Question 1

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

Accepted Answer

A)   banquet diagram
B)   catering Plan
C)   catering event order
D)   chart of eventsE) All of the above
F) C) and D)

Question 2

A banquet refers to

Accepted Answer

A)   a candlelight dinner for two
B)   A group of people eating a lunch at the zoo
C)   a dinner party in a private home
D)   a large group of people who eat together at one time in one placeE) B) and C)
F) C) and D)

Question 3

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

Accepted Answer

A)   4 -6%
B)   3 -5%
C)   5 -7%
D)   2 -3%E) A) and B)
F) C) and D)

Question 4

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

Accepted Answer

A)   room service
B)   stewarding
C)   housekeeping
D)   banquetsE) B) and C)
F) All of the above

Question 5

Room service is typically found in

Accepted Answer

A)   freeway hotels
B)   large city center hotels
C)   extended stay hotels
D)   midscale hotelsE) A) and D)
F) None of the above

Question 6

Bar efficiency is measured by

Accepted Answer

A)   total bartender hours
B)   Pour/cost percentage
C)   profit margins on spirits
D)   contribution marginsE) A) and B)
F) C) and D)

Question 7

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

Accepted Answer

A)   A sports -theme
B)   nightclubs
C)   high -end wine bar
D)   desert barsE) A) and D)
F) A) and C)

Question 8

Explain the significance of the catering event order (CEO).

Accepted Answer

The Catering event order (CEO), or Banqu...

Question 9

Describe how you would set up the room for a group of 24 business people holding a 2 -hour training
meeting followed by a sit -down lunch, and then a workshop requiring interaction between the presenter and the attendees. What do you see as the challenges with this event?

Accepted Answer

A diagram of each of the seating arrange...

Question 10

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

Accepted Answer

A)   21.7%
B)   14.3%
C)   19.7%
D)   23.4%E) A) and B)
F) A) and C)

Question 11

Hotel restaurants present a challenge to Food and Beverage directors because

Accepted Answer

A)   guests generally prefer room service
B)   hotel food is usually not as good as name brand establishments
C)   guests needs are unpredictable
D)   menus are limitedE) A) and B)
F) B) and D) C

Question 12

Food and Beverage Directors expect a pour cost of

Accepted Answer

A)   14 -16%
B)   20 -27%
C)   16 -24%
D)   12 -14%E) All of the above
F) B) and D)

Question 13

The Catering Director normally works with the following people EXCEPT

Accepted Answer

A)   Executive Chef
B)   Director of Housekeeping
C)   Food and Beverage Director
D)   Director of SalesE) B) and D)
F) C) and D)

Question 14

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

Accepted Answer

A)   profit margin
B)   contribution margin
C)   food cost
D)   labor costE) B) and D)
F) None of the above

Question 15

The sale price of a steak dinner is $22.95 and the cost is $5.45; the contribution margin is

Accepted Answer

A)   $17.50
B)   $28.40
C)   23.7%
D)   $13.72E) B) and C)
F) B) and D)

Question 16

One method to prevent pilferage in a bar is use

Accepted Answer

A)   shoppers
B)   higher drink prices
C)   coupons or tokens
D)   cash registersE) A) and B)
F) A) and C)

Question 17

What are the responsibilities of a restaurant manager?

Accepted Answer

Restaurant managers are responsible for ...

Question 18

Responsibilities of the Chief Steward include which of the following?

Accepted Answer

A)   Pest control
B)   Cleanliness of the front of the house
C)   Cleanliness of guest rooms
D)   Supervising the kitchen staffE) A) and D)
F) A) and C)

Question 19

The second in command in the kitchen is called the

Accepted Answer

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

Question 20

Discuss the primary duties of the Director of Food and Beverage. Why is this position so critical in a full -service hotel?

Accepted Answer

The role is so critical because hoteliers are in the business of selling rooms. F&B is not usually a profit center for the hotel so there needs to be someone in the position who can manage the food side in a cost effective and quality conscious manner.

Exam 4: Food and Beverage

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

Correct AnswerverifiedShow Answer

A banquet refers to

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Room service is typically found in

Correct AnswerverifiedShow Answer

Bar efficiency is measured by

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

Explain the significance of the catering event order (CEO).

Correct AnswerverifiedThe Catering event order (CEO), or Banqu...View AnswerShow Answer

Describe how you would set up the room for a group of 24 business people holding a 2 -hour training meeting followed by a sit -down lunch, and then a workshop requiring interaction between the presenter and the attendees. What do you see as the challenges with this event?

Correct AnswerverifiedA diagram of each of the seating arrange...View AnswerShow Answer

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

Correct AnswerverifiedShow Answer

Hotel restaurants present a challenge to Food and Beverage directors because

Correct AnswerverifiedC

Food and Beverage Directors expect a pour cost of

Correct AnswerverifiedShow Answer

The Catering Director normally works with the following people EXCEPT

Correct AnswerverifiedShow Answer

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

Correct AnswerverifiedShow Answer

The sale price of a steak dinner is $22.95 and the cost is $5.45; the contribution margin is

Correct AnswerverifiedShow Answer

One method to prevent pilferage in a bar is use

Correct AnswerverifiedShow Answer

What are the responsibilities of a restaurant manager?

Correct AnswerverifiedRestaurant managers are responsible for ...View AnswerShow Answer

Responsibilities of the Chief Steward include which of the following?

Correct AnswerverifiedShow Answer

The second in command in the kitchen is called the

Correct AnswerverifiedA

Discuss the primary duties of the Director of Food and Beverage. Why is this position so critical in a full -service hotel?

Correct AnswerverifiedThe role is so critical because hoteliers are in the business of selling rooms. F&B is not usually a profit center for the hotel so there needs to be someone in the position who can manage the food side in a cost effective and quality conscious manner.

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The Catering event order (CEO), or Banqu...
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A diagram of each of the seating arrange...
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C

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Restaurant managers are responsible for ...
View Answer

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A

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The role is so critical because hoteliers are in the business of selling rooms. F&B is not usually a profit center for the hotel so there needs to be someone in the position who can manage the food side in a cost effective and quality conscious manner.