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. National School Lunch Program
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Fueled by the connivence of delivery.
50%
Gate Gourmet International

2. Guest counts/covers
Offer items that are individually priced
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
The cooking line.

3. Labor Cost Percentage
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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
Fueled by the connivence of delivery.

4. Fusion Cooking
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 blending of flavors and techniques from two cuisines.
Gate Gourmet International

5. What is the fastest growing ethnic restaurant in the U.S.?
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Mexican
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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.

6. Different Types of Bars?
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
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 blending of flavors and techniques from two cuisines.
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

7. Curbside Appeal
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%
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.
Keeping the restaurant looking attractive and welcoming.

8. 6 main types of menus

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

9. How much do we spend on money away from home?
50%
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Gate Gourmet International
Business and Industry

10. The major reason for growth in the pizza segment?
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Mexican
Fueled by the connivence of delivery.
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.

11. Average Guest Check
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.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Calculated by dividing total sales by the number of guests.

12. Food Cost Percentage
Fueled by the connivence of delivery.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
50%
Mexican

13. Capture Rate
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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
Repeat themselves over a period of time
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

14. What is the expected pour cost of a bar?
The cooking line.
Mexican
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%

15. Back of House Operations
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Guest counts/covers and the average guest check
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.

16. Front of House Operations
Business and Industry
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
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
Includes anyone with guest contact from the hostess to the bus person.

17. Skills needed for food and beverage director?

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

18. Service Bars
Offer items that are individually priced
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.
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.

19. 5 mother sauces
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Calculated by dividing total sales by the number of guests.
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%

20. What is the most important part of a kitchen layout?
The cooking line.
Offer items that are individually priced
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.

21. Table d'hote Menus
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
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.

22. What are the different components that make up the healthcare managed services?
List the items 'of the day'
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Mexican
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

23. Contribution Margin
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Offer items that are individually priced
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

24. A la Carte Menus
Guest counts/covers and the average guest check
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Offer items that are individually priced
Keeping the restaurant looking attractive and welcoming.

25. Tourist Menus

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

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

27. What does B&I Stand for?
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
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.
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.
Business and Industry

28. Par Stock
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.
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.

29. What are the responsibilities of the food and beverage director?
List the items 'of the day'
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Business and Industry

30. California Menus
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%
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
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.

31. Which type of food service is focused on the tray line?
Hospital
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%
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

32. Du jour Menus

Warning: Invalid argument supplied for foreach() in /var/www/html/basicversity.com/show_quiz.php on line 183

33. The two components of restaurant forecasting?
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.
Guest counts/covers and the average guest check
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

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

35. Cyclical Menus
Keeping the restaurant looking attractive and welcoming.
Includes anyone with guest contact from the hostess to the bus person.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Repeat themselves over a period of time