HFT Exam 1

When determining the number of rooms assigned to a​ housekeeper, it's important to remember that suites count as​ _____ rooms. A) 2 B) 0 C) 3 D) 1

A) 2

The legal drinking age in the U.S.​ is: A) 21 B) 35 C) 18 D) 20

A) 21

The temperature danger zone​ (TDZ) is: A) 40 degrees F to 140 degrees F B) 37 degrees F to 142 degrees F C) 45 degrees F to 95 degrees F D) 45 degrees F to 145 degrees F

A) 40 degrees F to 140 degrees F

Liquor that is 80 proof contains what percentage of​ alcohol? A) 40% B) 10% C) 20% D) 30%

A) 40%

Which of the following is not included on the room service cart when the meal is delivered to the guest​ room? A) A copy of the daily event schedule B) Water glass C) Condiments D) Linens and silverware

A) A copy of the daily event schedule

Menu engineering​ is: A) A process that looks at the entire menu to determine which items are most profitable and which are not B) A process used to determine the overall food cost percentage per meal period C) A process that looks at what type of kitchen equipment is needed to create the menu items D) A process that involves working with a printer to create a nice layout

A) A process that looks at the entire menu to determine which items are most profitable and which are not

In classical French​ cuisine, a sauce would be thickened with a​ flour-based roux, while in nouvelle​ cuisine, a sauce could be thickened​ with: A) A purée of vegetables B) A concasse C) A gluten-free thickener D) Beet juice

A) A purée of vegetables

When setting the​ table, if a dessert spoon is needed it is​ placed: A) Above the base plate with the handle facing right B) Above the base plate with the handle facing left C) On the right side with the other spoons and knife D) On the left side with the forks

A) Above the base plate with the handle facing right

A restaurant server may also be​ considered: A) An independent sales person B) A future manager candidate C) Inexpensive labor D) A substitute cashier

A) An independent sales person

​"86" is a term used in restaurants to​ signify: A) An item that is no longer available B) The average number of tables in a quick-serve restaurant C) The age of the oldest guest D) The average number of guests served during lunch

A) An item that is no longer available

A revenue budget​ includes: A) Anticipated sales and anticipated costs B) Cost of living increases and payroll taxes C) Cost of operating supplies and payroll expenses D) Anticipated costs and marketing expenses

A) Anticipated sales and anticipated costs

The largest​ revenue-generating department within the​ hotel's Food and Beverage Division is​ generally: A) Banquets B) Room Service C) Lounges D) Cafe

A) Banquets

In order to be classified as​ Champagne, a sparkling wine​ must: A) Be produced in the Champagne region of France B) Be produced in the Sonoma Valley of California C) Have very small bubbles when poured D) Be made using the Methode Champenoise

A) Be produced in the Champagne region of France

Which of the following items cannot be​ recycled? A) Bread B) Paper C) Glass D) Cardboard

A) Bread

The Director of Security is responsible for all of the following​ except: A) Changing the light bulbs in the parking lot when one goes out B) Addressing issues of theft on the job C) Handling the special needs of celebrities or other high-profile guests D) Ensuring the safety and security of all guests and employees

A) Changing the light bulbs in the parking lot when one goes out

One of the first things the Executive Housekeeper must do each morning is​ to: A) Check the rooms forecast and verify that enough housekeepers are scheduled to meet the needs of the day B) Provide a training mentor for new employees C) Interview possible new employees D) Do a walk-through of rooms with engineering

A) Check the rooms forecast and verify that enough housekeepers are scheduled to meet the needs of the day

The best method for communicating engineering needs​ is: A) Completing a maintenance request B) A weekly walk-through C) Stopping a member of the engineering team in the hall and asking them to fix something D) Complaining about a problem at the Executive Committee meeting

A) Completing a maintenance request

The first step in cleaning a guest room​ is: A) Conduct a visual check of the room to see if anything is missing B) Strip the linens from the bed C) Scrub the bathtub and wipe the vanity D) Replace missing items from the nightstand

A) Conduct a visual check of the room to see if anything is missing

What is the most important factor in having a successful​ business? A) Customer service B) Well-trained employees C) A strong bottom line D) Great advertising

A) Customer service

Hollandaise sauce is another of the mother sauces. It is most often linked​ to: A) Eggs Benedict B) Seafood bisque C) Salmon croquettes D) Lasagna

A) Eggs Benedict

The Property Management System​ (PMS) is used​ to: A) Electronically connect all hotel departments and view key financial data online B) Electronically connect all hotel rooms and allow engineering to control heat and air C) Electronically connect all hotel departments to the payroll system D) View guest reservations

A) Electronically connect all hotel departments and view key financial data online

A key concept behind​ back-to-basic cooking​ is: A) Evaluate the recipe and look for flavor improvement with each item B) Try to use foods that have been genetically modified C) Integrate food fads into menu offerings D) Never substitute another liquid if water is called for in the recipe

A) Evaluate the recipe and look for flavor improvement with each item

A typical request made by a guest to the concierge might​ be: A) Finding tickets to a hit play B) Telling them where to find a laptop repair shop C) Assistance checking in to their room D) Showing them where they parked their car

A) Finding tickets to a hit play

Which of the following is not a common behavior shown by someone using a fake​ ID? A) Firm handshake and warm smile B) Sweating C) Avoiding eye contact D) Fidgeting

A) Firm handshake and warm smile

When being considered for a management​ position, the applicant must have​ ______________ and​ ____________. A) Food service experience; a college degree B) Food service experience; wine knowledge C) Food service management training; 10 years work experience D) A college degree; front office experience

A) Food service experience; a college degree

​Lemons, limes, pearl​ onions, and olives are all examples​ of: A) Garnishes B) Paper consumables C) Menu items D) Snack items

A) Garnishes

All of these departments report to the food and beverage director​ except: A) Gift Shop B) Catering / Banquet C) Culinary (Kitchen) / Stewarding D) Restaurant / Room Service

A) Gift Shop

An important consideration in managing rooms is to look​ at: A) Group bookings B) Future trends C) Single reservations D) Upcoming advertising campaigns

A) Group bookings

Whisky is made from a fermented mash of grain to which​ malt, in the form of​ barley, is added. It is stored in charred oak barrels to provide its unique flavor and color. The four distinct whisky types are​ bourbon, Scotch,​ Canadian, and: A) Irish B) Russian C) Chilean D) Greek

A) Irish

Guest privacy is important. When working with​ celebrities, therefore, it is necessary​ to: A) Keep guest information private B) Always get their autograph C) Inform the local media that a celebrity is staying at the hotel D) Take a picture of the celebrity with your cell phone and post it on Facebook

A) Keep guest information private

The Executive Committee is composed​ of: A) Key department heads from each division B) Hourly employees and management C) Representatives from each department D) Manager of Human Resources, Front Office Manager, and Executive Chef

A) Key department heads from each division

After the server enters the order in the​ POS, a ticket is printed in​ the: A) Kitchen B) Host station C) Cashier's station D) Manager's office

A) Kitchen

All of the following are key elements of the forecasting​ process, except: A) Knowing last year's requests for days off B) Knowing the average check amount C) Factoring in other variables that may impact business D) Knowing the past year's sales

A) Knowing last year's requests for days off

The biggest expense in every hotel department​ is: A) Labor B) Energy C) Food D) Marketing

A) Labor

One way to be sure items are stocked properly is to create signs​ that: A) List the par stock level B) List the items to be placed on the shelves by price C) List the items to be placed on the shelves in alphabetical order D) List the items to be placed on the shelves by customer preference

