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Introduction To Hospitality: Restaurants

Instructions:

Answer 35 questions in 15 minutes.
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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. 5 mother sauces
Hospital
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.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
The blending of flavors and techniques from two cuisines.

2. A la Carte Menus
Business and Industry
Offer items that are individually priced
Fueled by the connivence of delivery.
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.

3. Contribution Margin
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.
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.

4. What is the most important part of a kitchen layout?
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.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
The cooking line.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

5. What are the different components that make up the healthcare managed services?
Includes anyone with guest contact from the hostess to the bus person.
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
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

6. Guest counts/covers
Offer items that are individually priced
Repeat themselves over a period of time
Hospital
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.

7. The two components of restaurant forecasting?
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.
The cooking line.
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

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

9. Capture Rate
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 items that are individually priced
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Repeat themselves over a period of time

10. Average Guest Check
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.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Includes anyone with guest contact from the hostess to the bus person.

11. Fusion Cooking
The blending of flavors and techniques from two cuisines.
Business and Industry
Fueled by the connivence of delivery.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

12. 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
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
Mexican

13. Front of House Operations
Labor cost/net sales x100=labor cost percentage
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.
Guest counts/covers and the average guest check

14. FIFO
The blending of flavors and techniques from two cuisines.
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.
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.
Calculated by dividing total sales by the number of guests.

15. Tourist Menus

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16. Curbside Appeal
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%
Keeping the restaurant looking attractive and welcoming.
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
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.

17. Different Types of Bars?
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
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
The blending of flavors and techniques from two cuisines.
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.

18. Who is the largest In-flight airline cater?
Offer items that are individually priced
Calculated by dividing total sales by the number of guests.
Includes anyone with guest contact from the hostess to the bus person.
Gate Gourmet International

19. What does B&I Stand for?
Hospital
Calculated by dividing total sales by the number of guests.
Business and Industry
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

20. Table d'hote Menus
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 number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Calculated by dividing total sales by the number of guests.
Guest counts/covers and the average guest check

21. The major reason for growth in the pizza segment?
Fueled by the connivence of delivery.
Business and Industry
The cooking line.
Calculated by dividing total sales by the number of guests.

22. National School Lunch Program
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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
Labor cost/net sales x100=labor cost percentage
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

23. 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
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 number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Repeat themselves over a period of time

24. How much do we spend on money away from home?
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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
50%

25. Labor Cost Percentage
Labor cost/net sales x100=labor cost percentage
Mexican
Keeping the restaurant looking attractive and welcoming.
Business and Industry

26. California Menus
Repeat themselves over a period of time
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.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
The blending of flavors and techniques from two cuisines.

27. 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%
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Gate Gourmet International

28. Food Cost Percentage
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
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 cooking line.

29. Du jour Menus

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30. Skills needed for food and beverage director?

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31. 6 main types of menus

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32. Back of House Operations
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.
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%

33. What are the responsibilities of the food and beverage director?
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
50%
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.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

34. Which type of food service is focused on the tray line?
Guest counts/covers and the average guest check
Hospital
Keeping the restaurant looking attractive and welcoming.
Repeat themselves over a period of time

35. Par Stock
50%
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.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Mexican