Deck 4: Food and Beverage

Question 1

Hotel restaurants present a challenge to Food and Beverage directors because

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

Answer 1

B

Question 2

An acceptable profit margin for food in many hotels is___________ percent

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

Answer 2

25 ^-30

Question 3

Bar efficiency is measured by

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

Answer 3

B

Question 4

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

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

Question 5

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

Question 6

The capture rate is defined as the

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

Question 7

Responsibilities of the Chief Steward include which of the following?

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

Question 8

A banquet refers to

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

Question 9

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

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

Question 10

Theatre style seating is best for

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

Question 11

The Catering Director normally works with the following people EXCEPT

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

Question 12

Food and Beverage Directors expect a pour cost of

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

Question 13

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

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

Question 14

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

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

Question 15

One method to prevent pilferage in a bar is use

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

Question 16

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

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

Question 17

The second in command in the kitchen is called the

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

Question 18

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

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

Question 19

Labor cost benchmarks are measured by

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

Question 20

Room service is typically found in

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

Question 21

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 22

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 23

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

Question 24

Why is contribution margin important? Give an example.

Question 25

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

Question 26

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

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

Question 27

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

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

Question 28

What are the responsibilities of a restaurant manager?

Question 29

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

Question 30

How is the stewarding department important to the hotel operation?