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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.
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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. Contribution Margin
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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

2. Food Cost Percentage
Gate Gourmet International
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
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

3. 5 mother sauces
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.
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.
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists

4. What are the responsibilities of the food and beverage director?
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Keeping the restaurant looking attractive and welcoming.

5. Du jour Menus

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6. 6 main types of menus

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7. What is the most important part of a kitchen layout?
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
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.
The cooking line.
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. 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.
50%
Offer items that are individually priced
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

9. California Menus
Labor cost/net sales x100=labor 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
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

10. What does B&I Stand for?
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.
Business and Industry
Includes anyone with guest contact from the hostess to the bus person.
Hospital

11. What is the fastest growing ethnic restaurant in the U.S.?
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Repeat themselves over a period of time
Mexican

12. Curbside Appeal
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Keeping the restaurant looking attractive and welcoming.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
The cooking line.

13. National School Lunch Program
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Gate Gourmet International
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

14. The major reason for growth in the pizza segment?
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
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'

15. How much do we spend on money away from home?
Keeping the restaurant looking attractive and welcoming.
Gate Gourmet International
Mexican
50%

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

17. The two components of restaurant forecasting?
Guest counts/covers and the average guest check
Are so named because - in some California restaurants - guest may order any item on the menu at any time 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.
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. Average Guest Check
Labor cost/net sales x100=labor cost percentage
List the items 'of the day'
Offer items that are individually priced
Calculated by dividing total sales by the number of guests.

19. What are the different components that make up the healthcare managed services?
Calculated by dividing total sales by the number of guests.
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
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

20. What is the expected pour cost of a bar?
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%
List the items 'of the day'
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

21. Front of House Operations
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'
Includes anyone with guest contact from the hostess to the bus person.
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

22. Skills needed for food and beverage director?

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

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.
Keeping the restaurant looking attractive and welcoming.
Repeat themselves over a period of time
List the items 'of the day'

25. 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
Labor cost/net sales x100=labor cost percentage
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

26. Service Bars
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
The blending of flavors and techniques from two cuisines.

27. Back of House Operations
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.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

28. 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
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.
Fueled by the connivence of delivery.

29. Who is the largest In-flight airline cater?
Keeping the restaurant looking attractive and welcoming.
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Gate Gourmet International
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

30. Capture Rate
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.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
Keeping the restaurant looking attractive and welcoming.

31. A la Carte Menus
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Offer items that are individually priced
List the items 'of the day'
Labor cost/net sales x100=labor cost percentage

32. Fusion Cooking
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 cooking line.
The blending of flavors and techniques from two cuisines.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

33. Guest counts/covers
List the items 'of the day'
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
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.

34. Tourist Menus

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35. Table d'hote Menus
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Includes anyone with guest contact from the hostess to the bus person.
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.