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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.
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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 two components of restaurant forecasting?
Guest counts/covers and the average guest check
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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%
Offer items that are individually priced

2. Par 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%
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.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Fueled by the connivence of delivery.

3. A la Carte Menus
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Offer items that are individually priced
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.

4. 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
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists

5. Skills needed for food and beverage director?

6. What is the most important part of a kitchen layout?
Business and Industry
The blending of flavors and techniques from two cuisines.
The cooking line.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

7. Contribution Margin
Labor cost/net sales x100=labor cost percentage
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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 cooking line.

8. Food Cost Percentage
List the items 'of the day'
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
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%

9. 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
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

10. Curbside Appeal
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.
Mexican
Repeat themselves over a period of time

11. 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.
Hospital
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
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.

12. Tourist Menus

13. 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.
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
The blending of flavors and techniques from two cuisines.

14. What are the different components that make up the healthcare managed services?
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical 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.
List the items 'of the day'
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

15. 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%
Mexican
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
The blending of flavors and techniques from two cuisines.

16. What does B&I Stand for?
Business and Industry
Calculated by dividing total sales by the number of guests.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
The blending of flavors and techniques from two cuisines.

17. Back of House Operations
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.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

18. Average Guest Check
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
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.

19. What are the responsibilities of the food and beverage director?
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

20. 5 mother sauces
Gate Gourmet International
List the items 'of the day'
Fueled by the connivence of delivery.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

21. Cyclical Menus
The blending of flavors and techniques from two cuisines.
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.
Repeat themselves over a period of time

22. Which type of food service is focused on the tray line?
Hospital
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.
List the items 'of the day'

23. How much do we spend on money away from home?
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
Offer items that are individually priced
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

24. Who is the largest In-flight airline cater?
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
Repeat themselves over a period of time
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Gate Gourmet International

25. Capture Rate
The cooking line.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Fueled by the connivence of delivery.
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.

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

27. National School Lunch Program
Includes anyone with guest contact from the hostess to the bus person.
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.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

28. FIFO
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.
Includes anyone with guest contact from the hostess to the bus person.
Mexican

29. Du jour Menus

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

31. 6 main types of menus

32. The major reason for growth in the pizza segment?
Fueled by the connivence of delivery.
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 number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Gate Gourmet International

33. What is the fastest growing ethnic restaurant in the U.S.?
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Mexican
Includes anyone with guest contact from the hostess to the bus person.

34. Front of House Operations
Includes anyone with guest contact from the hostess to the bus person.
Hospital
List the items 'of the day'
Gate Gourmet International

35. Service Bars
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.
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%
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.