Exam 4: Food and Beverage

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

The acronym SMERF stands for

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

Labor cost benchmarks are measured by

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

The capture rate is defined as the

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.

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

How is the stewarding department important to the hotel operation?

The Catering Director works with the following people EXCEPT

Why is contribution margin important? Give an example.

Responsibilities of the Chief Steward include which of the following?

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

A banquet refers to

The second in command in the kitchen is called the

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

Room service is typically found in

One method to prevent pilferage in a bar is to use

Hotel restaurants present a challenge to Food and Beverage directors because

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