A) List the par stock level

Which is one of the most important factors to consider before opening a​ restaurant? A) Location B) Availability of employees C) Cost of food D) Tax Rate

A) Location

When employing the techniques of suggestive​ selling, it's best​ to: A) Offer natural suggestions that will complement the meal B) Just take the order; it's not worth the extra effort C) Push the chef's special of the day D) Explain to the guests you are trying to win a contest so they need to order something extra

A) Offer natural suggestions that will complement the meal

An a la carte​ menu: A) Offers items that are individually priced B) Offers a selection of one or more items for each course at a fixed price C) Lists the special items of the day D) Offers breakfast, lunch, and dinner at all times

A) Offers items that are individually priced

When creating the schedule it is important to consult the master floor plan to determine which rooms are​ vacant, occupied,​ or: A) Out of order B) Requesting new linens C) VIP D) Suites

A) Out of order

If a guest is served to the point of intoxication and gets into an accident not only the business but also the​ _____________________ may be held liable. A) Person who served the guest B) The car manufacturer C) The friends of the guest D) Anyone who may have been injured

A) Person who served the guest

Before sending dishes to the dishwasher they should​ be: A) Pre-washed B) Spot checked C) Hand dried D) Sanitized

A) Pre-washed

Limiting​ waste, but ordering the right amount of product for the forecasted​ business, helps maintain​ a: A) Profit B) Good relationship with the vendor C) Loss D) Happy staff

A) Profit

FIFO stands for​ "first in, first​ out." This is a method used​ in: A) Receiving B) Issuing C) Cost control D) Inventory control

A) Receiving

According to​ tradition, red wine is best served​ with: A) Red meat such as beef, lamb, or game B) Salad served with a vinegar-based dressing C) Fresh fruit D) Chicken or pork

A) Red meat such as beef, lamb, or game

A cycle menu is one that​ _________________ over a period of time. A) Repeats B) Remains the same C) Increases prices D) Falls

A) Repeats

The customer may not always be​ right, but it is important to make sure the customer​ feels: A) Respected B) Humiliated C) Smart D) Wanted

A) Respected

When assisting a guest with a difficult​ request, the concierge must exhibit all of the following traits​ except: A) Rudeness B) Diplomacy C) Knowledge D) Enthusiasm

A) Rudeness

A​ three-compartment sink has compartments for​ washing, rinsing,​ and: A) Sanitizing B) Pre-soaking C) Pot washing D) Soaking

A) Sanitizing

The Professional Organization for Concierges is referred to​ as: A) The Clefs d'Or B) The AH&MA Concierge division C) The ACBSP D) The Concierges Union

A) The Clefs d'Or

The catchment area refers​ to: A) The number of people living within a defined area who could potentially dine at your operation B) The number of similar operations in a specified geographic location C) The number of people who will receive your advertising D) The number of unique operations within a specified geographic location

A) The number of people living within a defined area who could potentially dine at your operation

The rack rate​ is: A) The standard rate for anyone reserving a room B) The lowest possible rate available C) A special promotional rate D) A rate that includes all meals

A) The standard rate for anyone reserving a room

Airport hotels generally may include all of the following types of properties​ except: A) Timeshare B) Luxury C) Economy D) Full-service

A) Timeshare

A hotel is made up of several​ businesses, also known as revenue or cost centers. A) True B) False

A) True

A luxury property is one that offers the ultimate in​ décor, 24-hour room​ service, business amenities including the latest in​ in-room technology, and recreational offerings such as a spa. A) True B) False

A) True

A main foundation of classical cuisine is the five mother sauces. A) True B) False

A) True

Another term for the timeshare or vacation ownership model is fractional ownership. A) True B) False

A) True

Anyone who has direct contact with the guest is considered to be working in a​ front-of-the-house position. A) True B) False

A) True

Associations such as the American Hotel​ & Lodging Association have produced preventative programs aimed at responsible alcohol beverage service. A) True B) False

A) True

Effective leaders are those who make things happen because they have developed the expertise to get the most out of their team by using their​ knowledge, skills, and attitude to achieve their goals. A) True B) False

A) True

In a franchise​ agreement, the franchisor generally supplies the operational​ systems, menus and recipe​ design, and management expertise. A) True B) False

A) True

In many smaller lodging​ properties, the Executive Chef may also serve as the food and beverage director. A) True B) False

A) True

It is common for many people in the hospitality industry to work 10 hours a day. A) True B) False

A) True

Lager is the malt beverage normally referred to as beer. A) True B) False

A) True

Most experts agree that the two main categories of restaurants are independent and chain. A) True B) False

A) True

RevPAR was developed by Smith Travel Research and is a measure used to compare how a hotel compares to other properties in a competitive set. A) True B) False

A) True

Suggestive selling is an effective way to increase restaurant sales. A) True B) False

A) True

The POS comprises a number of terminals that interact with a central system to keep track of food and beverage charges in the restaurant. A) True B) False

A) True

The first direct contact a guest often has with a hotel is with the reservations department. A) True B) False

A) True

The menu is the most important element of a​ restaurant's success. A) True B) False

A) True

The new standard in the hospitality industry is sustainability. A) True B) False

A) True

The philosophy of the hospitality industry has changed from one where managers​ planned, organized, and implemented specific strategies to one where managers provide counsel and opportunities for employees to think for​ themselves, creating a greater feeling of empowerment. A) True B) False

A) True

The professional organization for concierges is known as the Clefs​ d'Or, which promotes the highest professional and ethical standards within the industry. A) True B) False

A) True

The two categories of budget costs within a restaurant are fixed and variable. A) True B) False

A) True

The two elements used in forecasting restaurant sales are average check and covers. A) True B) False

A) True

The use of expert systems refers to using a basic form of artificial intelligence to make standard operating procedures available online at all times. A) True B) False

A) True

The website healthingdiningfinder.com is a great resource for diners looking to make healthy eating decisions when dining out. A) True B) False

A) True

When determining the food and beverage​ department's profitability, not only is food cost percentage important but also the contribution margin. A) True B) False

A) True

If any products on the delivery are not​ acceptable, they should be returned to​ the: A) Vendor B) Kitchen C) Manager D) Storeroom

A) Vendor

When working with one food product​ (for instance, raw​ beef), it's always important to​ __________ before touching another food​ (like a​ dessert). A) Wash your hands B) Ask for help C) Take a break D) Change cutting boards

A) Wash your hands

A person with the job of liaison personnel would be responsible​ for: A) Working with the contractor and host site to ensure all contractual obligations are met B) Scheduling employees C) Working with vendors to ensure all purchases are made correctly

A) Working with the contractor and host site to ensure all contractual obligations are met

When taking reservations for parties of 2 or​ 4, the average meal lasts approximately​ ___________ minutes. A) 30 B) 90 C) 45 D) 60

B) 90

The primary difference between franchise ownership and management contracts​ is: A) A franchise requires virtually no up-front financing, while a hotel management contract requires a large down payment B) A franchisee receives several benefits including a centralized reservation system, national advertising, and specific plans to follow up when building, while a hotel management contract is a partnership between developers and owners who do not want to be involved in day-to-day operations C) A franchisee is not required to meet specific standards for exterior maintenance and service levels, while a hotel management contract requires specific standards to be met D) The only difference between a franchise and a hotel management contract is the amount of annual fees to be paid

B) A franchisee receives several benefits including a centralized reservation system, national advertising, and specific plans to follow up when building, while a hotel management contract is a partnership between developers and owners who do not want to be involved in day-to-day operations

Yield management practices were designed to maximize revenue based on fluctuating demand. The practice of yield management originated in the​ ___________ industry. A) Hotel B) Airline C) Restaurant D) Railway

