Food and Beverage management comprehensive Questions
and Answers with 100% Correct Answers | Latest Version
Question 1.
Which kind of menus have different prices for each menu item? The customers charge is
based on the prices of the items ordered.
Correct Answer: A la Carte
Question 2.
When using sales mix as a method, which is to recommend strategy to employ with items
classified as plow horses?
Correct Answer: Selling price increase
Question 3.
What is a gradual change in customers food preferences that is likely to continue for
significant time?
Correct Answer: Trend
Question 4.
What is the best situation that describes the concept of value in relation to the restaurant
guest experience?
Correct Answer: Quality food, service, and decor for a price that matches
expectations
Question 5.
What is 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?
Correct Answer: Target market
Question 6.
If labor cost is $3.75 and food cost is $4.13 for an item, and targeted labor cost is 30% and
food cost is 32% what would the selling price be using the prime cost pricing method?
Correct Answer: $12.71
Question 7.
Which categories of menu classifications are typical planned before all others?
Correct Answer: Entrées
, Question 8.
Which kinds of menus change daily or offer daily specials in addition to regular menu items?
Correct Answer: Du jour
Question 9.
Which of the following has the purpose to create in the customers minds a picture that
signifies a specific, desired perception of value for the price paid?
Correct Answer: Brand
Question 10.
How does a change in the menu impacted daily operations of a food service establishment?
Correct Answer: Even small changes can have a large impact
Question 11.
What three files are typically maintained by recipe management software to help control food
cost?
Correct Answer: Ingredient, standardized recipe, and menu item
Question 12.
What is the process for finding or developing new recipes for new menu items?
Correct Answer: Match recipes with concept
Question 13.
What is a legal reason for standardized recipes?
Correct Answer: Compliance with accuracy in menu
Question 14.
What refers to a factor (number) used to adjust ingredients with the recipe when the number
of servant and/or serving size for a current recipe differs from the number/size desired?
Correct Answer: Recipe conversion factor
Question 15.
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 standardized recipes are used?
Correct Answer: Menu costing
Question 16.
if the number of servings does not change, will the RCF always be less than 1.0?
Correct Answer: A smaller serving size is desired
and Answers with 100% Correct Answers | Latest Version
Question 1.
Which kind of menus have different prices for each menu item? The customers charge is
based on the prices of the items ordered.
Correct Answer: A la Carte
Question 2.
When using sales mix as a method, which is to recommend strategy to employ with items
classified as plow horses?
Correct Answer: Selling price increase
Question 3.
What is a gradual change in customers food preferences that is likely to continue for
significant time?
Correct Answer: Trend
Question 4.
What is the best situation that describes the concept of value in relation to the restaurant
guest experience?
Correct Answer: Quality food, service, and decor for a price that matches
expectations
Question 5.
What is 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?
Correct Answer: Target market
Question 6.
If labor cost is $3.75 and food cost is $4.13 for an item, and targeted labor cost is 30% and
food cost is 32% what would the selling price be using the prime cost pricing method?
Correct Answer: $12.71
Question 7.
Which categories of menu classifications are typical planned before all others?
Correct Answer: Entrées
, Question 8.
Which kinds of menus change daily or offer daily specials in addition to regular menu items?
Correct Answer: Du jour
Question 9.
Which of the following has the purpose to create in the customers minds a picture that
signifies a specific, desired perception of value for the price paid?
Correct Answer: Brand
Question 10.
How does a change in the menu impacted daily operations of a food service establishment?
Correct Answer: Even small changes can have a large impact
Question 11.
What three files are typically maintained by recipe management software to help control food
cost?
Correct Answer: Ingredient, standardized recipe, and menu item
Question 12.
What is the process for finding or developing new recipes for new menu items?
Correct Answer: Match recipes with concept
Question 13.
What is a legal reason for standardized recipes?
Correct Answer: Compliance with accuracy in menu
Question 14.
What refers to a factor (number) used to adjust ingredients with the recipe when the number
of servant and/or serving size for a current recipe differs from the number/size desired?
Correct Answer: Recipe conversion factor
Question 15.
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 standardized recipes are used?
Correct Answer: Menu costing
Question 16.
if the number of servings does not change, will the RCF always be less than 1.0?
Correct Answer: A smaller serving size is desired
