Food and Beverage Operations
Franchisees typically have the freedom to change menu items at their individual properties.
Franchise agreements tend to favor the franchisor.
Franchisees typically must pay only initial fees to the franchisor.
The franchisor is usually responsible for generating funds to start the business
Contract management company
Food service provided by a caterer at off-site locations
Food service in prisons
Food service in military installations
Food service in public school
Independents can acquire cash and credit more easily than chains.
Independents typically have much more freedom to experiment extensively with different menu items, designs, and operating procedures than chains have.
Independents are often able to react more quickly to changing market conditions than large chains.
Independents are often better able to evaluate financial information and to determine whether they are performing as well as they should be performing.
A decrease in drive-through service
the addition of ethnic-fusion menu items
standardization of marketing strategies
New foods and higher quality items
Food and beverage departments typically can generate required profits on the basis of sales to in-house guests only.
Lodging food services often are designed to compete with food and beverage operations outside the hotel
Full-service hotels rarely offer in-room food service.
In the lodging industry, food service facilities are typically found only in large lodging operations.
Many restaurants require relatively little capital to get started.
Many menu items ideas can be found on the internet
It is easy to learn how to operate a restaurant
Independent restaurants often bring in more revenue than chains
providing home delivery that includes service during the meal and clean-up afterward
providing overnight delivery for long-distance take-out
providing home replacement meals that customers pick up and take home with them
all of the above
Noncommercial food service operators usually seek to minimize expenses while providing consumers with nutritious meals.
The first goal of food service operators in noncommercial facilities is to generate profits.
Food service operators in noncommercial facilities are prohibited by law from making profits.
Nutrition is of little concern to noncommercial food service operators.
People aspiring to food service positions typically underrate commercial food service opportunities.
The work in commercial food service operations becomes significantly easier, both mentally and physically, as one moves up the organizational ladder.
Commercial food service employees must often work at times that other people want to be entertained.
Commercial food service operations are much more likely to have modern equipment than noncommercial operations.
Production employees typically interact directly with guests.
Production employees include servers and buspersons.
Executive chefs manage production personnel in the kitchen.
In small operations, executive chefs typically have no production duties.
a hotel restaurant.
a noncommercial food service operation.
a fast-food restaurant.
any of the above.
A bartender working at a public bar serves beverages to guests sitting or standing at the bar and to servers who take them to guests seated at tables.
A bartender working at a service bar usually serves beverages directly to guests who come from their tables to the bar for service.
A bar is either a public bar or a service bar, but virtually by definition cannot be a combination of both.
Bartenders only prepare beverages for beverage servers
focus on meeting short-term goals
evaluate and create long-term plans.
supervise the supervisors
serve as linking pins between supervisors and staff.
a very small independent restaurant.
a very large independent restaurant.
a chain attempting to maintain level sales in all its restaurants.
a restaurant attempting to recover from bad sales performance in a previous period.
Country clubs are much flatter organizationally than other food service operations.
A country club’s general manager is a figurehead position with no direct authority over other club employees.
A country club’s guests are also its owners, and therefore sit at the top of the club’s organization chart.
Country clubs typically do not have a board of directors, unlike most other food service operations
the sous chef
the assistant cook
a way to address and correct improper behavior
not usually useful in a food service environment
method used by overly cautious managers
a form of punishment
Effective managers leave problem-solving up to others.
Resources available to managers include money, time, and equipment.
People are not one of the resources available to food service managers.
Most managers typically have at least one unlimited resource.
establishing long-term goals for the operation
using resources to meet organizational goals
developing rules and procedures for all employees
overseeing every activity that occurs at the property
reduce employee turnover.
generate repeat business.
gain a strong local reputation
presenting the guest check soon after the meal is over
bringing ketchup to the table when a guest orders french fries
refilling water glasses when requested
greeting regular guests by name
the local community
Noncommercial food service managers are less concerned about marketing than managers in commercial operations.
Noncommercial operations never use feasibility studies.
Only managers of self-operated noncommercial operations are concerned with marketing.
A feasibility study may be undertaken when the decision is made to self-operate or use a contract management company.
When using outdoor advertising, the cost per potential guest reached is very high.
The cost of placing an ad in a newspaper is high relative to other advertising media.
Radio ads can saturate an entire market area.
Radio advertising is relatively high in cost per potential guest reached.
market research; strategies and tactics
financial goals; appropriate advertisements
complex market data; easy-to-understand reports
solely the responsibility of the operation s managers.
considered only when business seems to be declining.
incorporated into every part of managers activities.
primarily the responsibility of guest-contact staff.
any opportunity for a guest to form an impression about the property
the point in the guest experience at which the guest decides to formally complain
any situation in which the guest believes the property has exceeded expectations
the first contact that a guest has with a property
guide an operation s planners and architects.
provide ongoing market research data.
give a detailed overview of marketplace trends.
list specific advertising tactics to be used when the operation opens
will typically be disliked by regular guests.
may risk driving away business and losing tips.
can have a significant positive effect on the operation s success.
are usually met with resistance from guests, who typically don’t like servers who suggest alternatives.
foster a stimulating and enjoyable work environment.
meet or exceed guest wants and needs.
develop appetizing and nutritious recipes.
encourage professional growth among employees.
following the latest information on the Internet.
experiencing what the competition has to offer.
seeking feedback via guest comment cards.
working with unbiased third-party consultants
all animal and plant foods.
all animal foods.