B) Airline

Ecotourism refers​ to: A) Dude ranches B) An emphasis on nature and native cultures C) Visiting areas of a country that have the greatest impact on the economy D) Geological digs for a fee

B) An emphasis on nature and native cultures

A cushion level​ is: A) The thickness of the banquette cushions B) An extra number of items added . to an order to prevent running short C) An extra few dollars added to the revenue forecast each meal period D) An additional server or cook scheduled in case of extra business

B) An extra number of items added . to an order to prevent running short

Delegation means: A) Asking someone to do a job you prefer not to handle B) Authorizing someone to complete a task C) Sharing job duties D) Giving unlimited power

B) Authorizing someone to complete a task

Which of the following is NOT a characteristic of a business​ traveler? A) Young B) Chooses to experience new cultures C) Usually a shorter stay D) Spends more money

B) Chooses to experience new cultures

Lager is described as​ a: A) Very dark ale B) Clear, light-bodied beer C) Beer with heavy foam and a rich taste of hops D) Ale with a strong, sweet flavor

B) Clear, light-bodied beer

The first documented​ ordinary, built in Boston in approximately​ 1663, was​ called: A) Stadt Huys B) Cole's Ordinary C) Court of the Two Sisters D) Hudson House

B) Cole's Ordinary

Labor management systems can track employee working​ time, manage the​ payroll, track human​ information, and: A) Track food sales B) Collate tip information C) Determine average check D) Analyze guest activity

B) Collate tip information

When determining the cost per​ drink, which of the following items is not​ required? A) Cost per ounce of each liquor used B) Cost of paper items, such as cocktail napkins or picks C) Cost per ounce of each mixer used D) Cost of any food garnish

B) Cost of paper items, such as cocktail napkins or picks

When delegating a task to another manager it is important to do all of the following​ except: A) Delegate the entire task, not just a portion B) Delegate only the parts of the task that you don't want to complete C) Set an end date for the task D) Thank them for completing the task

B) Delegate only the parts of the task that you don't want to complete

If the budget indicates insufficient projected revenue to cover​ costs, what can be done to correct the​ situation? A) Close down a department B) Discuss ways to trim costs C) Hope for the best D) Rewrite the budget so the revenue is there

B) Discuss ways to trim costs

What is the name of the legislation that governs the sale of alcoholic​ beverages? A) Common law B) Dram shop C) Limited liability D) ServSafe Alcohol

B) Dram shop

The cost of lighting a facility can be as much as 30 to 40 percent of the total electricity consumption of a facility. One way to reduce this cost would be​ to: A) Use fluorescent lights whenever possible B) Employ motion detectors to use lighting only when necessary C) Use the most powerful lights possible to light the roadway D) Change lightbulbs every 30 days

B) Employ motion detectors to use lighting only when necessary

The control system used to monitor system load and adjust HVAC usage is referred to as​ the: A) Electric Management System B) Energy Management System C) Electric Maintenance System D) Energy Maintenance System

B) Energy Management System

A food and beverage director generally works Monday through Friday from​ 8:00 a.m. to​ 4:30 p.m. A) True B) False

B) False

A hospitality company that wishes to expand rapidly by using other​ people's money instead of acquiring its own financing is known as a REIT. A) True B) False

B) False

A spirit contains a low percentage of alcohol and is made using a​ yeast-based fermenting process. A) True B) False

B) False

Back of the house departments typically include​ purchasing, food​ production, stewarding, and lounges. A) True B) False

B) False

Building an environmentally conscious lodging facility is not a​ cost-effective solution, due to the cost of building materials. A) True B) False

B) False

Burger King is the largest chain in the​ quick-service category. A) True B) False

B) False

By​ definition, a guest is only someone who purchases a service or product from a hospitality provider. A) True B) False

B) False

Property management systems were established in the 1990s so guests could use their smartphones to view their bills online. A) True B) False

B) False

Red wine should never be served with dessert. A) True B) False

B) False

The executive committee is responsible for making all the major decisions affecting the hotel. A) True B) False

B) False

The most important winemaking grape varietal is Vitis Zinfandel. A) True B) False

B) False

The rooms division includes the room service​ (or in-room​ dining) department along with​ reservations, guest​ services, and security. A) True B) False

B) False

The word​ "hospitality" comes from the French word​ "hospice," which means​ "to provide care for the​ aging." A) True B) False

B) False

​Luxury, Upper​ Upscale, Upper​ Midscale, Midscale, and Economy hotels have been classified as such using the Forbes Travel​ Guide's Five Star rating process. A) True B) False

B) False

​Traditionally, about 35 percent of a​ hotel's operating profit comes from the food and beverage division. A) True B) False

B) False

A resume is a tool used by prospective employers​ to: A) Verify criminal record B) Gain a better understanding of an applicant's past experiences and skills C) Clarify salary requirements D) Verify past places of employment

B) Gain a better understanding of an applicant's past experiences and skills

White grapes used to make white wines include​ chardonnay, sauvignon​ blanc, pinot​ blanc, and: A) Merlot B) Gewürztraminer C) Zinfandel D) Shiraz

B) Gewürztraminer

When a guest uses a credit card to secure their room it is referred to as​ a: A) Standard reservation B) Guaranteed room C) Credit card hold D) Walk-over

B) Guaranteed room

A cafeteria that uses the scatter system is one​ that: A) Is set up in a straight line, and all guests must follow the same path B) Has multiple stations for guests to choose from C) Offers a grill for burgers and sandwiches D) Has a salad bar

B) Has multiple stations for guests to choose from

Menu items that taste great and are lower in fat may be referred to​ as: A) Organic B) Heart-healthy C) Trendy D) Diet items

B) Heart-healthy

Which of the following is not included in managed​ services? A) Prisons B) Hotel restaurant C) Colleges and universities D) Military

B) Hotel restaurant

The largest department of the​ hotel, based on number of​ employees, is: A) Room service B) Housekeeping C) Security D) Front office

B) Housekeeping

A general rule of thumb when working with celebrities is never to​ ask: A) If they need anything special B) If you can have their autograph C) If they are enjoying their stay D) If they would like a reservation in the restaurant

B) If you can have their autograph

A manager who tends to be uninvolved in the​ decision-making process and allows employees to make most decisions might be described as​ a(n) __________________ type manager. A) Authentic B) Laissez-faire C) Participative D) Authoritarian

B) Laissez-faire

Hotels may be classified by all of the following methods​ except: A) Type B) Logo C) Location D) Size

B) Logo

When writing a​ resume, action words are used​ to: A) Make the reader exhausted B) Make the applicant stand out from other applicants by highlighting skills C) Make the applicant appear to be more qualified than they really are D) Create extra work for the resume writer

B) Make the applicant stand out from other applicants by highlighting skills

Which of the following is not one of the five mother​ sauces? A) Bechamel B) Mayonnaise C) Veloute D) Tomato Sauce

B) Mayonnaise

When taking a guest​ reservation, which item is not​ required? A) Number of guests in the party B) Method of payment C) Guest name D) Time of the reservation

B) Method of payment

A resort hotel is almost always​ located: A) Near the freeway B) Near a gateway spot such as a beach or ski area C) In a suburban setting D) Near an airport

B) Near a gateway spot such as a beach or ski area

The executive committee is made up of directors from the various divisions within the hotel and typically meets weekly to discuss many topics such as guest​ satisfaction, employee​ satisfaction, training,​ and: A) Transportation costs B) Occupancy forecasts C) School board elections D) Craft fairs and carnivals

