Question 1

A banquet refers to

Accepted Answer

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 
D)   A group of people eating breakfast and lunch at the zooE) A) and D)
F) C) and D)

Question 2

Hotel restaurants present a challenge to Food and Beverage directors because

Accepted Answer

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 limitedE) B) and D)
F) C) and D)

Question 3

The second in command in the kitchen is called the

Accepted Answer

A)   executive chef 
B)   sous chef 
C)   chef tournant 
D)   station chefE) A) and D)
F) All of the above

Question 4

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

Accepted Answer

A)   food cost 
B)   labor cost 
C)   contribution margin 
D)   profit marginE) A) and D)
F) B) and D) C

Question 5

The acronym SMERF stands for

Accepted Answer

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 fraternalE) C) and D)
F) A) and B) D

Question 6

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

Accepted Answer

A)   guest cycle 
B)   inventory cycle 
C)   issuing cycle 
D)   beverage cycleE) A) and D)
F) A) and B)

Question 7

The capture rate is defined as the

Accepted Answer

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 barE) A) and B)
F) A) and C)

Question 8

How is the stewarding department important to the hotel operation?

Accepted Answer

• The chief steward reports to the F&B m...

Question 9

The Catering Director works with the following people EXCEPT

Accepted Answer

A)   Director of Sales 
B)   Food and Beverage Director 
C)   Executive Chef 
D)   Director of HousekeepingE) A) and D)
F) A) and C)

Question 10

Room service is typically found in

Accepted Answer

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

Question 11

One method to prevent pilferage in a bar is to use

Accepted Answer

A)   cash registers 
B)   shoppers 
C)   coupons or tokens 
D)   higher drink pricesE) All of the above
F) A) and B)

Question 12

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

Accepted Answer

A)   wine storage 
B)   high-end wine bar 
C)   a sports-theme 
D)   veganE) A) and B)
F) A) and C)

Question 13

Labor cost benchmarks are measured by

Accepted Answer

A)   dividing labor costs by food costs 
B)   comparing individual hotel food outlets 
C)   covers-per-person-hour 
D)   food cost compared to labor costE) None of the above
F) B) and D)

Question 14

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

Accepted Answer

• A diagram of each of the sea...

Question 15

Responsibilities of the Chief Steward include which of the following?

Accepted Answer

A)   Cleanliness of the front of the house 
B)   Cleanliness of pots, pans, and all other cookware 
C)   Supervising the kitchen staff 
D)   Pest controlE) A) and B)
F) All of the above

Question 16

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

Accepted Answer

A)   room service 
B)   stewarding 
C)   banquets 
D)   housekeepingE) A) and B)
F) B) and D) D

Question 17

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

Accepted Answer

A)   guarantee 
B)   pledge 
C)   agreement 
D)   certificationE) A) and D)
F) A) and C)

Question 18

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

Accepted Answer

A)   Brigade 
B)   Team 
C)   Task force 
D)   SquadE) C) and D)
F) A) and B)

Question 19

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.

Accepted Answer

• a.Food cost - percentage of ...

Question 20

Why is contribution margin important? Give an example.

Accepted Answer

• Chefs not only examine the food cost o...

Exam 4: Food and Beverage

A banquet refers to

Correct AnswerverifiedShow Answer

Hotel restaurants present a challenge to Food and Beverage directors because

Correct AnswerverifiedShow Answer

The second in command in the kitchen is called the

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedC

The acronym SMERF stands for

Correct AnswerverifiedD

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

Correct AnswerverifiedShow Answer

The capture rate is defined as the

Correct AnswerverifiedShow Answer

How is the stewarding department important to the hotel operation?

Correct Answerverified• The chief steward reports to the F&B m...View AnswerShow Answer

The Catering Director works with the following people EXCEPT

Correct AnswerverifiedShow Answer

Room service is typically found in

Correct AnswerverifiedShow Answer

One method to prevent pilferage in a bar is to use

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Labor cost benchmarks are measured by

Correct AnswerverifiedShow Answer

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

Correct Answerverified• A diagram of each of the sea...View AnswerShow Answer

Responsibilities of the Chief Steward include which of the following?

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedD

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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.

Correct Answerverified• a.Food cost - percentage of ...View AnswerShow Answer

Why is contribution margin important? Give an example.

Correct Answerverified• Chefs not only examine the food cost o...View AnswerShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
C

Correct Answer
verified
D

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
• The chief steward reports to the F&B m...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
• A diagram of each of the sea...
View Answer

Correct Answer
verified

Correct Answer
verified
D

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
• a.Food cost - percentage of ...
View Answer

Correct Answer
verified
• Chefs not only examine the food cost o...
View Answer