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The Catering Director Works With The Following Except

Dwayne Morise

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

  1. Room service

  2. B. Stewarding

  3. C. Banquets

  4. D. Housekeeping

  5. Answer: D. Housekeeping

  6. Question: Labor cost benchmarks are measured by

  7. A. Dividing labor costs by food costs

  8. B. Comparing individual hotel food outlets

  9. C. Covers-per-person-hour

  10. D. Food cost compared to labor cost

  11. Answer: C. Covers-per-person-hour

  12. Question: The second in command in the kitchen is called the

  13. A. Executive chef

  14. B. Sous-chef

  15. C. Chef tournant

  16. D. Station chef

  17. Answer: B. Sous-chef

  18. Question: An acceptable profit margin for food in a hotel is _____ percent.

  19. A. 20?25

  20. B. 25?30

  21. C. 28?32

  22. D. 30?35

  23. Answer: B. 25?30

  24. Question: The dollar differential between the cost and sales price of a menu item is called

  25. A. Food cost

  26. B. Labor cost

  27. C. Contribution margin

  28. D. Profit margin

  29. Answer: C. Contribution margin

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

  31. A. Brigade

  32. B. Team

  33. C. Task force

  34. D. Squad

  35. Answer: A. Brigade

  36. Question: Hotel restaurants present a challenge to Food and Beverage directors because

  37. A. Guests generally prefer room service

  38. B. Guests’ needs are unpredictable

  39. C. Hotel food is usually not as good as name brand establishments

  40. D. Menus are limited

  41. Answer: B. Guests’ needs are unpredictable

  42. Question: Ordering, receiving, storing, issuing, stocking, serving, and billing is known as the

  43. A. Guest cycle

  44. B. Inventory cycle

  45. C. Issuing cycle

  46. D. Beverage cycle

  47. Answer: D. Beverage cycle

  48. Question: Food and Beverage Directors expect a pour cost of

  49. A. 12?14%

  50. B. 14?16%

  51. C. 16?24%

  52. D. 20?27%

  53. Answer: C. 16?24%

  54. Question: The capture rate is defined as the

  55. A. Number of guests staying at the hotel who dine in the hotel’s restaurant

  56. B. Number of guests dining at the restaurant that are NOT hotel guests

  57. C. Number of guests attending a banquet

  58. D. Number of guests drinking in the bar

  59. Answer: A. Number of guests staying at the hotel who dine in the hotel’s restaurant