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FSU HFT 1000 - Review Practice Test # 4

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Review Practice Test # 4: Chapters 17-20Chapter 171) Which are the primary commercial food service operations? Quick service, casual dining, and fine/upscale dining (p.183)2) Which food service category delivers food quickly and at a value? Quick-service Restaurants (p.184)3) This type of management style is use in non-commercial in food service operation? Contract management (i.e. Aramark and Compass Group) (p.186)4) Why are airport food services increasing in numbers and total sale? Some Terminal foodservice businesses have increased as result of security restrictions; this increase in time at the airport allows passengers more time to eat. (p.185)5) Is the profit margin of the hotel food service higher or lower than a typical restaurant? Hotel profit margin usually lowers than typical restaurant (p.185)6) Casual dining caters to which segment of the population? Created to cater to middle classWho enjoy going out to eat. (p.184)7) What is a non-commercial food service operation, and who does it provide service to? On-site food service establishments include a wide variety of organizations such as hospitals, schools, college/universities, correctional facilities, and military operations. Provide services to patients & their family, students, prisoners, military (p.186)8) What is a hybrid food service operation? What are the characteristics? Hybrid combination of 2 concepts: Quick service and casual dining. High-quality food product served with the speed and efficiency (i.e cinema eatery) (p.186)9) What is considered an upscale food service food service operation? Describe upscale? • Patron expects a high level experienceReview Practice Test # 4: Chapters 17-20• Patron expects high degree of service• Décor helps to deliver feeling of a superior dining experience• Expensive pricing is associated with upscale dining restaurants• Bill for this dining experience can exceed $100 per person (p.184)10) Describe casual dining? Created to cater to middle class who enjoy going out to eat. (p.184)• Service without high price of fine dining• Promote relaxed atmosphere• Some revolve around a theme• Seafood (Red Lobster) • Italian food (Olive Garden11) This new emerging trend is challenging restaurants, and how are they challenging restaurants? Convenience Store -Gaining popularity (p.185)• Many now offering made to order food items • Creates direct competition for restaurants• Range from snack machines to large stores offering a restaurant option for dine in or take out12) What is the ultimate goal of a commercial food service operation? Profitability is a primary goal (p.185)Chapter 181) Which of the jobs or titles in front of house operations? Captain, Front Waiters, and Back Waiters (p.192)Review Practice Test # 4: Chapters 17-202) Which of the jobs of back of house operations? Sous Chef, Role of the Aboyeur (Expeditor) Saucier (sauté/sauce station)Poissonier (fish station) Grillardin (grill station)Friturier (fry station)• Rôtisseur (roast station)• Potager (soup station)• Légumier (vegetable station)• Garde manger (pantry station)• Boucher (butcher station)• Tournant (swing cook)• Pâtissier (pastry chef)• Boulanger (bread baker)• Confiseur (candy and confections chef) (p.192)3) What is the contribution margin? Refers to how much profit an item produces (p.194)4) Which of the management top priority in maintaining standards? To ensure that the establishment is profitable(p.194)5) Restaurants are divided into two primary functional areas? Front of House (FOH)Back of House (BOH) (p.192)6) Who developed the brigade system in the kitchen? Escoffier (p.192)7) Titles of organization structure Front of House: The Maître d’ Back of House: The Executive Chef (p.192)8) Casual restaurant combine duties and position in the organizational charts. Because of smaller operations, positions are combine. (p.192)Review Practice Test # 4: Chapters 17-209) Which of the two schools of taught of cleaning the kitchen? (1) Have the cooks be responsible; facilitates a sense of pride and ownership with equipment(2) Hire a cleaning service or use dishwashers; avoids highly paid cooks remaining ‘on the clock’ (p.193)10) Which of the most important tasks of the general manager? Cost control (p.194)11) This person is consider the “star” attraction of the restaurant? Executive Chef (p.192)12) This job is usually not there in smaller restaurants? Headwaiter (p.192)Chapter 191) What is the largest selling alcoholic beverage in the world? Beer (p.202)2) This drink is served to stimulate one’s appetite: Aperitifs (p.202)3) What makes serving alcoholic beverages specially challenging and what is the implications? Due to the unique nature of alcoholic beverages, the legal implications and the control issues involved in its sale make this area of hospitality uniquely challenging.(p.200) 4) The results from actions from an intoxicated person are the legal responsibility of? The provider of those beverages (p.200)5) Regulatory inventory reconciliation is a common technique in beverage management, characteristics of this technique is that is? Reactive rather than proactive, this is to say that it can only detect a problem after it occurred. (p.200)6) What is Corkage Charge? A fee charged to bring your own beverage selection if it is not available at the establishment. (p.201)7) What is the most important element of service in bar and beverage management? Product knowledge about the product. Employees being well-informed of the product in able to sell (p.201)Review Practice Test # 4: Chapters 17-208) Which ingredients are necessary to make beer? Malted barley, hops, water and yeast. (p.202)9) What costs wine value to depreciate? The grape from which they are made or the year the grapes grown and harvested (p.201)10) What makes great wine? Great grapes (p.201)11) When budgeting for a drink, you must take in consideration the following: The recipe for the drink and the cost of each individual ingredient must be considered. (p.204)12) Which are the steps to cost control and profit, identify pouring for profit? Budgeting for profit, pricing for profit, establishing product controls, and establishing cash controls (p.204)13) As long you don’t mind__the late night hours_there are many career opportunities in beverage management. (p.203)Review Practice Test # 4: Chapters 17-2014) What is added in fortified wine that makes a different from regular wine, give examples?


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