Women need more calories than do men.
People recovering from surgery should consume fewer calories than usual.
Generally speaking, people’s caloric intake needs decrease as they age.
People in a cold climate do not need more calories to stay warm.
all suppliers be informed of the change, so they can guarantee the consistent quality of their shipments.
the operation file appropriate paperwork with the U.S. Food and Drug Administration.
precise measurements are used during food preparation.
no appetizers be included in the listing.
providing half-portions of items.
offering fruit desserts instead of sweet desserts.
reducing the fat and sugar used in recipes.
all of the above
are absorbed and stored in the body.
must be consumed on a regular basis.
include vitamin C and thiamin.
primarily help cells obtain energy from food.
packaged snack foods.
candy and other sweets.
meat and poultry
if there is inadequate intake of carbohydrates, the body will divert proteins from tissue building to serve as fuel.
vitamins are produced in the human body.
water-soluble vitamins are stored in muscle tissue.
water makes up about 90 percent of an adult body s composition.
Soaking food in water affects its vitamin content.
Minerals are located just below the skin of many vegetables.
A large number of vitamins and minerals do not dissolve in water.
The preparation precautions recommended for preserving water-soluble vitamins also apply to preserving the nutritive value of most minerals.
à la carte
table d hôte
fun to eat.
convenient for eating on the run.
simple and inexpensive.
light and flavorful.
using more than two colors.
omitting basic information about the restaurant.
printing the menu on two types of paper.
using freelance artists to design the menu
The name of the restaurant is all the copy the menu cover needs.
Menu items should be listed on the menu in such a way that none of them stands out from the others.
Dinner menu items should be simple, quick to make, and inexpensive.
A menu’s back cover should always be blank..
A reliable guide that menu planners can always use is that guest preferences are the same as their own.
To do a good job planning a menu, you must know what your guests want to eat and drink.
A restaurant’s theme or cuisine helps determine what types of items are appropriate to put on the menu.
A meal should be composed of foods that vary in
some ingredients may need to be changed to reach a broader range of guests.
most Americans have no interest in trying foreign food.
the majority of Americans will expect the menu to be entirely in Spanish.
planning an ethnic menu is no different than planning a menu featuring American entrées.
à la carte
table d hôte
increase portion sizes
add accompaniments to menu items
all of the above
the relationship between food costs, menu prices, and other financial/marketing considerations.
a commercial operation s need to place items on the menu that will yield a specific level of profitability.
the mix of guests from various demographic groups.
the degree to which meals have been developed with an eye to the colors, textures, and flavors of food
b.Total ingredient cost
d.Standard food cost
Preparing an ingredient file
a.The relationship between a menu’s most profitable and its least profitable items.
b.The extent to which demand for an item changes as the price changes
c.The response of customers to new menus, special promotions, and other marketing and advertising tactics
d.The determining factor in whether customers return to a particular food and beverage operation
a.Required quantity of each ingredient and preparation procedures
b.Portion size, portioning equipment, and garnish
c.Menu item rating scale
d.Both A and B.
a.To accurately increase a recipe a yield, a cook should simply muiltiply each ingredient by the correspoding percent of increase.
b.Recipes collected from trusted or authoritative sources do not need to be tested before they are added to the menu.
c.Ingredients on a standard recipe card should be listed in the order they are used.
d.Developing standard recipe is a management duty; managers should not ask for input form cooks and/or bartenders.
a.To accurately increase or decrease the yield of a standard recipe
b.When developing any new standard recipe.
c.Whenever ingredient substitutions must be used in a standard recipe.
d.To determine the cost of a given menu item.
a.Loss -leader price method
b.Standard pricing method
c.Lowest price method
d.Profit pricing method
a.Dividing the cost of the bottle by the number of servings it yields/
b.Multiplying the number of servings per bottle by the cost of the bottle.
c.Dividing the total cost of the bottle by 15
d.Dividing the cost of the bottle by the number of ounces per bottle.
a.If you lower the price of an item by 10 percent and demand for the item to go up by 35 percent, the demand for the item is inelastic
b.The highest price method is an objective pricing method
c.Desired food cost percent markup is an objective pricing method
d.If the demand for an item is elastic, then the item is not considered to be price- sensitive
a.Having sufficient funds immediately available
b.Prime suppliers who work as partners with the food and beverage operation.
c.Extensive storage space at the food and beverage operation.
d.Maintaining the latest computer hardware and software.
a.Taking an ingredient inventory
b.An internal-external comparison
c.Making a labor vs. production decision
d.A make or buy analysis
a.Periodically count the items in storage to see what is available
b.Can tell at any given moment exactly what quantities of items are on-hand.
c.Are using the most accurate means available to keep track of inventory
d.Have chosen a system that operates much like a checkbook record.
