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Introduction To Hospitality: Restaurants

Instructions:

Answer 35 questions in 15 minutes.
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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. The two components of restaurant forecasting?
Guest counts/covers and the average guest check
Hospital
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

2. Who is the largest In-flight airline cater?
Gate Gourmet International
Guest counts/covers and the average guest check
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.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

3. Food Cost Percentage
The cooking line.
The blending of flavors and techniques from two cuisines.
Repeat themselves over a period of time
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

4. What is the fastest growing ethnic restaurant in the U.S.?
Mexican
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
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

5. Cyclical Menus
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.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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.

6. Skills needed for food and beverage director?

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7. What does B&I Stand for?
Hospital
Business and Industry
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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.

8. Different Types of Bars?
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
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.
Repeat themselves over a period of time

9. Average Guest Check
Calculated by dividing total sales by the number of guests.
Guest counts/covers and the average guest check
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
The blending of flavors and techniques from two cuisines.

10. What is the most important part of a kitchen layout?
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.
Includes anyone with guest contact from the hostess to the bus person.
The cooking line.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

11. How much do we spend on money away from home?
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
Business and Industry
50%

12. Guest counts/covers
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
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.
Mexican

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.
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
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.

14. Capture Rate
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
Labor cost/net sales x100=labor cost percentage
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

15. Service Bars
Labor cost/net sales x100=labor cost percentage
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
The blending of flavors and techniques from two cuisines.

16. What is the expected pour cost of a bar?
The cooking line.
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 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

17. Labor Cost Percentage
Labor cost/net sales x100=labor cost percentage
The cooking line.
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

18. Back of House Operations
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.
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

19. Contribution Margin
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.
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
Fueled by the connivence of delivery.

20. 6 main types of menus

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21. National School Lunch Program
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Hospital
Includes anyone with guest contact from the hostess to the bus person.
50%

22. Tourist Menus

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23. FIFO
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Business and Industry
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.
Keeping the restaurant looking attractive and welcoming.

24. Par Stock
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.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

25. What are the different components that make up the healthcare managed services?
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray 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
Repeat themselves over a period of time
Offer items that are individually priced

26. Fusion Cooking
The blending of flavors and techniques from two cuisines.
Gate Gourmet International
50%
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

27. California Menus
The cooking line.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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

28. Which type of food service is focused on the tray line?
Hospital
Includes anyone with guest contact from the hostess to the bus person.
50%
Gate Gourmet International

29. Curbside Appeal
Keeping the restaurant looking attractive and welcoming.
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

30. Front of House Operations
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.
The cooking line.
Guest counts/covers and the average guest check

31. Du jour Menus

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32. What are the responsibilities of the food and beverage director?
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
Keeping the restaurant looking attractive and welcoming.
Calculated by dividing total sales by the number of guests.

33. 5 mother sauces
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Offer items that are individually priced
The blending of flavors and techniques from two cuisines.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

34. Table d'hote Menus
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Hospital
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
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.

35. A la Carte Menus
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
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%
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day