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Test your basic knowledge |
Introduction To Hospitality: Restaurants
Start Test
Study First
Subjects
:
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 is the most important part of a kitchen layout?
Includes anyone with guest contact from the hostess to the bus person.
Business and Industry
The cooking line.
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.
2. Service Bars
Gate Gourmet International
The blending of flavors and techniques from two cuisines.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Keeping the restaurant looking attractive and welcoming.
3. Contribution Margin
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
4. Different Types of Bars?
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
Labor cost/net sales x100=labor cost percentage
Business and Industry
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. What does B&I Stand for?
Hospital
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
Business and Industry
Includes anyone with guest contact from the hostess to the bus person.
6. What is the fastest growing ethnic restaurant in the U.S.?
Repeat themselves over a period of time
Includes anyone with guest contact from the hostess to the bus person.
Mexican
Labor cost/net sales x100=labor cost percentage
7. Back of House Operations
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
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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 number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
8. Curbside Appeal
Includes anyone with guest contact from the hostess to the bus person.
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
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Keeping the restaurant looking attractive and welcoming.
9. Guest counts/covers
The blending of flavors and techniques from two cuisines.
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.
Guest counts/covers and the average guest check
10. A la Carte Menus
The cooking line.
Offer items that are individually priced
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
11. Front of House Operations
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
50%
Includes anyone with guest contact from the hostess to the bus person.
The cooking line.
12. The two components of restaurant forecasting?
Guest counts/covers and the average guest check
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
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%
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
13. Par Stock
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.
Keeping the restaurant looking attractive and welcoming.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
14. What are the different components that make up the healthcare managed services?
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
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
Calculated by dividing total sales by the number of guests.
15. California Menus
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
Includes anyone with guest contact from the hostess to the bus person.
Offer items that are individually priced
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%
16. Skills needed for food and beverage director?
17. 6 main types of menus
18. How much do we spend on money away from home?
Includes anyone with guest contact from the hostess to the bus person.
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
50%
19. Labor Cost Percentage
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Labor cost/net sales x100=labor cost percentage
Calculated by dividing total sales by the number of guests.
50%
20. FIFO
Keeping the restaurant looking attractive and welcoming.
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
50%
21. Food Cost Percentage
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
22. What are the responsibilities of the food and beverage director?
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
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
23. Table d'hote Menus
Gate Gourmet International
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
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.
24. What is the expected pour cost of a bar?
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%
Hospital
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
25. Tourist Menus
26. Du jour Menus
27. National School Lunch Program
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Labor cost/net sales x100=labor cost percentage
Includes anyone with guest contact from the hostess to the bus person.
50%
28. Average Guest Check
Fueled by the connivence of delivery.
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.
Calculated by dividing total sales by the number of guests.
29. Cyclical Menus
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
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%
Repeat themselves over a period of time
30. Capture Rate
Labor cost/net sales x100=labor cost percentage
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
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
31. 5 mother sauces
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
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
The cooking line.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
32. The major reason for growth in the pizza segment?
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
Fueled by the connivence of delivery.
List the items 'of the day'
33. Fusion Cooking
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 blending of flavors and techniques from two cuisines.
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 used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
34. Who is the largest In-flight airline cater?
The cooking line.
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%
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
35. Which type of food service is focused on the tray line?
Fueled by the connivence of delivery.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Keeping the restaurant looking attractive and welcoming.
Hospital