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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. Cyclical Menus
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
50%
Repeat themselves over a period of time
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

2. 5 mother sauces
Calculated by dividing total sales by the number of guests.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
The blending of flavors and techniques from two cuisines.
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

3. Contribution Margin
Repeat themselves over a period of time
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.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

4. FIFO
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
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Guest counts/covers and the average guest check

5. Average Guest Check
Calculated by dividing total sales by the number of guests.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
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%

6. Curbside Appeal
50%
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
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.

7. Food 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.
Guest counts/covers and the average guest check
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Offer items that are individually priced

8. What are the different components that make up the healthcare managed services?
Calculated by dividing total sales by the number of guests.
Hospital
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

9. 6 main types of menus

10. Labor Cost Percentage
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
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.

11. California Menus
Includes anyone with guest contact from the hostess to the bus person.
Hospital
Repeat themselves over a period of time
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

12. Service Bars
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Gate Gourmet International
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Offer items that are individually priced

13. What is the fastest growing ethnic restaurant in the U.S.?
Hospital
Repeat themselves over a period of time
Calculated by dividing total sales by the number of guests.
Mexican

14. Skills needed for food and beverage director?

15. Who is the largest In-flight airline cater?
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
Mexican
Gate Gourmet International
Labor cost/net sales x100=labor cost percentage

16. 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 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.
Repeat themselves over a period of time

17. Guest counts/covers
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
Mexican
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.

18. What does B&I Stand for?
Includes anyone with guest contact from the hostess to the bus person.
List the items 'of the day'
Offer items that are individually priced
Business and Industry

19. Back of House Operations
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.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

20. Par Stock
Hospital
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.

21. Du jour Menus

22. What are the responsibilities of the food and beverage director?
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%
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
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

23. Which type of food service is focused on the tray line?
Hospital
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
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.

24. What is the most important part of a kitchen layout?
Gate Gourmet International
Fueled by the connivence of delivery.
The cooking line.
Offer items that are individually priced

25. How much do we spend on money away from home?
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Gate Gourmet International
50%
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

26. Fusion Cooking
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
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
List the items 'of the day'

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

28. Capture Rate
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Gate Gourmet International
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.

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

30. 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.
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
Labor cost/net sales x100=labor cost percentage

31. A la Carte Menus
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%
Offer items that are individually priced
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.

32. Tourist Menus

33. The two components of restaurant forecasting?
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Hospital
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.

34. The major reason for growth in the pizza segment?
Gate Gourmet International
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.
Fueled by the connivence of delivery.
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

35. Different Types of Bars?
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
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.