Hft 2254 quiz 9 ch 11 questions well
answered graded A+ graded A+
To whom does the sous chef in a large hotel report? - correct answer ✔✔Executive chef
What term is used to describe the relationship between the amount paid for an item and the
item's perceived quality? - correct answer ✔✔Value
In a hotel dining room with total revenue of $1,150 and 85 guests served, what would be hotel's
check average? - correct answer ✔✔$13.53
What is the food service term for the amount of money remaining from a food sale after
subtracting the item's cost from its selling price? - correct answer ✔✔Contribution Margin
In a full-service hotel, what is true about the profitability of banquet food sales compared to
that of dining room food sales? - correct answer ✔✔Profits are higher with banquet sales.
What is the industry term for a form used by sales and food production personnel to detail the
food and service requirements of a banquet? - correct answer ✔✔BEO
What lodging industry term is used to identify a hotel's rentable meeting rooms, conference
areas, and ballroom space? - correct answer ✔✔Function rooms
When would hotel guests be charged a corkage fee? - correct answer ✔✔When guests bring in
their own bottles of alcohol for consumption at a hotel function.
answered graded A+ graded A+
To whom does the sous chef in a large hotel report? - correct answer ✔✔Executive chef
What term is used to describe the relationship between the amount paid for an item and the
item's perceived quality? - correct answer ✔✔Value
In a hotel dining room with total revenue of $1,150 and 85 guests served, what would be hotel's
check average? - correct answer ✔✔$13.53
What is the food service term for the amount of money remaining from a food sale after
subtracting the item's cost from its selling price? - correct answer ✔✔Contribution Margin
In a full-service hotel, what is true about the profitability of banquet food sales compared to
that of dining room food sales? - correct answer ✔✔Profits are higher with banquet sales.
What is the industry term for a form used by sales and food production personnel to detail the
food and service requirements of a banquet? - correct answer ✔✔BEO
What lodging industry term is used to identify a hotel's rentable meeting rooms, conference
areas, and ballroom space? - correct answer ✔✔Function rooms
When would hotel guests be charged a corkage fee? - correct answer ✔✔When guests bring in
their own bottles of alcohol for consumption at a hotel function.
