HFT4253 Exam 4 With
Correct Answers
What is the type of dining in which each available menu item is sold for an
individual price? - ANSWER A la carte
What lodging industry term is used to identify a hotel's rentable meeting
rooms, conference areas, and ballroom space? - ANSWER Function rooms
What is the industry term for a form used by sales and food production
personnel to detail the food and service requirements of a banquet? -
ANSWER BEO
To whom does the sous chef in a large hotel report? - ANSWER Executive
chef
In a hotel food operation, what is the meant by the term "batch cooking"? -
ANSWER Making all needed menu items over a period of time and in small
quantities
When would hotel guests be charged a corkage fee? - ANSWER When guests
, bring in their own bottles of alcohol for consumption at a hotel function
In a full-service hotel, what is true about the profitability of banquet food
sales compared to that of dining room food sales? - ANSWER Profits are
higher with banquet sales.
What is true about food served in the traditional French style? - ANSWER It is
prepared and cooked at the guests' table.
What is true about food served in the traditional Russian style? - ANSWER It
is placed onto service ware in the kitchen, brought to the guests' table by
servers, and then portioned onto the guests' plates.
What is the food service term for the amount of money remaining from a
food sale after subtracting the item's cost from its selling price? - ANSWER
Contribution margin
What is the term describing the stealing of small quantities of something
over a period of time? - ANSWER Pilferage
The best menus are those that are developed based upon: - ANSWER Guest
preferences
Correct Answers
What is the type of dining in which each available menu item is sold for an
individual price? - ANSWER A la carte
What lodging industry term is used to identify a hotel's rentable meeting
rooms, conference areas, and ballroom space? - ANSWER Function rooms
What is the industry term for a form used by sales and food production
personnel to detail the food and service requirements of a banquet? -
ANSWER BEO
To whom does the sous chef in a large hotel report? - ANSWER Executive
chef
In a hotel food operation, what is the meant by the term "batch cooking"? -
ANSWER Making all needed menu items over a period of time and in small
quantities
When would hotel guests be charged a corkage fee? - ANSWER When guests
, bring in their own bottles of alcohol for consumption at a hotel function
In a full-service hotel, what is true about the profitability of banquet food
sales compared to that of dining room food sales? - ANSWER Profits are
higher with banquet sales.
What is true about food served in the traditional French style? - ANSWER It is
prepared and cooked at the guests' table.
What is true about food served in the traditional Russian style? - ANSWER It
is placed onto service ware in the kitchen, brought to the guests' table by
servers, and then portioned onto the guests' plates.
What is the food service term for the amount of money remaining from a
food sale after subtracting the item's cost from its selling price? - ANSWER
Contribution margin
What is the term describing the stealing of small quantities of something
over a period of time? - ANSWER Pilferage
The best menus are those that are developed based upon: - ANSWER Guest
preferences
