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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. Du jour Menus

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2. Curbside Appeal
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Keeping the restaurant looking attractive and welcoming.
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.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

3. Different Types of Bars?
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)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
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

4. What is the expected pour cost of a bar?
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 cooking line.
Labor cost/net sales x100=labor cost percentage
The blending of flavors and techniques from two cuisines.

5. 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 items that are individually priced
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.

6. Service Bars
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Keeping the restaurant looking attractive and welcoming.
Repeat themselves over a period of time
Gate Gourmet International

7. Food Cost Percentage
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.
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
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

8. Contribution Margin
Calculated by dividing total sales by the number of guests.
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
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

9. What is the most important part of a kitchen layout?
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 program that provides free lunches to students from a certain income level. $2.19 per meal per student.
The cooking line.
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

10. What are the different components that make up the healthcare managed services?
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
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.

11. Back of House Operations
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
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.
Gate Gourmet International

12. Tourist Menus

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13. Skills needed for food and beverage director?

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14. Cyclical Menus
Includes anyone with guest contact from the hostess to the bus person.
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.
Repeat themselves over a period of time
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

15. Fusion Cooking
The blending of flavors and techniques from two cuisines.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Hospital
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. How much do we spend on money away from home?
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
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
50%

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

18. Who is the largest In-flight airline cater?
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Gate Gourmet International
Hospital
Keeping the restaurant looking attractive and welcoming.

19. Front of House Operations
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.
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.
Includes anyone with guest contact from the hostess to the bus person.
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

20. 6 main types of menus

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21. 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.
Includes anyone with guest contact from the hostess to the bus person.
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.

22. What are the responsibilities of the food and beverage director?
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Calculated by dividing total sales by the number of guests.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

23. What is the fastest growing ethnic restaurant in the U.S.?
Mexican
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%
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
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 does B&I Stand for?
Business and Industry
Gate Gourmet International
50%
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

25. Labor Cost Percentage
List the items 'of the day'
50%
Labor cost/net sales x100=labor cost percentage
Hospital

26. FIFO
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Mexican
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.

27. California Menus
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
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Includes anyone with guest contact from the hostess to the bus person.

28. Capture Rate
The cooking line.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Business and Industry
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

29. Guest counts/covers
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
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.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

30. The major reason for growth in the pizza segment?
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Fueled by the connivence of delivery.
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.

31. The two components of restaurant forecasting?
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
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.
Guest counts/covers and the average guest check
Keeping the restaurant looking attractive and welcoming.

32. 5 mother sauces
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
List the items 'of the day'
Gate Gourmet International
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

33. Which type of food service is focused on the tray 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.
Hospital
Mexican
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

34. A la Carte Menus
List the items 'of the day'
Offer items that are individually priced
Mexican
Fueled by the connivence of delivery.

35. 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.
Business and Industry
Calculated by dividing total sales by the number of guests.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.