HRTM 110 Final Question and answers
100% correct
How is the kitchen organized? - correct answer Executive Chef > Sous Chef
> Chef Tourmant > Chef de Partie
Description of an Executive Chef: - correct answer responsible for guest
satisfaction
ensures food quality and consistency
head of the kitchen
Description of Sous Chef: - correct answer Second in command
day to day operations
creative cutting edge
Chef Tourmant - correct answer rotates through kitchen
relieves Chef de Partie
Chef de Partie - correct answer responsible for different areas w/in the
kitchen ex. pastry chef, banquet chef etc.
What is the typical food cost percentage? - correct answer 28-32%
What is the food cost ratio? - correct answer Cost of food divided by food
sales
,Who generally runs hotel restaurants? - correct answer the restaurant
manager and he must promote the hotel restaurant to guests
How are hotel restaurants compared to non hotel restaurants and chain
restaurants? - correct answer most hotel restaurants are independent and
struggling against brand restaurants that guests know and trust
What are the professor's solutions to this problem that hotel restaurant's face?
- correct answer -Put a brand restaurant in your hotel instead of an
independent one
-Don't have food and bev
What are the different types of hotel bars? - correct answer Lobby Bar,
Restaurant Bar, Service Bar, Mini Bar, and Catering and Banquet Bar
What is the typical beverage cost percentage? - correct answer 16-20%
Why is the beverage cost lower than the food cost? - correct answer
Watering the drinks down, longer shelf life w/o spoilage, people are willing to
spend more on alcohol than on food, alcohol sales are very profitable
Hotel night clubs: - correct answer used to be very profitable until a large
amount of lawsuits made them progressively less successful
What are the responsibilities of the Chief Steward? - correct answer
cleanliness of the back of the house
clean glassware, china and cutlery
inventory of chemical stock
maintenance of dishwashing machines
, pest control
What is the difference between catering and banquet? - correct answer
Catering: includes a variety of occasions when people may eat at varying
times
Banquet: Refers to groups of people who eat together at one time and in one
place
What kind of hotels is room service/ in room dining generally offered? - correct
answer Larger city hotels, especially airport hotels
What are the challenges of room service and in room dining? - correct answer
- delivery of orders on time
- making it a profitable department
- avoiding complaints
- delivering food at the correct temperature
Culinary Arts: - correct answer Pronounced as Cool-inary art
The French are credited with culinary art
Why are the French credited with culinary art? - correct answer Two main
events:
-French Revolution
-Thomas Jefferson had a love for France b/c he was the ambassador for
France and brought its influences to america with french cooks
French cuisine and its foundations are... - correct answer revolutionary
because of the sauces
100% correct
How is the kitchen organized? - correct answer Executive Chef > Sous Chef
> Chef Tourmant > Chef de Partie
Description of an Executive Chef: - correct answer responsible for guest
satisfaction
ensures food quality and consistency
head of the kitchen
Description of Sous Chef: - correct answer Second in command
day to day operations
creative cutting edge
Chef Tourmant - correct answer rotates through kitchen
relieves Chef de Partie
Chef de Partie - correct answer responsible for different areas w/in the
kitchen ex. pastry chef, banquet chef etc.
What is the typical food cost percentage? - correct answer 28-32%
What is the food cost ratio? - correct answer Cost of food divided by food
sales
,Who generally runs hotel restaurants? - correct answer the restaurant
manager and he must promote the hotel restaurant to guests
How are hotel restaurants compared to non hotel restaurants and chain
restaurants? - correct answer most hotel restaurants are independent and
struggling against brand restaurants that guests know and trust
What are the professor's solutions to this problem that hotel restaurant's face?
- correct answer -Put a brand restaurant in your hotel instead of an
independent one
-Don't have food and bev
What are the different types of hotel bars? - correct answer Lobby Bar,
Restaurant Bar, Service Bar, Mini Bar, and Catering and Banquet Bar
What is the typical beverage cost percentage? - correct answer 16-20%
Why is the beverage cost lower than the food cost? - correct answer
Watering the drinks down, longer shelf life w/o spoilage, people are willing to
spend more on alcohol than on food, alcohol sales are very profitable
Hotel night clubs: - correct answer used to be very profitable until a large
amount of lawsuits made them progressively less successful
What are the responsibilities of the Chief Steward? - correct answer
cleanliness of the back of the house
clean glassware, china and cutlery
inventory of chemical stock
maintenance of dishwashing machines
, pest control
What is the difference between catering and banquet? - correct answer
Catering: includes a variety of occasions when people may eat at varying
times
Banquet: Refers to groups of people who eat together at one time and in one
place
What kind of hotels is room service/ in room dining generally offered? - correct
answer Larger city hotels, especially airport hotels
What are the challenges of room service and in room dining? - correct answer
- delivery of orders on time
- making it a profitable department
- avoiding complaints
- delivering food at the correct temperature
Culinary Arts: - correct answer Pronounced as Cool-inary art
The French are credited with culinary art
Why are the French credited with culinary art? - correct answer Two main
events:
-French Revolution
-Thomas Jefferson had a love for France b/c he was the ambassador for
France and brought its influences to america with french cooks
French cuisine and its foundations are... - correct answer revolutionary
because of the sauces
