HSM 250 certification exam comprehensive Questions and Answers with
100% Correct Answers | Latest Version Already Graded A+
What is referred to as a "group of people with similar characteristics and similar demands consisting of
all people with the desire and ability to purchase an operations products and services" - (ANSWER)Target
market
What is the best situation that describes the concept of value in relation to the restaurant guest
experience - (ANSWER)Quality food, service and decor, for a price that matched expectations
What elements of the operation workforce should be represented when menu planning is preformed -
(ANSWER)Owner, kitchen, and dining room, (purchasing if applicable)
A seafood restaurant located on the pacific coast decides to differentiate itself from the competition by
featuring flying fish on the menu a delicacy from the Caribbean. Is there an element of menu planning
that was not taken into consideration - (ANSWER)Purchasing
What is referred to by "gradual change in customers' food preferences, that is likely to continue for a
significant time? - (ANSWER)Trend
What's purpose is to create in the customers minds a picture that signifies a specific desired perception
of value for the price paid - (ANSWER)Brand
A seafood menu restaurant planner has decided to add a new preparation method as a menu choice.
"Calabash style" is very lightly breaded and deep-fried. What is the most significant internal impact this
change may have on operations - (ANSWER)Equipment
A restaurant menu planner has decided to add table side preparation of custom tossed salads with
seared protein choices prepared at the table for guests who order them. What is the most significant
internal impact this change may have on operations? - (ANSWER)Service staff
Which categories of menu classifications are typically planned before all others - (ANSWER)Entrees
,HSM 250 certification exam comprehensive Questions and Answers with
100% Correct Answers | Latest Version Already Graded A+
What is the set of instructions to produce and serve a food and beverage item - (ANSWER)Standardize
recipe
Which kinds of menus have different menu prices for each item? The customers charge is based on the
prices of the items ordered - (ANSWER)A la carte
Which kinds of menus change daily or offer daily specials in addition to revalue menu items -
(ANSWER)Du jour
The cost of food on a particular menu item is $4.13 and the targeted food cost percentage is 32% how
would the selling price be calculated - (ANSWER)4.93/.32
Which kinds of menus offers entire meal for a set price - (ANSWER)Table d'hote
If labor cost is $3.75 and food cost is $4.13 for an item and targeted labor cost 30% and food cost 32%
how the selling price be calculated using the prime costing method - (ANSWER)(3.75+4.13)/(.30+.32)
What is the purpose of performing a sales mix analysis - (ANSWER)Determine the popular and
profitability of competing items on the menu
When using the sales mix as a method which is a recommended strategy to employee with items
classified as plowhorses - (ANSWER)Selling price increase
What is the only reason for not using standardized recipes that is considered to have some actual validity
- (ANSWER)Inability of some production staff to be able to read
What is a legal reason for using standardized recipes - (ANSWER)Compliance with accuracy in menu
When developing recipes for current menu items why is it important to tell food production staff why
the recipes are needed and ask them to assist with activities - (ANSWER)Less resistance to use recipies
, HSM 250 certification exam comprehensive Questions and Answers with
100% Correct Answers | Latest Version Already Graded A+
What refers to the quality and quantity of output compared to the amount of input such as labor hours
needed to generate it - (ANSWER)Productivity
What is the process for finding or developing new recipes for menu items - (ANSWER)Match recipies
with concept
What refers to a factor used to just ingredients and the recipe when the number of servings and or
serving size for a current recipe differs from the number desired - (ANSWER)Recipe conversion factor
What is the difference between as purchased and edible portion - (ANSWER)Weight or volume after
cooking and or preparation
What refers to the weight volume or container size in which a product can be obtained -
(ANSWER)Purchase unit
A recipe calls for 6 cups of grated Colby Jack cheese 1 pound cost $4.95 and contains four green cups
how are the recipe cheese cost be calculated - (ANSWER)4.95/4=z zX 6=n and 6/4 =z zX4.95=n
The total recipe calls for an item is 48.96 And the Yield is 12 servings how are the cost per serving be
calculated - (ANSWER)48.96/12
A restaurant has a point of differentiation and offering a wide choice of fresh quality accompaniments
prepared in house examples include local steam potatoes with herb butter new asparagus spinach
soufflé and housemaid pickled cucumbers and okra in order to capture food and labor cost what pricing
strategy might be employed - (ANSWER)A la carte
What refers to the process of determining the food cost to produce all menu items that up a meal
offered at a set selling price when standardize recipes are used - (ANSWER)Menu costing
100% Correct Answers | Latest Version Already Graded A+
What is referred to as a "group of people with similar characteristics and similar demands consisting of
all people with the desire and ability to purchase an operations products and services" - (ANSWER)Target
market
What is the best situation that describes the concept of value in relation to the restaurant guest
experience - (ANSWER)Quality food, service and decor, for a price that matched expectations
What elements of the operation workforce should be represented when menu planning is preformed -
(ANSWER)Owner, kitchen, and dining room, (purchasing if applicable)
A seafood restaurant located on the pacific coast decides to differentiate itself from the competition by
featuring flying fish on the menu a delicacy from the Caribbean. Is there an element of menu planning
that was not taken into consideration - (ANSWER)Purchasing
What is referred to by "gradual change in customers' food preferences, that is likely to continue for a
significant time? - (ANSWER)Trend
What's purpose is to create in the customers minds a picture that signifies a specific desired perception
of value for the price paid - (ANSWER)Brand
A seafood menu restaurant planner has decided to add a new preparation method as a menu choice.
