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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. Who is the largest In-flight airline cater?
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%
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
Gate Gourmet International
Offer items that are individually priced

2. Average Guest Check
Calculated by dividing total sales by the number of guests.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Keeping the restaurant looking attractive and welcoming.
Offer items that are individually priced

3. Food 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
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
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.

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

5. What are the responsibilities of the food and beverage director?
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Mexican
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

6. FIFO
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
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.
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists

7. What does B&I Stand for?
Includes anyone with guest contact from the hostess to the bus person.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Business and Industry

8. Back of House Operations
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.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Guest counts/covers and the average guest check
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.

9. The two components of restaurant forecasting?
Hospital
Includes anyone with guest contact from the hostess to the bus person.
Fueled by the connivence of delivery.
Guest counts/covers and the average guest check

10. How much do we spend on money away from home?
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.
50%
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

11. Contribution Margin
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Fueled by the connivence of delivery.
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.

12. Guest counts/covers
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

13. What is the most important part of a kitchen layout?
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
The cooking line.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

14. Capture Rate
Calculated by dividing total sales by the number of guests.
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
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

15. Fusion Cooking
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.
Labor cost/net sales x100=labor cost percentage
List the items 'of the day'
The blending of flavors and techniques from two cuisines.

16. Skills needed for food and beverage director?

17. Table d'hote Menus
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
Guest counts/covers and the average guest check
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 are the different components that make up the healthcare managed services?
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
List the items 'of the day'
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

19. Par Stock
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
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Hospital

20. 6 main types of menus

21. The major reason for growth in the pizza segment?
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.
Guest counts/covers and the average guest check

22. Different Types of Bars?
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
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
Gate Gourmet International
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.

23. Service Bars
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
Fueled by the connivence of delivery.
Calculated by dividing total sales by the number of guests.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

24. Cyclical Menus
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Hospital
Repeat themselves over a period of time
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

25. 5 mother sauces
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.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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.

26. National School Lunch Program
Gate Gourmet International
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)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

27. Which type of food service is focused on the tray line?
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.
Hospital
Keeping the restaurant looking attractive and welcoming.

28. Labor Cost Percentage
Fueled by the connivence of delivery.
Includes anyone with guest contact from the hostess to the bus person.
The blending of flavors and techniques from two cuisines.
Labor cost/net sales x100=labor cost percentage

29. 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%
Labor cost/net sales x100=labor cost percentage
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
Fueled by the connivence of delivery.

30. A la Carte 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.
Gate Gourmet International
50%
Offer items that are individually priced

31. Du jour Menus

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
The cooking line.
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%
The blending of flavors and techniques from two cuisines.

33. Curbside Appeal
Keeping the restaurant looking attractive and welcoming.
The blending of flavors and techniques from two cuisines.
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.
List the items 'of the day'

34. Tourist Menus

35. What is the fastest growing ethnic restaurant in the U.S.?
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
Calculated by dividing total sales by the number of guests.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Mexican