HRTM Exam 2 chapters 4,6,7,18
Questions with complete solution
The food and beverage director of a hotel reports to the ______________. -
correct answer general manager
A food and beverage director is responsible for effectively managing food,
beverage, and _____ costs. - correct answer labor
The food and beverage director is responsible for overseeing the efficient and
effective operation of all of the following departments EXCEPT for
___________. - correct answer housekeeping
The stewarding department, in a hotel, is responsible for, - correct answer All
back of the house areas including dishwashing, inventorying and issuing of
china, glassware, and cutlery, and maintaining cleanliness in all food and
beverage back of house areas.
A typical food and beverage director often works _________ per week. -
correct answer six 12 hour days
If becoming a food and beverage director is a career goal, one of the best
ways to begin preparing is through _______________. - correct answer
participating in internships in different departments while attending college
After mastering core food and beverage concepts such as culinary, cost
control, purchasing, and stewarding, it is recommended to spend at least a
year as a department manager in each of the following departments, catering,
restaurants, and ________. - correct answer bars and lounges
, The leader in charge of the hotel kitchen is generally referred to as the
_________ . - correct answer executive chef
The formula used to determine food cost percentage is: - correct answer The
cost of food divided by the amount of food sales multiplied by 100.
The contribution margin of menu items is calculated by ____________. -
correct answer the difference between the cost of preparing an item and its
selling price
Labor cost divided by food sales is used to determine ____________. -
correct answer labor cost percentage
The daily special of fettucine alfredo with shrimp costs $4.25 and sells for
$16.95. What is the contribution margin? - correct answer $12.70
Covers per person hour is a benchmark used to measure ____________. -
correct answer labor costs
If food sales for the week total $52,500 and labor cost total $13,650, what is
your total labor cost percentage for the week? - correct answer 26%
Major chain hotels frequently have two types of restaurants a casual coffee
shop style restaurant and a _______________. - correct answer signature or
formal upscale restaurant
The capture rate can best be described as _______________. - correct
answer the number of hotel guests who choose to use the hotel food and
beverage outlets
Questions with complete solution
The food and beverage director of a hotel reports to the ______________. -
correct answer general manager
A food and beverage director is responsible for effectively managing food,
beverage, and _____ costs. - correct answer labor
The food and beverage director is responsible for overseeing the efficient and
effective operation of all of the following departments EXCEPT for
___________. - correct answer housekeeping
The stewarding department, in a hotel, is responsible for, - correct answer All
back of the house areas including dishwashing, inventorying and issuing of
china, glassware, and cutlery, and maintaining cleanliness in all food and
beverage back of house areas.
A typical food and beverage director often works _________ per week. -
correct answer six 12 hour days
If becoming a food and beverage director is a career goal, one of the best
ways to begin preparing is through _______________. - correct answer
participating in internships in different departments while attending college
After mastering core food and beverage concepts such as culinary, cost
control, purchasing, and stewarding, it is recommended to spend at least a
year as a department manager in each of the following departments, catering,
restaurants, and ________. - correct answer bars and lounges
, The leader in charge of the hotel kitchen is generally referred to as the
_________ . - correct answer executive chef
The formula used to determine food cost percentage is: - correct answer The
cost of food divided by the amount of food sales multiplied by 100.
The contribution margin of menu items is calculated by ____________. -
correct answer the difference between the cost of preparing an item and its
selling price
Labor cost divided by food sales is used to determine ____________. -
correct answer labor cost percentage
The daily special of fettucine alfredo with shrimp costs $4.25 and sells for
$16.95. What is the contribution margin? - correct answer $12.70
Covers per person hour is a benchmark used to measure ____________. -
correct answer labor costs
If food sales for the week total $52,500 and labor cost total $13,650, what is
your total labor cost percentage for the week? - correct answer 26%
Major chain hotels frequently have two types of restaurants a casual coffee
shop style restaurant and a _______________. - correct answer signature or
formal upscale restaurant
The capture rate can best be described as _______________. - correct
answer the number of hotel guests who choose to use the hotel food and
beverage outlets
