Question 1

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

Accepted Answer

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

Question 2

What are the responsibilities of a restaurant manager?

Accepted Answer

Restaurant managers are responsible for quality guest service,hiring,training,and developing employees,setting and maintaining quality standards,and presenting annual,monthly,and weekly forecasts and budgets to the food and beverage directors.In some hotel restaurants,managers may also be responsible for room service minibars and/or cocktail lounges.

Question 3

The second in command in the kitchen is called the

Accepted Answer

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

Question 4

Bar efficiency is measured by

Accepted Answer

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

Question 5

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

Accepted Answer

Most full ^-service hotels offer a heighte

Question 6

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

Accepted Answer

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

Question 7

Theatre style seating is best for

Accepted Answer

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

Question 8

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

Accepted Answer

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

Question 9

How is the stewarding department important to the hotel operation?

Accepted Answer

The chief steward reports to the F&B man

Question 10

The capture rate is defined as the

Accepted Answer

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 
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 11

Why is contribution margin important? Give an example.

Accepted Answer

Chefs not only examine the food cost of

Question 12

The Catering Director normally works with the following people EXCEPT

Accepted Answer

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

Question 13

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

Accepted Answer

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

Question 14

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

Accepted Answer

The role is so critical because hotelier

Question 15

One method to prevent pilferage in a bar is use

Accepted Answer

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

Question 16

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

Accepted Answer

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

Question 17

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

Accepted Answer

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

Question 18

Food and Beverage Directors expect a pour cost of

Accepted Answer

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

Question 19

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.

Accepted Answer

The student should begin with a comprehe

Question 20

Hotel restaurants present a challenge to Food and Beverage directors because

Accepted Answer

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 
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

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

What are the responsibilities of a restaurant manager?

The second in command in the kitchen is called the

Bar efficiency is measured by

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

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

Theatre style seating is best for

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

How is the stewarding department important to the hotel operation?

The capture rate is defined as the

Why is contribution margin important? Give an example.

The Catering Director normally works with the following people EXCEPT

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

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

One method to prevent pilferage in a bar is use

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

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

Food and Beverage Directors expect a pour cost of

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.

Hotel restaurants present a challenge to Food and Beverage directors because

Introducing Hospitality

The Hotel Business

Rooms Division

Beverages

The Restaurant Business

Restaurant Management

Managed Services

Tourism

Recreation,attractions,and Clubs

Gaming Entertainment

Meetings,conventions,and Expositions

Special Events

Leadership and Management

Filters

Exam 4: Food and Beverage

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

What are the responsibilities of a restaurant manager?

The second in command in the kitchen is called the

Bar efficiency is measured by

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

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

Theatre style seating is best for

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

How is the stewarding department important to the hotel operation?

The capture rate is defined as the

Why is contribution margin important? Give an example.

The Catering Director normally works with the following people EXCEPT

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

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

One method to prevent pilferage in a bar is use

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

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

Food and Beverage Directors expect a pour cost of

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.

Hotel restaurants present a challenge to Food and Beverage directors because

Introducing Hospitality

The Hotel Business

Rooms Division

Beverages

The Restaurant Business

Restaurant Management

Managed Services

Tourism

Recreation,attractions,and Clubs

Gaming Entertainment

Meetings,conventions,and Expositions

Special Events

Leadership and Management

Filters

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