Senior Exit Exam: Food & Beverage

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Sodexho's mission is to

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create and offer services that contribute to a more pleasant way of life for people wherever and whenever they come together

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Managed foodservice differs from commercial foodservices in that managed foodservice:

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the main challenge is to please the guest and the client

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Groups of restaurants identical in market, concept, design, services, food, and name are known as

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chains

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Military foodservice budgets exceed $ ________ billion per year

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6

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According to the Green Restaurant Association, a typical restaurant meal creates ________ pounds of waste a day.

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275

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The making of a good wine is dependent on all of the following except

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fertilizer's and pesticides

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Cocktails are usually

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made by mixing two or more ingredients (at least one is alcohol) to create a pleasant tasting beverage

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Self-operators are companies that

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own and operate their foodservice operations

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Coffee sales annually exceed

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$4 billion

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Fortified wines have had ________ added.

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brandy or wine alcohol

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Today's field troops receive their food portions in plastic and foil pouches that are known as:

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MRE (meals ready to eat)

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Franchises are often affiliated with

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chains

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Food sales are $50,000 and beverage sales are $25,600. what is the labor cost percent if labor cost are $18,800?

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24.9%

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The largest airline catering company is

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LSG Sky Chefs

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Guest counts or covers are

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the number of guests patronizing the restaurant over a given time

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The leisure and recreation segment of managed services includes

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stadiums, arenas and parks

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

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Indies (or independent restaurants)

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

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labor

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Much of the growth in the pizza segment is due to

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delivery

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Based on USDA regulations, not more than ________ percent of calories should come from saturated fats

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10

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The founders of classical cuisine are

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Marie-Antoine Carême and Auguste Escoffier

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Chicken is likely to remain a popular menu item for all of the following reasons except:

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it is more expensive than beef

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In an effort to increase cash sales and to manage profitability managers of healthcare operations have become more resourceful by:

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

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The main benefit of franchise ownership is:

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the concept is proven and less likely to fail

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If total food sales are $50,000 and the cost of food sold is $16500 the food cost percent is:

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33%

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Food that is cooked in the kitchen, cut, placed onto serving dishes and attractively garnished, then presented to the guest and served individually by placing the food onto the guests plate using a serving fork and spoon is known as what kind of service?

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Russian

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Aromatic wines are fortified and flavored with

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herbs, flowers, bark and roots

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In the United States, premium wines are named after the

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grape variety

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Family restaurants have evolved from:

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coffee shops

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Quick service restaurants are known for their:

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limited menus

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The best known sparkling wine is

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champagne

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Quick service restaurants have increased in popularity because of

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their location strategies

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In addition to sales projections, forecasting is used to predict all of the following except

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daily specials

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The front of the house in a restaurant includes

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anyone with guest contact

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The fastest growing segment of ethnic restaurants in the U.S., based on popularity is

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Mexican

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

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federal funding in the amount of approximately $2.73 per meal per student

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Legislation that governs the sale of alcoholic beverages is known as

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dram shop legislation

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Which of the following would NOT be the responsibility of a restaurant manager?

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replace the Freon in the air conditioning system

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Red wine gets its color from

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pigment in the grape skins

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The person credited with setting up the first European restaurant of modern times, in 1765 was

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Monsieur Boulanger

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The restaurant industry employs more than

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12 million people

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Back to basics cooking had been redefined to mean

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infusing modern technology and science into classical cooking methods to create healthier dishes

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One part of the marketing strategy for chain restaurants is to

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remove uncertainty from the dining experience

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By law, champagne may only

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come from the Champagne region of France

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

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co-branding at stores and other non-traditional locations

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The challenge of healthcare managed services is to:

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provide many special meal requirements to patients with specific dietary needs

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Which of the following is technically NOT a beer?

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Pilsner

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Airlines regard in-flight foodservice as:

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an expense that needs to be controlled

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In-flight foodservice management operators:

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plan menus, develop product specifications and arrange purchasing contracts

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

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apertifs

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How is food cost percentage calculated?

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cost of food sold divided by food sales

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Most ethnic restaurants are

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independently owned and operated

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Formulating a budget that projects sales and costs on a weekly and monthly basis is known as

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Forecasting

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

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$23.18

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The most important wine making grape variety is

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Vitis vinifera

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A purchase order is often used in the industry and is defined as:

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an order to purchase a certain quantity of an item at a specific price

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A wine expert, often found on the staff of a fine dining restaurant, is called the

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Sommelier

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Food that is attractively arranged on platters, presented to the guest by servers then cooked or prepared tableside using a gueridon is known as what type of service?