B) Occupancy forecasts

Suggestive selling​ is: A) Something only done in quick-service restaurants B) Offering suggestions of food or beverage items that will enhance the dining experience C) Asking the guest if they would like fries with their order D) Encouraging the guest to buy the most expensive item so the server makes more tips

B) Offering suggestions of food or beverage items that will enhance the dining experience

A California​ menu: A) Offers items that are individually priced B) Offers breakfast, lunch, and dinner at all times C) Offers a selection of one or more items for each course at a fixed price D) Lists the special items of the day

B) Offers breakfast, lunch, and dinner at all times

One method used in restaurants to make sure stations​ aren't overstocked is called the​ _______________________ method. A) Inventory control B) Par stock C) Standing inventory D) Forecast

B) Par stock

Involving employees in the​ decision-making process is an example of​ ________ leadership. A) Laissez-faire B) Participative C) Authoritarian D) Authentic

B) Participative

When listing previous jobs on a​ resume, it is important​ to: A) Use lots of abbreviations and industry jargon B) Provide a brief description of the job C) List every single duty of the position D) Make the job sound more important than it was

B) Provide a brief description of the job

An example of a potentially harmful food​ is: A) Ready-to-eat salad B) Raw chicken C) Popcorn D) Chocolate chip cookies

B) Raw chicken

The grease in the grease traps can​ be: A) Reformulated B) Recycled C) Returned D) Reused

B) Recycled

​Low-flow showerheads are used​ to: A) Shorten guest shower time B) Reduce costs by providing good water pressure but using less water C) Meet government requirements for water use D) Enhance the look of guest room showers

B) Reduce costs by providing good water pressure but using less water

The average daily rate​ (ADR) is calculated by this formula and is one of the key operating​ ratios: A) Rooms Occupied / Rooms Available B) Rooms Revenue / Rooms Sold C) Rooms Sold / Rooms Revenue D) Rooms Occupancy x Average Daily Rate

B) Rooms Revenue / Rooms Sold

In addition to seating​ guests, another important function of the​ host/hostess is​ to: A) Maintain the curbside appeal by making sure the exterior of the restaurant is attractive and welcoming B) Rotate arriving guests among stations to avoid overloading one particular station C) Remove extra place settings from the table D) Offer guests a variety of beverages and specials

B) Rotate arriving guests among stations to avoid overloading one particular station

You should look for all of the following when checking to see if a bill is​ counterfeit, except: A) Quality of printing B) Signature C) Red and blue fibers D) Color

B) Signature

When scheduling​ employees, it is important to take both the forecast and the​ employees' _________________ into consideration. A) Training B) Skill level C) Personalities D) Request for time off

B) Skill level

The three primary financial statements used to address performance are the income​ statement, the balance​ sheet, and​ the: A) Uniform System of Accounts B) Statement of Cash Flows C) Stock Option Plan D) Average Daily Rate

B) Statement of Cash Flows

Yield management is a method of applying the principles of​ ________ and​ ________ to maximize room revenue and occupancy. A) RevPAR; occupancy B) Supply; demand C) Reservations; suggestive selling D) Yield; supply

B) Supply; demand

Employee theft is a serious problem. Employees caught stealing are subject​ to: A) A written warning B) Termination C) A verbal warning D) A mandatory 3-day suspension

B) Termination

The concierge reports​ to: A) Security B) The Rooms division C) Engineering D) The Food and Beverage division

B) The Rooms division

Sustainability​ is: A) An emphasis on the production aspect of the business B) The ability to achieve ongoing economic prosperity while protecting natural resources C) The process of developing business plans that address current economic circumstances D) The philosophy of increased employee empowerment

B) The ability to achieve ongoing economic prosperity while protecting natural resources

The most important part of the kitchen layout​ is: A) The dish room B) The cooking line C) The pass D) The storeroom

B) The cooking line

The General Manager is responsible​ for: A) Providing a high return on investment to the hotel owners B) The entire operation of the hotel C) Creating unique marketing campaigns D) Maintaining a membership in local charitable clubs

B) The entire operation of the hotel

One of the largest providers of onsite and remote foodservice​ is: A) Schools and universities B) The military C) Business and industry D) Healthcare facilities

B) The military

New money spent by tourists and then spent by hotels and restaurants in the community for goods and services is known​ as: A) Disposable income B) The multiplier effect C) The ripple effect D) A tax exemption

B) The multiplier effect

Actual market share refers​ to: A) A small group of people who share a specific set of needs B) The number of guests who choose to dine at a particular business C) The number of people living within a defined area that could potentially dine at a particular business D) An equal number of guests who could dine at a particular business

B) The number of guests who choose to dine at a particular business

The Room Service department provides​ guests: A) Meals to go B) The option of dining in their room or hosting a reception in their suite C) Turn-down service D) A mini bar in the room filled with snacks

B) The option of dining in their room or hosting a reception in their suite

Properly set tables sends a message to the guests​ about: A) The quality of the food B) The quality of service that can be expected C) The amount of training conducted D) The type of silverware used

B) The quality of service that can be expected

Which are two characteristics of leisure​ travelers? A) They are retired and prefer to stay somewhere with a concierge B) They take shorter trips and often travel by car C) They enjoy flying and tend to spend more money on their trip D) They spend more money and are young

B) They take shorter trips and often travel by car

Which of the following is not one of the three main functions of the front​ office? A) To maintain balanced guest accounts B) To maintain guest room cleanliness C) To offer services such as handling mail, messages, and providing information about the hotel and local events D) To sell rooms

B) To maintain guest room cleanliness

A successful TQM process is a​ __________________ process that must have active commitment from all employees in order to be successful. A) Bottom-up B) Top-down, bottom-up C) Top-down D) Self-directed

B) Top-down, bottom-up

A vacation club system of ownership allows owners to do all of the following​ except: A) Share the use and upkeep costs of their property and common space B) Use the property at any time during the year with no advanced notice C) Purchase fully furnished vacation accommodations for specific intervals D) Not be surprised by hidden costs associated with a vacation because the fees are determined in advance

B) Use the property at any time during the year with no advanced notice

Which of the following is not a method used to conserve​ resources? A) Recycle B) Use the running water method of defrosting food C) Replace incandescent lights with fluorescent lights D) Turn out lights in areas not being used

B) Use the running water method of defrosting food

An authoritarian leadership style is one​ that: A) Encourages employee involvement in the decision-making process B) Utilizes a non-negotiable decision-making process C) Gathers opinions from multiple people before making a decision D) Disengages from the decision-making process

B) Utilizes a non-negotiable decision-making process

Curbside appeal is described​ as: A) The atmosphere created by the decor, lighting, service, and entertainment B) Visual appeal and cleanliness designed to encourage people to dine in a particular restaurant C) The advertising and signage outside the restaurant D) A clean drive-through window at a quick-service restaurant

B) Visual appeal and cleanliness designed to encourage people to dine in a particular restaurant

​Béchamel is a classic​ _____________ sauce. A) Brown B) White C) Red D) Cheese

B) White

Plates should be sent to the dining room looking neat. If you notice a smudge on a​ plate, what should you never​ do? A) Ask the server to wipe the plate B) Wipe the plate with a dirty towel C) Wipe the plate with a clean towel D) Point it out to the expediter

B) Wipe the plate with a dirty towel

A green​ business: A) Uses green as an accent color in the dining room B) Works to conserve resources and is aware of their environmental impact C) Offers a primarily vegetarian menu D) Is focused on high profits

B) Works to conserve resources and is aware of their environmental impact

Cultural tourism is motivated​ by: A)Health and fitness opportunities B)An interest in cultural events C)Infrastructure D)Lifestyle and heritage offerings of a community

