Hospitality Industry Quiz 4

Chapter 1 Quiz QUIZ 4 1. All of the following are included in the Food and Beverage Division EXCEPT: a. room service b. stewarding c. banquets d. housekeeping 2. Labor cost benchmarks are measured by a. dividing labor costs by food costs b. comparing individual hotel food outlets c. covers-per-person-hour d. food cost compared to labor cost 3. The second in command in the kitchen is called the a. executive chef b. sous chef c. chef tournant Chapter 1 Quiz 4. An acceptable profit margin for food in a hotel is _____ percent. a. 20?25 b. 25?30 c. 28?32 d. 30?35 5. The dollar differential between the cost and sales price of a menu item is called a. food cost b. labor cost c. contribution margin d. profit margin 6. Introduced by Escoffier, this kitchen system organizes work stations more effectively. a. Brigade b. Team c. Task force d. Squad 7. Hotel restaurants present a challenge to Food and Beverage directors because a. guests generally prefer room service b. guests' needs are unpredictable c. hotel food is usually not as good as name brand establishments d. menus are limited 8. Ordering, receiving, storing, issuing, stocking, serving, and billing is known as the a. guest cycle b. inventory cycle c. issuing cycle d. beverage cycle 9. Food and Beverage Directors expect a pour cost of a. 12?14% b. 14?16% c. 16?24% d. 20?27% 10. The capture rate is defined as the a. number of guests staying at the hotel who dine in the hotel's restaurant b. number of guests dining at the restaurant that are NOT hotel guests c. number of guests attending a banquet d. number of guests drinking in the bar 11. Responsibilities of the Chief Steward include which of the following? a. Cleanliness of the front of the house b. Cleanliness of pots, pans, and all other cookware c. Supervising the kitchen staff d. Pest control 12. A banquet refers to a. a candlelight dinner for two b. a dinner party in a private home c. a large group of people who eat together at one time in one place Chapter 1 Quiz d. A group of people eating breakfast and lunch at the zoo 13. The Catering Director works with the following people EXCEPT a. Director of Sales b. Food and Beverage Director c. Executive Chef d. Director of Housekeeping 14. The cost of depleted inventory for a cocktail is $0.74 and the selling price is $3.75. What is the pour cost percentage? a. 14.3% b. 23.4% c. 19.7% d. 21.7% 15. Theatre-style seating is best for a. training b. a lecture c. a workshop d. a board meeting 16. One method to prevent pilferage in a bar is to use a. cash registers b. shoppers c. coupons or tokens d. higher drink prices 17. The acronym SMERF stands for a. social, matrimony, education, religious, and fraternal b. social, matrimony, education, retail, and fraternal c. social, military, education, retail, and fraternal d. social, military, education, religious, and fraternal 18. Room service is typically found in a. large city center hotels b. freeway hotels c. midscale hotels d. extended stay hotels 19. The document prepared for the catering department to follow that contains all of the critical information about the event is the a. Catering Plan b. Banquet diagram c. Catering Event Order d. Chart of Events 20. The hotel requires the number of guests attending a catering function at least seven days in advance. This number is called the a. guarantee b. pledge c. agreement d. certification Chapter 1 Quiz 21. Some hotels have a policy of preparing ____ more meals than the number attending a function in order to accommodate additional people. a. 2?3% b. 3?5% c. 4?6% d. 5?7% 22. More hotels are converting at least one of their bar outlets to a. wine storage b. high-end wine bar c. a sports-theme d. vegan