$1.$ The three contributions provided by the mission statement for managers, employees, and customers are:

A$.$ benchmark, common goals, and organizational values

B$.$ organizational values, benchmark, and training

C$.$ benchmark, common goals, and training

D$.$ leadership, common goals, and organizational values

$2.$ For a business to be successful it is essential for it to be:

A$.$ feasible

B$.$ realistic

C$.$ as detailed as possible

D$.$ adequate

$3.$ In order to establish controls for an operation, one must first establish

A$.$ what business one is in

B$.$ the organizational goals

C$.$ the organizational objectives

D$.$ all of the above

$4.$ Empowerment will lead to more involvement among employees in developing

A$.$ a team concept

B$.$ the accomplishment of goals and objectives

C$.$ a work setting for less supervision

D$.$ all of the above

$5.$ Goals and objectives must be:

A$.$ feasible and cost effective

B$.$ ideal

C$.$ imaginary

D$.$ frequently changed

$6.$ In most hospitality organizations, the organization structure is very $\_\_\_\_\_\_\_\_\_\_\_.$

A$.$ flat

B$.$ tall

C$.$ large

D$.$ small

$7.$ A marketing audit should be completed:

A$.$ the first couple of days that one is in business

B$.$ before one opens the business

C$.$ after the business has been established

D$.$ as part of the original planning process

$8.$ The control cycle begins with:

A$.$ setting standards

B$.$ receiving

C$.$ storing

D$.$ menu

$9.$ Which basic laws of economic must be considered when writing menus:

A$.$ prices tend to rise when supply is limited

B$.$ prices tend to rise when supply is abundant

C$.$ people actually buy more when prices are higher

D$.$ the higher the price the greater the quantity demanded

$10.$ The menu controls all of the following except:

A$.$ equipment to be purchased

B$.$ the cost of labor

C$.$ managerial expertise

D$.$ site selection