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French

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

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malted barley, starchy cereals; hops

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Wine is the fermented juice of freshly gathered ripe

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Grapes

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Purchasing, receiving, food preparation, storing and issuing, stewarding, accounting, and budgeting are areas of the business included in:

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the back of the house

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Managed services includes all of the following except

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hotels, restaurants, coffee shops, and room service

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The two most important qualities to consider when choosing an appropriate wine to pair with a dish are:

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richness and lightness

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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

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$6.25

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Budgeting is easier with on campus college foodservice because

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

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All of the following are typical quick service restaurant offerings except

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sushi

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Par stock is best described as

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a stock level that must be on hand as all times

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The main focus of hospital foodservice is:

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tray line

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Chain restaurants are eager to introduce fast food to children in schools because:

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they want to build brand loyalty

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Duties of foodservice managers at small to mid-sized managed services may include all of the following except

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landscaping/grounds keeping

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Due to traditional markets becoming saturated, McDonald's has adopted a strategy of

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expanding overseas

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Implementing a comprehensive training program in the kitchen is vital due to:

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high turnover rates

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Gin, is considered one of the white spirits, and is made with

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juniper berries

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Wines are often first classified by

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color

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Production control sheets are created to

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coordinate the amount of product on hand and what needs to be prepped for a meal

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

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quick service restaurants such as McDonald's and Burger King on military bases

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Theme restaurants aim to wow guests with

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the total experience

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The leader of the quick service market with worldwide sales in the billions is

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McDonald's

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Forecasting restaurant sales has two components:

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guest counts and average check

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An anaerobic digester is a device used to:

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cut down waste by mixing food waste with wood chips that can break waste down into a mush

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What should a chef consider in determining production amounts for a given day or meal period?

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Amount needed for projected sales minus what is on hand

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t of 1 points The average person in our society spends about what percent of their food dollar away from home

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50%

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

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branded concepts, privatization, campus cards and computer use

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Longhorn, Outback, Ryan's and Chart House are examples of

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steak houses

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Advantages to a career in the leisure and recreation could include all of the following except

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working with very large crowds over a short period of time

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

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greeter or host(ess)

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Spirits differ from wine and beer in that they are

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fermented and then distilled

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The cost for the average in-flight meal is approximately:

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$7.00

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

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money required per day from each person/student to pay for foodservice

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Curbside appeal means:

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keeping the restaurant looking attractive and welcoming

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

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potentially lower liability insurance rates

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What is important to consider when designing the layout of a restaurant kitchen?

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Projected business and menu design

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The most notable wine producing country in Europe is:

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France

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Food that is prepared and decoratively placed onto plates in the kitchen, carried into the dining room and served to the guests individually is know as what type of service?

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American

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Coffee originated from:

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Ethiopia and Mocha

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All products being delivered to a foodservice establishment should have a date stamp and be rotated using what common system

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first in first out

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By improving its image and creating interesting menus, one of the most dynamic segments of the managed services industry is:

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business and industry

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

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schools, restaurants, and hospitals

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A restaurant that offers a good selection of menu items, with 15 or more being cooked to order and made from scratch could be categorized as a:

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fine dining restaurant

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If beverage sales are $25600 and beverage costs are $7500 the beverage cost percent is:

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29%

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Beer is made up mostly of

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water

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A popular way for young entrepreneurs to enter the restaurant business is through a:

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sandwich restaurant

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Méthode champenoise refers to

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

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

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provide training programs like ServSafe

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Typical fortified wines include:

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Port, Sherry, and Madeira

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Proof is:

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twice the percentage of alcohol by volume in the beverage

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Feeding military personnel includes

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

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Still wines are those that

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have no carbonation

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

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suggestive selling

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Airlines may choose to eliminate or cut back on in-flight foodservice in order to:

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support lower fares

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A premium bottle of vodka costs $38.00 per liter and yields 25 shots of 1.5 ounces. The shots sell for $8.50. What does this bottle bring in to liquor sales?

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$212.5

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

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rent

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

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brew pub

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The best California wines are produced

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in the North and Central coastal region

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Once an employee has been trained, the next step is

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a comprehensive development program

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The word restaurant comes from a French word meaning

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restore

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Average guest check is calculated by

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dividing total sales by total number of guests

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There are several methods used to classify restaurants, experts agree that the two main categories of restaurants would be:

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independent and chain

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Standardized recipes are used in a production kitchen in order to

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maintain consistency and minimize waste

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A good rule of thumb when pairing wine and food is that

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

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In-flight foodservice refers to

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food served onboard aircraft

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Whiskey refers to a spirit that

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

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

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in the Cognac region of France where the climate is humid and the soil is chalky

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Benefits to owning an independent restaurant include all but the following:

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low risk

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

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if students received good meals, they would make healthier recruits for the military

Senior Exit Exam: Food & Beverage

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