11 Questions
What is a key aspect of a manager's ongoing challenge?
Ensuring quality is not sacrificed
Where do the standards for control processes come from?
Experience, Product Tastings, and Owner's standard
What is the primary objective of management discussed in the text?
Achieving profits
Which of the following is NOT part of the Control Process discussed in the text?
Energy saving
What is the main focus when comparing actual operating results to standards?
Ensuring quality standards are met
Which source is mentioned for quantity standards in the text?
Time, Consistency
What is a source of control information for multi-unit operations?
Comparison to other units in the same organization
How should effective standards be established according to the text?
They should encourage further creativity and challenge after attainment
What advantages are associated with multi-unit operations based on the text?
Ability to compare operating results with other units in their chain
What tasks are performed by an F&B Controller according to the text?
Developing food and beverage cost estimates
What is one of the key principles highlighted for corrective action evaluation in the text?
Objective and rational evaluations
Learn about effectively managing resources in the hospitality industry to control costs, ensure service quality, and maximize revenue. Explore strategies for minimizing expenses, maintaining quality, and providing value to guests.
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