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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. What are the different components that make up the healthcare managed services?
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Mexican
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray 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

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

3. Capture Rate
Guest counts/covers and the average guest check
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 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

4. Food Cost Percentage
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Mexican
Repeat themselves over a period of time
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

5. 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.
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
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. Table d'hote Menus
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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.
Hospital

7. FIFO
Repeat themselves over a period of time
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.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
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%

8. Tourist Menus

9. National School Lunch Program
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.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

10. A la Carte Menus
Calculated by dividing total sales by the number of guests.
Offer items that are individually priced
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Includes anyone with guest contact from the hostess to the bus person.

11. Fusion Cooking
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Mexican
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.

12. Skills needed for food and beverage director?

13. Curbside Appeal
Includes anyone with guest contact from the hostess to the bus person.
Business and Industry
Guest counts/covers and the average guest check
Keeping the restaurant looking attractive and welcoming.

14. Front of House Operations
50%
Gate Gourmet International
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Includes anyone with guest contact from the hostess to the bus person.

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

16. Guest counts/covers
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 number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Hospital
The blending of flavors and techniques from two cuisines.

17. What are the responsibilities of the food and beverage director?
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Hospital
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists

18. Du jour Menus

19. What is the expected pour cost of a bar?
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%
Repeat themselves over a period of time
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

20. The two components of restaurant forecasting?
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Mexican
Guest counts/covers and the average guest check
Offer items that are individually priced

21. Service Bars
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Keeping the restaurant looking attractive and welcoming.
Hospital

22. 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.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Keeping the restaurant looking attractive and welcoming.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

23. Who is the largest In-flight airline cater?
Keeping the restaurant looking attractive and welcoming.
Gate Gourmet International
Business and Industry
Calculated by dividing total sales by the number of guests.

24. Contribution Margin
50%
Calculated by dividing total sales by the number of guests.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
The blending of flavors and techniques from two cuisines.

25. 5 mother sauces
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
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
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.

26. What does B&I Stand for?
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
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%
Mexican

27. Which type of food service is focused on the tray 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
Offer items that are individually priced
Hospital
Keeping the restaurant looking attractive and welcoming.

28. California Menus
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
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.

29. The major reason for growth in the pizza segment?
The blending of flavors and techniques from two cuisines.
Fueled by the connivence of delivery.
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.

30. Labor Cost Percentage
Keeping the restaurant looking attractive and welcoming.
Labor cost/net sales x100=labor cost percentage
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
Gate Gourmet International

31. How much do we spend on money away from home?
50%
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
The blending of flavors and techniques from two cuisines.
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. 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
Fueled by the connivence of delivery.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

33. Average Guest Check
Calculated by dividing total sales by the number of guests.
Includes anyone with guest contact from the hostess to the bus person.
Gate Gourmet International
Keeping the restaurant looking attractive and welcoming.

34. 6 main types of menus

35. What is the most important part of a kitchen layout?
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
50%
The cooking line.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line