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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. Du jour Menus

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2. 5 mother sauces
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.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

3. The major reason for growth in the pizza segment?
Business and Industry
Hospital
Fueled by the connivence of delivery.
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists

4. What is the most important part of a kitchen layout?
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 cooking line.
Are so named because - in some California restaurants - guest may order any item on the menu at any time 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

5. Cyclical Menus
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.
Business and Industry
Repeat themselves over a period of time
Guest counts/covers and the average guest check

6. Service Bars
Fueled by the connivence of delivery.
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

7. Labor Cost Percentage
Labor cost/net sales x100=labor cost percentage
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.

8. Curbside Appeal
Gate Gourmet International
Keeping the restaurant looking attractive and welcoming.
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. California Menus
Offer items that are individually priced
Are so named because - in some California restaurants - guest may order any item on the menu at any time 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

10. Capture Rate
Gate Gourmet International
List the items 'of the day'
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

11. The two components of restaurant forecasting?
Guest counts/covers and the average guest check
Gate Gourmet International
The blending of flavors and techniques from two cuisines.
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.

12. FIFO
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.
Guest counts/covers and the average guest check
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
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.

13. 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.
Calculated by dividing total sales by the number of guests.
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Hospital

14. Who is the largest In-flight airline cater?
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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
Gate Gourmet International
Hospital

15. Tourist Menus

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16. What does B&I Stand for?
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
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%
Business and Industry

17. Guest counts/covers
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.
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%
Business and Industry

18. Table d'hote Menus
Calculated by dividing total sales by the number of guests.
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.
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

19. 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.
Gate Gourmet International
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.

20. Contribution Margin
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.
List the items 'of the day'
Business and Industry

21. Fusion Cooking
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 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
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

22. Skills needed for food and beverage director?

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23. Food Cost Percentage
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Fueled by the connivence of delivery.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Gate Gourmet International

24. How much do we spend on money away from home?
Business and Industry
50%
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

25. Which type of food service is focused on 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
Includes anyone with guest contact from the hostess to the bus person.
Hospital

26. 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.
Labor cost/net sales x100=labor cost percentage
List the items 'of the day'

27. What are the different components that make up the healthcare managed services?
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 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.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

28. 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
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
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.
Labor cost/net sales x100=labor cost percentage

29. A la Carte Menus
Keeping the restaurant looking attractive and welcoming.
Offer items that are individually priced
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
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

30. What are the responsibilities of the food and beverage director?
Calculated by dividing total sales by the number of guests.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
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

31. What is the expected pour cost of a bar?
Repeat themselves over a period of time
Calculated by dividing total sales by the number of guests.
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%

32. 6 main types of menus

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33. What is the fastest growing ethnic restaurant in the U.S.?
The blending of flavors and techniques from two cuisines.
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.
Mexican
The cooking line.

34. 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
Calculated by dividing total sales by the number of guests.
Includes anyone with guest contact from the hostess to the bus person.
Keeping the restaurant looking attractive and welcoming.

35. 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.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%