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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. What are the responsibilities of the food and beverage director?
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Offer items that are individually priced
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
The blending of flavors and techniques from two cuisines.

2. National School Lunch Program
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Keeping the restaurant looking attractive and welcoming.
Mexican
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%

3. The two components of restaurant forecasting?
Guest counts/covers and the average guest check
Labor cost/net sales x100=labor cost percentage
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Business and Industry

4. What is the most important part of a kitchen layout?
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.
The cooking line.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

5. Service Bars
Fueled by the connivence of delivery.
List the items 'of the day'
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Guest counts/covers and the average guest check

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

7. Contribution Margin
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
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.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

8. Tourist Menus

9. Average Guest Check
List the items 'of the day'
Business and Industry
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
Calculated by dividing total sales by the number of guests.

10. The major reason for growth in the pizza segment?
Fueled by the connivence of delivery.
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.
The blending of flavors and techniques from two cuisines.
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.

11. Fusion Cooking
The cooking line.
The blending of flavors and techniques from two cuisines.
Guest counts/covers and the average guest check
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.

12. How much do we spend on money away from home?
List the items 'of the day'
Offer items that are individually priced
50%
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

13. Par Stock
Includes anyone with guest contact from the hostess to the bus person.
Calculated by dividing total sales by the number of guests.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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.

14. Labor Cost Percentage
The blending of flavors and techniques from two cuisines.
Labor cost/net sales x100=labor cost percentage
Hospital
50%

15. What is the expected pour cost of a bar?
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%
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Repeat themselves over a period of time
Gate Gourmet International

16. 5 mother sauces
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
List the items 'of the day'
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

17. What are the different components that make up the healthcare managed services?
The blending of flavors and techniques from two cuisines.
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
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

18. Different Types of Bars?
Guest counts/covers and the average guest check
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
Gate Gourmet International
Business and Industry

19. Capture Rate
The blending of flavors and techniques from two cuisines.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
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
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

20. Which type of food service is focused on the tray line?
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Hospital

21. Table d'hote Menus
List the items 'of the day'
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.
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.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

22. What does B&I Stand for?
Business and Industry
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%
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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.

23. What is the fastest growing ethnic restaurant in the U.S.?
List the items 'of the day'
Mexican
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
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.

24. Skills needed for food and beverage director?

25. A la Carte Menus
Offer items that are individually priced
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Hospital
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

26. California Menus
Mexican
Repeat themselves over a period of time
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
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%

27. Cyclical Menus
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
Keeping the restaurant looking attractive and welcoming.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Repeat themselves over a period of time

28. Du jour Menus

29. Back of House Operations
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
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.
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.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

30. FIFO
Fueled by the connivence of delivery.
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.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
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.

31. Curbside Appeal
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
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 program that provides free lunches to students from a certain income level. $2.19 per meal per student.

32. 6 main types of menus

33. Who is the largest In-flight airline cater?
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
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
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
Gate Gourmet International

34. Guest counts/covers
Mexican
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Labor cost/net sales x100=labor cost percentage
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

35. Front of House Operations
Includes anyone with guest contact from the hostess to the bus person.
Hospital
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding