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Food and Beverage Management Exam #2 Questions with Complete Answers
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Food and Beverage Management Exam #2 Questions with Complete Answers
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Food and Beverage Management Exam#2 Questions with Complete Answers
Analyzing the competition's prices to determine the selection of appetizers, entrees, and
desserts is known as the BLANK approach to menu pricing. - Answer-Comparative
Which is the difference between the sales price and the cost of an item? - Answer-
Contribution margin
Which is not a consideration in menu planning? - Answer-Capabilities of the servers
Which menu provides samples of the chef's best dishes? - Answer-Degustation
Which menu separates similar entrees: beef in one section, seafood in another? -
Answer-Dinner-house
Which is the reason why salads have become the preferred "starter" in an increasing
number of restaurants? - Answer-Wide variety of salad items and inexpensive and
always fresh
A(n) BLANK menu offers a complete meal including soup or appetizer, salad and
vegetable for a fixed price. - Answer-Table d'hote
According to the text, which should be front and center in the restaurant business? -
Answer-Menu
Customers are more concerned about a food's BLANK content than about cholesterol
and sodium. - Answer-Fat
Raw bars or restaurants do not serve food - Answer-above 116 degrees fahrenheit
Generally, in a table-service restaurant, there should be at least Blank entrees. -
Answer-8
A BLANK is a nonprofit institution that is able to provide restaurant food and supplies at
lower cost than the profit-oriented purveyors. - Answer-Co-op
With a new process called BLANK, fish are immersed in a liquid chemical that gets
them to 265 degrees Fahrenheit so fast that water molecules do not crystallize. -
Answer-Flash freezing
The government agency responsible for grading food products is the BLANK. - Answer-
USDA
, The amount of food to be ordered and stocked can be built into the purchasing system
based on BLANK. - Answer-Past records
The points that indicate more food should be ordered are called BLANK. - Answer-
Reorder points
Written standards for food that are based on forecast of sales are called BLANK. -
Answer-Food specifications
In the usual restaurant, who decides on product specification and selects purveyors? -
Answer-The manager, in consultation with the chef
The reasonable amount of food to have on hand is known as BLANK. - Answer-Par
stock
The BLANK grade applies to highly specialized produce, a very small percentage of the
total crop. This grade is rarely used on most commodities because it is too costly to
pack. - Answer-U.S. Fancy
Quality standards of canned fruits and vegetables are administered by the - Answer-
Food and Drug Administration
The grade of produce that is inferior to the U.S. No. 1 but superior to the U.S. No. 2 is
called - Answer-U.S. Commercial
The BLANK grade of meat is similar to select, but is less juicy and tender. - Answer-
Standard
A(n) BLANK menu lists the food items served only on a particular day. - Answer-Du jour
Consistency in food preparation is achieved by - Answer-standardizing recipes and
cooking procedures
About BLANK appetizers are adequate for the majority of restaurants. - Answer-6 to 8
To ensure menu ingredients are available, fresh, and priced right restaurant operators
should - Answer-All of the above
The two basic components of value creation are - Answer-increasing value perceptions
and lowers prices
Factors that go into building perceived price-value include - Answer-portion size,
choices, service consistency, comfort level
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