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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
List the items 'of the day'
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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.

2. Par Stock
Calculated by dividing total sales by the number of guests.
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.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

3. Average Guest Check
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Includes anyone with guest contact from the hostess to the bus person.
Calculated by dividing total sales by the number of guests.
Business and Industry

4. National School Lunch Program
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

5. Tourist Menus

6. Curbside Appeal
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.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Guest counts/covers and the average guest check
Keeping the restaurant looking attractive and welcoming.

7. The two components of restaurant forecasting?
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
The blending of flavors and techniques from two cuisines.
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

8. What does B&I Stand for?
50%
The blending of flavors and techniques from two cuisines.
Business and Industry
List the items 'of the day'

9. FIFO
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Repeat themselves over a period of time
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%
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.

10. 5 mother sauces
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.
List the items 'of the day'
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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%

11. Different Types of Bars?
Fueled by the connivence of delivery.
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
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.

12. What are the different components that make up the healthcare managed services?
Business and Industry
Fueled by the connivence of delivery.
Offer items that are individually priced
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

13. The major reason for growth in the pizza segment?
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.
Fueled by the connivence of delivery.
List the items 'of the day'
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

14. 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
Includes anyone with guest contact from the hostess to the bus person.
Business and Industry

15. What is the most important part of a kitchen layout?
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
The blending of flavors and techniques from two cuisines.
The cooking line.
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

16. 6 main types of menus

17. Contribution Margin
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

18. Who is the largest In-flight airline cater?
Offer items that are individually priced
Gate Gourmet International
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
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. 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.
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.
Mexican

20. Du jour Menus

21. A la Carte Menus
The cooking line.
Offer items that are individually priced
50%
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists

22. Capture Rate
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Repeat themselves over a period of time
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

23. How much do we spend on money away from home?
Fueled by the connivence of delivery.
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.
50%
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists

24. Which type of food service is focused on the tray line?
Offer items that are individually priced
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
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.

25. Service Bars
The blending of flavors and techniques from two cuisines.
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
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

26. Back 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.
Hospital
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.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

27. What is the fastest growing ethnic restaurant in the U.S.?
Mexican
Labor cost/net sales x100=labor cost percentage
Offer items that are individually priced
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

28. 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
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
Keeping the restaurant looking attractive and welcoming.

29. Front of House Operations
List the items '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.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Includes anyone with guest contact from the hostess to the bus person.

30. What are the responsibilities of the food and beverage director?
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 so named because - in some California restaurants - guest may order any item on the menu at any time of the day
The cooking line.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

31. Fusion Cooking
Offer items that are individually priced
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.
50%

32. Cyclical Menus
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.
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
Repeat themselves over a period of time

33. Guest counts/covers
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%
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 blending of flavors and techniques from two cuisines.

34. Skills needed for food and beverage director?

35. Food 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
The blending of flavors and techniques from two cuisines.
Calculated by dividing total sales by the number of guests.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%