Deck 4: Food and Beverage

Question 1

Hotel restaurants present a challenge to Food and Beverage directors because

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

Answer 1

guests' needs are unpredictable

Question 2

Theatre-style seating is best for

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

Answer 2

a lecture

Question 3

The acronym SMERF stands for

A) social, matrimony, education, religious, and fraternal
B) social, matrimony, education, retail, and fraternal
C) social, military, education, retail, and fraternal
D) social, military, education, religious, and fraternal

Answer 3

social, military, education, religious, and fraternal

Question 4

The Catering Director works with the following people EXCEPT

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

Question 5

The second in command in the kitchen is called the

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

Question 6

Why is contribution margin important? Give an example.

Question 7

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

A) Catering Plan
B) Banquet diagram
C) Catering Event Order
D) Chart of Events

Question 8

What are the responsibilities of a restaurant manager?

Question 9

Room service is typically found in

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

Question 10

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

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

Question 11

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

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

Question 12

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

A) wine storage
B) high-end wine bar
C) a sports-theme
D) vegan

Question 13

Labor cost benchmarks are measured by

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

Question 14

Responsibilities of the Chief Steward include which of the following?

A) Cleanliness of the front of the house
B) Cleanliness of pots, pans, and all other cookware
C) Supervising the kitchen staff
D) Pest control

Question 15

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

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

Question 16

A banquet refers to

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

Question 17

Ordering, receiving, storing, issuing, stocking, serving, and billing is known as the

A) guest cycle
B) inventory cycle
C) issuing cycle
D) beverage cycle

Question 18

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 dining at the restaurant that are NOT hotel guests
C) number of guests attending a banquet
D) number of guests drinking in the bar

Question 19

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

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

Question 20

One method to prevent pilferage in a bar is to use

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

Question 21

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

Question 22

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

Question 23

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

Question 24

Differentiate among the various types of meeting room seating. List two events that would be conducive for each arrangement.

Question 25

How is the stewarding department important to the hotel operation?

Question 26

Explain the significance of the following ratios (i.e., how are they applied in the "real world"): Food cost, labor cost, and pour/cost percentage.