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Food and Beverage Operations Ch 9 Exam Questions with Correct Answers
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Food and Beverage Operations Ch 9 Exam Questions with Correct Answers
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Food and Beverage Operations Ch 9Exam Questions with Correct Answers
Refers to items on a menu that are individually priced - Answer-A la carte
A food event held in a hotel's privately reserved function room - Answer-Banquet
In the U.S. the average full-service hotel can generate what percent or more of its total
revenue from food and beverage sales? - Answer-25 percent
An employee over whom a supervisor has immediate authority; for example a sous chef
is a (?) of the executive chef - Answer-Direct report
Steps food service (PRSIPDSS) - Answer-Procurement
Receiving
Storing
Issuing
Production
Delivery to guest
Serving
Service
The process of determining what food and beverage items will most please the guests
while meeting established cost objectives - Answer-Menu planning
The guest's perception of the selling price of a menu item relative to the quality of the
menu item, service, and dining experience received - Answer-Value
Characteristics such as age, marital status, gender, ethnicity, and occupation that help
to describe or classify a person as a member of a group - Answer-Demographic factors
A cooking procedure in which alcohol (ethanol) is added to a hot pan to create a burst of
flames - Answer-Flambe
Individual components of a food or beverage recipe - Answer-Ingredients
What is the single most important concern when purchasing food and beverage items? -
Answer-Quality
Stealing all of something at one time; for example, a thief might steal a case of liquor -
Answer-Theft
, Stealing small quantities of something over a period of time; for example, a thief might
steal one bottle from a case of beer - Answer-Pilferage
The condition that arises when a food/beverage item needed for production is not
available/on-site - Answer-Stockout
Occurs when products are physically delivered to the operation - Answer-Receiving
The process of holding products in a secure space with proper temperature, humidity,
and product rotation - Answer-Storing
The process of moving stored products to the place of production - Answer-Issuing
All of the cooking and preparation processes used to ready menu items for consumption
- Answer-Production
A written explanation about how a food or beverage item should be prepared. It lists the
quantity of each ingredient, preparation techniques, portion size, and other information
production personnel need to ensure that the item is always prepared in the same way -
Answer-Standardized recipe
The use of basic ingredients to make items for sale; for example, a minestrone soup
may be made on-site with fresh vegetables, meat, and other ingredients - Answer-
Scratch (food production)
Food or beverage products that have some labor "built in" that otherwise would have to
be added on-site. For example, a minestrone soup may be purchased pre-made in a
frozen or canned form - Answer-Convenience food
The process of considering quality, costs, and other factors in scratch production and
convenience food alternatives to determine which form is best for the operation -
Answer-Make or buy analysis
A recipe for an item such as a sauce that is itself an ingredient in another recipe (such
as a tomato sauce used in a pasta dish) - Answer-Chained recipe
The process of moving prepared food or beverage items from production staff to service
personnel - Answer-Serving
The process of transferring food and beverage products from wait staff to the guests -
Answer-Service (food and beverage)
Food is pre-portioned onto service ware in the kitchen and is then served to guests
seated at tables in the dining area - Answer-American (Plated) Service
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