hrt 101 - Flashcard | StudyHippo.com

Q: The capture rate is defined as the

number of guests staying at the hotel who dine in the hotel\'s restaurant

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All of the following are included in the Food and Beverage Division EXCEPT: room service stewarding banquets housekeeping

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housekeeping

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Labor cost benchmarks are measured by

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covers-per-person-hour

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The second in command in the kitchen is called the

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sous chef

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An acceptable profit margin for food in a hotel is _____ percent

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25%- 30%

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

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contribution margin

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Introduced by Escoffier, this kitchen system organizes work stations more

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Brigade

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Hotel restaurants present a challenge to Food and Beverage directors because

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guests need are unpredictable

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

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beverage cycle

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Food and Beverage Directors expect a pour cost of

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16%-24%

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The capture rate is defined as the

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number of guests staying at the hotel who dine in the hotel's restaurant

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Responsibilities of the Chief Steward include which of the following?

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pest control

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A banquet refers to

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a large group of people who eat together at one time in one place

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The Catering Director works with the following people EXCEPT

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Director of Housekeeping

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The cost of depleted inventory for a cocktail is $0.74 and the selling price is $3.75. What is the pour cost percentage?

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19.7%

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Theatre style seating is best for

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a lecture

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One method to prevent pilferage in a bar is use

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shoppers

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The acronym SMERF stands for

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Social, military, education, religious, and fraternal

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Room service is typically found in

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large city center hotels

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The document prepared for the catering department to follow that contains all of the critical information about the event is the

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Catering Event Order

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

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guarantee

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Some hotels have a policy of preparing ____ % more meals than the number attending a function in order to accommodate additional people.

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3%-5%

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

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a sports-themed

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Wine is the fermented juice of freshly gathered ripe

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grapes

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White, rose, and red table wines are also known as

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still wines

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Cabernet sauvignon and pinot noir are types of ________ wine.

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red

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Pinot blanc, sauvignon blanc and Riesling are all types of ________ wine.

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white

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White, champagne, sherry and aperitif are all types of:

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wine

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Poultry, fish and egg entrees are best served with ________ wine.

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white

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Any game or red meat is best served with ________ wine.

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red

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Champagne can be served

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anytime throughout the meal

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Still wines are those with

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no carbonation

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Methode champenoise refers to

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

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Fortified wines have ________ added

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brandy or wine alcohol

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Examples of fortified wines are

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Port, Sherry and Madeira

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Aromatized wines are fortified and flavored with

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herbs, flowers, bark and roots

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

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aperitifs

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The making of a good wine is dependent on the quality of

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the grape variety soil condition climate condition wine maker

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A good rule of thumb when paring wine and food it that

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

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

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malted barley, starchy cereals and flavored with hops

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A(n) ________ tends to be fuller bodied and more bitter than the average beer.

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ale

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________ tends to be clear and light-bodied.

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lager

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A dark ale that is sweet, strong and hosts a malt flavor is known as a(n)

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stout

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The most important ingredient in beer is

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water

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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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proof is equal to

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twice the percentage of alcohol by volume

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A spirit or liquor is made from a liquid that has been

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fermented and distilled

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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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Gin is a white neutral spirit made from

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juniper berries

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Bourbon whisky is made from

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corn mixed with rye

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Rum is distilled from

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fermented sugar cane juice or molasses

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

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in the region of France with the same name

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Coffee first came from

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Ethiopia and Mocha

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A premium bottle of vodka costs $38.00 per liter and yields 25 each 1.25 ounce shots that sell for $5.75. What does this bottle bring in to liquor sales?

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$143.75

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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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Legislation that governs the sale of alcoholic beverages is known as

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dram shop legislation

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

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provide training like ServSafe

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

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47.5%

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A French chef was first installed in the White House by which president?

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Thomas Jefferson

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The word restaurant is a French word meaning

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restore

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The ________ are credited with the "Culinary Arts."

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French

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___________________ simplified French cooking and reduced the number of sauces to five "mother sauces."

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Auguste Escoffier

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Novelle cuisine translates into what?

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lighter cuisine

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

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Independent restaurants

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Groups of restaurants identical in market, concept, design, service, food and name are know as

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multi-owner independent restaurants

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Franchises are most often affiliated with

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chains

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The founders of classical cuisine are

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Marie Antoine Carême and Auguste Escoffier

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Noise level, sounds, decorations, table settings, and other subconscious cues a customer receives when entering a restaurant collectively make up the

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ambience

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A(n) ________ menu offers items that are individually prices

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a la carte

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A(n) ________ menu offer a selection of one or more items for each course at a fixed price

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table d' hote

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A(n) ________ menu repeat themselves after a period of time

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cyclical

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The _________ must harmonize with the theme of the restaurant.

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menu

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The classification of restaurant categorized by price, decor, atmosphere, higher level of formality, and a menu made from scratch using quality fresh ingredients is

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fine dining

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The target market and concept, to a large extent, will determine the

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menu prices

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Fusion restaurants are

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a blend of two cuisines

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TGI Friday's, Houlihan's and Bennigan's are examples of

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dinner house theme restaurants

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Ponderosa, Bonanza, Chart House and Outback are examples of

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steak houses

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Good examples of casual dining restaurants are

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Macaroni Grill and Red Lobster

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Most ethnic restaurants are

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independently owned and operated

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Family restaurants evolved from the

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coffee shop style restaurant

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Which of the following is a considered a themed restaurant?

