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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. What are the different components that make up the healthcare managed services?
Keeping the restaurant looking attractive and welcoming.
Gate Gourmet International
Mexican
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

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

3. 5 mother sauces
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
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.
Calculated by dividing total sales by the number of guests.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

4. A la Carte Menus
Repeat themselves over a period of time
Calculated by dividing total sales by the number of guests.
Offer items that are individually priced
Gate Gourmet International

5. Capture Rate
Hospital
Keeping the restaurant looking attractive and welcoming.
The cooking line.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

6. Different Types of Bars?
Business and Industry
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Repeat themselves over a period of time
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. How much do we spend on money away from home?
50%
Business and Industry
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Mexican

8. Average Guest Check
Includes anyone with guest contact from the hostess to the bus person.
Repeat themselves over a period of time
Labor cost/net sales x100=labor cost percentage
Calculated by dividing total sales by the number of guests.

9. Fusion Cooking
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 blending of flavors and techniques from two cuisines.
Repeat themselves over a period of time
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

10. What does B&I Stand for?
Business and Industry
List the items 'of the day'
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
The blending of flavors and techniques from two cuisines.

11. National School Lunch Program
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.
Gate Gourmet International
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.

12. Par Stock
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
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.
Offer items that are individually priced
Labor cost/net sales x100=labor cost percentage

13. The major reason for growth in the pizza segment?
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.
Keeping the restaurant looking attractive and welcoming.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Fueled by the connivence of delivery.

14. Guest counts/covers
Guest counts/covers and the average guest check
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
The cooking line.

15. Table d'hote Menus
List the items 'of the day'
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.
The blending of flavors and techniques from two cuisines.

16. What is the most important part of a kitchen layout?
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
The cooking line.

17. 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
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

18. Food Cost Percentage
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Calculated by dividing total sales by the number of guests.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Gate Gourmet International

19. What is the fastest growing ethnic restaurant in the U.S.?
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.
Mexican
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Includes anyone with guest contact from the hostess to the bus person.

20. Which type of food service is focused on the tray line?
Keeping the restaurant looking attractive and welcoming.
Repeat themselves over a period of time
Hospital
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

21. Labor Cost Percentage
Labor cost/net sales x100=labor cost percentage
The cooking line.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Gate Gourmet International

22. 6 main types of menus

23. 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.
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.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

24. What is the expected pour cost of a bar?
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%
Business and Industry
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

25. Service Bars
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Offer items that are individually priced
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
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%

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

27. Skills needed for food and beverage director?

28. Du jour Menus

29. FIFO
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.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
List the items 'of the day'

30. Curbside Appeal
Business and Industry
Repeat themselves over a period of time
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.

31. Who is the largest In-flight airline cater?
Gate Gourmet International
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
The cooking line.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

32. What are the responsibilities of the food and beverage director?
Hospital
Keeping the restaurant looking attractive and welcoming.
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
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

33. Tourist Menus

34. The two components of restaurant forecasting?
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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
Guest counts/covers and the average guest check
Keeping the restaurant looking attractive and welcoming.

35. Cyclical 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.
Includes anyone with guest contact from the hostess to the bus person.
Repeat themselves over a period of time
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists