htm exam 1

A bottle of vodka costs $28.00 per liter and yields 25 each 1.25 ounce shots that sell for $7.75. What does this bottle bring in to liquor sales?

$193.75

Food and Beverage Directors expect a pour cost of

16-24%

The cost of depleted inventory for a cocktail is $0.74 and the selling price is $3.75. What is the pour cost percentage?

19.7%

An acceptable profit margin for food in many hotels is ________ percent

25-30

hospitality is open how many days

365 days all year around

An organization that rates and classifies hotels and awards them Diamonds is the

American Automobile Association

________ simplified French cooking and reduced the number of sauces to five "mother sauces."

Auguste Escoffier

The Catering Director normally works with the following people EXCEPT:

Director of Housekeeping

Placing the most recent purchases , in rotation, behind previous purchases is called

FIFO

"Nouvelle cuisine" translates into what?

Lighter cuisine

Hotels may be classified by

Location, price and service

Good examples of casual dining restaurants are

Macaroni Grill and Red Lobster

The founders of classical cuisine are

Marie-Antoine Carême and Auguste Escoffier

The front office, housekeeping, security and communications all fall under what department?

Rooms division

Production sheets serve which of the following purposes?

Serve as the key to consistency and food quality

A banquet refers to

a large group of people who eat together at one time in one place

More hotels are converting at least one of their bar outlets to

a sports-themed bar

Champagne is best served

anytime throughout the meal

With chain restaurants, most of the important managerial decisions are made

at the corporate level

The heart of the house is

behind the scenes

The document prepared for the catering department to follow that contains all of the critical information about the event is the

catering event order

Hotels can avoid overselling (overbooking) rooms by too large a margin by using a(n)

central reservation system

Examples of hotel location include

city, resort, airport, freeway

The person at a desk in the lobby of a hotel who assists guests with restaurant reservations, directions, tickets to shows and other advice is the

concierge

Production sheet calculations include

counting products on-hand

Product specification determines

cut of meat, weight, fat, etc.

A(n) ________ menu repeat themselves after a period of time.

cyclical

TGI Friday's, Houlihan's and Bennigan's are examples of

dinner house theme restaurants

Average guest check is calculated by:

dividing total sales by number of guests

The lack of operational power, high fees, and low percentage of reservations from the central reservation system are all ________ of franchising.

drawbacks

Corporate philosophy

embraces the values of the organization

In order to determine if a hotel development project would likely succeed, we would perform a(n)

feasibility study

A spirit or liquor is made from a liquid that has been

fermented and distilled

Spirits differ from wine and beer in that they are

fermented and then distilled

The classification of restaurant categorized by price, decor, atmosphere, higher level of formality, and a menu made from scratch using quality fresh ingredients is

fine dining

Prime cost is

food and labor cost

Purchasing the right to use a company's trademark to expand more rapidly and use copyrighted materials is known as

franchising

The hotel requires the number of guests attending a catering function at least seven days in advance. This number is called the

guarantee

Forecasting sales has two components

guest counts or covers, and average check amount

Aromatized wines are fortified and flavored with

herbs, flowers, bark, and roots

The word hospitality comes from

hospice

revenue management

hotel property management system

A par stock

is the level to keep on hand

Room service is typically found in

large city center hotels

Examples of hotel price classification include

luxury, all suites, economy, budget

The executive committee of a hotel is

made up of key executives who head major departments

Corporations that operate a hotel without capital outlay in exchange for a percentage of gross sales are known as

management companies

The ________ must harmonize with the theme of the restaurant.

menu

The individual responsible for the task of balancing the guests accounts receivables is the

night auditor

Examples of fortified wines are

port, sherry, and madeira

Hotels that are a cross between a chain and a marketing group for independent hotels are classified as

quasi-chain

Any game or red meat is best served with ________ wine

red

Cabernet sauvignon and pinot noir are types of ________ wine.

red

Hotels and motels that are part of a ________ share a centralized reservation system and a common image, logo or advertising slogan.

referral association

A demand-forecasting technique used to maximize room revenue is known as

revenue management

Average daily room rate is

room revenue divided by number of rooms sold

Recruiters are looking for

service-oriented people

One method to prevent pilferage in a bar is to use

shoppers

Intangible means

something the guest uses but does not possess

Wines with carbon dioxide produced either naturally or mechanically are known as

sparkling

When selling rooms, a front desk associate might try to "upsell." This means

suggestively selling the features of a larger room, a higher floor or perhaps a better view

A(n) ________ menu offer a selection of one or more items for each course at a fixed price.

table d'hote

Organization and performance on the cooking line as well as good results depend on

teamwork

Associate empowerment leads to

the Ritz Carlton associates spending up to $2,000 to make a guest completely happy. increased productivity increased guest satisfaction (answer is all of them on quiz)

Curbside appeal includes

the appearance of the property from the parking lot to the restrooms

Internal customers are

the employees

Rack rate is

the highest published room rate

Each of the following is a characteristic of the Hospitality Industry EXCEPT:

the service product and the guest are separate

In France, the wines are usually named after

the village where the wine is produced

In the hospitality industry, the reason we are in business is

to make a return on investment

Quality guest service requires that we

understand our guests' needs