"Calabash style" is very lightly breaded and deep-fried. What is the most significant internal impact this
change may have on operations - (ANSWER)Equipment
A restaurant menu planner has decided to add table side preparation of custom tossed salads with
seared protein choices prepared at the table for guests who order them. What is the most significant
internal impact this change may have on operations? - (ANSWER)Service staff
Which categories of menu classifications are typically planned before all others - (ANSWER)Entrees
,HSM 250 certification exam comprehensive Questions and Answers with
100% Correct Answers | Latest Version Already Graded A+
What is the set of instructions to produce and serve a food and beverage item - (ANSWER)Standardize
recipe
Which kinds of menus have different menu prices for each item? The customers charge is based on the
prices of the items ordered - (ANSWER)A la carte
Which kinds of menus change daily or offer daily specials in addition to revalue menu items -
(ANSWER)Du jour
The cost of food on a particular menu item is $4.13 and the targeted food cost percentage is 32% how
would the selling price be calculated - (ANSWER)4.93/.32
Which kinds of menus offers entire meal for a set price - (ANSWER)Table d'hote
If labor cost is $3.75 and food cost is $4.13 for an item and targeted labor cost 30% and food cost 32%
how the selling price be calculated using the prime costing method - (ANSWER)(3.75+4.13)/(.30+.32)
What is the purpose of performing a sales mix analysis - (ANSWER)Determine the popular and
profitability of competing items on the menu
When using the sales mix as a method which is a recommended strategy to employee with items
classified as plowhorses - (ANSWER)Selling price increase
What is the only reason for not using standardized recipes that is considered to have some actual validity
- (ANSWER)Inability of some production staff to be able to read
What is a legal reason for using standardized recipes - (ANSWER)Compliance with accuracy in menu
When developing recipes for current menu items why is it important to tell food production staff why
the recipes are needed and ask them to assist with activities - (ANSWER)Less resistance to use recipies
, HSM 250 certification exam comprehensive Questions and Answers with
100% Correct Answers | Latest Version Already Graded A+
What refers to the quality and quantity of output compared to the amount of input such as labor hours
needed to generate it - (ANSWER)Productivity
What is the process for finding or developing new recipes for menu items - (ANSWER)Match recipies
with concept
What refers to a factor used to just ingredients and the recipe when the number of servings and or
serving size for a current recipe differs from the number desired - (ANSWER)Recipe conversion factor
What is the difference between as purchased and edible portion - (ANSWER)Weight or volume after
cooking and or preparation
What refers to the weight volume or container size in which a product can be obtained -
(ANSWER)Purchase unit
A recipe calls for 6 cups of grated Colby Jack cheese 1 pound cost $4.95 and contains four green cups
how are the recipe cheese cost be calculated - (ANSWER)4.95/4=z zX 6=n and 6/4 =z zX4.95=n
The total recipe calls for an item is 48.96 And the Yield is 12 servings how are the cost per serving be
calculated - (ANSWER)48.96/12
A restaurant has a point of differentiation and offering a wide choice of fresh quality accompaniments
prepared in house examples include local steam potatoes with herb butter new asparagus spinach
soufflé and housemaid pickled cucumbers and okra in order to capture food and labor cost what pricing
strategy might be employed - (ANSWER)A la carte
What refers to the process of determining the food cost to produce all menu items that up a meal
offered at a set selling price when standardize recipes are used - (ANSWER)Menu costing
