Forecasting sales has two components:

guest counts and average check amount

The capture rate is defined as the:

# of guests staying at the hotel who dine in the hotel's restaurant

b. the level of stock to be kept on hand at all times

Interdependency between various segments of the hospitality industry means that:

each segment, to an extent, depends on another for business

The contribution Margin is best described as :

The most profitable items in the menu

Health Care Foodservices operations are very complex with labor accounting for

55% to 66% of operating dollars

Methode champenoise refers to

a 2nd fermentation in the bottle, resulting unique sparkling

The acronym SMERF stands for:

social, military, education, religious, and fraternal

Which of this is NOT a disadvantage of concessions stands

Opportunity to see professional and amature sporting events

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Final test review part 2

27 termsStudBud Administration34 plays

Second part of our review test

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Questions 27

Answers

1
A dark ale that is sweet, strong, and hosts a malt flavor is known as a(n):
lager
b. stout
ale
pilsner
2
A spirit or liquor is made from a liquid that has been:
proofed for alcohol
fermented and distilled
treated with yeast
cooked with grain or fruit
3
Forecasting sales has two components:
food budget and tables served
average check amount and total sale
guest counts and average check amount
total covers and average entrée price
4
The leading international organization in the field of travel and tourism is:
World Tourism Organization
Worldwide Tour Operations
Western Tours Organization
World Trade Organization
5
1. American Airlines removed __________ from their salads and saved $40,000 a year
One ring of onion
One ounce of cheese
One olive
One leave of lettuce
6
Recreation offered to the public with an incentive of making a profit is:
a city club
a fraternal club
the YMCA
commercial recreationd.
7
The capture rate is defined as the:
# of guests staying at the hotel who dine in the hotel's restaurant
number of guests attending a banquet
number of guests dining at the restaurant that are NOT hotel guests
number of guests drinking in the bar
8
document prepared for the catering dept contains all of the critical information about an event
Banquet Event Order.
Event Order.
Catering Event Order.
All of the above
9
A par stock is:
the purchase standards listed for each stock item
b. the level of stock to be kept on hand at all times
the amount of product issued after receiving is completed
the total stock on hand when placing purchase orders.
10
Interdependency between various segments of the hospitality industry means that:
tourism has little effect on other segments of the industry
each segment, to an extent, depends on another for business
all segments are independent and dont rely on one another
when airlines lower fares, tourism slows
11
Fortified wines have ________ added.
champagne
brandy or wine alcohol
wine
sugar
12
Keying locks, guest and employee identification and ADA compliance falls under:
security and loss prevention
housekeeping
engineering
front desk
13
Rack rate is:
the price a room is sold for
the highest published rate
revenue management
discounted room rates
14
Gambling is the act of placing stakes on an unknown outcome with the possiblitty of securing:
A draw
A drink
A gain
A loss
15
Prime cost is made up of:
food and overhead costs
food and beverage costs
labor and overhead costs
food and labor cost
16
The contribution Margin is best described as :
The revenue you receive from each dish
The most profitable items in the menu
The items in the menu that guests normally order most often
The chef’s special
17
Health Care Foodservices operations are very complex with labor accounting for
47% to 48% of operating dollars
10% to 18% of operating dollars
70% to 80% of operating dollars
55% to 66% of operating dollars
18
Methode champenoise refers to
a 2nd fermentation in the bottle, resulting unique sparkling
the type of glassware used to serve champagne
the type of grape used to make champagne in California
the color of the grape used to make champagne
19
1. ________ tends to be clear and light-bodied.
Lager
Pilsner
Ale
Stout
20
Food and Beverage Directors expect a pour cost of
12–14%
20–27%
14–16%
16–24%
21
Under the State of Florida Alcohol Law, the following forms are accepted as forms of ID, except
Foreign Driver’s Licensed.
Military ID
US Driver’s License
US Passporte.
22
person responsible for translating corp philosophy to the contractor and overseeing them
Liaison personnel
3rd shift Duty Manager
Corporate Aliance Manager
Phylosophy Manager
23
The acronym SMERF stands for:
social, military, education, retail, and fraternal
social, matrimony, education, retail, and fraternal
social, matrimony, education, religious, and fraternal
social, military, education, religious, and fraternal
24
Historic places, sites, and museum are a part of what is now called:
heritage tourism
historic attractions
parks and entertainment
theme park tourism
25
Legislation that governs the sale of alcoholic beverages is known as:
federal liquor laws
dram shop legislation
county liquor laws
liquor license laws
26
Also crucial to a smoothly run kitchen is
Competent staff
A Celebrity Chefe. Appropriate lighting and prep space
Filtered water for all team members
Bonuses at the end of the year
27
Which of this is NOT a disadvantage of concessions stands
Opportunity to see professional and amature sporting events
Large amount of people to serve in short periods of time
Working schedule on weekends, holidays and nights
The job can be seasonal

Final test review part 2 Flashcards | StudBud