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    This document provides information on managing food and beverage operations, including 35 multiple choice questions covering topics such as menu planning, food cost control, purchasing, safety, and accounting. Some key areas addressed are establishing objectives, understanding competition, food labeling laws, menu types, factors affecting room service menus, cost analysis, standard recipes, inventory management, food preparation methods, suggestive selling, safety inspections, kitchen equipment trends, and financial ratios. The questions assess understanding of essential concepts for overseeing food and beverage departments in hotels and restaurants.

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    This document provides information on managing food and beverage operations, including 35 multiple choice questions covering topics such as menu planning, food cost control, purchasing, safety, and accounting. Some key areas addressed are establishing objectives, understanding competition, food labeling laws, menu types, factors affecting room service menus, cost analysis, standard recipes, inventory management, food preparation methods, suggestive selling, safety inspections, kitchen equipment trends, and financial ratios. The questions assess understanding of essential concepts for overseeing food and beverage departments in hotels and restaurants.

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    This document provides information on managing food and beverage operations, including 35 multiple choice questions covering topics such as menu planning, food cost control, purchasing, safety, and accounting. Some key areas addressed are establishing objectives, understanding competition, food labeling laws, menu types, factors affecting room service menus, cost analysis, standard recipes, inventory management, food preparation methods, suggestive selling, safety inspections, kitchen equipment trends, and financial ratios. The questions assess understanding of essential concepts for overseeing food and beverage departments in hotels and restaurants.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    17 views4 pages

    Start

    Uploaded by

    tariq ghori
    This document provides information on managing food and beverage operations, including 35 multiple choice questions covering topics such as menu planning, food cost control, purchasing, safety, and accounting. Some key areas addressed are establishing objectives, understanding competition, food labeling laws, menu types, factors affecting room service menus, cost analysis, standard recipes, inventory management, food preparation methods, suggestive selling, safety inspections, kitchen equipment trends, and financial ratios. The questions assess understanding of essential concepts for overseeing food and beverage departments in hotels and restaurants.

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    Management of Food and Beverage operations

    Study online at https://quizlet.com/_2vlcpp

    1. What is true about food service to reach its economic goals of Hotel
    restaurant usually must do substan-
    tial business with local communities

    2. Derek has been recently promoted Establish objectives


    to a management position in his ho-
    tel f&b what is the first thing he
    needs to do

    3. The best way for managers to under- Experience that competition them-
    stand what the competition is doing selves

    4. MyPyramid is composed of........ 6


    groups

    5. Labeling education and nutrition Act Lean Act is supported by the Na-
    of 2009 tional Restaurant Association Nation-
    al Council of chain restaurants and
    several other major chains

    6. What of the following statement is When human skin is exposed to the


    true sun vitamin D can be destroyed

    7. Guess would be most likely to find a A gourmet coffee and sandwich shop
    fixed menu at which of the following

    8. A menu that lists breakfast lunch California meal


    dinner menu items that are available
    any time of the day is known as

    9. Hotel room service typically offers Few items transport well from the
    limited number of menu items be- kitchen to the guest room
    cause

    10. What is the usual pricing style of a Table D hote


    banquet menu

    11. Post cost analysis Yield results that are based on actual
    sales

    1/4
    Management of Food and Beverage operations
    Study online at https://quizlet.com/_2vlcpp
    12. Relationship between the sales of a Menu mix
    particular menu item and the total
    number of menu items sold

    13. Adjustment factor is determined by Dividing the desired yield by original

    14. The practice of......... involved includ- Chain recipes


    ing some recipes as ingredients in
    standard recipes

    15. Menu items file contain information True


    on menu items tracked by the POS
    system such as recipe code num-
    bers selling price and total sales

    16. The......... For a menu item indicates Standard portion control


    the food cost that managers should
    expect when the item is prepared ac-
    cording to the standard recipe

    17. Written orders to remove items from Requisition

    18. Way to produce inventory cost Decrease the number of product


    types the operation carries

    19. Goals of purchasing program Work with the right supplier

    20. Items in storage can be tracked True


    with high-tech storage and invento-
    ry systems

    21. Fish can be cooked at moderate Protein collaborate connective tissue


    temperature long enough to break down and flavor to develop

    22. Fats Tenderize effective coating flour par-


    ticular is preventing from coming to-
    gether

    23. True

    2/4
    Management of Food and Beverage operations
    Study online at https://quizlet.com/_2vlcpp
    Servicer must be able to identify
    properly plated entrees know what
    garnish to use

    24. One ounce of 100 Proof equals One 12 ounce beer

    25. Suggestive selling principles Ask questions that cannot be an-


    swered with a no

    26. Washing temperature for the kitchen 150 - 165 degrees

    27. Acceptable defrost method Place the food in a bowl of water at 70


    degrees Fahrenheit or below

    28. Serious injury happens a manager Make the person as comfortable as


    should possible and call for medical help

    29. Safety inspections are to be done Monthly

    30. Traffic pattern in dining room areas The location of reception and cashier
    are affected by station

    31. Dependence upon kitchen range True


    has decreased due to the use of spe-
    cialized cooking equipment

    32. Food cost percentages will be over- True


    stated if they are not adjusted to
    compensate for employee meals

    33. Fundamental accounting Liabilities Plus equities equal asset

    34. What ratio measures the extent of Solvency ratio


    which the food-service operation
    has been financed by debt

    35. Accounts receivable Refers to obligations old to the prop-


    erty from sales made on credit

    36. Accounts payable

    3/4
    Management of Food and Beverage operations
    Study online at https://quizlet.com/_2vlcpp
    Refers to liabilities incurred for
    Food, Supplies, equipment, and oth-
    er goods and services purchased on
    account

    4/4

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