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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. Guest counts/covers
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.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Labor cost/net sales x100=labor cost percentage

2. What are the different components that make up the healthcare managed services?
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
List the items 'of the day'
Business and Industry

3. Capture Rate
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.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Mexican
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

4. California Menus
Business and Industry
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
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.

5. Service Bars
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Business and Industry
Fueled by the connivence of delivery.
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

6. 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.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

7. Tourist Menus

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8. FIFO
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.
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.
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 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.

9. The major reason for growth in the pizza segment?
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Fueled by the connivence of delivery.
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.

10. 6 main types of menus

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11. Cyclical Menus
Offer items that are individually priced
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
Gate Gourmet International

12. Who is the largest In-flight airline cater?
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Offer items that are individually priced
Gate Gourmet International

13. Fusion Cooking
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
The blending of flavors and techniques from two cuisines.
Business and Industry
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%

14. What is the fastest growing ethnic restaurant in the U.S.?
Mexican
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.
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%

15. The two components of restaurant forecasting?
Guest counts/covers and the average guest check
Mexican
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Business and Industry

16. What is the expected pour cost of a bar?
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
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. 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
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.
Calculated by dividing total sales by the number of guests.

18. What are the responsibilities of the food and beverage director?
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
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

19. Labor Cost Percentage
Hospital
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.

20. Different Types of Bars?
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.
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%
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

21. Average Guest Check
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.
Gate Gourmet International
Calculated by dividing total sales by the number of guests.

22. Par Stock
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
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.
Gate Gourmet International
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

23. 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.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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.

24. Contribution Margin
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
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.

25. Skills needed for food and beverage director?

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26. Food Cost Percentage
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Business and Industry
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

27. 5 mother sauces
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
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.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

28. Which type of food service is focused on 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
Hospital
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

29. What is the most important part of a kitchen layout?
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
50%
The cooking line.
List the items 'of the day'

30. Front of House Operations
Repeat themselves over a period of time
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.
Guest counts/covers and the average guest check

31. What does B&I Stand for?
Business and Industry
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Repeat themselves over a period of time
Fueled by the connivence of delivery.

32. Du jour Menus

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33. Curbside Appeal
Keeping the restaurant looking attractive and welcoming.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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.

34. How much do we spend on money away from home?
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
50%
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Mexican

35. A la Carte Menus
Offer items that are individually priced
The cooking line.
Fueled by the connivence of delivery.
Business and Industry