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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. Back of House Operations
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.
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.
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.

2. Food Cost Percentage
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

3. Guest counts/covers
Keeping the restaurant looking attractive and welcoming.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Gate Gourmet International

4. The two components of restaurant forecasting?
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Fueled by the connivence of delivery.
List the items 'of the day'
Guest counts/covers and the average guest check

5. Average Guest Check
Repeat themselves over a period of time
Offer items that are individually priced
Calculated by dividing total sales by the number of guests.
50%

6. Cyclical Menus
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
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
Repeat themselves over a period of time

7. 5 mother sauces
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Calculated by dividing total sales by the number of guests.
Hospital
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

8. 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.
Gate Gourmet International
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Offer items that are individually priced

9. Fusion Cooking
Includes anyone with guest contact from the hostess to the bus person.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Keeping the restaurant looking attractive and welcoming.
The blending of flavors and techniques from two cuisines.

10. How much do we spend on money away from home?
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
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.

11. Who is the largest In-flight airline cater?
Gate Gourmet International
Fueled by the connivence of delivery.
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
Keeping the restaurant looking attractive and welcoming.

12. Which type of food service is focused on the tray line?
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Includes anyone with guest contact from the hostess to the bus person.
Guest counts/covers and the average guest check
Hospital

13. Front of House Operations
Mexican
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.
Business and Industry

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

15. What is the fastest growing ethnic restaurant in the U.S.?
Fueled by the connivence of delivery.
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.
Mexican

16. Tourist Menus

17. Contribution Margin
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
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Repeat themselves over a period of time
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.

18. What does B&I Stand for?
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
50%
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Business and Industry

19. Labor Cost Percentage
Labor cost/net sales x100=labor cost percentage
Business and Industry
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Gate Gourmet International

20. Different Types of Bars?
Fueled by the connivence of delivery.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
List the items 'of the day'
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

21. Table d'hote 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.
The cooking line.
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.

22. Service Bars
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Keeping the restaurant looking attractive and welcoming.
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

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

24. Skills needed for food and beverage director?

25. Par Stock
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
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 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.
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. FIFO
Includes anyone with guest contact from the hostess to the bus person.
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
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.
Gate Gourmet International

27. A la Carte Menus
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
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.
Offer items that are individually priced
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

28. Capture Rate
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
Fueled by the connivence of delivery.
Keeping the restaurant looking attractive and welcoming.

29. 6 main types of menus

30. What is the most important part of a kitchen layout?
The cooking line.
List the items 'of the day'
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

31. The major reason for growth in the pizza segment?
50%
Calculated by dividing total sales by the number of guests.
Fueled by the connivence of delivery.
Labor cost/net sales x100=labor cost percentage

32. California Menus
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.
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

33. National School Lunch Program
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
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Gate Gourmet International

34. Du jour Menus

35. Curbside Appeal
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%
Keeping the restaurant looking attractive and welcoming.
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