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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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25 Questions

1. The head of the food and beverage department is

2. Hotel food production- 7 major functions

3. Restaurant manager

4. Purchasing clerk

5. Director of catering

6. Banquet maitre d'

7. Characteristics found at a limited size hotel

8. Major responsibility for the beverage manager

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

10. Hotel restaurants were previously viewed as what?

11. Catering team consists of...

12. Three factors that have contributed to the improvement of hotel food

13. License state

14. Executive chef

15. Pastry chef

16. 3 f and b characteristics found at a moderate sized hotel

17. Banquet chef

18. Catering service manager

19. Functional areas in full- service hotel

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

21. Director of food and beverage

22. What are the big 4 items in a restaurant

23. Directly working with executive chef

24. What does the food and beverage director do

25. Sous chef

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