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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. Labor Cost Percentage
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Includes anyone with guest contact from the hostess to the bus person.
Labor cost/net sales x100=labor cost percentage
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

2. Contribution Margin
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Labor cost/net sales x100=labor cost percentage
List the items 'of the day'
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

3. What is the expected pour cost of a bar?
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%
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 blending of flavors and techniques from two cuisines.

4. Which type of food service is focused on the tray line?
Hospital
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.
Fueled by the connivence of delivery.

5. What are the different components that make up the healthcare managed services?
Gate Gourmet International
List the items 'of the day'
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Repeat themselves over a period of time

6. Front of House Operations
Includes anyone with guest contact from the hostess to the bus person.
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
Offer items that are individually priced

7. Du jour Menus

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8. Table d'hote Menus
The blending of flavors and techniques from two cuisines.
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
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.

9. Guest counts/covers
The cooking line.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.

10. Average Guest Check
50%
Calculated by dividing total sales by the number of guests.
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 blending of flavors and techniques from two cuisines.

11. FIFO
50%
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
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.

12. Tourist Menus

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13. A la Carte Menus
Business and Industry
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
50%

14. Curbside Appeal
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
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
Keeping the restaurant looking attractive and welcoming.

15. Service Bars
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
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.
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
Includes anyone with guest contact from the hostess to the bus person.

16. Cyclical Menus
50%
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.
Calculated by dividing total sales by the number of guests.

17. Who is the largest In-flight airline cater?
Hospital
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Gate Gourmet International
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

18. Par Stock
Keeping the restaurant looking attractive and welcoming.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

19. Fusion Cooking
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.
The blending of flavors and techniques from two cuisines.
Keeping the restaurant looking attractive and welcoming.

20. Different Types of Bars?
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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
Mexican

21. How much do we spend on money away from home?
Fueled by the connivence of delivery.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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.
50%

22. Capture Rate
50%
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

23. National School Lunch Program
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Includes anyone with guest contact from the hostess to the bus person.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

24. Skills needed for food and beverage director?

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25. 5 mother sauces
Offer items that are individually priced
Fueled by the connivence of delivery.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

26. 6 main types of menus

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27. What does B&I Stand for?
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%
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Business and Industry

28. Food Cost Percentage
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Labor cost/net sales x100=labor cost percentage
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.

29. What is the fastest growing ethnic restaurant in the U.S.?
Keeping the restaurant looking attractive and welcoming.
Mexican
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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.

30. California Menus
50%
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
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

31. What is the most important part of a kitchen layout?
The cooking line.
50%
Calculated by dividing total sales by the number of guests.
Repeat themselves over a period of time

32. The major reason for growth in the pizza segment?
Calculated by dividing total sales by the number of guests.
Fueled by the connivence of delivery.
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

33. Back of House Operations
Business and Industry
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
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.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

34. What are the responsibilities of the food and beverage director?
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
The cooking line.
Labor cost/net sales x100=labor cost percentage

35. The two components of restaurant forecasting?
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
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