hrt 101

All of the following are included in the Food and Beverage Division EXCEPT:
room service
stewarding
banquets
housekeeping

housekeeping

Labor cost benchmarks are measured by

covers-per-person-hour

The second in command in the kitchen is called the

sous chef

An acceptable profit margin for food in a hotel is _____ percent

25%- 30%

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

contribution margin

Introduced by Escoffier, this kitchen system organizes work stations more

Brigade

Hotel restaurants present a challenge to Food and Beverage directors because

guests need are unpredictable

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

beverage cycle

Food and Beverage Directors expect a pour cost of

16%-24%

The capture rate is defined as the

number of guests staying at the hotel who dine in the hotel’s restaurant

Responsibilities of the Chief Steward include which of the following?

pest control

A banquet refers to

a large group of people who eat together at one time in one place

The Catering Director works with the following people EXCEPT

Director of Housekeeping

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

19.7%

Theatre style seating is best for

a lecture

One method to prevent pilferage in a bar is use

shoppers

The acronym SMERF stands for

Social, military, education, religious, and fraternal

Room service is typically found in

large city center hotels

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

Catering Event Order

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

guarantee

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

3%-5%

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

a sports-themed

Wine is the fermented juice of freshly gathered ripe

grapes

White, rose, and red table wines are also known as

still wines

Cabernet sauvignon and pinot noir are types of ________ wine.

red

Pinot blanc, sauvignon blanc and Riesling are all types of ________ wine.

white

White, champagne, sherry and aperitif are all types of:

wine

Poultry, fish and egg entrees are best served with ________ wine.

white

Any game or red meat is best served with ________ wine.

red

Champagne can be served

anytime throughout the meal

Still wines are those with

no carbonation

Methode champenoise refers to

a second fermentation in the bottle resulting in a unique sparkling quality

Fortified wines have ________ added

brandy or wine alcohol

Examples of fortified wines are

Port, Sherry and Madeira

Aromatized wines are fortified and flavored with

herbs, flowers, bark and roots

Aromatic wines are known as ________, which generally are consumed before meals as a digestive stimulant

aperitifs

The making of a good wine is dependent on the quality of

the grape variety soil condition climate condition wine maker

A good rule of thumb when paring wine and food it that

the heavier the food, the heavier and more robust the wine should be

Beer is a brewed and fermented beverage made from ________ and flavored with ________.

malted barley, starchy cereals and flavored with hops

A(n) ________ tends to be fuller bodied and more bitter than the average beer.

ale

________ tends to be clear and light-bodied.

lager

A dark ale that is sweet, strong and hosts a malt flavor is known as a(n)

stout

The most important ingredient in beer is

water

Spirits differ from wine and beer in that they are

fermented and then distilled

proof is equal to

twice the percentage of alcohol by volume

A spirit or liquor is made from a liquid that has been

fermented and distilled

Whiskey refers to a spirit that

the spirit that was first distilled in Scotland and Ireland centuries ago

Gin is a white neutral spirit made from

juniper berries

Bourbon whisky is made from

corn mixed with rye

Rum is distilled from

fermented sugar cane juice or molasses

Cognac is regarded as the best brandy in the world and is made

in the region of France with the same name

Coffee first came from

Ethiopia and Mocha

A premium bottle of vodka costs $38.00 per liter and yields 25 each 1.25 ounce shots that sell for $5.75. What does this bottle bring in to liquor sales?

$143.75

A brewery and pub or restaurant that brews its own fresh beer on site to meet the taste of local customers is called a

brew pub

Legislation that governs the sale of alcoholic beverages is known as

dram shop legislation

One reasonable way in which a restaurant or bar owner can show responsible service of alcoholic beverages is to

provide training like ServSafe

By providing training on the responsible service of alcoholic beverages to servers and bartenders a business owner can

potentially lower liability insurance rates

The average person in our society spends about what percent of their food dollar away from home?

