Deck 4: Food and Beverage

Question 1

The second in command in the kitchen is called the

A) sous chef
B) executive chef
C) chef tournant
D) station chef

Answer 1

A

Question 2

The cost of depleted inventory for a cocktail is $0.74 and the selling price is $3.75. What is the pour cost percentage?

A) 21.7%
B) 14.3%
C) 19.7%
D) 23.4%

Answer 2

C

Question 3

The document prepared for the catering department to follow that contains all of the critical information about the event is the

A) banquet diagram
B) catering Plan
C) catering event order
D) chart of events

Answer 3

C

Question 4

Introduced by Escoffier, this kitchen system organizes work stations more effectively.

A) Team
B) Squad
C) Brigade
D) Task force

Question 5

An acceptable profit margin for food in many hotels is percent

A) 25 -30
B) 20 -25
C) 30 -35
D) 28 -32

Question 6

Room service is typically found in

A) freeway hotels
B) large city center hotels
C) extended stay hotels
D) midscale hotels

Question 7

Food and Beverage Directors expect a pour cost of

A) 14 -16%
B) 20 -27%
C) 16 -24%
D) 12 -14%

Question 8

Bar efficiency is measured by

A) total bartender hours
B) Pour/cost percentage
C) profit margins on spirits
D) contribution margins

Question 9

The capture rate is defined as the

A) number of guests staying at the hotel who dine in the hotel's restaurant
B) number of guests drinking in the bar
C) number of guests attending a banquet
D) number of guests dining at the restaurant that are NOT hotel guests

Question 10

Theatre style seating is best for

A) training
B) a workshop
C) a lecture
D) a board meeting

Question 11

The Catering Director normally works with the following people EXCEPT

A) Executive Chef
B) Director of Housekeeping
C) Food and Beverage Director
D) Director of Sales

Question 12

The hotel requires the number of guests attending a catering function at least seven days in advance. This number is called the

A) certification
B) guarantee
C) agreement
D) pledge

Question 13

Labor cost benchmarks are measured by

A) covers -per -person -hour
B) comparing individual hotel food outlets
C) food cost compared to labor cost
D) dividing labor costs by food costs

Question 14

One method to prevent pilferage in a bar is use

A) shoppers
B) higher drink prices
C) coupons or tokens
D) cash registers

Question 15

Responsibilities of the Chief Steward include which of the following?

A) Pest control
B) Cleanliness of the front of the house
C) Cleanliness of guest rooms
D) Supervising the kitchen staff

Question 16

All of the following are included in the Food and Beverage Division EXCEPT:

A) room service
B) stewarding
C) housekeeping
D) banquets

Question 17

The sale price of a steak dinner is $22.95 and the cost is $5.45; the contribution margin is

A) $17.50
B) $28.40
C) 23.7%
D) $13.72

Question 18

A banquet refers to

A) a candlelight dinner for two
B) A group of people eating a lunch at the zoo
C) a dinner party in a private home
D) a large group of people who eat together at one time in one place

Question 19

Hotel restaurants present a challenge to Food and Beverage directors because

A) guests generally prefer room service
B) hotel food is usually not as good as name brand establishments
C) guests needs are unpredictable
D) menus are limited

Question 20

The dollar differential between the cost and sales price of a menu item is called

A) profit margin
B) contribution margin
C) food cost
D) labor cost

Question 21

What are the responsibilities of a restaurant manager?

Question 22

Explain the significance of the catering event order (CEO).

Question 23

Some hotels have a policy of preparing ________ % more meals than the number attending a function in order to accommodate additional people.

A) 4 -6%
B) 3 -5%
C) 5 -7%
D) 2 -3%

Question 24

Why is contribution margin important? Give an example.

Question 25

Outline the pros and cons of hotel bars, room service and a concierge. Are these services always cost effective?

Question 26

Explain how you will identify and correct a pour cost of 25.6% when the budget requires a pour cost of 22.5%. Identify what may have caused the pour cost to be this high and corrective action to bring it into line with the budget.

Question 27

Describe how you would set up the room for a group of 24 business people holding a 2 -hour training
meeting followed by a sit -down lunch, and then a workshop requiring interaction between the presenter and the attendees. What do you see as the challenges with this event?

Question 28

More hotels are converting at least one of their bar outlets to

A) A sports -theme
B) nightclubs
C) high -end wine bar
D) desert bars

Question 29

How is the stewarding department important to the hotel operation?

Question 30

Discuss the primary duties of the Director of Food and Beverage. Why is this position so critical in a full -service hotel?