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House of Blues

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Examples of quick-service/fast food restaurants are

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Pizza Hut, KFC, Subway

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Quick service restaurants have increased in popularity because of

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their location strategies

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

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co-branding at stores and nontraditional locations

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A group of typical guests who give an opinion on topics presented to them is known as

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a focus group

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Chinese, Spanish, Thai, Indian and Mediterranean are all examples of ________ restaurants.

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ethnic

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Quick service restaurants are also known as:

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fast foods

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The original McDonald's concept was expanded by

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Ray Kroc

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________ is the market leader in the quick service chicken market.

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KFC

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________ is the fastest growing segment of the ethnic market.

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Mexican

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Theme restaurants are particularly appealing because they

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offer a total experience and a social meeting place

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Which of the following is a current trend in restaurant service?

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Continued diversification

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There are ____ accounting periods in a typical restaurant.

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13

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

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greeter or host or hostess

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A cover is equivalent to

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a guest

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Curbside appeal includes

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the appearance of the property from the parking lot to the restrooms

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The average check refers to

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the average money spent per guests

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

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$23.18

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Forecasting sales has two components,

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guest counts or covers, and average check amount

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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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Forecasting is used

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for sales projections, staff levels, and cost percentages

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American Service refers to

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less formal, yet professionally served

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The "back of the house" is usually run by the

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kitchen manager

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A __________ is used to track food and beverage charges and other retail charges

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P.O.S system

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Back-of-the-house restaurant systems are also known as

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product management system

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Financial management reporting needs to be

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detailed and inclusive

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Personal digital assistants (PDAs) are used by

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restaurant servers

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Organization and performance on the cooking line as well as good results depend on

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teamwork

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Proper staffing in the kitchen is crucial, along with

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training and developing skills

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Each kitchen station must create

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production control sheets

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Production sheets serve which of the following purposes?

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Serve as the key to consistency and food quality

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Production sheet calculations include

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counting products on-hand

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The person responsible for ordering should never be the

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same person

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All of the following are questions that deal with purchasing EXCEPT:

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How much can we exceed our reorder point?

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prime costs is

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food and labor cost

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Product specification determines ________.

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cut of meat, weight, fat, etc.

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A par stock

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the level to keep on hand

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Strict controls on food inventory is important for

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receiving, storing, dating, and using

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The contribution margin is the

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the gross profit made from the menu item

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Food cost percentage is defined as

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food cost divided by food sales times 100

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The Beacon Drive Inn had food sales of $45,000, an opening inventory of $8,000, purchases of $13,000 and an ending inventory of $9,000. What was the food cost percentage?

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26.7%

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Combined food and labor costs are known as

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prime costs

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Average beverage cost percentage runs

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18%-24%

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The cost of a lease should be ________ to ________ percent of sales.

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5,8

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

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rent

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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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If total food sales are $50,000 and the cost of food sold is $16,500 the food cost percent is

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33%

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If beverage sales are $25,600 and beverage costs are $7,500 the beverage cost percent is1/1 pts

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29.3%

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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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Commercial foodservice differs from non commercial in that

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commercial foodservice is for profit

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Which of the following would be considered a disadvantage of using managed contract services?

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May be perceived as institutional

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Which of the following is NOT included in managed services?

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hotel cafeteria

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Compared to commercial operations, managed services have the advantage of

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being able to predict the number of meals and portion sizes

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Inflight foodservice refers to

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food service onboard aircraft

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Airlines regard inflight foodservice as

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an expense that needs to be controlled, resulting in less food served onboard

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Inflight foodservice management operators

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plan menus, develop products specifications and arrange purchasing contracts

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Examples of the types of service a company like Sodexho might provide include

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housekeeping, groundskeeping, and food service; plant operation and management as well as facilities management

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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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Which one is a major challenge in elementary and secondary school foodservice?

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Balancing saleability with good nutrition

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Businesses use managed food services for many reasons, one of which is that

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quality and financial arrangements are better

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Military food service is interested in management companies mostly to

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save money and be more efficient

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

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McDonalds and Burger Kings on military bases

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In terms of managed services, feeding military personnel includes

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

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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 about $2.29 per meal per student

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Elementary and secondary schools may participate or not in the National School Lunch Program. Participating allows the school to

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save money when federally funded

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

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if students received good meals, the military would have healthier recruits

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What managed services company began by turning vending into a service?

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Aramark

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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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Colleges are more diverse in their food service operations

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because there are many places and occasions for food service

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Budgeting is easier with on campus college foodservice because

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

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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 to pay for the foodservice

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In an effort to increase cash sales and to manage profitability, managers of health care 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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Responsibilities in managed services do NOT include

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building and grounds

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The main focus of hospital foodservice is the

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tray line

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Managed services labor costs range from

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low teens to 50%

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The leisure and recreation segment of managed services includes

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chain and fast food contract services

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Some hospitals have adopted a concept for patients whose diets are not restricted:

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room service menu

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Companies that operate their own food service operations are called

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self operators

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A person considering a position in a high-end hospital food service setting should

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have knowledge of dietetics and nutrition

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Managed services contractors have about ___ of the Business and Industry market

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80%

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