47.5%

A French chef was first installed in the White House by which president?

Thomas Jefferson

The word restaurant is a French word meaning

restore

The ________ are credited with the "Culinary Arts."

French

___________________ simplified French cooking and reduced the number of sauces to five "mother sauces."

Auguste Escoffier

Novelle cuisine translates into what?

lighter cuisine

________ are operations owned by one or more owners who are usually involved with day to day operations of the business

Independent restaurants

Groups of restaurants identical in market, concept, design, service, food and name are know as

multi-owner independent restaurants

Franchises are most often affiliated with

chains

The founders of classical cuisine are

Marie Antoine Carême and Auguste Escoffier

Noise level, sounds, decorations, table settings, and other subconscious cues a customer receives when entering a restaurant collectively make up the

ambience

A(n) ________ menu offers items that are individually prices

a la carte

A(n) ________ menu offer a selection of one or more items for each course at a fixed price

table d’ hote

A(n) ________ menu repeat themselves after a period of time

cyclical

The _________ must harmonize with the theme of the restaurant.

menu

The classification of restaurant categorized by price, decor, atmosphere, higher level of formality, and a menu made from scratch using quality fresh ingredients is

fine dining

The target market and concept, to a large extent, will determine the

menu prices

Fusion restaurants are

a blend of two cuisines

TGI Friday’s, Houlihan’s and Bennigan’s are examples of

dinner house theme restaurants

Ponderosa, Bonanza, Chart House and Outback are examples of

steak houses

Good examples of casual dining restaurants are

Macaroni Grill and Red Lobster

Most ethnic restaurants are

independently owned and operated

Family restaurants evolved from the

coffee shop style restaurant

Which of the following is a considered a themed restaurant?

House of Blues

Examples of quick-service/fast food restaurants are

Pizza Hut, KFC, Subway

Quick service restaurants have increased in popularity because of

their location strategies

Quick service restaurants have basically saturated the market. One strategy some QSR are using to increase sales is

co-branding at stores and nontraditional locations

A group of typical guests who give an opinion on topics presented to them is known as

a focus group

Chinese, Spanish, Thai, Indian and Mediterranean are all examples of ________ restaurants.

ethnic

Quick service restaurants are also known as:

fast foods

The original McDonald’s concept was expanded by

Ray Kroc

________ is the market leader in the quick service chicken market.

KFC

________ is the fastest growing segment of the ethnic market.

Mexican

Theme restaurants are particularly appealing because they

offer a total experience and a social meeting place

Which of the following is a current trend in restaurant service?

Continued diversification

There are ____ accounting periods in a typical restaurant.

13

The person usually responsible for greeting and seating guests and to rotate arriving guests among the dining room stations is the

greeter or host or hostess

A cover is equivalent to

a guest

Curbside appeal includes

the appearance of the property from the parking lot to the restrooms

The average check refers to

the average money spent per guests

If total sales are $2550.00 and 110 guests were served, the average guest check would be

$23.18

Forecasting sales has two components,

guest counts or covers, and average check amount

Describing, recommending, showing and offering a variety of food and beverage choices to a guest is known as

suggestive selling

Forecasting is used

for sales projections, staff levels, and cost percentages

American Service refers to

less formal, yet professionally served

The "back of the house" is usually run by the

kitchen manager

A __________ is used to track food and beverage charges and other retail charges

P.O.S system

Back-of-the-house restaurant systems are also known as

product management system

Financial management reporting needs to be

detailed and inclusive

Personal digital assistants (PDAs) are used by

restaurant servers

Organization and performance on the cooking line as well as good results depend on

teamwork

Proper staffing in the kitchen is crucial, along with

training and developing skills

Each kitchen station must create

production control sheets

Production sheets serve which of the following purposes?

Serve as the key to consistency and food quality

Production sheet calculations include

counting products on-hand

The person responsible for ordering should never be the

same person

All of the following are questions that deal with purchasing EXCEPT:

How much can we exceed our reorder point?

prime costs is

food and labor cost

Product specification determines ________.

cut of meat, weight, fat, etc.

