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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. The two components of restaurant forecasting?
Guest counts/covers and the average guest check
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Offer items that are individually priced

2. Food Cost Percentage
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
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.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

3. Who is the largest In-flight airline cater?
Labor cost/net sales x100=labor cost percentage
Gate Gourmet International
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

4. California Menus
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
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
The cooking line.

5. Labor Cost Percentage
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
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.
Labor cost/net sales x100=labor cost percentage

6. What are the different components that make up the healthcare managed services?
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -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
The cooking line.

7. 6 main types of menus

8. Contribution Margin
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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%
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.
Gate Gourmet International

9. Guest counts/covers
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
Business and Industry
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

10. The major reason for growth in the pizza segment?
Business and Industry
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Fueled by the connivence of delivery.

11. Front of House Operations
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Includes anyone with guest contact from the hostess to the bus person.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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.

12. Tourist Menus

13. Average Guest Check
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.
Calculated by dividing total sales by the number of guests.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

14. What are the responsibilities of the food and beverage director?
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

15. Different Types of Bars?
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
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.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -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

16. 5 mother sauces
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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.
Includes anyone with guest contact from the hostess to the bus person.
50%

17. Par Stock
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
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.
Guest counts/covers and the average guest check

18. Capture Rate
Mexican
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.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

19. Back of House Operations
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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 blending of flavors and techniques from two cuisines.
Hospital

20. Fusion Cooking
50%
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.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

21. Cyclical Menus
Repeat themselves over a period of time
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Keeping the restaurant looking attractive and welcoming.
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

22. Which type of food service is focused on the tray line?
Business and Industry
Hospital
The cooking line.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

23. FIFO
Fueled by the connivence of delivery.
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.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

24. What is the most important part of a kitchen layout?
50%
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 cooking line.
Hospital

25. How much do we spend on money away from home?
Business and Industry
50%
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

26. What does B&I Stand for?
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Business and Industry
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

27. National School Lunch Program
List the items 'of the day'
Hospital
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
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.

28. Du jour Menus

29. A la Carte Menus
Offer items that are individually priced
Mexican
List the items 'of the day'
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

30. Table d'hote Menus
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%
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.
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

31. Service Bars
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
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
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.
Repeat themselves over a period of time

32. 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%
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Mexican
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

33. Skills needed for food and beverage director?

34. Curbside Appeal
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Keeping the restaurant looking attractive and welcoming.
Mexican
Business and Industry

35. What is the fastest growing ethnic restaurant in the U.S.?
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Mexican
List the items 'of the day'