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Test your basic knowledge |
Introduction To Hospitality: Restaurants
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Study First
Subjects
:
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. California Menus
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
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%
List the items 'of the day'
2. What is the fastest growing ethnic restaurant in the U.S.?
Includes anyone with guest contact from the hostess to the bus person.
Mexican
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Guest counts/covers and the average guest check
3. Cyclical Menus
50%
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
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
4. 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
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Keeping the restaurant looking attractive and welcoming.
Labor cost/net sales x100=labor cost percentage
5. Table d'hote Menus
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
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.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
6. National School Lunch Program
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
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.
7. Food Cost Percentage
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
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
8. Skills needed for food and beverage director?
Mexican
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
The blending of flavors and techniques from two cuisines.
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
9. Contribution Margin
Mexican
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
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
10. 6 main types of menus
50%
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
11. Front of House Operations
Includes anyone with guest contact from the hostess to the bus person.
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
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.
12. What is the most important part of a kitchen layout?
The cooking line.
Includes anyone with guest contact from the hostess to the bus person.
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
13. Tourist Menus
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
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
14. Fusion Cooking
The blending of flavors and techniques from two cuisines.
Guest counts/covers and the average guest check
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
15. A la Carte Menus
List the items 'of the day'
Calculated by dividing total sales by the number of guests.
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.
16. What does B&I Stand for?
Business and Industry
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.
Includes anyone with guest contact from the hostess to the bus person.
17. The two components of restaurant forecasting?
List the items 'of the day'
Calculated by dividing total sales by the number of guests.
Guest counts/covers and the average guest check
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
18. Who is the largest In-flight airline cater?
Repeat themselves over a period of time
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Gate Gourmet International
19. 5 mother sauces
Gate Gourmet International
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Mexican
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
20. Du jour Menus
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.
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
List the items 'of the day'
21. What is the expected pour cost of a bar?
Gate Gourmet International
The blending of flavors and techniques from two cuisines.
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
22. Which type of food service is focused on the tray line?
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Calculated by dividing total sales by the number of guests.
Hospital
Labor cost/net sales x100=labor cost percentage
23. Guest counts/covers
Hospital
Business and Industry
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.
24. Labor Cost Percentage
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Guest counts/covers and the average guest check
Keeping the restaurant looking attractive and welcoming.
Labor cost/net sales x100=labor cost percentage
25. What are the different components that make up the healthcare managed services?
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Includes anyone with guest contact from the hostess to the bus person.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
The cooking line.
26. Curbside Appeal
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Mexican
Keeping the restaurant looking attractive and welcoming.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
27. What are the responsibilities of the food and beverage director?
Business and Industry
Offer items that are individually priced
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Includes anyone with guest contact from the hostess to the bus person.
28. Back of House Operations
50%
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.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
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.
29. The major reason for growth in the pizza segment?
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Hospital
Fueled by the connivence of delivery.
Calculated by dividing total sales by the number of guests.
30. 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.
Calculated by dividing total sales by the number of guests.
Fueled by the connivence of delivery.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
31. Capture Rate
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.
Repeat themselves over a period of time
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
32. Service Bars
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Calculated by dividing total sales by the number of guests.
33. 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 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%
34. How much do we spend on money away from home?
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.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
50%
35. Average Guest Check
Mexican
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
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
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