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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. Which type of food service is focused on the tray line?
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
Guest counts/covers and the average guest check
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Hospital

2. Guest counts/covers
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
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Guest counts/covers and the average guest check

3. What are the different components that make up the healthcare managed services?
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.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

4. Curbside Appeal
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
Calculated by dividing total sales by the number of guests.
Offer items that are individually priced
Keeping the restaurant looking attractive and welcoming.

5. Who is the largest In-flight airline cater?
Gate Gourmet International
Keeping the restaurant looking attractive and welcoming.
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

6. Different Types of Bars?
Labor cost/net sales x100=labor cost percentage
Fueled by the connivence of delivery.
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
50%

7. 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.
Gate Gourmet International
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

8. How much do we spend on money away from home?
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Keeping the restaurant looking attractive and welcoming.
50%
Gate Gourmet International

9. Table d'hote Menus
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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.
Gate Gourmet International
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.

10. Average Guest Check
Guest counts/covers and the average guest check
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
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

11. Service Bars
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
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.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

12. Cyclical Menus
Calculated by dividing total sales by the number of guests.
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%
Repeat themselves over a period of time
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

13. National School Lunch Program
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
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.
Calculated by dividing total sales by the number of guests.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

14. What is the fastest growing ethnic restaurant in the U.S.?
Mexican
The cooking line.
Repeat themselves over a period of time
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

15. What does B&I Stand for?
Labor cost/net sales x100=labor cost percentage
Business and Industry
The blending of flavors and techniques from two cuisines.
Offer items that are individually priced

16. A la Carte Menus
Offer items that are individually priced
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.
Gate Gourmet International
Mexican

17. Tourist Menus

18. Back of House Operations
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.
Includes anyone with guest contact from the hostess to the bus person.
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 number of guests patronizing the restaurant over a given time period - a week - a mont or a year.

19. What is the most important part of a kitchen layout?
Business and Industry
The cooking line.
Labor cost/net sales x100=labor cost percentage
Mexican

20. Food Cost Percentage
Fueled by the connivence of delivery.
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
The blending of flavors and techniques from two cuisines.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

21. FIFO
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Gate Gourmet International
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.
Business and Industry

22. Skills needed for food and beverage director?

23. Capture Rate
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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.
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

24. Labor Cost Percentage
Business and Industry
List the items 'of the day'
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

25. What are the responsibilities of the food and beverage director?
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Labor cost/net sales x100=labor cost percentage
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.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

26. 6 main types of menus

27. 5 mother sauces
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
The cooking line.
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
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

28. Front of House Operations
Business and Industry
Includes anyone with guest contact from the hostess to the bus person.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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.

29. Du jour Menus

30. Contribution Margin
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Keeping the restaurant looking attractive and welcoming.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

31. Fusion Cooking
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
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.

32. Par Stock
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.
Mexican
The cooking line.

33. The major reason for growth in the pizza segment?
The cooking line.
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 program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Fueled by the connivence of delivery.

34. California Menus
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.
List the items 'of the day'
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

35. The two components of restaurant forecasting?
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
Guest counts/covers and the average guest check
Includes anyone with guest contact from the hostess to the bus person.
Calculated by dividing total sales by the number of guests.