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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. What are the responsibilities of the food and beverage director?
Gate Gourmet International
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
List the items 'of the day'

2. 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
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Hospital

3. Who is the largest In-flight airline cater?
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Gate Gourmet International
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

4. A la Carte Menus
Offer items that are individually priced
Labor cost/net sales x100=labor cost percentage
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

5. California Menus
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.
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
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

6. Par Stock
Fueled by the connivence of delivery.
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.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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.

7. Curbside Appeal
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 so named because - in some California restaurants - guest may order any item on the menu at any time of the day
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.

8. Front of House Operations
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Fueled by the connivence of delivery.
Includes anyone with guest contact from the hostess to the bus person.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

9. Capture Rate
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Fueled by the connivence of delivery.
The cooking 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

10. Which type of food service is focused on the tray line?
Hospital
Fueled by the connivence of delivery.
Labor cost/net sales x100=labor cost percentage
List the items 'of the day'

11. The two components of restaurant forecasting?
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
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
Includes anyone with guest contact from the hostess to the bus person.

12. How much do we spend on money away from home?
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Hospital
50%
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

13. Tourist Menus

14. Service Bars
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
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.

15. 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%
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
Labor cost/net sales x100=labor cost percentage
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

16. Fusion Cooking
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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 blending of flavors and techniques from two cuisines.

17. Du jour Menus

18. Guest counts/covers
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Hospital
The cooking line.
Fueled by the connivence of delivery.

19. 6 main types of menus

20. The major reason for growth in the pizza segment?
Fueled by the connivence of delivery.
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.
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 so named because - in some California restaurants - guest may order any item on the menu at any time of the day

21. What does B&I Stand for?
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
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.
Business and Industry
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

22. Food Cost Percentage
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Gate Gourmet International
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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.

23. What are the different components that make up the healthcare managed services?
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
The blending of flavors and techniques from two cuisines.
50%
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

24. Cyclical 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.
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
Repeat themselves over a period of time

25. Skills needed for food and beverage director?

26. What is the most important part of a kitchen layout?
The cooking line.
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.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

27. Contribution Margin
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.
Repeat themselves over a period of time
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Calculated by dividing total sales by the number of guests.

28. FIFO
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
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

29. Average Guest Check
Hospital
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Calculated by dividing total sales by the number of guests.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

30. What is the fastest growing ethnic restaurant in the U.S.?
Fueled by the connivence of delivery.
Mexican
Includes anyone with guest contact from the hostess to the bus person.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

31. Labor Cost Percentage
Labor cost/net sales x100=labor cost percentage
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Fueled by the connivence of delivery.
The cooking line.

32. 5 mother sauces
Labor cost/net sales x100=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%
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

33. Table d'hote Menus
List the items 'of the day'
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 program that provides free lunches to students from a certain income level. $2.19 per meal per student.
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.

34. National School Lunch Program
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.
The cooking line.
Gate Gourmet International

35. 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.
Calculated by dividing total sales by the number of guests.
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.
List the items 'of the day'