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Introduction To Hospitality: Restaurants

Instructions:

Answer 35 questions in 15 minutes.
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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 is the most important part of a kitchen layout?
Hospital
Gate Gourmet International
The cooking line.
Repeat themselves over a period of time

2. What does B&I Stand for?
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Gate Gourmet International
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Business and Industry

3. 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
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.
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists

4. The major reason for growth in the pizza segment?
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
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.

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

6. Tourist Menus

7. Back of House Operations
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
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.

8. FIFO
Offer items that are individually priced
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
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%

9. Who is the largest In-flight airline cater?
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.
Hospital
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

10. Guest counts/covers
Fueled by the connivence of delivery.
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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%

11. California Menus
50%
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Hospital
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

12. 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.
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
Hospital
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.

13. Capture Rate
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.
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.

14. 5 mother sauces
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.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Gate Gourmet International
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

15. National School Lunch Program
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
Business and Industry
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

16. Labor Cost Percentage
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
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.

17. Curbside Appeal
Mexican
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
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

18. The two components of restaurant forecasting?
Offer items that are individually priced
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Keeping the restaurant looking attractive and welcoming.
Guest counts/covers and the average guest check

19. Average Guest Check
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Calculated by dividing total sales by the number of guests.
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 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.

20. Skills needed for food and beverage director?

21. Food Cost Percentage
Business and Industry
Repeat themselves over a period of time
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

22. Fusion Cooking
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
The blending of flavors and techniques from two cuisines.
Labor cost/net sales x100=labor cost percentage
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

23. Service Bars
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
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 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.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

24. Par Stock
Repeat themselves over a period of time
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
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 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.

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.
List the items 'of the day'
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

26. 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
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
Calculated by dividing total sales by the number of guests.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

27. Du jour Menus

28. Cyclical Menus
Repeat themselves over a period of time
Includes anyone with guest contact from the hostess to the bus person.
Labor cost/net sales x100=labor cost percentage
Gate Gourmet International

29. Front of House Operations
Includes anyone with guest contact from the hostess to the bus person.
Guest counts/covers and the average guest check
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
50%

30. What is the fastest growing ethnic restaurant in the U.S.?
Mexican
Includes anyone with guest contact from the hostess to the bus person.
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.
Labor cost/net sales x100=labor cost percentage

31. Contribution Margin
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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 items that are individually priced
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

32. Table d'hote Menus
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
The cooking 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.
Repeat themselves over a period of time

33. How much do we spend on money away from home?
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%
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

34. 6 main types of menus

35. A la Carte Menus
Offer items that are individually priced
Repeat themselves over a period of time
Guest counts/covers and the average guest check
Mexican