Deck 8: Food and Beverage

Question 1

All of the following are restaurant market segments EXCEPT?

A) portion seekers
B) atmosphere seekers
C) service seekers
D) value seekers

Answer 1

value seekers

Question 2

The commercial raising of shrimp, salmon, and oysters is called ________.

A) commissary
B) alembic
C) aquaculture
D) perfuming

Answer 2

aquaculture

Question 3

Which of the following dishes was served at the first restaurant established by M. Boulanger in France?

A) trotters
B) live lobster
C) chateaubriand
D) french fries

Answer 3

trotters

Question 4

The system developed by Escoffier in which each position in the kitchen had an assigned station or workplace and clear-cut responsibilities is called the ________.

A) automated system
B) brigade system
C) guild system
D) tracking system

Question 5

The second step in planning to meet guest expectations with foods and beverages is ________.

A) designing plate presentation
B) designing the menu
C) selecting service ware
D) selecting items to include on the menu

Question 6

The most artistic step in preparing to meet guests' foodservice needs is ________.

A) designing the plate presentation
B) delivering the menu items
C) selecting items to include on the menu
D) selecting the service ware

Question 7

________ is the coordination of each required task and activity.

A) Rhythm
B) Yield
C) Timing
D) Flow

Question 8

Centrally located storage areas where food and supplies are received until they are requisitioned are called ________.

A) purveyors
B) commissaries
C) inventories
D) wineries

Question 9

Which of the following is a type of menu that provides little choice?

A) à la carte
B) table d'hôte
C) Le Vrai Cuisinier Francois
D) La Cuisine Classique

Question 10

During which of the following periods did the spread of cooking knowledge and skills stop and Even began to diminish?

A) nineteenth-twentieth centuries
B) fourteenth-sixteenth centuries
C) fifth-fourteenth centuries
D) sixteenth-seventeenth centuries

Question 11

Common benchmarks used to measure performance in food service operations include all of the Following EXCEPT ________.

A) sales per employee
B) employee turnover
C) sales per seat
D) daily seat turnover

Question 12

Creating the foods we enjoy involves a combination of ________.

A) menu designing, place setting, plate presentation, and appropriate level of service
B) technology, science, and a great deal of culinary and service talent
C) rhythm and timing, resulting in a smooth, efficient operation
D) color, texture, shape, aroma, and arrangement

Question 13

Whose appetite for indulgences raised the status of cooking to an art form?

A) the Chinese
B) the Greeks
C) the Romans
D) the French

Question 14

Automated systems that strictly control the amount of alcohol poured and electronically Transmit this information to a computerized cash register create the opportunity to ________.

A) maintain a perpetual inventory
B) invent new drinks
C) keep munchies on the table
D) practice free pour

Question 15

Which of the following technologies does NOT allow foods to be stored longer and transported Over greater distances without affecting quality?

A) freezing
B) irradiation
C) reduction
D) refrigeration

Question 16

In the US, the level of blood alcohol before driving impairment occurs typically put it in the Range of ________.

A) about 0.25%
B) 0.08% to 0.10%
C) 0.02% to 0.04%
D) less than 0.40%

Question 17

The document that is used to communicate catering needs within an organization is called a ________.

A) purchase order
B) prime vendor agreement
C) contribution margin
D) banquet event order form

Question 18

A food and beverage function designed, priced, and produced for a client, usually for a single event or occasion, is called a ________.

A) brigade
B) banquet
C) commissary
D) purveyor

Question 19

Hotels may use F&B offerings as a marketing tool for all of the following reasons EXCEPT?

A) creating new business opportunities
B) attracting desired business
C) creating a desired public image
D) offering employee discounts

Question 20

There are food festivals dedicated to all of the following ingredients EXCEPT?

A) garlic
B) sauerkraut
C) asparagus
D) rosemary

Question 21

Due to high competition and low profit margins, the failure rate for restaurants is?

A) 50%
B) 60%
C) 30%
D) 70%

Question 22

In the restaurant industry, the number one customer demand is ________.

A) cleanliness
B) quality
C) variety
D) value

Question 23

All of the following are common factors of food-borne illness EXCEPT?

A) cooking food adequately
B) contaminated equipment
C) unsafe food sources
D) poor personal hygiene

Question 24

All of the following are categories of alcohol EXCEPT?

A) compounded beverages
B) filtered beverages
C) fermented beverages
D) distilled beverages

Question 25

Travel allows us to visit new locations and sample unfamiliar foods.

Question 26

Research has shown that culinary tourists are less educated and spend less than other tourists.

Question 27

The fifth and final step in planning to meet guest expectations is determining the plate pre sentatio n for all menu items.

Question 28

Food and beverage events can be critical components in attracting tourists to resorts, festivals, theme parks, casinos, and many other destinations.

Question 29

Escoffier was probably the most influential chef of modern times since he reorganized the work stations in kitchens, eliminating duplicate efforts.

Question 30

The guest experience is determined by a variety of interrelated factors, from menu design and place settings to plate presentation and style of service.

Question 31

Timing is the sequencing of each task and activity to produce desired results.

Question 32

The brigade system is a rigid structure of food service organizations that can only be used in fine dining establishments.

Question 33

Prime vendor agreements are contracts that specify the item(s) wanted, including a brief description of quality and grade, the number, and the price.

Question 34

Culinary tours have always been a significant component of the overall tourism industry.

Question 35

Labor and food costs are the largest controllable expenses for food and beverage operations.

Question 36

The bacterial red zone is where most bacteria grow or multiply rapidly when products are held at temperatures below 41 degrees Fahrenheit.

Question 37

Suppliers to the foodservice industry are called purveyors.

Question 38

Prime vendor agreements are negotiated where the majority of purchases are directed towards one purveyor.

Question 39

A banquet is a food and beverage function designed, priced, and produced for a client, usually for a single event or occasion.

Question 40

Perfuming is the practice of heating and cooking off alcoholic beverages in dessert recipes.

Question 41

Pairings of nonalcoholic beverages and foods should also be taken into consideration when designing and pricing menus.

Question 42

Table d'hôte is a French term referring to a menu in which each item is priced and prepared separately.

Question 43

On average, tourists spend 10%-15% of the total travel expenditure on food.

Question 44

Advances in farming have increased the quantity but not the quality of food.

Question 45

Placing menu items at the beginning or end of their category, increases their likelihood of being ordered.

Question 46

Mobile foodservice offerings like food trucks is a recent phenomenon.

Question 47

The median lifespan for restaurant operations is less than five years.