hrt 101 Question and answers verified to
pass
All of the following are included in the Food and Beverage Division EXCEPT:
room service
stewarding
banquets
housekeeping - correct answer housekeeping
Labor cost benchmarks are measured by - correct answer covers-per-person-
hour
The second in command in the kitchen is called the - correct answer sous
chef
An acceptable profit margin for food in a hotel is _____ percent - correct
answer 25%- 30%
The dollar differential between the cost and sales price of a menu item is
called - correct answer contribution margin
Introduced by Escoffier, this kitchen system organizes work stations more -
correct answer Brigade
Hotel restaurants present a challenge to Food and Beverage directors
because - correct answer guests need are unpredictable
,Ordering, receiving, storing, issuing, stocking, serving and billing is known as
the - correct answer beverage cycle
Food and Beverage Directors expect a pour cost of - correct answer 16%-
24%
The capture rate is defined as the - correct answer number of guests staying
at the hotel who dine in the hotel's restaurant
Responsibilities of the Chief Steward include which of the following? - correct
answer pest control
A banquet refers to - correct answer a large group of people who eat together
at one time in one place
The Catering Director works with the following people EXCEPT - correct
answer Director of Housekeeping
The cost of depleted inventory for a cocktail is $0.74 and the selling price is
$3.75. What is the pour cost percentage? - correct answer 19.7%
Theatre style seating is best for - correct answer a lecture
One method to prevent pilferage in a bar is use - correct answer shoppers
The acronym SMERF stands for - correct answer Social, military, education,
religious, and fraternal
Room service is typically found in - correct answer large city center hotels
, The document prepared for the catering department to follow that contains all
of the critical information about the event is the - correct answer Catering
Event Order
The hotel requires the number of guests attending a catering function at least
seven days in advance. This number is called the - correct answer guarantee
Some hotels have a policy of preparing ____ % more meals than the number
attending a function in order to accommodate additional people. - correct
answer 3%-5%
More hotels are converting at least one of their bar outlets to - correct answer
a sports-themed
Wine is the fermented juice of freshly gathered ripe - correct answer grapes
White, rose, and red table wines are also known as - correct answer still
wines
Cabernet sauvignon and pinot noir are types of ________ wine. - correct
answer red
Pinot blanc, sauvignon blanc and Riesling are all types of ________ wine. -
correct answer white
White, champagne, sherry and aperitif are all types of: - correct answer wine
pass
All of the following are included in the Food and Beverage Division EXCEPT:
room service
stewarding
banquets
housekeeping - correct answer housekeeping
Labor cost benchmarks are measured by - correct answer covers-per-person-
hour
The second in command in the kitchen is called the - correct answer sous
chef
An acceptable profit margin for food in a hotel is _____ percent - correct
answer 25%- 30%
The dollar differential between the cost and sales price of a menu item is
called - correct answer contribution margin
Introduced by Escoffier, this kitchen system organizes work stations more -
correct answer Brigade
Hotel restaurants present a challenge to Food and Beverage directors
because - correct answer guests need are unpredictable
,Ordering, receiving, storing, issuing, stocking, serving and billing is known as
the - correct answer beverage cycle
Food and Beverage Directors expect a pour cost of - correct answer 16%-
24%
The capture rate is defined as the - correct answer number of guests staying
at the hotel who dine in the hotel's restaurant
Responsibilities of the Chief Steward include which of the following? - correct
answer pest control
A banquet refers to - correct answer a large group of people who eat together
at one time in one place
The Catering Director works with the following people EXCEPT - correct
answer Director of Housekeeping
The cost of depleted inventory for a cocktail is $0.74 and the selling price is
$3.75. What is the pour cost percentage? - correct answer 19.7%
Theatre style seating is best for - correct answer a lecture
One method to prevent pilferage in a bar is use - correct answer shoppers
The acronym SMERF stands for - correct answer Social, military, education,
religious, and fraternal
Room service is typically found in - correct answer large city center hotels
, The document prepared for the catering department to follow that contains all
of the critical information about the event is the - correct answer Catering
Event Order
The hotel requires the number of guests attending a catering function at least
seven days in advance. This number is called the - correct answer guarantee
Some hotels have a policy of preparing ____ % more meals than the number
attending a function in order to accommodate additional people. - correct
answer 3%-5%
More hotels are converting at least one of their bar outlets to - correct answer
a sports-themed
Wine is the fermented juice of freshly gathered ripe - correct answer grapes
White, rose, and red table wines are also known as - correct answer still
wines
Cabernet sauvignon and pinot noir are types of ________ wine. - correct
answer red
Pinot blanc, sauvignon blanc and Riesling are all types of ________ wine. -
correct answer white
White, champagne, sherry and aperitif are all types of: - correct answer wine