B)An interest in cultural events

A housekeeper is required to clean​ _____ rooms per day. A) 17 B) 16 C) 15 D) 14

C) 15

​Rent/lease cost should be between​ _________________ % of a​ restaurant's total sales. A) 7-10 B) 8-12 C) 5-8 D) 10-15

C) 5-8

Leisure travelers account for approximately what percent of domestic​ travelers? A) 90% B) 70% C) 82% D) 50%

C) 82%

The needs of the business traveler are different than those of the leisure traveler​ because: A) Business travelers pay a higher room rate B) Leisure travelers are on vacation and have no cares C) A delay in servicing their request may result in a lost sale D) Most business travelers are VIPs and must be treated differently

C) A delay in servicing their request may result in a lost sale

Nouvelle cuisine​ is: A) An elaborate or artful contemporary cuisine B) Quick and family-oriented C) A lighter, healthier cuisine based on using more natural flavors D) A cuisine that relies heavily on deep-fat frying and robust flavors

C) A lighter, healthier cuisine based on using more natural flavors

A table​ d' hôte menu​ includes: A) A separate price for each menu item B) Breakfast served all day C) A multi-course meal (appetizer, entree, dessert) for a fixed price D) A muti item buffet

C) A multi-course meal (appetizer, entree, dessert) for a fixed price

A city ledger account​ is: A) A guest room account B) An account for city officials to use when staying at the hotel C) A special type of account established by a company D) A vendor account

C) A special type of account established by a company

In this type of​ service, food is prepared and plated in the​ kitchen, carried into the dining​ room, and served to​ guests: A) Russian B) Cafeteria C) American D) A la carte

C) American

Guest safety is a key concern at the Front Desk. When giving a guest a room​ key, the Front Desk agent should​ never: A) Thank the guest for staying at the hotel B) Explain the services that are provided to the guest, such as complimentary breakfast C) Announce the guest room number out loud D) Explain the hotel safety procedures

C) Announce the guest room number out loud

A budget is an itemized listing of​ ___________ and​ _____________. A) Anticipated income; future wages B) Future revenue; past expenses C) Anticipated revenue; projected expenses D) Past revenue; future expenses

C) Anticipated revenue; projected expenses

Which of the following is not part of the initial reservation​ process? A) Ask for the dates of their stay B) Ask for the number of guests in the party C) Ask if there will be any pets or children in the room D) Ask the guest for their name

C) Ask if there will be any pets or children in the room

The balance sheet shows the difference between​ _________ and​ ______________. A) Liabilities; equity B) Cash flow; cash expenditures C) Assets; liabilities D) Assets; equity

C) Assets; liabilities

ADR stands for: A) Annual daily reservations B) Approximate daily rental C) Average daily rate D) Average dollars per room

C) Average daily rate

The goal of the reservation department is to sell all of the hotel rooms for the maximum possible price​ while: A) Selling more rooms than the competition B) Avoiding guest resentment at not having the type of room requested C) Avoiding guest resentment at being overcharged D) Meeting sales quotas

C) Avoiding guest resentment at being overcharged

Concierge services are usually not provided at which type of​ property? A) Downtown boutique B) City Center convention C) Bed and breakfast D) Upscale resort

C) Bed and breakfast

A business that creates their own line of salad dressing or other signature items to sell in retail stores is attempting to​ build: A) Extra work for the chefs B) Extra revenue C) Brand recognition D) A new business model

C) Brand recognition

C0​2 tanks are used to add​ ___________ to soft drinks and beer. A) Flavor B) Hops C) Carbonation D) Extra refrigeration

C) Carbonation

A base plate is also referred to as​ a: A) Dinner plate B) Service plate C) Charger D) Underliner

C) Charger

When presented with the room service guest​ check, the guest has the option of paying by​ _________ or​ ____________. A) Cash; check B) Charging to the guest ledger account; paying cash C) Charging to the guest room; paying cash D) Debit card; credit card

C) Charging to the guest room; paying cash

One way to help decrease potential problems that a guest may have with the dining experience is​ to: A) When serving the food ask, "Who gets this?" B) Thank the guest for dining with you when they check out C) Check back with the table during the meal to make sure everything is okay D) Be sure to repeat the order back to the customer after taking it

C) Check back with the table during the meal to make sure everything is okay

The team of employees that stays to clean the restaurant at the end of the day are often called​ the: A) Swing shift B) Openers C) Closers D) Managers

C) Closers

Which of the following is not a step in the night audit​ process? A) Run a preliminary report showing total revenue generated by the hotel B) Compare preliminary charges to actual charges C) Compare menu prices of banquets and room service D) Check for errors on the preliminary report

C) Compare menu prices of banquets and room service

Most managed services operations are run​ by: A) Franchisees B) Self-Operators C) Contractors D) Employees

C) Contractors

The food cost percentage is determined by this​ formula: A) Food sales x Cost of Food B) Food sales / Labor Cost C) Cost of food / Food Sales D) Revenue - Variable expenses

C) Cost of food / Food Sales

Batch cooking allows the kitchen​ to: A) Create new menus quickly B) Create separate meals and freeze them for future use C) Create a large amount of food at specific times of the day D) Create the same food items each day

C) Create a large amount of food at specific times of the day

If too few employees are scheduled for the anticipated​ business, what might​ suffer? A) Employee attitude B) Labor forecast C) Customer service D) Sales

C) Customer service

Revenue per available room​ (RevPAR) is a key indicator used​ to: A) Determine if rooms are being sold for enough money B) Determine the number of guest rooms occupied per night C) Determine the revenue per available room and compare to other properties D) Check on the front office clerk's ability to suggestive sell

C) Determine the revenue per available room and compare to other properties

A successful concierge demonstrates competency in all of the following​ except: A) Knowledge of local events B) Problem solving C) Dog walking D) Multitasking

C) Dog walking

Using the​ "follow me" method of training often results​ in: A) Employees resenting having to train new employees B) Employees performing at their peak C) Employees adopting bad habits D) Improved customer satisfaction

C) Employees adopting bad habits

A key objective in maintaining guest satisfaction​ is: A) Offering lower prices than the competition B) Providing additional customer service training for all employees C) Encouraging guest loyalty D) Offering discount coupons to targeted markets

C) Encouraging guest loyalty

A four diamond hotel would exhibit the following​ properties: A) Higher service and comfort levels, more sophisticated B) Average roadside appeal, some landscaping, and a noticeable enhanced interior C) Excellent roadside appeal and service levels that anticipate the guest's needs before they ask D) Highest possible service levels, sophistication, and offerings

C) Excellent roadside appeal and service levels that anticipate the guest's needs before they ask

During busy lunch and dinner​ shifts, a more experienced cook may work as​ a(n): A) Kitchen manager B) Dishwasher C) Expediter D) Order taker

C) Expediter

A restaurant that offers more formal levels of​ service, including a menu using items primarily made from​ scratch, is known as a​ ______________________ restaurant. A) Family B) Casual C) Fine dining D) Fusion

C) Fine dining

When scheduling​ employees, the​ _________________ is used as a guide. A) Labor percent B) Employee's requests for time off C) Forecast D) Last month's schedule

C) Forecast

When writing a weekly schedule​ it's important to consider all but which of the​ following: A) Requests for time off B) Employee skill level and ability C) Friends D) Hotel occupancy

C) Friends

An example of a​ revenue-generating department would​ be: A) Security B) Concierge C) Front office D) Engineering

C) Front office

Spirits are distilled and fermented beverages made​ from: A) Hops B) Herbs C) Grains D) Fruits

C) Grains

Working for a franchise provides all of the following benefits​ except: A) Maximized buying power B) Shared marketing expenses C) Guaranteed 40-hour work week for managers D) Greater brand recognition

