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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. Fusion Cooking
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
The blending of flavors and techniques from two cuisines.
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.

2. California Menus
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Repeat themselves over a period of time
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

3. Curbside Appeal
Keeping the restaurant looking attractive and welcoming.
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
List the items 'of the day'

4. A la Carte Menus
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Labor cost/net sales x100=labor cost percentage
Guest counts/covers and the average guest check
Offer items that are individually priced

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

6. Du jour Menus

7. Guest counts/covers
The blending of flavors and techniques from two cuisines.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Labor cost/net sales x100=labor cost percentage

8. What are the different components that make up the healthcare managed services?
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Fueled by the connivence of delivery.
Hospital
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.

9. Cyclical Menus
Repeat themselves over a period of time
Calculated by dividing total sales by the number of guests.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Guest counts/covers and the average guest check

10. What is the most important part of a kitchen layout?
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
The cooking line.
Keeping the restaurant looking attractive and welcoming.

11. How much do we spend on money away from home?
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 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.
50%
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

12. 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%
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Guest counts/covers and the average guest check
List the items 'of the day'

13. Labor Cost Percentage
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.
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
List the items 'of the day'

14. Back of House Operations
The blending of flavors and techniques from two cuisines.
Labor cost/net sales x100=labor cost percentage
Calculated by dividing total sales by the number of guests.
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.

15. Table d'hote 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.
Keeping the restaurant looking attractive and welcoming.
Labor cost/net sales x100=labor cost percentage
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.

16. Who is the largest In-flight airline cater?
Gate Gourmet International
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Mexican
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.

17. The two components of restaurant forecasting?
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.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Guest counts/covers and the average guest check

18. What does B&I Stand for?
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
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Business and Industry

19. National School Lunch Program
50%
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.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

20. Average Guest Check
The cooking line.
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.
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.

21. The major reason for growth in the pizza segment?
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray 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%
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Fueled by the connivence of delivery.

22. FIFO
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.
50%
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.

23. 5 mother sauces
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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

24. Tourist Menus

25. 6 main types of menus

26. Different Types of Bars?
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
The cooking line.
50%
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

27. Front of House Operations
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
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.
Includes anyone with guest contact from the hostess to the bus person.

28. Skills needed for food and beverage director?

29. What is the fastest growing ethnic restaurant in the U.S.?
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
Mexican
Gate Gourmet International

30. Capture Rate
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
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%

31. Par Stock
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.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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.

32. Service 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.
Hospital
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
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

33. Contribution Margin
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Keeping the restaurant looking attractive and welcoming.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
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.

34. 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
Fueled by the connivence of delivery.
Calculated by dividing total sales by the number of guests.
Hospital

35. What are the responsibilities of the food and beverage director?
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%
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%