Test your basic knowledge |

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. Tourist Menus

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

2. Skills needed for food and beverage director?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

3. Fusion Cooking
The blending of flavors and techniques from two cuisines.
List the items '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.
Keeping the restaurant looking attractive and welcoming.

4. Front of House Operations
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
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%
Includes anyone with guest contact from the hostess to the bus person.

5. Different Types of Bars?
Hospital
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
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
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

6. 5 mother sauces
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

7. The major reason for growth in the pizza segment?
The blending of flavors and techniques from two cuisines.
Fueled by the connivence of delivery.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
The cooking line.

8. What is the expected pour cost of a bar?
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.
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%
Calculated by dividing total sales by the number of guests.

9. Which type of food service is focused on the tray line?
Guest counts/covers and the average guest check
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%
Mexican
Hospital

10. Guest counts/covers
The cooking line.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.

11. National School Lunch Program
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Labor cost/net sales x100=labor cost percentage
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

12. What are the different components that make up the healthcare managed services?
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
The blending of flavors and techniques from two cuisines.
Business and Industry

13. What is the most important part of a kitchen layout?
Hospital
Calculated by dividing total sales by the number of guests.
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.

14. Cyclical Menus
Repeat themselves over a period of time
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Fueled by the connivence of delivery.

15. Du jour Menus

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

16. How much do we spend on money away from home?
Offer items that are individually priced
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
50%

17. Who is the largest In-flight airline cater?
The cooking line.
Gate Gourmet International
Mexican
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

18. What are the responsibilities of the food and beverage director?
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%
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
The blending of flavors and techniques from two cuisines.
List the items 'of the day'

19. Contribution Margin
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
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 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.

20. Capture Rate
The cooking line.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

21. What is the fastest growing ethnic restaurant in the U.S.?
Mexican
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
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

22. Curbside Appeal
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.
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.

23. 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.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Keeping the restaurant looking attractive and welcoming.

24. Table d'hote Menus
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
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.

25. FIFO
Calculated by dividing total sales by the number of guests.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
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.

26. The two components of restaurant forecasting?
Guest counts/covers and the average guest check
Offer items that are individually priced
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
Hospital

27. 6 main types of menus

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

28. 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.
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.
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

29. 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
List the items 'of the day'
Calculated by dividing total sales by the number of guests.
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.

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

31. Labor Cost Percentage
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%
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Mexican
Labor cost/net sales x100=labor cost percentage

32. California Menus
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.
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.
Mexican

33. Back of House Operations
50%
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.
Guest counts/covers and the average guest check
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

34. Food Cost Percentage
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
Mexican
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

35. A la Carte 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
Repeat themselves over a period of time
Offer items that are individually priced
The cooking line.