C) Guaranteed 40-hour work week for managers

The mechanical system used to control​ heating, ventilation, and air conditioning is referred to as​ the: A) AC system B) HV system C) HVAC system D) HVA system

C) HVAC system

When washing dishes using a commercial dishwasher or by​ hand, which is not one of the three cycles that must be​ completed? A) Wash B) Rinse C) Hand dry D) Sanitize

C) Hand dry

With the population aging there is an increased need for service in which​ sector? A) Schools and universities B) Military C) Healthcare and nursing homes D) Business and industry

C) Healthcare and nursing homes

Which of the following is not part of the Restaurants and Managed Services segment of the​ industry? A) Cafeterias on military bases B) Catering C) Hotels D) Fine dining restaurants

C) Hotels

Which of the following is a potential drawback to offering food and beverage service in a​ hotel? A) Added convenience for the guests B) Added appeal to both hotel guests and locals C) Increased expenses, particularly for labor and food D) Potential additional revenue for the hotel

C) Increased expenses, particularly for labor and food

During the receiving​ process, the person receiving the order takes the​ ________ and​ __________ it to what is actually received. A) Order; subtracts B) Receipt; adds C) Invoice; compares D) Clipboard; compares

C) Invoice; compares

Controllable expenses are​ considered: A) Items that cost the same regardless of business B) Items that are very expensive C) Items that can be controlled through good management practices D) Items that can be replaced with lower-quality items

C) Items that can be controlled through good management practices

The tool used by bartenders to measure liquor when pouring drinks is called​ a: A) Pour spout B) Measuring cup C) Jigger D) Funnel

C) Jigger

Employees working in a hotel must have all of the following characteristics​ except: A) Flexibility B) Service mindset C) Laziness D) Excellent communication skills

C) Laziness

Sauvignon Blanc is a popular white wine that can be paired with many foods. It goes especially well​ with: A) Melons B) Venison C) Light shellfish D) Chocolate

C) Light shellfish

One sure method for controlling costs when making drinks is​ to: A) Add extra garnish so the drink looks nicer B) Sample the drink to make sure it tastes good C) Make the drink correctly the first time D) Use the standard recipe as a guide but not a rule

C) Make the drink correctly the first time

In order to be​ successful, a GM needs to have a broad range of personal qualities. Which of the following is not one of the qualities most listed by other​ GMs? A) Attention to detail B) Patience C) Micromanaging D) Leadership

C) Micromanaging

The primary difference between a franchise hotel and a hotel maintained by a management company​ is: A) Maximized buying power B) Consistent Marketing C) No franchise fees required D) Strict adherence to standards

C) No franchise fees required

A table​ d'hôte menu: A) Lists the special items of the day B) Offers breakfast, lunch, and dinner at all times C) Offers a selection of one or more items for each course at a fixed price D) Offers items that are individually priced

C) Offers a selection of one or more items for each course at a fixed price

One growing food trend is the use​ of: A) Chocolate in entrees B) Smaller portions C) Organic products D) Low-fat alternatives

C) Organic products

To be a successful​ expediter, you must have strong​ ________________ and​ ______________ skills. A) Cooking; cleaning B) Cooking; writing C) Organizational; communication D) Organization; scheduling

C) Organizational; communication

POS stands​ for: A) Pork on salad B) Problem occupancy situation C) Point of sale D) Please order soup

C) Point of sale

Restaurants based in gas stations are known​ as: A) Shared location B) Point of no return C) Points of service D) Point of sale

C) Points of service

P&L stands for: A) Protection and law B) Profit and loans C) Profit and loss D) People and labor

C) Profit and loss

Suggestive selling is a technique used by the front desk agent​ to: A) Guarantee their deposit B) Make the guest pay a higher room rate C) Provide the guest with a better experience by offering an upgrade to the room, which also provides additional revenue to the hotel D) Entice the guest to order room service

C) Provide the guest with a better experience by offering an upgrade to the room, which also provides additional revenue to the hotel

The expediter is responsible for conducting the​ last: A) Food order B) Role call C) Quality check D) Inventory

C) Quality check

Working for a franchised hotel provides more security than working for an independent hotel but​ also: A) Requires a minimum of continuing education each year B) Requires franchisees to negotiate their own contracts with vendors C) Requires franchisees to pay franchise fees and adhere to strict operating standards D) Has no special requirements for franchisors

C) Requires franchisees to pay franchise fees and adhere to strict operating standards

The lodging segment of the industry includes all of the following​ except: A) Resorts B) Hotels C) Restaurants D) Motels

C) Restaurants

Students studying late at night or workers on late shifts are increasing the demand​ for: A) Changes in menu to items that are name brand B) More "to go" items C) Round the clock service D) Set hours of operation

C) Round the clock service

When eggs are kept out of the refrigerator too​ long, the risk of​ _________________ increases. A) Clostridium perfringens B) Botulism C) Salmonella D) Listeria

C) Salmonella

Blush wines are known for their pink color and are very light and sweet. They pair well​ with: A) Chocolate B) Red Meat C) Seafood D) Fettucini Alfredo

C) Seafood

Items left behind by a guest should​ be: A) Ignored B) Taken home by the employee that found them C) Taken to the lost and found desk where they can be logged and the guest contacted D) Reported to a manager

C) Taken to the lost and found desk where they can be logged and the guest contacted

In its simplest​ form, "market"​ means: A) Wall Street B) The customers who dine at your business C) The audience you want your business to reach D) A grocery store

C) The audience you want your business to reach

One benefit of being associated with a chain restaurant​ is: A) Contractual obligations must be met or the rights to manage the operation can be taken away from the operator B) The owner has independence, creativity, and flexibility C) The chain can have outlets in various geographical locations D) Access to cash can be limited due to a single revenue stream

C) The chain can have outlets in various geographical locations

The controller is responsible​ for: A) Booking group business B) The front desk and housekeeping C) The money side of the hotel including billing and accounts receivable D) The safety of the building

C) The money side of the hotel including billing and accounts receivable

Food cost percentage is a guide used to​ measure: A) How many employees should be scheduled per meal period B) If the cooks are doing a good job C) The success of the restaurant D) How much money can be spent on the food order

C) The success of the restaurant

The daily​ pre-shift meeting is also used for some​ quick: A) Review of policies B) Discussion of financial plans C) Training D) Uniform checks

C) Training

Motion sensors are used in guest rooms and meeting rooms​ to: A) Eliminate the need for housekeeping to turn on lights when cleaning B) Turn off lights based on a usage schedule C) Turn lights on only when someone is in the room D) Detect when someone is in a restricted area

C) Turn lights on only when someone is in the room

A popular food request in many managed services operations is for​ _________________ or heart healthy items. A) High fat B) Organic C) Vegetarian D) High sugar

C) Vegetarian

The standard pour used for most mixed drinks​ is: A) 1/2 ounce B) 1 and 1/2 ounce C) 3/4 ounce D) 1 ounce

D) 1 ounce

When taking​ reservations, a good rule of thumb is to leave​ _____ of the tables available for​ walk-in business. A) 1/8 B) 1/3 C) 1/2 D) 1/4

D) 1/4

Working in healthcare​ foodservice, managers might need to create meals for​ ______ or more special diets. A) 4 B) 6 C) 8 D) 10

D) 10

The corporate rate is usually discounted​ _____ % off the rack rate. A) 20-25 B) 5-10 C) 25-30 D) 10-30

