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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. Average Guest Check
Guest counts/covers and the average guest check
Calculated by dividing total sales by the number of guests.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Mexican

2. Curbside Appeal
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
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
Keeping the restaurant looking attractive and welcoming.

3. A la Carte Menus
Offer items that are individually priced
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Keeping the restaurant looking attractive and welcoming.
The cooking line.

4. Service Bars
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
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

5. Tourist Menus

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6. Which type of food service is focused on the tray line?
Hospital
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.
Business and Industry
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

7. What is the fastest growing ethnic restaurant in the U.S.?
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
50%
Includes anyone with guest contact from the hostess to the bus person.

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

9. Guest counts/covers
Mexican
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
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

10. 5 mother sauces
Repeat themselves over a period of time
Hospital
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.

11. FIFO
Hospital
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.
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.
Labor cost/net sales x100=labor cost percentage

12. 6 main types of menus

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13. Table d'hote Menus
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.
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.

14. Food Cost Percentage
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
The cooking line.
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

15. The major reason for growth in the pizza segment?
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
Includes anyone with guest contact from the hostess to the bus person.
Repeat themselves over a period of time
Fueled by the connivence of delivery.

16. California 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.
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
Guest counts/covers and the average guest check

17. Du jour Menus

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18. National School Lunch Program
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
List the items 'of the day'
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding

19. Cyclical Menus
Fueled by the connivence of delivery.
Repeat themselves over a period of time
Guest counts/covers and the average guest check
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

20. Fusion Cooking
Fueled by the connivence of delivery.
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
Keeping the restaurant looking attractive and welcoming.
The blending of flavors and techniques from two cuisines.

21. How much do we spend on money away from home?
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.
50%
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.

22. Labor Cost Percentage
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
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
Guest counts/covers and the average guest check
Labor cost/net sales x100=labor cost percentage

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.
50%
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 program that provides free lunches to students from a certain income level. $2.19 per meal per student.

24. Skills needed for food and beverage director?

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25. The two components of restaurant forecasting?
The cooking line.
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

26. Different Types of Bars?
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.
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
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 number of guests patronizing the restaurant over a given time period - a week - a mont or a year.

27. Capture Rate
Hospital
List the items 'of the day'
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

28. Contribution Margin
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.
List the items 'of the day'
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

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

30. What is the most important part of a kitchen layout?
Guest counts/covers and the average guest check
The cooking line.
50%
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.

31. What are the different components that make up the healthcare managed services?
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -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
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. What is the expected pour cost of a bar?
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
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.
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%

33. 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
Gate Gourmet International
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.
Calculated by dividing total sales by the number of guests.

34. 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
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
Business and Industry

35. What are the responsibilities of the food and beverage director?
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

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Introduction To Hospitality: Restaurants

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