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Chapter 11 - Food & Beverage Exam Study Guide Questions and Answers
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Chapter 11 - Food & Beverage Exam Study Guide Questions and Answers
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Chapter 11 - Food & Beverage ExamStudy Guide Questions and Answers
Food & Beverage - Answer-F & B
Profitability - Answer-Revenue - Expenses = Profit. How a GM assigns (allocates)
revenue and expenses to a department will dictates, in large measure, the profit levels
in that department
Food and Beverage Director - Answer-The individual responsible for the operation of a
hotel's F&B program(s).
Commercial Food-Service Operation - Answer-Food services offered in hotels,
restaurants, and other organizations whose primary purpose involves generation of
profits from the sale of food and beverage products
Noncommercial Food-Service Operation - Answer-Those food services provided by
healthcare educational, military, religious, and numerous other organizations whose
primary purpose is not to generate a profit from the sale of food/beverage products but
rather is to support another organizations purpose.
Expenses - Answer-The amount of money spent to generate revenue
Resources - Answer-Something of value to the organization. Typical resources include
money, labor, time, equipment, food and beverage products, supplies, energy, and
methodologies (procedures).
Figure 11.1 - Steps in Food and Beverage Product Control - Answer-Purchasing,
Receiving, Storing, Issuing, Pre-preparation, Preparation, Serving, Service
The National Association for Catering and Events - Answer-NACE - the professional
association for those hospitality managers who specialize in catering
Difference: Hotel and Restaurant Food Service - Answer-Marking-Related Differences:
(Location with in the Community, Location within the Hotel, Menu, Marketing to Hotel
Guests.) Other Differences: (The "Contract-Out" Option and Package Pricing
Possibilities)
"Contract-Out" - Answer-Restaurants exist to generate profits from F&B sales, and
hoteliers want to sell guest rooms. Some hotels contract F&B operations to a second
party. Alternatives range from restaurants chain organizations with known brand names
to independent entrepreneurs in their local communities to large organizations that
operate restaurants and hotels under varying names.
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