a.The exact quantity of each product in storage
b.How much money has been spent on a given product during a given time period
c.The quantity of each product that should be in storage
d.Which products will likely need to be reordered within the next 30 days.
a.Change the purchase unit size to a smaller container to reduce the suppliers handling changes.
b.Purchasing directly from a distributor or grower
c.Charge goods on credit to increase the supplier’s cash flow
d.Increase supplier services
a.Vendor that sells products to a food service provider using a just- in- time inventory system
b.Organization that strives always to have the lowest price on the items it sells.
c.Sales representative who makes frequent face-to-face presentations in order to build rapport and enhance customer service
d.Supplier that specializes in providing premium and often imported brands of food and beverages to a food and beverage establishment
a.Purchasing and receiving tasks should be separated to guard against collusion
b.A random bottle from each shipment should be opened and sampled
c.Cases should be opened and the bottles should be checked
d.Beverages should be moved immediately to secure storage areas
a.Lower for beverages than for foods
b.Of little concern for computerized operations
c.The same for both beverages and foods.
d.None of the above
a.There is no need for a receiving clerk to weigh, count, or measure items if proper ordering systems are in place and working correctly
b.When a prime supplier system is in place, there is an increased need for maintaining a formal issuing system for food service items
c.A just-in-time inventory system depends on the food and beverage operation maintaining a scanning system similar to that found in supermarket check outs
d.Items in storage including alcoholic beverages can be easily tracked with the aid of high-tech storage and inventory systems.
a.Make sure food is clean
b.Serve hot food hot and cold food cold
c.Never prepare foods you wouldn’t eat yourself
d.Never be satisfied with a less-than- excellent product, Always try to make it perfect
c.Moisture content of flour
d.Time of day
d.None of the above
a.Implement procedures to reduce costs without lowering standards
b.Ensure that extra food is issued for production
c.Make sure that weighing and measuring tools are available and always used
d.Recruit personnel who are genuinely concerned about preparing and offering high-quality products
a.Ensuring that proper receiving procedures are being followed
b.Making quality ingredients available for production
c.Ensuring that employees arrive to work on time
d.All of the above
c.Proper tools and equipment
d.Suggestive selling techniques
a.Improper equipment maintenance can lead to unsafe working conditions
b.Employee should be trained in how to use, maintain, and clean equipment
c.Gas equipment should bear the seal of approval of the Underwriters Laboratories
d.A qualified electrician should inspect all electrical, wiring, and switches on a regular basis
c.An inspection company
a.Consult a doctor
b.Stay home from work
c.Pass a physical
d.All of the above
a.Knives should not be used to open cardboard cartons
b.Dull knives cause more problems than sharp knives
c.Before washing knives, place them in sinks filled with soapy water
d.Don’t leave knives of the edge of a counter
a.MSDS’S provide employees with instructions to follow when a spill or leak occurs
b.MSDS’S must be easily accessible by employees
c.MSDS’S should be reviewed with new employees during orientation
d.MSDS’S are provided by equipment manufacturers
a.Frozen foods should be taken out if their original containers
b.Food containers should never be stored on the floor
c.Metal containers should be used to store staples such as flour and rice
d.Shelves should be lined with paper or other materials
d.U.S Public Health Service
a.Acidity affects the ability of germs to grow
b.Not all microorganisms are dangerous
c.Once a food is poisoned by germs, there is nothing you can do to make it safe for consumption
d.The foods most often involved in staph poisoning are fruits
d.Tilting braising pan
b.Government safety codes
d.All of the above
a.Many of the kitchen fires that occur originate at the deep fryer
b.A tilting braising pan can reduce the total cooking time of many food products by as much as 25 percent
c.Low-pressure compartment steamers are excellent for preparing frozen or refrigerated pre-portioned items in pouches
d.A compartment steamer can be used much like a pressure cooker
a.Deferred until the funds are available
b.Adjusted so that the plans match the budgeted funds
d.Any of the above
a.Most operations need far more beverage equipment than food service equipment
b.Three common sensing devices for automated beverage control systems are glass sensors, guest check sensors, and empty bottle sensors
c.Automated beverage control systems enhance production and service capabilities
d.A beverage control unit is the brain of an automated beverage control system.
d.Food service facility consultant
d.Combination public/service bars
American Accounting Association
American Institute of Certified Public Accountants
National Restaurant Association
none of the above
a balance sheet
an income statement
a uniform system of accounts
an operations budget
ratios from a past period.
projected ratios from a future period.
planned ratio goals.
listing financial statement accounts
facilitating the reconciliation of cleared checks
monitoring collection activities
payroll associated with kitchen staff
gas and electricity used for cooking
music and entertainment provided for guests
all of the above
obligations owed to the property from sales made on credit
liabilities incurred for food, supplies, equipment, or other goods and services purchased on account
the listing of financial statement accounts and account numbers
none of the above
should be computed until they yield profitability ratios.
must be compared against some standard.
should be computed by the accounting department, with the results distributed to employees as well as managers.
should not rely on figures from the income statement.
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