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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. California Menus
Business and Industry
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
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

2. 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
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

3. Average Guest Check
Calculated by dividing total sales by the number of guests.
Includes anyone with guest contact from the hostess to the bus person.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Business and Industry

4. 6 main types of menus

5. Du jour Menus

6. Table d'hote Menus
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.
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.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

7. Fusion Cooking
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
The blending of flavors and techniques from two cuisines.
List the items 'of the day'

8. Capture Rate
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Labor cost/net sales x100=labor cost percentage
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%

9. Curbside Appeal
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Keeping the restaurant looking attractive and welcoming.
The cooking line.
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

10. What does B&I Stand for?
Guest counts/covers and the average guest check
Business and Industry
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.
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. Skills needed for food and beverage director?

12. 5 mother sauces
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.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
The cooking line.

13. Cyclical Menus
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
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Guest counts/covers and the average guest check
Repeat themselves over a period of time

14. Food Cost Percentage
Mexican
50%
Offer items that are individually priced
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

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

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

17. Labor Cost Percentage
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
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
Labor cost/net sales x100=labor cost percentage

18. How much do we spend on money away from home?
50%
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Keeping the restaurant looking attractive and welcoming.
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.

19. Which type of food service is focused on the tray line?
Mexican
Guest counts/covers and the average guest check
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Hospital

20. What is the fastest growing ethnic restaurant in the U.S.?
Mexican
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.
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

21. What are the responsibilities of the food and beverage director?
Labor cost/net sales x100=labor cost percentage
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
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 number of guests patronizing the restaurant over a given time period - a week - a mont or a year.

22. Front of House Operations
List the items 'of the day'
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.
The blending of flavors and techniques from two cuisines.

23. 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.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Hospital

24. What are the different components that make up the healthcare managed services?
Gate Gourmet International
Guest counts/covers and the average guest check
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists

25. A la Carte Menus
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Offer items that are individually priced
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

26. FIFO
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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 so named because - in some California restaurants - guest may order any item on the menu at any time of the day
Calculated by dividing total sales by the number of guests.

27. 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
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Gate Gourmet International
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

28. What is the most important part of a kitchen layout?
The cooking line.
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.
Repeat themselves over a period of time
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

29. Who is the largest In-flight airline cater?
Gate Gourmet International
Hospital
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

30. Par Stock
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
Guest counts/covers and the 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.

31. Tourist Menus

32. Back of House Operations
50%
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.
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

33. 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
List the items 'of the day'
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
Guest counts/covers and the average guest check

34. Service Bars
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
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
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. What is the expected pour cost of a bar?
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
Labor cost/net sales x100=labor cost percentage
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.
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%