A par stock

the level to keep on hand

Strict controls on food inventory is important for

receiving, storing, dating, and using

The contribution margin is the

the gross profit made from the menu item

Food cost percentage is defined as

food cost divided by food sales times 100

The Beacon Drive Inn had food sales of $45,000, an opening inventory of $8,000, purchases of $13,000 and an ending inventory of $9,000. What was the food cost percentage?

26.7%

Combined food and labor costs are known as

prime costs

Average beverage cost percentage runs

18%-24%

The cost of a lease should be ________ to ________ percent of sales.

5,8

Which of the following is NOT a cost that management can control?

rent

How is food cost percentage calculated?

cost of food sold divided by food sales

If total food sales are $50,000 and the cost of food sold is $16,500 the food cost percent is

33%

If beverage sales are $25,600 and beverage costs are $7,500 the beverage cost percent is1/1 pts

29.3%

Which of the following costs is typically the highest cost in operating a restaurant?

labor

Commercial foodservice differs from non commercial in that

commercial foodservice is for profit

Which of the following would be considered a disadvantage of using managed contract services?

May be perceived as institutional

Which of the following is NOT included in managed services?

hotel cafeteria

Compared to commercial operations, managed services have the advantage of

being able to predict the number of meals and portion sizes

Inflight foodservice refers to

food service onboard aircraft

Airlines regard inflight foodservice as

an expense that needs to be controlled, resulting in less food served onboard

Inflight foodservice management operators

plan menus, develop products specifications and arrange purchasing contracts

Examples of the types of service a company like Sodexho might provide include

housekeeping, groundskeeping, and food service; plant operation and management as well as facilities management

Sodexho, a leading food and facilities management services company in North America deals primarily in the areas of serving

schools, restaurants, and hospitals

Which one is a major challenge in elementary and secondary school foodservice?

Balancing saleability with good nutrition

Businesses use managed food services for many reasons, one of which is that

quality and financial arrangements are better

Military food service is interested in management companies mostly to

save money and be more efficient

A popular trend in military foodservice that offers alternatives to its personnel is

McDonalds and Burger Kings on military bases

In terms of managed services, feeding military personnel includes

feeding troops, officers in clubs, dining halls and military hospitals

Schools that participate in the National School Lunch Program are able to take advantage of

federal funding in the amount of about $2.29 per meal per student

Elementary and secondary schools may participate or not in the National School Lunch Program. Participating allows the school to

save money when federally funded

Some of the driving forces and trends with college campus foodservice are

branded concepts, privatization, campus cards and computer use

The rationale behind the enactment of the National School Lunch Act of 1946 was

if students received good meals, the military would have healthier recruits

What managed services company began by turning vending into a service?

Aramark

If foodservice expenses for one semester of 101 days amount to $695,000 for an operation with 1100 students eating the daily rate would be

$6.25

Colleges are more diverse in their food service operations

because there are many places and occasions for food service

Budgeting is easier with on campus college foodservice because

students have prepaid for their meals and their numbers are easier to forecast

In college campus foodservice, the daily rate refers to the amount of

money required per day from each person to pay for the foodservice

In an effort to increase cash sales and to manage profitability, managers of health care operations have become more resourceful by

developing concepts like medical malls with retail shops, bakeries, catering and restaurants

Responsibilities in managed services do NOT include

building and grounds

The main focus of hospital foodservice is the

tray line

Managed services labor costs range from

low teens to 50%

The leisure and recreation segment of managed services includes

chain and fast food contract services

Some hospitals have adopted a concept for patients whose diets are not restricted:

room service menu

Companies that operate their own food service operations are called

self operators

A person considering a position in a high-end hospital food service setting should

have knowledge of dietetics and nutrition

Managed services contractors have about ___ of the Business and Industry market

80%