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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. Skills needed for food and beverage director?

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2. A la Carte Menus
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
Mexican
50%
Offer items that are individually priced

3. Front of House Operations
Guest counts/covers and the average guest check
Includes anyone with guest contact from the hostess to the bus person.
Business and Industry
Offer items that are individually priced

4. Who is the largest In-flight airline cater?
Fueled by the connivence of delivery.
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.
Gate Gourmet International

5. Labor Cost Percentage
Guest counts/covers and the average guest check
Labor cost/net sales x100=labor cost percentage
Repeat themselves over a period of time
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.

6. Tourist Menus

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7. 6 main types of menus

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8. Capture Rate
Mexican
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets
Gate Gourmet International
Business and Industry

9. What are the different components that make up the healthcare managed services?
Calculated by dividing total sales by the number of guests.
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

10. What are the responsibilities of the food and beverage director?
Hospital
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
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.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

11. National School Lunch Program
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
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%
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.

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

13. Par 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
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.

14. 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.
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
The blending of flavors and techniques from two cuisines.

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

16. 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%
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
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

17. Cyclical Menus
Are used to attract tourists' attention. They are frequently stress value and food that is acceptable to the tourists
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
50%

18. Average Guest Check
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.
Calculated by dividing total sales by the number of guests.
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
A bar - usually behind the scenes of a banquet or other event - from which servers dispense drinks

19. Back of House Operations
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.
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.
Business and Industry
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. The two components of restaurant forecasting?
Business and Industry
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Includes anyone with guest contact from the hostess to the bus person.
Guest counts/covers and the average guest check

21. Different Types of Bars?
Labor cost/net sales x100=labor cost percentage
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Calculated by dividing total sales by the number of guests.
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

22. FIFO
Hospital
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
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.
Calculated by dividing total sales by the number of guests.

23. What is the most important part of a kitchen layout?
List the items 'of the day'
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
The cooking line.
Labor cost/net sales x100=labor cost percentage

24. Curbside Appeal
Keeping the restaurant looking attractive and welcoming.
The cooking line.
Kitchen/Catering/Banquet -Restaurants/room service/minibars -Lounges/bars/stewarding
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

25. California Menus
List the items 'of the day'
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.
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day

26. How much do we spend on money away from home?
Are so named because - in some California restaurants - guest may order any item on the menu at any time of the day
The program that provides free lunches to students from a certain income level. $2.19 per meal per student.
50%
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.

27. Food Cost Percentage
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Offer items that are individually priced
Cost/sales x100=food Example: Food cost ($900)/Sales ($3000) x100=30%
Gate Gourmet International

28. Guest counts/covers
Offer items that are individually priced
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.
List the items 'of the day'

29. What does B&I Stand for?
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus
Calculated by dividing total sales by the number of guests.
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Business and Industry

30. Table d'hote Menus
List the items '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
In hotel food and beverage practice - the number of hotel guests who use the food and beverage outlets

31. 5 mother sauces
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Fueled by the connivence of delivery.
The number of guests patronizing the restaurant over a given time period - a week - a mont or a year.
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.

32. What is the fastest growing ethnic restaurant in the U.S.?
Cafeteria -Dining -Room -Coffee Shop -Catering -Vending -The tray line
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
Mexican
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

33. The major reason for growth in the pizza segment?
Bechamel - veloute - espagnole - tomato and hollandaise. Plus the 2 others are: Mayo and Vinaigrette.
50%
Fueled by the connivence of delivery.
1) A la Carte Menus 2) Table d'hote Menus 3) Du jour Menus 4) Tourist Menus 5) California Menus 6) Cyclical Menus

34. Du jour Menus

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35. Contribution Margin
Gate Gourmet International
Keeping the restaurant looking attractive and welcoming.
Fueled by the connivence of delivery.
Key operating figure in menu engineering - determined by subtracting food cost from selling price as a measure of profitability.