Hotel Operations - Hotel Food and Beverage Outcomes | Practice Test / Quiz / MCQs

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Hotel Operations - Hotel Food and Beverage Outcomes

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Hotel Operations - Hotel Food and Beverage Outcomes

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1. Assistant sous chef/ assistant food production managers

Responsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goods1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffingAssigned an operational area of the kitchen - fast paced - first on line - manage individuals1. develops restaurant menus 2. responsible for dining room management 3. special occasion promotions 4. works with purchasing agent with the big 4

2. 3 responsibilities of hotel food production

3. Purchasing clerk

1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffingResponsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goodsAssigned an operational area of the kitchen - fast paced - first on line - manage individuals1. develops restaurant menus 2. responsible for dining room management 3. special occasion promotions 4. works with purchasing agent with the big 4

4. 4 major responsibilities of the restaurant manager

Assigned an operational area of the kitchen - fast paced - first on line - manage individuals1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffing1. develops restaurant menus 2. responsible for dining room management 3. special occasion promotions 4. works with purchasing agent with the big 4Responsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goods

5. What is a dispensing system

Assigned an operational area of the kitchen - fast paced - first on line - manage individualsResponsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goodsPush a button and alcohol comes out- pushes a bottom and mixture comes out- using the gun; good for drinks in sold in high volume1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffing

6. Catering service manager

1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffingRoom setup. team of banquet house staff sets up and they are in charge of coordinating all activitiesResponsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goodsAssigned an operational area of the kitchen - fast paced - first on line - manage individuals

7. Banquet chef

Responsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goodsIn charge of all catered/ banquet functions - responsible for own food and labor costsAssigned an operational area of the kitchen - fast paced - first on line - manage individuals1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffing

8. Directly working with executive chef

Responsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goods1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffingAssigned an operational area of the kitchen - fast paced - first on line - manage individualsPurchasing clerk; ensures that the right products are available when needed in the right quantities

9. Director of catering

Responsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goodsAssigned an operational area of the kitchen - fast paced - first on line - manage individuals1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffingOversee activities of catering sales managers - convention service manager and banquet maitre d'

10. Major responsibility for the beverage manager

1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffingAssigned an operational area of the kitchen - fast paced - first on line - manage individualsResponsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goodsResponsible for lounge operation and marketing

11. 6 factors considering room service in hotel

Responsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goods1. in- room dining experience 2. very expensive undertaking by management 3. hard to do right 4. up- charge of regular menu by about 25% 5. complexity of service 6. promoted through turndown and bellman service1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffingAssigned an operational area of the kitchen - fast paced - first on line - manage individuals

12. Characteristics found at a limited size hotel

Responsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goods1. coffee and donuts 2. full continental breakfast 3. breakfast barsAssigned an operational area of the kitchen - fast paced - first on line - manage individuals1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffing

13. 6 basic commonalities found at 5- diamond full service hotel f and b operations

Assigned an operational area of the kitchen - fast paced - first on line - manage individuals1. multi- purpose restaurants 2. 24 hour operations 3. branded entities 4. fine dining rooms 5. ethnic restaurants 6. bars/ lounges with food and service availableResponsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goods1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffing

14. What is a control state

Assigned an operational area of the kitchen - fast paced - first on line - manage individualsState has a monopoly over the wholesaling and or retailing of some or all categories of alcoholic beverages such as beer - wine and distilled spiritsResponsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goods1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffing

15. The head of the food and beverage department is

1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffingAssigned an operational area of the kitchen - fast paced - first on line - manage individualsFood and beverage directorResponsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goods

16. Assistant restaurant manager

Responsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goodsAssigned an operational area of the kitchen - fast paced - first on line - manage individualsManages a shift; backup for servers; stepping in the host; moving food out of kitchen; lending hands in dining rooms1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffing

17. Director of food and beverage

Responsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goodsAssigned an operational area of the kitchen - fast paced - first on line - manage individualsCoordinates all of food and beverage activities in hotel to ensure they are consistent with the properties goals and the image the hotel portrays1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffing

18. Catering team consists of...

Responsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goods1. director of catering 2. catering sales manager 3. catering services manager 4. banquet maitre d' 5. banquet service staff1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffingAssigned an operational area of the kitchen - fast paced - first on line - manage individuals

19. What are the two highest costs in food and beverage

Food and labor1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffingAssigned an operational area of the kitchen - fast paced - first on line - manage individualsResponsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goods

20. Beverage manager

Responsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goodsAssigned an operational area of the kitchen - fast paced - first on line - manage individuals1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffingResponsible for lounge operations and marketing. ensuring appropriate levels of product are available - try new and innovative approaches - control

21. What does the food and beverage director do

Assigned an operational area of the kitchen - fast paced - first on line - manage individuals1. executive team member 2. coordinates all food and beverage programs to meet the properties goals and image of hotel1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffingResponsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goods

22. Hotel food production- 7 major functions

1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffingAssigned an operational area of the kitchen - fast paced - first on line - manage individuals1. purchasing - receiving and storage 2. cold food prep 3. hot food prep 4. restaurant and room service lines 5. banquet kitchen 6. bake shop 7. ware washingResponsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goods

23. Executive chef

1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffingOverall operational and administrative responsibility for food production and management of kitchen and stewarding functions. oversee purchasing - receiving - storage and issuing functions and utility functions in kitchen - trainResponsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goodsAssigned an operational area of the kitchen - fast paced - first on line - manage individuals

24. Challenges of hotel restaurant operations

Responsible for ensuring the right quality of product in the right amount at the right price available at the right time. overseeing receiving - storage - and issuance of goodsKey is to anticipate problems 1. shift change 2. turnover of employees 3. equity issues(assignment stations - seating order) 4. policies must be set and followed 5. management must earn employee earn and support 6. managers must balance their work to have a balance in their livesAssigned an operational area of the kitchen - fast paced - first on line - manage individuals1. purchase - store - prepare and serve food in a safe and sanitary manner 2. timing food production: scheduling and coordinating all food production activities 3. staffing

25. The head of the food department is the...

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All trademarks, logos and brand names are the property of their respective owners. All company, product and service names used in this website are for identification purposes only. Use of these names, trademarks and brands does not imply endorsement.

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