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Food and beverage pretest-intro hospitality

Terms in this set (67)

what is considered family-friendly option on a menu?
offering a kids menu
the right menu can help ___ guests.
attract
offering a menu with a ____ is crucial to the success of a campus cafeteria.
good price value
it is important for servers to known which items have been removed from the menu. The term is:
86'ed
where should products be returned if they are not acceptable upon delivery?
the vendor
product specifications determine:
cuts of meat, weight, fat, etc
which of the following questions does not deal with purchasing?
how much can the order point exceed?
how is food cost percentage defined?
cost of food sold divided by food sales
describing, recommending, showing and offering a variety of food and beverage choices to guests is known as?
suggestive selling
which of the following is considered an example of suggestive selling?
offering suggestions of food or beverage items that will enhance the dining experience
when employing the techniques of suggestive selling, it is best to:
offer natural suggestions to complement meals.
when scheduling employees, ____ is used as a guide.
the forecast
proper staffing in the kitchen crucial, along with:
training and developing skills.
good management skills include training in ___ and safety.
sanitation
why do managers strive to make their employees aware of cleanliness, sanitation, and quality in the back of the house?
it shows the staff how serious and committed they are to the success of the back of the house
FBI prevention stands for:
food-borne illness prevention
when handling and serving champagne, always be sure to hold the bottle firmly in one hand:
at a forty-five degree angle
which of the following are consider components of forecasting sales?
guest counts or overs and average check amount
which of the following is not a key element of the forecast process?
knowing last year's requests for days off
combined food and labor cost are known as:
prime cost
which of the following is not necessary to do when checking a guest's ID?
compare hair color in the photo to the guest
if a guest is served to the point of intoxication and gets into an accident, not only the business but also the ___ may be held liable.
person who served the guest.
which of the following is considered one reasonable way in which a restaurant or bar owner can show responsible service of alcoholic beverages?
Provide training programs to employees,like servsafe.
why is the term "proof" used?
it means twice the alcohol content
which of the following does the term "beer" not encompass?
brew
a ___ is made from liquid that has been fermented and distilled.
spirit
espresso is considered which type of coffee roast?
dark
which of the following is considered a troublesome trend in college food service?
declining enrollment
students studying late at night or workers on late shifts are increasing the demand for:
round the clock service
which of the following are considered driving forces and trends in college campus food service?
branded concepts, privatization, campus cards, and computer use
commercial food service differs from non-commercial food service in that:
commercial is for profit
which of the following is considered a concern among elementary and secondary schools' food service programs?
good nutrition
which of the following is not considered a constituent of college and university food service programs
off campus clubs
which of the following is not included in managed services?
hotel cafeterias
companies that operate their own food service operations are
self operators
where do college and university food services prepare their food?
in campus kitchen
the managed services program in college can offer
take out food service
groups of restaurants identical in market, concept design, service food and name are known as:
chains
what classification of restaurant is categorized by price, decor, atmosphere, higher level of formality, and a menu made from scratch using quality fresh ingredients?
fine dining
___ are operations owned by one or more owners who are usually involved in the day-to-day operations of the business.
independent
quick service restaurants are also known as:
fast food
front of the house refers to
everything the guest sees.
the back of the house is usually run by the :
kitchen manager or chef
the server assistant is responsible for :
properly setting tables in the dinning room, keeping the dining room stocked and organized, assisting the server during meal service.
forecasting is used:
for calculating schedules only
one way to decrease potential problems that a guest may have with the dining experience is to:
check back with the table during the meal to make sure everything is okay.
what is not considered a moment of truth?
your car won't start when it is time to leave for work
the customer may not always be right, but it is important to make sure the customer feels:
respected
what is the contribution margin?
the amount of gross profit made by menu items
the making of a good wine is dependent on the quality of
the grape variety, soil conditions, the wine maker
which of the following is not considered a way to classify wines?
a)varietal
b)color
c)fortified
d)top or bottom fermented
d)top or bottom fermented
pinot grigio is a variant of which grape type?
pinot noir
blush wines are known for their pink color and are very light and sweet. they pair well with:
seafood
which of the following is considered a good rule of thumb when pairing wine and food?
the heavier the food, the more robust the wine
chardonnay is one of the most popular white wines. It should not be paired with:
sorbet
which of the following best describes lager?
a clear, light-bodied beer
which of the following is the most important ingredient in beer?
...
hops
rice
water
wheat
water
gin is a white neutral spirit made from grains and flavored with:
juniper berries
how do spirits differ from wine and beer?
they are fermented,and then distilled
whisky refers to a spirit that:
uses only wheat or barley
generally, how many different types of cook-to -order entrees are included on the june at a fine dining restaurant?
15 or more
what does fusion blend?
two cuisines
what best describes most of the food in a fine dining restaurant?
made on premises using fresh ingredients
the greening of restaurants is ___ as restauranteurs realize it helps improve bottom lines.
increasing
whats a good example of sustainable wine making?
using organic fungicide
what is not considered a sustainable trend in managed services?
purchasing more food with less money
___ use 75% less energy than incandescent bulbs.
compact fluorescent bulbs
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