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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. Average Guest Check
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
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.
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.

2. 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
Fueled by the connivence of delivery.
Hospital
List the items 'of the day'

3. 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
Business and Industry
Gate Gourmet International
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

4. Labor Cost Percentage
Keeping the restaurant looking attractive and welcoming.
Labor cost/net sales x100=labor cost percentage
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

5. Par Stock
Repeat themselves over a period of time
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.
List the items 'of the day'
Guest counts/covers and the average guest check

6. What are the responsibilities of the food and beverage director?
Hospital
The cooking line.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
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

7. Guest counts/covers
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
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.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

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

9. 5 mother sauces
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
The blending of flavors and techniques from two cuisines.
Keeping the restaurant looking attractive and welcoming.

10. 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
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.
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.

11. 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.
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.
Labor cost/net sales x100=labor cost percentage

12. Fusion Cooking
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
Includes anyone with guest contact from the hostess to the bus person.
List the items 'of the day'

13. Curbside Appeal
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
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.

14. What is the fastest growing ethnic restaurant in the U.S.?
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
50%
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Mexican

15. Cyclical Menus
Repeat themselves over a period of time
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.
Hospital
50%

16. How much do we spend on money away from home?
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
50%
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.

17. Different Types of Bars?
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
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%
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

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

19. Table d'hote Menus
Labor cost/net sales x100=labor cost percentage
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
The cooking line.
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.

20. 6 main types of menus

21. Service Bars
Keeping the restaurant looking attractive and welcoming.
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
The blending of flavors and techniques from two cuisines.

22. Capture Rate
The cooking line.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Labor cost/net sales x100=labor cost percentage
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

23. A la Carte 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.
Offer items that are individually priced

24. What is the expected pour cost of a bar?
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.
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 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.
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.

25. Food Cost Percentage
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.
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.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

26. What does B&I Stand for?
Business and Industry
Gate Gourmet International
Calculated by dividing total sales by the number of guests.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

27. Du jour Menus

28. National School Lunch Program
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
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

29. Skills needed for food and beverage director?

30. Tourist Menus

31. The major reason for growth in the pizza segment?
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
Includes anyone with guest contact from the hostess to the bus person.
Fueled by the connivence of delivery.
Calculated by dividing total sales by the number of guests.

32. What are the different components that make up the healthcare managed services?
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray 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.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

33. California Menus
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
Offer items that are individually priced
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

34. The two components of restaurant forecasting?
The cooking line.
Guest counts/covers and the average guest check
The blending of flavors and techniques from two cuisines.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

35. What is the most important part of a kitchen layout?
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
Mexican
Gate Gourmet International