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Resource Management in Hospitality Industry

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Resource Management in Hospitality Industry

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Questions and Answers

What is a key aspect of a manager's ongoing challenge?

Minimizing expenses

Maximizing revenue

Ensuring quality is not sacrificed (correct)

Maintaining equipment

Where do the standards for control processes come from?

Employee interests and societal concerns

Facilities and Equipment

Experience, Product Tastings, and Owner's standard (correct)

Sustainability and Hygiene

What is the primary objective of management discussed in the text?

Achieving profits (correct)

Satisfying employee interests

Addressing societal concerns

Maintaining equipment

Which of the following is NOT part of the Control Process discussed in the text?

Energy saving Signup and view all the answers

What is the main focus when comparing actual operating results to standards?

Ensuring quality standards are met Signup and view all the answers

Which source is mentioned for quantity standards in the text?

Time, Consistency Signup and view all the answers

What is a source of control information for multi-unit operations?

Comparison to other units in the same organization Signup and view all the answers

How should effective standards be established according to the text?

They should encourage further creativity and challenge after attainment Signup and view all the answers

What advantages are associated with multi-unit operations based on the text?

Ability to compare operating results with other units in their chain Signup and view all the answers

What tasks are performed by an F&B Controller according to the text?

Developing food and beverage cost estimates Signup and view all the answers

What is one of the key principles highlighted for corrective action evaluation in the text?

Objective and rational evaluations Signup and view all the answers