Question 1

Outline the pros and cons of hotel bars, room service and a concierge. Are these services always cost effective?

Accepted Answer

Most full -service hotels offer a height...

Question 2

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

Accepted Answer

A)   certification
B)   guarantee
C)   agreement
D)   pledgeE) B) and C)
F) B) and D)

Question 3

Explain how you will identify and correct a pour cost of 25.6% when the budget requires a pour cost of 22.5%. Identify what may have caused the pour cost to be this high and corrective action to bring it into line with the budget.

Accepted Answer

The student should begin with a comprehe...

Question 4

Why is contribution margin important? Give an example.

Accepted Answer

Chefs not only examine the food cost of ...

Question 5

Introduced by Escoffier, this kitchen system organizes work stations more effectively.

Accepted Answer

A)   Team
B)   Squad
C)   Brigade
D)   Task forceE) A) and D)
F) A) and C)

Question 6

Theatre style seating is best for

Accepted Answer

A)   training
B)   a workshop
C)   a lecture
D)   a board meetingE) None of the above
F) B) and C)

Question 7

How is the stewarding department important to the hotel operation?

Accepted Answer

The chief steward reports to the F&B man...

Question 8

The capture rate is defined as the

Accepted Answer

A)   number of guests staying at the hotel who dine in the hotel's restaurant
B)   number of guests drinking in the bar
C)   number of guests attending a banquet
D)   number of guests dining at the restaurant that are NOT hotel guestsE) B) and D)
F) B) and C)

Question 9

An acceptable profit margin for food in many hotels is percent

Accepted Answer

A)   25 -30
B)   20 -25
C)   30 -35
D)   28 -32E) None of the above
F) A) and B)

Question 10

Labor cost benchmarks are measured by

Accepted Answer

A)   covers -per -person -hour
B)   comparing individual hotel food outlets
C)   food cost compared to labor cost
D)   dividing labor costs by food costsE) B) and C)
F) A) and D)

Exam 4: Food and Beverage

Why is contribution margin important? Give an example.

Correct Answer
verified
Chefs not only examine the food cost of ...
View Answer

Labor cost benchmarks are measured by

Correct Answer
verified

Introduced by Escoffier, this kitchen system organizes work stations more effectively.

Correct Answer
verified

How is the stewarding department important to the hotel operation?

Correct Answer
verified
The chief steward reports to the F&B man...
View Answer

Outline the pros and cons of hotel bars, room service and a concierge. Are these services always cost effective?

Correct Answer
verified
Most full -service hotels offer a height...
View Answer

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

Correct Answer
verified

Explain how you will identify and correct a pour cost of 25.6% when the budget requires a pour cost of 22.5%. Identify what may have caused the pour cost to be this high and corrective action to bring it into line with the budget.

Correct Answer
verified
The student should begin with a comprehe...
View Answer

Theatre style seating is best for

Correct Answer
verified

An acceptable profit margin for food in many hotels is percent

Correct Answer
verified

The capture rate is defined as the

Correct Answer
verified

Exam 4: Food and Beverage

Why is contribution margin important? Give an example.

Correct AnswerverifiedChefs not only examine the food cost of ...View AnswerShow Answer

Labor cost benchmarks are measured by

Correct AnswerverifiedShow Answer

Introduced by Escoffier, this kitchen system organizes work stations more effectively.

Correct AnswerverifiedShow Answer

How is the stewarding department important to the hotel operation?

Correct AnswerverifiedThe chief steward reports to the F&B man...View AnswerShow Answer

Outline the pros and cons of hotel bars, room service and a concierge. Are these services always cost effective?

Correct AnswerverifiedMost full -service hotels offer a height...View AnswerShow Answer

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

Correct AnswerverifiedShow Answer

Explain how you will identify and correct a pour cost of 25.6% when the budget requires a pour cost of 22.5%. Identify what may have caused the pour cost to be this high and corrective action to bring it into line with the budget.

Correct AnswerverifiedThe student should begin with a comprehe...View AnswerShow Answer

Theatre style seating is best for

Correct AnswerverifiedShow Answer

An acceptable profit margin for food in many hotels is percent

Correct AnswerverifiedShow Answer

The capture rate is defined as the

Correct AnswerverifiedShow Answer

Correct Answer
verified
Chefs not only examine the food cost of ...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
The chief steward reports to the F&B man...
View Answer

Correct Answer
verified
Most full -service hotels offer a height...
View Answer

Correct Answer
verified

Correct Answer
verified
The student should begin with a comprehe...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified