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Test your basic knowledge |

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. A la Carte Menus
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Offer items that are individually priced
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.

2. 5 mother sauces
Fueled by the connivence of delivery.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Labor cost/net sales x100=labor cost percentage
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

3. FIFO
Business and Industry
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%
Fueled by the connivence of delivery.

4. National School Lunch Program
50%
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 program that provides free lunches to students from a certain income level. $2.19 per meal per student.

5. California 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.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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

6. Front of House Operations
Labor cost/net sales x100=labor cost percentage
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Includes anyone with guest contact from the hostess to the bus person.

7. Guest counts/covers
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.
List the items 'of the day'
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.

8. Average Guest Check
Mexican
Offer items that are individually priced
The blending of flavors and techniques from two cuisines.
Calculated by dividing total sales by the number of guests.

9. Cyclical Menus
Repeat themselves over a period of time
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
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

10. Curbside Appeal
Hospital
List the items 'of the day'
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.

11. The two components of restaurant forecasting?
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Guest counts/covers and the average guest check
Mexican
List the items 'of the day'

12. Skills needed for food and beverage director?

13. 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
List the items 'of the day'
Repeat themselves over a period of time

14. Different Types of Bars?
The cooking line.
Hospital
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

15. Tourist Menus

16. Labor Cost Percentage
Labor cost/net sales x100=labor cost percentage
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
Hospital

17. The major reason for growth in the pizza segment?
Offer items that are individually priced
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.
Fueled by the connivence of delivery.

18. What are the responsibilities of the food and beverage director?
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
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
Includes anyone with guest contact from the hostess to the bus person.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

19. Food Cost Percentage
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Gate Gourmet International
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Guest counts/covers and the average guest check

20. 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.
Guest counts/covers and the average guest check
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
50%

21. 6 main types of menus

22. What is the expected pour cost of a bar?
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.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray 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%
Guest counts/covers and the average guest check

23. What is the most important part of a kitchen layout?
The cooking line.
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Offer items that are individually priced
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

24. What does B&I Stand for?
Hospital
Guest counts/covers and the average guest check
Business and Industry
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

25. Contribution Margin
The cooking line.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Hospital

26. Fusion Cooking
The blending of flavors and techniques from two cuisines.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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%

27. 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.
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
Repeat themselves over a period of time

28. Which type of food service is focused on the tray line?
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Labor cost/net sales x100=labor cost percentage
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.
Hospital

29. What are the different components that make up the healthcare managed services?
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
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.
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

30. Back of House Operations
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
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'
Guest counts/covers and the average guest check

31. 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.
Calculated by dividing total sales by the number of guests.
Includes anyone with guest contact from the hostess to the bus person.

32. What is the fastest growing ethnic restaurant in the U.S.?
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Includes anyone with guest contact from the hostess to the bus person.
Guest counts/covers and the average guest check
Mexican

33. 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.
Hospital
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Keeping the restaurant looking attractive and welcoming.

34. Who is the largest In-flight airline cater?
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
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%

35. Du jour Menus