HRTM 110 Final Exam Questions with
complete solution
Difference between food now and hundreds of years ago - correct answer
Food used to be seen as fuel, people ate what they had (fishers eat fish,
farmers eat what they grow). Now today you can eat whatever you want.
Who is credited with creating the culinary arts? - correct answer The French
created the culinary arts when the country's aristocrats hired chefs to
experiment with food and make it as enjoyable as possible. Developed sauces
to make normal dishes taste better. When the revolution happens the
peasants kill all aristocratic culture but keep chefs around.
Who is credited with bringing the culinary arts to the US? - correct answer
Thomas Jefferson was an ambassador to France, fell in love with French
cuisine and convinced a chef to travel back to the US with him. Threw parties
with exotic foods, people take notice and want to get chefs of their own.
Mother sauces - correct answer 5 types of sauces that the French started out
with, every other sauce emulates them somehow.
Nouvelle cuisine - correct answer Snack food you enjoy eating, but not to get
you full (appetizers).
Auguste Escoffier - correct answer First to write down recipes, made first
recipe book called "the cookbook".
Julia Childs - correct answer Started the first cooking show, teaching
housewives to cook more than the same couple meals they knew how to
cook.
, Restaurant Turn - correct answer Total customers/number of seats in the
restaurant
Average Check - correct answer Total Food and Beverage Revenue/Number
of customers
Food Cost Ratio/Percentage - correct answer Cost of Food/Food and
Beverage Revenue
-you want this to be around 28-32%
Ways to mess up food cost ratio
-spoiled food
-over ordering
-remaking food for unhappy customers
-stealing
Managed Services - correct answer Services where the primary business is
not food services
-brings on a challenge to please guests
-guests are captive clientele (have to eat there)
-produce food in a large quantity
-volume of business is consistent
Airline Food - correct answer -competitive factor
complete solution
Difference between food now and hundreds of years ago - correct answer
Food used to be seen as fuel, people ate what they had (fishers eat fish,
farmers eat what they grow). Now today you can eat whatever you want.
Who is credited with creating the culinary arts? - correct answer The French
created the culinary arts when the country's aristocrats hired chefs to
experiment with food and make it as enjoyable as possible. Developed sauces
to make normal dishes taste better. When the revolution happens the
peasants kill all aristocratic culture but keep chefs around.
Who is credited with bringing the culinary arts to the US? - correct answer
Thomas Jefferson was an ambassador to France, fell in love with French
cuisine and convinced a chef to travel back to the US with him. Threw parties
with exotic foods, people take notice and want to get chefs of their own.
Mother sauces - correct answer 5 types of sauces that the French started out
with, every other sauce emulates them somehow.
Nouvelle cuisine - correct answer Snack food you enjoy eating, but not to get
you full (appetizers).
Auguste Escoffier - correct answer First to write down recipes, made first
recipe book called "the cookbook".
Julia Childs - correct answer Started the first cooking show, teaching
housewives to cook more than the same couple meals they knew how to
cook.
, Restaurant Turn - correct answer Total customers/number of seats in the
restaurant
Average Check - correct answer Total Food and Beverage Revenue/Number
of customers
Food Cost Ratio/Percentage - correct answer Cost of Food/Food and
Beverage Revenue
-you want this to be around 28-32%
Ways to mess up food cost ratio
-spoiled food
-over ordering
-remaking food for unhappy customers
-stealing
Managed Services - correct answer Services where the primary business is
not food services
-brings on a challenge to please guests
-guests are captive clientele (have to eat there)
-produce food in a large quantity
-volume of business is consistent
Airline Food - correct answer -competitive factor
