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Introduction To Hospitality: Restaurants

Instructions:

Answer 35 questions in 15 minutes.
If you are not ready to take this test, you can study here.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. Par Stock
The level of stock that must be kept on hand at all times. If the stock on hand falls below this point - a computerized recorder system automatically reorders a predetermined quantity of the stock.
Mexican
The blending of flavors and techniques from two cuisines.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

2. Cyclical Menus
Guest counts/covers and the average guest check
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Repeat themselves over a period of time

3. What is the most important part of a kitchen layout?
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
The cooking line.
Guest counts/covers and the average guest check
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

4. Service Bars
Includes anyone with guest contact from the hostess to the bus person.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
The blending of flavors and techniques from two cuisines.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

5. 6 main types of menus

6. National School Lunch Program
1)Lobby Bar 2)Restaurant Bar 3)Service Bar 4)Catering and banquet Bar 5)Pool Bar 6)Minibars 7)Night Clubs 8)Sports Bar 9)Casino Bars
The blending of flavors and techniques from two cuisines.
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

7. What does B&I Stand for?
First-in first-out. All items enter the stores should have date stamps and be rotated using this system. Placing the most recent purchases in rotation behind previous purchases.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Business and Industry
Hospital

8. Who is the largest In-flight airline cater?
Pour cost is obtained by dividing the cost of depleted inventory by sales over a period of time. Food and beverage directors expect a pour cost of between 16-24%
Gate Gourmet International
Business and Industry
Generally run by the kitchen manager and refers to all the areas that guests do not typically come in contact with. Purchasing - Receiving - Storing/issuing - food production - stewarding - budgeting - accounting and control.

9. California Menus
Gate Gourmet International
Calculated by dividing total sales by the number of guests.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.

10. Curbside Appeal
Exceeding guests' expectations -Leadership -Identifying trends -Finding and keeping outstanding employees -Training -Motivation -Budgeting -Cost Control -Finding profit from all outlets -Having a detailed working knowledge of the front-of-the-house o
Keeping the restaurant looking attractive and welcoming.
The level of stock that must be kept on hand at all times. If the stock on hand falls below this point - a computerized recorder system automatically reorders a predetermined quantity of the stock.
The cooking line.

11. A la Carte Menus
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Calculated by dividing total sales by the number of guests.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Offer items that are individually priced

12. The two components of restaurant forecasting?
Guest counts/covers and the average guest check
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Pour cost is obtained by dividing the cost of depleted inventory by sales over a period of time. Food and beverage directors expect a pour cost of between 16-24%

13. What is the expected pour cost of a bar?
Mexican
Offer items that are individually priced
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Pour cost is obtained by dividing the cost of depleted inventory by sales over a period of time. Food and beverage directors expect a pour cost of between 16-24%

14. Tourist Menus

15. Which type of food service is focused on the tray line?
Hospital
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

16. What are the different components that make up the healthcare managed services?
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Pour cost is obtained by dividing the cost of depleted inventory by sales over a period of time. Food and beverage directors expect a pour cost of between 16-24%
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
First-in first-out. All items enter the stores should have date stamps and be rotated using this system. Placing the most recent purchases in rotation behind previous purchases.

17. FIFO
Calculated by dividing total sales by the number of guests.
Guest counts/covers and the average guest check
First-in first-out. All items enter the stores should have date stamps and be rotated using this system. Placing the most recent purchases in rotation behind previous purchases.
Gate Gourmet International

18. How much do we spend on money away from home?
Hospital
50%
Mexican
Gate Gourmet International

19. Different Types of Bars?
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
1)Lobby Bar 2)Restaurant Bar 3)Service Bar 4)Catering and banquet Bar 5)Pool Bar 6)Minibars 7)Night Clubs 8)Sports Bar 9)Casino Bars
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Keeping the restaurant looking attractive and welcoming.

20. 5 mother sauces
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Guest counts/covers and the average guest check

21. What are the responsibilities of the food and beverage director?
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Exceeding guests' expectations -Leadership -Identifying trends -Finding and keeping outstanding employees -Training -Motivation -Budgeting -Cost Control -Finding profit from all outlets -Having a detailed working knowledge of the front-of-the-house o
Hospital
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

22. Food Cost Percentage
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Labor cost/net sales x100=labor cost percentage
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

23. Fusion Cooking
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
The level of stock that must be kept on hand at all times. If the stock on hand falls below this point - a computerized recorder system automatically reorders a predetermined quantity of the stock.
The blending of flavors and techniques from two cuisines.
Gate Gourmet International

24. Guest counts/covers
Keeping the restaurant looking attractive and welcoming.
The level of stock that must be kept on hand at all times. If the stock on hand falls below this point - a computerized recorder system automatically reorders a predetermined quantity of the stock.
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
List the items 'of the day'

25. What is the fastest growing ethnic restaurant in the U.S.?
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
List the items 'of the day'
Mexican
Repeat themselves over a period of time

26. Labor Cost Percentage
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
50%
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Labor cost/net sales x100=labor cost percentage

27. Du jour Menus

28. Skills needed for food and beverage director?

29. Contribution Margin
The cooking line.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

30. The major reason for growth in the pizza segment?
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
Labor cost/net sales x100=labor cost percentage
Business and Industry
Fueled by the connivence of delivery.

31. Front of House Operations
Includes anyone with guest contact from the hostess to the bus person.
Business and Industry
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

32. Table d'hote Menus
List the items 'of the day'
50%
Offer a selection of one or more items for each course at a fixed price. This type of menu is used more frequently in hotels and in Europe. The advantage is the perception guests have of receiving good values.
Generally run by the kitchen manager and refers to all the areas that guests do not typically come in contact with. Purchasing - Receiving - Storing/issuing - food production - stewarding - budgeting - accounting and control.

33. Back of House Operations
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Business and Industry
Generally run by the kitchen manager and refers to all the areas that guests do not typically come in contact with. Purchasing - Receiving - Storing/issuing - food production - stewarding - budgeting - accounting and control.
Repeat themselves over a period of time

34. Capture Rate
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Guest counts/covers and the average guest check
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

35. Average Guest Check
Repeat themselves over a period of time
50%
Calculated by dividing total sales by the number of guests.
List the items 'of the day'