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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 is the expected pour cost of a bar?
Mexican
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 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.
Fueled by the connivence of delivery.

2. Du jour Menus

3. What are the responsibilities of the food and beverage director?
List the items 'of the day'
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
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

4. National School Lunch Program
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 blending of flavors and techniques from two cuisines.
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
Fueled by the connivence of delivery.

5. Different Types of Bars?
Gate Gourmet International
Hospital
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

6. The two components of restaurant forecasting?
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 number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Guest counts/covers and the average guest check
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.

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

8. Front of House Operations
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
Labor cost/net sales x100=labor cost percentage
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Includes anyone with guest contact from the hostess to the bus person.

9. Curbside Appeal
The blending of flavors and techniques from two cuisines.
Calculated by dividing total sales by the number of guests.
Keeping the restaurant looking attractive and welcoming.
Hospital

10. Labor Cost Percentage
Gate Gourmet International
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.
List the items 'of the day'

11. Contribution Margin
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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%
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.

12. 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.
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.
Keeping the restaurant looking attractive and welcoming.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

13. Capture Rate
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%
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Business and Industry

14. What is the most important part of a kitchen layout?
Guest counts/covers and the average guest check
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Mexican
The cooking line.

15. Back of House Operations
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

16. The major reason for growth in the pizza segment?
Repeat themselves over a period of time
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.
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. Tourist Menus

18. Fusion Cooking
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.
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%
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
The blending of flavors and techniques from two cuisines.

19. Skills needed for food and beverage director?

20. Average Guest Check
Calculated by dividing total sales by the number of guests.
Offer items that are individually priced
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

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

22. Which type of food service is focused on the tray line?
The cooking line.
Hospital
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

23. 5 mother sauces
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
Offer items that are individually priced
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%

24. A la Carte Menus
Gate Gourmet International
Offer items that are individually priced
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

25. 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
Keeping the restaurant looking attractive and welcoming.
Business and Industry

26. Service Bars
The blending of flavors and techniques from two cuisines.
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
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

27. Guest counts/covers
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.
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.
Fueled by the connivence of delivery.

28. Cyclical Menus
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.
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.
Offer items that are individually priced

29. 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
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
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.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line

30. Who is the largest In-flight airline cater?
Gate Gourmet International
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%
Guest counts/covers and the average guest check

31. 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.
Mexican
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
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.

32. What is the fastest growing ethnic restaurant in the U.S.?
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks
Mexican
Guest counts/covers and the 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.

33. 6 main types of menus

34. FIFO
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
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
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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.

35. What does B&I Stand for?
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
Business and Industry
Keeping the restaurant looking attractive and welcoming.