Question 1

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

Accepted Answer

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

Question 2

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

Accepted Answer

The Catering event order (CEO),or Banque

Question 3

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

Accepted Answer

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

Question 4

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

Accepted Answer

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

Question 5

An acceptable profit margin for food in many hotels is___________ percent

Accepted Answer

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

Question 6

A banquet refers to

Accepted Answer

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 
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 7

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?

Accepted Answer

A diagram of each of the seating arrange

Question 8

Responsibilities of the Chief Steward include which of the following?

Accepted Answer

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

Question 9

Labor cost benchmarks are measured by

Accepted Answer

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 
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 10

Room service is typically found in

Accepted Answer

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

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

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

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

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

An acceptable profit margin for food in many hotels is___________ percent

A banquet refers to

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?

Responsibilities of the Chief Steward include which of the following?

Labor cost benchmarks are measured by

Room service is typically found in

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

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

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

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

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

An acceptable profit margin for food in many hotels is___________ percent

A banquet refers to

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?

Responsibilities of the Chief Steward include which of the following?

Labor cost benchmarks are measured by

Room service is typically found in

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

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?