owners, and therefore sit at the top of the club's organization chart.
19. Ootah Samuels wants a position with a food service operator that values and uses modern technology and marketing techniques. Ootah should con- sider a position with:: a hotel restaurant. a noncommercial food service operationa fast-food restaurant.
20. Which of the following statements about commercial food service opera- tions is true?: Commercial food service employees must often work at times that other people want to be entertained.
21. which of the following best defines managing for a food and beverage operation?: using resources to meet organizational goals
22. Which of the following statements about managing is true?: Resourcesavailable 2/5
to managers include money, time, and equipment.
23. Which of the following is one of the seven steps in the management process?: coordinating
24. The processes of checking standard recipes, weighing incoming orders,and comparing actual results with budgeted results are included in the managerial task of:: controlling.
25. Assembling and using resources to meet objectives are both functionsof which management activity?: organizing
26. The mánagerment function includes supervisin g, scheduling, and disci-plining employees.: directing
27. Which of the following phrases describes a formal, written disciplinary program?: a way to address, correct and reinforce behavior
28. Food service managers typically interact with primary groups and sec- ondary groups of people. Which of the following are included in the primarygroup?: guests
29. Missing: Missing 30. Tke first responsibility of hospitality managers is to:: meet or exceed guestwants and needs.
31. Which of the following best defines moments of truth?: any opportunitiesa guest has to form an impression about the property
32. Concerns about the guest should be:: incorporated into all of a food service manager's activities.
33. Fea[ibility studies will: guide an operation's planners and architects. 34. Which of the following is an element of ongoing marketing research?: property analysis
35. Mánagers can best understand what the competition is doing by:: actually 3/5
experiencing what the competition has to offer.
36. The function of a marketing plan is to translate
into
37. Food servers who effectively use suggestive selling techniques:: canhave a significant positive effect on the operation's success.
38. Whieh of the following statements about advertising is true?: Radio adscan saturate an entire market area.
39. Which of the following statements is true?: Noncommercial food service managers are less concerned operations.
40. A perpetual inventory system tells managers: the quantity of each productthat should be in storage.
41. Which of the following techniques is effective in reducing purchasingcosts?: Purchase directly from a distributor or grower.
42. Determining whether it is less expensive to prepare a product on-sitethan to purchase it ready-made is known: a make-or-buy analysis.
43. Operations that use only a physical inventory system:: periodically countthe items in storage to see what is on hand.
44. Moesha is working at her hotel's bar when a guest approaches and says,"I'd like a Screwdriver made with Stolichnaya, please." Moesha is likely to make the guest drink using a
brand of liqour: call
45. Regarding receiving alcoholic beverages, which of the following pointsshould be observed?: After receiving, beverages should be moved immediatelyto secure storage areas
46. Inventory turnover rates are typically:: lower for beverages than for foods.
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: mar-
47. Which of the following statements is true?: When a prime-supplier system is in place, there is an increased need for maintaining a formal issuing system for food service items
48. In the food and beverage industry, a prime supplier is a(n):: vendor thatsells products to a food service provider using a just-in-time inventory system.
49. The success of a just-in-time inventory system depends upon:: primesuppliers who work as partners with the food and beverage operation..
50. Family-style service is another name for
service.:
English
51. Cart service is also called
service.: French
52. Which of the following is usually a determinant when assigning foodserver stations?: type of service style used
53. What should a server do when taking a guest's food order?: suggest any specials of the day use the correct abbreviations on his or her orders answer any questions the guest has
54. When guests order wine by the bottle, servers should:: bring the unopened bottle to the table resting on a white napkin or towel
55. which of the following drink pairs contain the same amount of alcohol?: two twelve-ounce beers and eight ounces of wine
56. Which of the following computer hardware pieces is an order entry de-vice?: magnetic strip reader
57. What are the two types of income collection that managers can use forserver revenue control?: server banking system and cashier banking system
58. Besides helping detect bartender theft, what can an operation use a shopper service for?: to look at the entire operation when the operation wants tomake 5/5
improvements
59. Suggestive selling works in service
operations: Table,
buffetand commercial cafeteria
60. When planning new construction or a remodeling project, which of the following people is least likely to be part of the planning team?: Guests
61. Plans to redesign the kitchen should address several concerns, includingwhich of the following?: employee physical fatigue, government safety codes and temperature
62. What is one of the most important determinants of kitchen needs?: ex-pensive items
63. Which of the following is most likely to be found in a server supply station?: precheck register
64. Which of the following is one of the three basic types of food and beverage operation bars?: public bars
65. Which of the following is a refrigerated room used for central storage purposes?: walk-in unit
66. Which of the following is a flat-bottomed cooking item that can be used as a kettle, griddle, fry pan, steamer, oven, or warmer/server?: tilting braisingpan
67. Which of the following statements about kitchen equipment is true?: A compartment steamer works like a pressure cooker
68. Which of the following statements about beverage equipment is true?: A beverage control unit is the brain of an automated beverage control system.
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