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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. The major reason for growth in the pizza segment?
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Fueled by the connivence of delivery.
Repeat themselves over a period of time
Keeping the restaurant looking attractive and welcoming.

2. Tourist Menus

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3. A la Carte Menus
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 cooking line.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Offer items that are individually priced

4. 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.
Keeping the restaurant looking attractive and welcoming.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
List the items 'of the day'

5. Capture Rate
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Gate Gourmet International
List the items 'of the day'

6. Average Guest Check
The cooking line.
Calculated by dividing total sales by the number of guests.
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.
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

7. What is the fastest growing ethnic restaurant in the U.S.?
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
The cooking line.
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

8. Curbside Appeal
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
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%
List the items 'of the day'
Keeping the restaurant looking attractive and welcoming.

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

10. Service Bars
Repeat themselves over a period of time
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.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

11. What are the responsibilities of the food and beverage director?
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.
Guest counts/covers and the average guest check
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

12. How much do we spend on money away from home?
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
50%
Repeat themselves over a period of time

13. Who is the largest In-flight airline cater?
Gate Gourmet International
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%
Fueled by the connivence of delivery.
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.

14. Fusion Cooking
The blending of flavors and techniques from two cuisines.
Offer items that are individually priced
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical 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.

15. Different Types of Bars?
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) 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
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%

16. Table d'hote Menus
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.
Repeat themselves over a period of time
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists

17. 6 main types of menus

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18. Skills needed for food and beverage director?

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19. Du jour Menus

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20. Cyclical Menus
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
Calculated by dividing total sales by the number of guests.
List the items 'of the day'
Repeat themselves over a period of time

21. What are the different components that make up the healthcare managed services?
Mexican
Calculated by dividing total sales by the number of guests.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -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.

22. 5 mother sauces
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
50%
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

23. The two components of restaurant forecasting?
Keeping the restaurant looking attractive and welcoming.
The cooking line.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Guest counts/covers and the average guest check

24. Contribution Margin
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 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.
Hospital

25. National School Lunch Program
Guest counts/covers and the average guest check
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.
The cooking line.

26. Back of House Operations
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
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.
Keeping the restaurant looking attractive and welcoming.

27. What is the expected pour cost of a bar?
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Fueled by the connivence of delivery.
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%
Hospital

28. FIFO
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.
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
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.

29. What does B&I Stand for?
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Business and Industry

30. What is the most important part of a kitchen layout?
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
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

31. Front of House Operations
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
List the items 'of the day'
Includes anyone with guest contact from the hostess to the bus person.
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%

32. California Menus
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Hospital
Are so named because - in some California restaurants - guest may order any item on the menu at any time 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.

33. Food Cost Percentage
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%
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Repeat themselves over a period of time

34. Which type of food service is focused on the tray line?
Hospital
Mexican
Fueled by the connivence of delivery.
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.

35. Labor Cost Percentage
The blending of flavors and techniques from two cuisines.
Labor cost/net sales x100=labor cost percentage
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