©THESTAR 2024/2025 ALL RIGHTS RESERVED 12:43 PM.
HFT4253 Exam 4 Questions With Correct
Answers 100% Verified.
What is the type of dining in which each available menu item is sold for an individual price? -
Answer✔A la carte
What lodging industry term is used to identify a hotel's rentable meeting rooms, conference
areas, and ballroom space? - Answer✔Function rooms
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? - Answer✔BEO
To whom does the sous chef in a large hotel report? - Answer✔Executive chef
In a hotel food operation, what is the meant by the term "batch cooking"? - Answer✔Making all
needed menu items over a period of time and in small quantities
When would hotel guests be charged a corkage fee? - Answer✔When guests bring in their own
bottles of alcohol for consumption at a hotel function
In a full-service hotel, what is true about the profitability of banquet food sales compared to
that of dining room food sales? - Answer✔Profits are higher with banquet sales.
What is true about food served in the traditional French style? - Answer✔It is prepared and
cooked at the guests' table.
What is true about food served in the traditional Russian style? - Answer✔It is placed onto
service ware in the kitchen, brought to the guests' table by servers, and then portioned onto
the guests' plates.
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? - Answer✔Contribution margin
What is the term describing the stealing of small quantities of something over a period of time?
- Answer✔Pilferage
The best menus are those that are developed based upon: - Answer✔Guest preferences
Portion sizes of the menu items
1|Page
HFT4253 Exam 4 Questions With Correct
Answers 100% Verified.
What is the type of dining in which each available menu item is sold for an individual price? -
Answer✔A la carte
What lodging industry term is used to identify a hotel's rentable meeting rooms, conference
areas, and ballroom space? - Answer✔Function rooms
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? - Answer✔BEO
To whom does the sous chef in a large hotel report? - Answer✔Executive chef
In a hotel food operation, what is the meant by the term "batch cooking"? - Answer✔Making all
needed menu items over a period of time and in small quantities
When would hotel guests be charged a corkage fee? - Answer✔When guests bring in their own
bottles of alcohol for consumption at a hotel function
In a full-service hotel, what is true about the profitability of banquet food sales compared to
that of dining room food sales? - Answer✔Profits are higher with banquet sales.
What is true about food served in the traditional French style? - Answer✔It is prepared and
cooked at the guests' table.
What is true about food served in the traditional Russian style? - Answer✔It is placed onto
service ware in the kitchen, brought to the guests' table by servers, and then portioned onto
the guests' plates.
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? - Answer✔Contribution margin
What is the term describing the stealing of small quantities of something over a period of time?
- Answer✔Pilferage
The best menus are those that are developed based upon: - Answer✔Guest preferences
Portion sizes of the menu items
1|Page