D) 10-30

A​ flight-type dishwasher has​ ______ compartments: A) 2 B) 1 C) 4 D) 3

D) 3

​Cross-contamination may occur​ when: A) A cook takes dirty dishes to the dish machine, washes his/her hands, and returns to the work station B) When gloves are worn C) A cook cooks an egg in one frying pan and bacon in another frying pan D) A cook handles raw product, such as meat or eggs, and then handles another product without washing his/her hands

D) A cook handles raw product, such as meat or eggs, and then handles another product without washing his/her hands

The path to becoming a food and beverage director takes many years and should include time spent in the​ kitchen, stewarding,​ restaurants, purchasing, and beverage. After experience is gained in each of these​ departments, it is recommended that experience be gained as a department manager​ at: A) It makes no difference where the experience occurs B) The same hotel where the original training occurred C) A different company from where the original training occurred D) A different hotel than where the original training occurred

D) A different hotel than where the original training occurred

A storeroom requisition lists the​ ________________ needed to meet the production needs of the shift. A) Dry goods B) Produce C) Meat D) All of the above

D) All of the above

In addition to using the forecast for​ scheduling, it is also used​ to: A) Place orders B) Generate sales opportunities C) Create marketing promotions D) All of the above

D) All of the above

One way to recognize staff is​ to: A) Hold a small birthday celebration each month B) Hold incentive contests based on performance goals C) Thank them for a job well done D) All of the above

D) All of the above

The restaurant​ concept: A) Drives many business decision, such as choosing a location and decor B) Helps define the market to be served C) Determines if a restaurant will be fine dining or casual D) All of the above

D) All of the above

The travel and tourism segment of the industry includes all of the following​ except: A) Automobile B) Travel agencies C) Cruises D) All of these are part of the travel and tourism segment

D) All of these are part of the travel and tourism segment

The server assistant is responsible​ for: A) Properly setting the tables in the dining room B) Keeping the dining room stocked and organized C) Assisting the server during meal service D) All of these are responsibilities of the server assistant

D) All of these are responsibilities of the server assistant

Which of the following are considered trends in the hospitality​ industry? A) Health, safety, and security B) Increased usage of social media and mobile devices C) Globalization D) All of these are trends

D) All of these are trends

Two of the most widely known managed services contractors​ are: A) Aramark and Hyatt B) Aramark and McDonald's C) Sodexho and Choice Properties D) Aramark and Sodexho

D) Aramark and Sodexho

In the menu development​ process, items that are called Stars are those​ that: A) Are not popular but are profitable B) Are neither popular or profitable C) Are popular but not profitable D) Are both popular and profitable

D) Are both popular and profitable

The night auditor may also be called upon to perform which duties during their​ shift? A) Assist the housekeepers with turn-down service B) Deliver room service to guests C) Help the valet parkers D) Assist at the front desk

D) Assist at the front desk

A salamander is a special type of kitchen equipment used​ for: A) Deep frying B) Sautéing C) Grilling D) Broiling

D) Broiling

Fast casual​ restaurants, such as Chipotle Mexican Grill or Five Guys Burgers and​ Fries, combine elements of​ quick-service restaurants​ and: A) Family dining B) Ethnic C) Dinner house D) Casual dining

D) Casual dining

When checking a guest​ ID, it is important to do all of the​ following, except: A) Compare the facial structure of the photo to the facial structure of the guest B) Look for signs of tampering, such as broken lamination C) Look fo changed font or typographical errors D) Compare hair color in photo to the guest's hair color

D) Compare hair color in photo to the guest's hair color

Using standard recipes for making drinks allows the operation​ to: A) Win recipe contests B) Prevent guests from having their favorite drink C) Prevent creativity D) Control costs and provide a consistent product

D) Control costs and provide a consistent product

Stout is​ a: A) Beer brewed in the style of the Czech Republic B) Fuller bodied and more bitter beer than lager C) Clear light-bodied beer D) Dark ale with a sweet, strong, malt flavor

D) Dark ale with a sweet, strong, malt flavor

One troublesome trend in college foodservice​ is: A) Increased focus on lowering profits B) Increasing enrollments C) Fewer hours of operation D) Declining enrollments

D) Declining enrollments

An a la carte menu is one​ where: A) Guests can place an order "to go" B) The chef creates a daily special C) Breakfast is served all day D) Each menu item is priced separately

D) Each menu item is priced separately

A mystery shopper might be called in when there is suspicion​ of: A) Employees providing exceptional service B) Employee laziness C) Employees being too friendly with guests D) Employee theft

D) Employee theft

A product​ specification: A) Creates extra work for the purchasing manager B) Creates a limit to the products for the chef to use C) Must specify the maximum price to be paid D) Establishes the standards for every item purchased

D) Establishes the standards for every item purchased

An Italian restaurant is an example of which type of restaurant​ concept? A) Steakhouse B) Theme C) Quick-serve D) Ethnic

D) Ethnic

Produce that is grown locally may be purchased from​ the: A) Seafood Purveyor B) Chocolatier C) Bakery D) Farmer's Market

D) Farmer's Market

Menus developed for use in schools must follow​ _______________ guidelines. A) School district B) Parents' C) Community D) Federal

D) Federal

One of the key operating ratios in a food and beverage operation is the prime​ cost, which is determined​ by: A) Food cost + beverage cost B) Cost of goods sold - closing inventory + labor cost C) Beverage cost + labor cost D) Food cost + labor cost

D) Food cost + labor cost

Food cost percentage is defined​ as: A) Labor cost plus food cost divided by 100 B) Labor cost plus food cost divided by sales times 100 C) Food cost minus labor cost divided by food sales times 100 D) Food cost divided by food sales times 100

D) Food cost divided by food sales times 100

A key operating ratio in any food service operation​ is: A) ADR B) RevPAR C) Rooms occupied percentage D) Food cost percentage

D) Food cost percentage

Menu engineering is a sophisticated approach used to set menu prices and control costs and is based on the principle​ that: A) Food cost percentage is the most important factor when setting prices B) Menu items should change frequently in order to maximize profit C) Expensive menu items should have the highest contribution margin D) Food cost percentage is not as important as the contribution margin when setting prices

D) Food cost percentage is not as important as the contribution margin when setting prices

​Non-food consumables used at the bar include all of the​ following, except: A) Straws B) Napkins C) Toothpicks D) Fruit garnishes

D) Fruit garnishes

Business and industry locations often include​ ________________ for employees. A) Meal plans B) Carry out options C) Limited menus D) Full-service cafeterias

D) Full-service cafeterias

FF&E is short for: A) Ferns, flowers, and electric B) Furniture, fixtures, and elevators C) Furniture, flowers, and equipment D) Furniture, fixtures, and equipment

D) Furniture, fixtures, and equipment

The terms​ "banquet" and​ "catering" are often used​ interchangeably; however, there is a difference. Banquets are​ ___________ and catering is​ ___________. A) Groups of people eating together at one time and place; the department responsible for putting the group order together B) The department that services large functions; a variety of occasions when people eat at different times C) Special occasions celebrated by families and friends; outside company that supplies food and beverage for the occasion D) Groups of people eating together at one time and place; a variety of occasions when people may eat at varying times

D) Groups of people eating together at one time and place; a variety of occasions when people may eat at varying times

Restaurant forecasting takes into consideration all of the following elements​ except: A) Previous forecasts B) Special holidays C) Meal period D) Guest requests

D) Guest requests

A guest who has entered the red zone is one​ who: A) Is friendly and tips well B) Is not drinking too much C) Is beginning to slur words or have difficulty speaking D) Has had too much too drink

D) Has had too much too drink

Which of the following is not one of the demands of working in Food and​ Beverage? A) Standing on your feet for several hours B) Dealing with extreme temperatures C) Lifting heavy trays or boxes D) Having a college degree

