Terms in this set (22)
A banquet refers to
a large group of people who eat together at one time in one place
The acronym SMERF stands for
social, military, education, religious, and fraternal
Room service is typically found in
large city center hotels
The capture rate is defined as the
number of guests staying at the hotel who dine in the hotel's restaurant
Food and Beverage Directors expect a pour cost of
Hotel restaurants present a challenge to Food and Beverage directors because
guests' needs are unpredictable
Responsibilities of the Chief Steward include which of the following?
The document prepared for the catering department to follow that contains all of the critical information about the event is the
Catering Event Order
The second in command in the kitchen is called the
The dollar differential between the cost and sales price of a menu item is called
The Catering Director works with the following people EXCEPT
Director of Housekeeping
Some hotels have a policy of preparing ____ more meals than the number attending a function in order to accommodate additional people.
More hotels are converting at least one of their bar outlets to
Ordering, receiving, storing, issuing, stocking, serving, and billing is known as the
The cost of depleted inventory for a cocktail is $0.74 and the selling price is $3.75. What is the pour cost percentage?
All of the following are included in the Food and Beverage Division EXCEPT:
Introduced by Escoffier, this kitchen system organizes work stations more effectively.
Theatre-style seating is best for
One method to prevent pilferage in a bar is to use
Labor cost benchmarks are measured by
An acceptable profit margin for food in a hotel is _____ percent.
The hotel requires the number of guests attending a catering function at least seven days in advance. This number is called the