Food and Beverage Management Final
Exam Questions with Correct Answers
Commercial operations - Answer-Attempt to maximize profit through the sale of food
and beverages. Eg. lodging food services, bars.
Chain restaurants - Answer-Advantages:
-Ready to access cash and credit
-low risk
-can hire speciality shift
-useful comparative financia information.
Disadvantages:
-Bureaucratic rules and procesures can slow response tome to market changes.
Management levels - Answer-Top managers
middle managers
staff managers
line managers
supervisors.
Dining room positions - Answer-Dining room manager
Hosts/receptionist
Server
Bus person
Bartenders
Cashiers
Expediters
Curbside servers
Runners
7 steps in management process - Answer-1. Planning
2. Organizing
3. Coordinating
4. Staffing
5. Directing
6. Controlling
7. Evaluating.
Hospitality - Answer-The cordial reception of guests is eaycto discuss but difficult to
consistently practice.
Job specifications - Answer-list the qualifications required of a job holder
, Standard recipies - Answer-A formula for producing a food or beverage item.
Advantages:
-Quality, flavor, portion size.
-Efficient purchasing and production
-Correct number of prepared items.
-Effective scheduling
-Less supervisions required
-Guesswork eliminated
-Written record.
Steps:
-select time period for development
-chef or bartender describes preparation
-double check receipe by observing
-record receipe
-share standard recepie draft with staff
-tests for quality and quantity
-train employees in standard receipe use.
POS - Answer-A computerized system that records sales information, may print guest
checks, and generates information useful in sales history analysis and production
estimating.
Portion cost - Answer-The cost of food incurred by preparing one portion of a menu item
according to its standard receipe.
After standard portion sizes have been established, standard portion costs for individual
portions for entire dinners can be calculated.
Sum of receipes ingredients costs / number of portions the reciepe yields.
Adjustment factors - Answer-The number by which the amount of each ingredient in a
standard receipe is multiplied to increase or decrease the receipes yield.
Desired yield / original yield.
Lead time quantity - Answer-The number of units of a particular product that will be
withdrawn from inventory and used between the time and the product is reordered and
the time it is delivered.
Purchasing department - Answer-Considerations:
Purchasing specifications
Convienence foods
Make or buy analysis
Min/max ordering system
Lead-time quantity
Reducing purchasing costs
Exam Questions with Correct Answers
Commercial operations - Answer-Attempt to maximize profit through the sale of food
and beverages. Eg. lodging food services, bars.
Chain restaurants - Answer-Advantages:
-Ready to access cash and credit
-low risk
-can hire speciality shift
-useful comparative financia information.
Disadvantages:
-Bureaucratic rules and procesures can slow response tome to market changes.
Management levels - Answer-Top managers
middle managers
staff managers
line managers
supervisors.
Dining room positions - Answer-Dining room manager
Hosts/receptionist
Server
Bus person
Bartenders
Cashiers
Expediters
Curbside servers
Runners
7 steps in management process - Answer-1. Planning
2. Organizing
3. Coordinating
4. Staffing
5. Directing
6. Controlling
7. Evaluating.
Hospitality - Answer-The cordial reception of guests is eaycto discuss but difficult to
consistently practice.
Job specifications - Answer-list the qualifications required of a job holder
, Standard recipies - Answer-A formula for producing a food or beverage item.
Advantages:
-Quality, flavor, portion size.
-Efficient purchasing and production
-Correct number of prepared items.
-Effective scheduling
-Less supervisions required
-Guesswork eliminated
-Written record.
Steps:
-select time period for development
-chef or bartender describes preparation
-double check receipe by observing
-record receipe
-share standard recepie draft with staff
-tests for quality and quantity
-train employees in standard receipe use.
POS - Answer-A computerized system that records sales information, may print guest
checks, and generates information useful in sales history analysis and production
estimating.
Portion cost - Answer-The cost of food incurred by preparing one portion of a menu item
according to its standard receipe.
After standard portion sizes have been established, standard portion costs for individual
portions for entire dinners can be calculated.
Sum of receipes ingredients costs / number of portions the reciepe yields.
Adjustment factors - Answer-The number by which the amount of each ingredient in a
standard receipe is multiplied to increase or decrease the receipes yield.
Desired yield / original yield.
Lead time quantity - Answer-The number of units of a particular product that will be
withdrawn from inventory and used between the time and the product is reordered and
the time it is delivered.
Purchasing department - Answer-Considerations:
Purchasing specifications
Convienence foods
Make or buy analysis
Min/max ordering system
Lead-time quantity
Reducing purchasing costs
