Food and beverage control Study guides, Class notes & Summaries

Which of the following statements about hotel food and beverage operations is TRUE? a. Hotel marketing efforts focus exclusively on attracting hotel guests to dine at the property's food and beverage outlets. b. Room service is typically the most profitable food service operation in a hotel. c. The restaurant manager in a hotel has greater decision-making powers than a manager of a freestanding restaurant. d. Catering responsibilities in a hotel are generally a function of the marketing and...

TEST BANK FOR WILLIAMS’ BASIC NUTRITION AND DIET THERAPY 16TH EDITION BY NIX TEST BANK FOR WILLIAMS’ BASIC NUTRITION AND DIET THERAPY 16TH EDITION BY NIX TEST BANK FOR WILLIAMS’ BASIC NUTRITION AND DIET THERAPY 16TH EDITION BY NIX TEST BANK FOR WILLIAMS’ BASIC NUTRITION AND DIET THERAPY 16TH EDITION BY NIX TEST BANK FOR WILLIAMS’ BASIC NUTRITION AND DIET THERAPY 16TH EDITION BY NIX TEST BANK FOR WILLIAMS’ BASIC NUTRITION AND DIET THERAPY 16TH EDITION BY NIX/ Chapter 01: Food, Nutriti...

What would be the financial goal for the budget at a semi-private golf-facility? - Answer- Break even, if possible, profit What is the primary consequential benefit of having well-run and successful food and beverage operation? - Answer- Customers will spend their money at the facility According to the course manual, what can often distinguish a profitable facility? - Answer- The more money spent, the more profitable What department can often provide substantial revenue? - Answer- Food ...

Which term is defined as drinking a lot of alcohol in a short time period? Binge drinking Which neighborhood quality of life issue is most affected by the overuse of alcohol? Crime Which condition is associated with alcohol-impaired driving? Reduced concentration When alcohol is mixed with ______ the side effects can range from discomfort to death. Medications or recreational drugs What is the best way to sober up an intoxicated person? Only time will sober up an...

TEST BANK FOR WILLIAMS’ BASIC NUTRITION AND DIET THERAPY 16TH EDITION BY NIX/ Chapter 01: Food, Nutrition, and Health Nix: Williams’ Basic Nutrition and Diet Therapy, 16th Edition MULTIPLE CHOICE 1. Promoting a health care service that improves diabetes management for the elderly in a community would assist in which of the following? a. Supporting the national health goals Healthy People 2020 b. Reducing hunger in a subset of the United States population c. ...

Med-Surg II HESI Test Bank_ Complete Updated fall 2022-2023. - A nurse is collecting data from a client who has a possible cataract. Which of the following manifestations should the nurse expect the client to report? 1) Decreased color perception 2) Loss of peripheral vision 3) Bright flashes of light 4) Eyestrain - A nurse is assisting with the care of a client immediately following a lumbar puncture. Which of the following actions should the nurse take? (Select all that apply.) 1) E...

Chapter 3 & 4 Food and Beverage Control correctly answered 2024/2025Rationalization and Cross-utilization - correct answer increase efficiency simplifying and streamlining operational procedures is the goal When demand for menu item is elastic - correct answer a price increase will generate a decrease in total revenue Corporate managers and Staff - correct answer people who influence menu design Operation budget - correct answer managerial tool represents a plan for generating reven...

Chapter 7, 8, 9, 11 Food and Beverage Control Dry Storage temperatures - correct answer 50-70 degrees Inventory turnover rates - correct answer measures the number of times in a given period that inventory is converted to revenue LIFO - correct answer inventory valuation yields a cost of sales figure more accurately reflects current replacement cost prevent bartender theft - correct answer Bottle Marker Serving - correct answer Timing, accuracy & merchandising Purpose of foo...

PGA PGM Level 3 - Food and Beverage QUESTIONS WITH COMPLETE SOLUTIONS2 facilities use the same product from the same purveyor, but use it for different menouitems This is an example of differentiated product 2 major reasons restaurants fail? Lack of management skills and good accounting 01:05 01:35 Best way to retain staff Training Dram shop laws state that you are responsible for people you serve? True Food and Beverage payroll is determined by? Faciliti...

Chapter 3 & 4 Food and Beverage Control Question and answers already passed 2024 Rationalization and Cross-utilization - correct answer increase efficiency simplifying and streamlining operational procedures is the goal When demand for menu item is elastic - correct answer a price increase will generate a decrease in total revenue Corporate managers and Staff - correct answer people who influence menu design Operation budget - correct answer managerial tool represents a plan for gen...