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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 are the different components that make up the healthcare managed services?
Offer items that are individually priced
Business and Industry
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Mexican

2. Service Bars
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
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%
Fueled by the connivence of delivery.

3. Which type of food service is focused on the tray line?
Business and Industry
Offer items that are individually priced
Includes anyone with guest contact from the hostess to the bus person.
Hospital

4. 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
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.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

5. Fusion Cooking
List the items 'of the day'
The cooking line.
The blending of flavors and techniques from two cuisines.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

6. 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
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
List the items 'of the day'
Calculated by dividing total sales by the number of guests.

7. What is the expected pour cost of a bar?
The blending of flavors and techniques from two cuisines.
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
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

8. Cyclical Menus
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Repeat themselves over a period of time
Gate Gourmet International
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%

9. The two components of restaurant forecasting?
Guest counts/covers and the average guest check
Labor cost/net sales x100=labor cost percentage
Calculated by dividing total sales by the number of guests.
The blending of flavors and techniques from two cuisines.

10. What does B&I Stand for?
Mexican
Guest counts/covers and the average guest check
Business and Industry
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

11. California Menus
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
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
Guest counts/covers and the average guest check

12. 5 mother sauces
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Calculated by dividing total sales by the number of guests.
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Guest counts/covers and the average guest check

13. Par Stock
List the items 'of the day'
50%
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.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

14. What is the most important part of a kitchen layout?
Includes anyone with guest contact from the hostess to the bus person.
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%
Fueled by the connivence of delivery.

15. National School Lunch Program
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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 program that provides free lunches to students from a certain income level. $2.19 per meal per student.

16. Tourist Menus

17. Food Cost Percentage
The blending of flavors and techniques from two cuisines.
The cooking line.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Fueled by the connivence of delivery.

18. FIFO
Keeping the restaurant looking attractive and welcoming.
The cooking 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.
Business and Industry

19. Front of House Operations
Guest counts/covers and the average guest check
Includes anyone with guest contact from the hostess to the bus person.
Business and Industry
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

20. A la Carte Menus
Hospital
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Offer items that are individually priced
The cooking line.

21. The major reason for growth in the pizza segment?
Fueled by the connivence of delivery.
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.
Includes anyone with guest contact from the hostess to the bus person.

22. Du jour Menus

23. How much do we spend on money away from home?
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Calculated by dividing total sales by the number of guests.
50%

24. Skills needed for food and beverage director?

25. Contribution Margin
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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%
Includes anyone with guest contact from the hostess to the bus person.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

26. Curbside Appeal
Keeping the restaurant looking attractive and welcoming.
Business and Industry
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
50%

27. 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
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.
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%

28. Guest counts/covers
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
50%
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.

29. Labor Cost Percentage
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
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.

30. What is the fastest growing ethnic restaurant in the U.S.?
Gate Gourmet International
Mexican
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
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.

31. Capture Rate
The cooking line.
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
50%

32. 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.
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

33. 6 main types of menus

34. Back of House Operations
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%
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.
Labor cost/net sales x100=labor cost percentage
The cooking line.

35. What are the responsibilities of the food and beverage director?
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Includes anyone with guest contact from the hostess to the bus person.
Hospital
Repeat themselves over a period of time