HRT: Chapter 4 – Flashcards

Labor cost benchmarks are measured by Select one: a. food cost compared to labor cost b. covers-per-person-hour c. dividing labor costs by food costs d. comparing individual hotel food outlets Feedback

Some hotels have a policy of preparing ____ more meals than the number attending a function in order to accommodate additional people. Select one: a. 2?3% b. 5?7% c. 4?6% d. 3?5%

The acronym SMERF stands for Select one: a. social, matrimony, education, retail, and fraternal b. social, matrimony, education, religious, and fraternal c. social, military, education, retail, and fraternal d. social, military, education, religious, and fraternal

Food and Beverage Directors expect a pour cost of Select one: a. 12?14% b. 16?24% c. 20?27% d. 14?16%

All of the following are included in the Food and Beverage Division EXCEPT: Select one: a. stewarding b. housekeeping CorrectCorrect c. banquets d. room service Feedback

The hotel requires the number of guests attending a catering function at least seven days in advance. This number is called the Select one: a. guarantee b. certification c. agreement d. pledge

Introduced by Escoffier, this kitchen system organizes work stations more effectively. Select one: a. Squad b. Task force c. Brigade d. Team

More hotels are converting at least one of their bar outlets to Select one: a. a sports-theme b. high-end wine bar c. wine storage d. vegan

Ordering, receiving, storing, issuing, stocking, serving, and billing is known as the Select one: a. beverage cycle b. inventory cycle c. guest cycle d. issuing cycle

One method to prevent pilferage in a bar is to use Select one: a. cash registers b. coupons or tokens c. higher drink prices d. shoppers

The document prepared for the catering department to follow that contains all of the critical information about the event is the Select one: a. Catering Plan b. Banquet diagram c. Chart of Events d. Catering Event Order

Theatre-style seating is best for Select one: a. a lecture b. a workshop c. a board meeting d. training

Room service is typically found in Select one: a. freeway hotels b. large city center hotels c. midscale hotels d. extended stay hotels

A banquet refers to Select one: a. a candlelight dinner for two b. a large group of people who eat together at one time in one place c. a dinner party in a private home d. A group of people eating breakfast and lunch at the zoo

Hotel restaurants present a challenge to Food and Beverage directors because Select one: a. guests generally prefer room service b. hotel food is usually not as good as name brand establishments c. menus are limited d. guests' needs are unpredictable