Deck 11: Food and Beverage

Question 1

Which is an example of a non-commercial food service operation?

A) Hotel room service
B) Hotel banquet operation
C) Quick service restaurant
D) Hospital food service operation

Answer 1

D

Question 2

Compared to the rental of hotel guest rooms,most F&B operations generate less revenue,

A) fewer complaints, and more profits.
B) fewer complaints, and fewer profits.
C) more complaints, and more profits.
D) more complaints, and fewer profits.

Answer 2

D

Question 3

A full-service hotel's Food and Beverage Director reports to the hotel's

A) Banquet Manager.
B) Catering Manager.
C) Executive Chef.
D) General Manager.

Answer 3

D

Question 4

Which is NOT a customer demographic?

A) Age
B) Marital status
C) Education
D) Gender

Question 5

What is true about the cost of providing room service meals?

A) The cost is equal to that of providing dining room service.
B) The cost is higher than that of providing dining room service.
C) The cost is lower than that of providing dining room service.
D) The cost is lower than that of providing dining room service but the cost is more than offset due to the higher prices charged for menu items served in the dining room.

Question 6

Value in food service relates to a guest's perception of menu item quality,service,and dining experience compared to

A) the length of time they wait to be seated.
B) the length of time they wait to order.
C) a menu item's selling price.
D) a menu item's portion size.

Question 7

When would a "line-up" training session for staff typically be held?

A) At the beginning of a work shift
B) At the end of a work shift
C) At the beginning of the work week
D) At the end of the work week

Question 8

What is true about drinks served at a hosted bar?

A) Guests pay the host for the beverages they consume.
B) Guests pay the hotel for beverages ordered by the host.
C) The host pays the hotel for beverages consumed by guests.
D) The hotel comps the host's drinks.

Question 9

Most popular-priced and fine-dining restaurants

A) do not offer breakfast and are open seven days per week.
B) do not offer breakfast and are not open seven days per week.
C) offer breakfast and are open seven days per week.
D) offer breakfast and are not open seven days per week.

Question 10

Which is the position in a hotel that is responsible for selling group functions and interacting with banquet clients?

A) Sous chef
B) Room service manager
C) Catering manager
D) Executive chef

Question 11

In which hotel setting location would it be most difficult to properly control the service of alcohol?

A) Bar
B) Banquet
C) Lounge
D) Restaurant

Question 12

A hotel F&B Director's decision to add a menu item that is prepared tableside will have the most impact on the F&B department's

A) product purchases.
B) pricing structure.
C) personnel needs.
D) production volumes.

Question 13

In a hotel dining room with total revenue of $1,150 and 85 guests served,what would be hotel's check average?

A) $13.53
B) $7.39
C) $1.53
D) $0.74

Question 14

Using a menu for one meal to encourage hotel guests to return for meals at other convenient times is an example of

A) up-selling.
B) cross-selling.
C) menu making.
D) VIP services.

Question 15

The organization of a full-service hotel's F&B services depends primarily on its size and

A) franchisor requirements.
B) revenue volume.
C) location.
D) menu offerings.

Question 16

Every individual who will serve alcoholic beverages in a hotel must be trained in proper service procedures,and this training must be

A) provided monthly.
B) provided weekly.
C) properly documented.
D) at least one hour long.

Question 17

What is the food service term for the amount of money remaining from a food sale after subtracting the sold item's cost from its selling price?

A) Check average
B) Food cost percentage
C) Contribution margin
D) Cost of food sold

Question 18

Which would NOT be a direct report to a hotel F&B Director?

A) Room service manager
B) Beverage manager
C) Restaurant manager
D) Sous chef

Question 19

Which is the formula managers use to calculate profits in a food service operation?

A) Revenue - Expense = Profit
B) Revenue × Expense = Profit
C) Revenue + Expense = Profit
D) Revenue ÷ Expense = Profit

Question 20

In a third-party liability (dram shop)lawsuit,who is the second party?

A) The one who served the alcohol
B) The one who was injured
C) The one who caused the injury
D) The one who consumed the alcohol

Question 21

Foods grown and processed without chemicals,preservatives,or artificial flavors or colors are referred to as

A) convenience foods.
B) organic foods.
C) ready foods.
D) Sous vide foods.

Question 22

In a third-party liability (dram shop)lawsuit,who is the third party?

A) The one who served the alcohol
B) The one who was injured
C) The one who caused the injury
D) The one who consumed the alcohol

Question 23

"Farm-to-fork" or "Farm-to-table" trends are driven by concerns about personal health and

A) product variety.
B) menu item expansion.
C) environmental sustainability.
D) product cost.

Question 24

Which food item would NOT likely be offered on a hotel's complimentary continental breakfast bar?

A) Bagel
B) Bacon
C) Banana
D) Berries

Question 25

A hotel F&B Director is committed to a "farm-to-fork" purchasing philosophy.This F&B Director would likely purchase many

A) convenience items.
B) locally sourced items.
C) organic items.
D) pre-prepared items.