Exam 4: Food and Beverage

Why is contribution margin important? Give an example.

Labor cost benchmarks are measured by

The capture rate is defined as the

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

Theatre style seating is best for

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.

How is the stewarding department important to the hotel operation?

An acceptable profit margin for food in many hotels is percent

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

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