D) Having a college degree

The department often referred to as the​ "heart of the​ hotel" is: A) Stewards B) Culinary C) Laundry D) Housekeeping

D) Housekeeping

All of the following are ways to reward an employee for a job well done​ except: A) Giving a small token of appreciation such as movie tickets or a gift certificate B) Writing a thank-you note C) Placing a note of appreciation in their personnel file D) Ignoring their efforts; the knowledge that they completed the job should be recognition enough

D) Ignoring their efforts; the knowledge that they completed the job should be recognition enough

The term​ "green hotel" refers to a property​ that: A) Is following current trends B) Is painted green C) Uses green in the company logo D) Is implementing programs to save money and save the environment

D) Is implementing programs to save money and save the environment

A guest who is in the green zone is one​ who: A) Is becoming belligerent towards other guests B) Is unable to stand on their own C) Is beginning to slur word or have difficulty standing D) Is not drinking too much

D) Is not drinking too much

A weekly maintenance​ walk-through is a good way​ to: A) Provide another meeting for managers to attend B) Identify any training deficiencies C) Provide extra work for the engineering staff D) Keep the property in top working condition

D) Keep the property in top working condition

A​ _________________ requisition is needed to restock empty liquor bottles. A) Food B) Bar C) Storeroom D) Liquor

D) Liquor

Restaurants within hotels have become more​ interactive, with chefs focusing on using​ sustainable, organic, or local ingredients. Additional culinary trends include all of the following​ except: A) Snackification B) Small plate C) Farm to table D) Low carb

D) Low carb

Which of the following is NOT an element of a comprehensive security​ plan? A) Security officers B) Identification procedures C) Equipment D) Luggage scanning stations

D) Luggage scanning stations

The goal of yield management is​ to: A) Increase long-term group bookings B) Decrease hotel expenses by cutting payroll C) Decrease leisure traveler reservations and increase business reservations D) Maximize occupancy to keep the hotel full

D) Maximize occupancy to keep the hotel full

Pairing a senior employee who has been certified in specific skills with a new employee is an example of​ a(n): A) Train the trainer model B) Scheduling nightmare C) Added payroll expense D) Mentor model

D) Mentor model

In most​ restaurants, orders are entered into​ the: A) POD B) POV C) POC D) POS

D) POS

Which of the following is not a red​ wine? A) Cabernet Sauvignon B) Merlot C) Zinfandel D) Pinot Grigio

D) Pinot Grigio

One of the more unusual requests that a concierge might receive from a guest would​ be: A) Finding tickets to a hit play B) Getting dinner reservations for a sold-out "hot" spot C) Making copies for an important presentation D) Planning a bridal shower

D) Planning a bridal shower

Maintenance requests are used by the Engineering department to do all of the following​ except: A) Monitor progress on problem areas B) Ensure that things are not forgotten C) Track trends D) Point the finger at employees who are not doing their job

D) Point the finger at employees who are not doing their job

The type of heat used in the grilling process is​ called: A) Gas B) Charcoal C) Electric D) Radiant

D) Radiant

Cabernet Sauvignon is one of the most​ well-known red wines and it pairs well​ with: A) Light shellfish B) Coconut cake C) Melons D) Red meat

D) Red meat

The average guest check is determined by dividing total​ _____ by total​ _______. A) Orders; guests B) Labor; food cost C) Sales; employees D) Sales; covers

D) Sales; covers

When using fresh​ seafood, it may be purchased from​ a: A) Local gardener B) Bakery C) Farmer's market D) Seafood purveyor

D) Seafood purveyor

Front of the House​ (FOH) is the part of the restaurant that is responsible​ for: A) Room service B) Ordering and inventory C) Cooking the food D) Serving the guests

D) Serving the guests

Hours of operation in managed services are generally more​ _______ compared to traditional food service operations. A) Confusing B) Busier C) Erratic D) Stable

D) Stable

​Ruth's Chris is an example of which type of restaurant​ concept? A) Quick-serve B) Theme C) Ethnic D) Steakhouse

D) Steakhouse

​Currently, the most popular sandwich​ restaurant, with more than​ 42,000 units in over 100​ countries, is: A) Panera B) McAllister's Deli C) Penn Station D) Subway

D) Subway

The service provided by the hospitality industry is considered​ intangible, which​ means: A) The product is perishable, having a very limited time frame in which it can be sold B) Every customer has different expectations of the product C) The product is both produced and consumed D) The guest cannot try the product before they buy the product

D) The guest cannot try the product before they buy the product

A cover refers​ to: A) A health item stocked in the restrooms B) Contemporary cuisine C) The average check D) The guest count

D) The guest count

A guaranteed reservation benefits the hotel​ because: A) The hotel can charge the guest a late booking fee B) The hotel can collect a bonus from the credit card company C) The hotel does not have to worry about finding the guest a new room if the hotel is overbooked D) The hotel is guaranteed one night's revenue if the guest does not cancel the reservation by the stated deadline

D) The hotel is guaranteed one night's revenue if the guest does not cancel the reservation by the stated deadline

Demographics refers​ to: A) The location of the restaurant B) The study of wine C) The theme of the restaurant D) The income, spending habits, etc. of the people within the catchment area

D) The income, spending habits, etc. of the people within the catchment area

Fresh herbs are often grown​ in: A) The local grocery store B) A Farmer's Market C) Ordered by catalog D) The kitchen garden

D) The kitchen garden

When closing out guest​ checks, it is important to complete this task promptly in order to​ minimize: A) The chance the inventory report might be short B) Servers going on break C) The amount of time the guest has to wait before leaving the restaurant D) The possibility of theft

D) The possibility of theft

The European plan provides guests​ with: A) The room and a gift certificate for dinner in the hotel dining room B) The room and a continental breakfast C) The room and two meals a day D) The room only

D) The room only

The person who possesses extensive knowledge of wine and food pairings and is responsible for describing the wine list and training servers is​ called: A) The maitre d' B) The valet C) The server D) The sommelier

D) The sommelier

The employees are considered the​ "eyes and​ ears" of the hotel​ because: A) They work closely with guests to solve service issues B) They are always talking and wandering around the hotel C) They are rarely noticed by the guests D) They see things the security department might not see

D) They see things the security department might not see

All of the following are traits of the business traveler​ except: A) Hotel stays are often shorter B) Younger C) Represent their company D) Travel to see friends or new places

D) Travel to see friends or new places

One way to highlight healthy menu items is​ to: A) Publish flyers with a list of healthy choices B) Let the guests figure it out on their own C) Tell the guests about them D) Use a special symbol on the menu

D) Use a special symbol on the menu

Which of the following is not a common factor between a commercial food service operation and a managed services​ operation? A) Provides nutritious and healthy meals to guests B) Stays profitable C) Follows the same health department regulations D) Uses a cycle menu

D) Uses a cycle menu

When accepting payment by check or​ credit/debit card, it is important​ to: A) Ask if they would like any change B) Ask if they enjoyed the meal C) Ask if they wish to leave a tip D) Verify the guest's identity

D) Verify the guest's identity

Braising is a process using both​ ______ and​ _______ heat. A) Fat; moist B) Searing; low C) Ice; dry D) Wet; dry

D) Wet; dry

Unintentional theft​ occurs: A) There is no such thing as unintentional theft B) When an employee or guest breaks and expensive piece of equipment C) When an employee or guest deliberately takes something of value that does not belong to them D) When an employee or guest inadvertently takes something belonging to the hotel, such as a pen

D) When an employee or guest inadvertently takes something belonging to the hotel, such as a pen