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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. Capture Rate
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
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.
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

2. 5 mother sauces
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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.
List the items 'of the day'
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

3. Par Stock
Guest counts/covers and the average guest check
Keeping the restaurant looking attractive and welcoming.
Mexican
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.

4. Guest counts/covers
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.
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.
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

5. Tourist Menus

6. Du jour Menus

7. What does B&I Stand for?
Mexican
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.
Guest counts/covers and the average guest check
Business and Industry

8. Table d'hote Menus
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.
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.
Fueled by the connivence of delivery.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

9. What is the most important part of a kitchen layout?
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
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

10. Labor Cost Percentage
Offer items that are individually priced
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Labor cost/net sales x100=labor cost percentage
List the items 'of the day'

11. A la Carte Menus
Includes anyone with guest contact from the hostess to the bus person.
Guest counts/covers and the average guest check
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Offer items that are individually priced

12. Average Guest Check
Includes anyone with guest contact from the hostess to the bus person.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Calculated by dividing total sales by the number of guests.
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

13. What is the fastest growing ethnic restaurant in the U.S.?
Offer items that are individually priced
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Mexican
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists

14. What are the responsibilities of the food and beverage director?
Offer items that are individually priced
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Guest counts/covers and the average guest check
Repeat themselves over a period of time

15. Service Bars
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Repeat themselves over a period of time

16. Contribution Margin
Fueled by the connivence of delivery.
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
Mexican

17. Curbside Appeal
Keeping the restaurant looking attractive and welcoming.
The cooking line.
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

18. Which type of food service is focused on the tray line?
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Hospital
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists

19. What is the expected pour cost of a bar?
50%
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
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%
List the items 'of the day'

20. Front of House Operations
Gate Gourmet International
Includes anyone with guest contact from the hostess to the bus person.
50%
List the items 'of the day'

21. Cyclical Menus
The cooking line.
Gate Gourmet International
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Repeat themselves over a period of time

22. 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
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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.
List the items 'of the day'

23. 6 main types of menus

24. The two components of restaurant forecasting?
Offer items that are individually priced
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Guest counts/covers and the average guest check

25. The major reason for growth in the pizza segment?
Calculated by dividing total sales by the number of guests.
The blending of flavors and techniques from two cuisines.
Fueled by the connivence of delivery.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

26. Fusion Cooking
Gate Gourmet International
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
The blending of flavors and techniques from two cuisines.
List the items 'of the day'

27. 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.
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.
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 cooking line.

28. Skills needed for food and beverage director?

29. FIFO
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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.

30. How much do we spend on money away from home?
50%
Mexican
Keeping the restaurant looking attractive and welcoming.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

31. What are the different components that make up the healthcare managed services?
Repeat themselves over a period of time
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.
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

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

33. Who is the largest In-flight airline cater?
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
The cooking line.
Gate Gourmet International
Fueled by the connivence of delivery.

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

35. National School Lunch Program
Keeping the restaurant looking attractive and welcoming.
Offer items that are individually priced
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus