Review Practice Test 4 Chapters 17 20 Chapter 17 1 Which are the primary commercial food service operations Quick service casual dining and fine upscale dining p 183 p 184 2 Which food service category delivers food quickly and at a value Quick service Restaurants 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 class Who 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 experience Review Practice Test 4 Chapters 17 20 Patron expects high degree of service D cor 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 Garden 11 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 12 What is the ultimate goal of a commercial food service operation Profitability is a primary Chapter 18 1 Which of the jobs or titles in front of house operations Captain Front Waiters and Back out goal p 185 Waiters p 192 2 Which of the jobs of back of house operations Sous Chef Role of the Aboyeur Expeditor Saucier saut sauce station Poissonier fish station Grillardin grill station Friturier fry station Review Practice Test 4 Chapters 17 20 R tisseur roast station Potager soup station L gumier vegetable station Garde manger pantry station Boucher butcher station Tournant swing cook P tissier 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 Back of House BOH p 192 5 Restaurants are divided into two primary functional areas Front of House FOH 6 Who developed the brigade system in the kitchen Escoffier p 192 7 Titles of organization structure Front of House The Ma tre 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 9 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 Review Practice Test 4 Chapters 17 20 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 19 1 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 8 Which ingredients are necessary to make beer Malted barley hops water and yeast p 202 Review Practice Test 4 Chapters 17 20 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 20 14 What is added in fortified wine that makes a different from regular wine give examples p 202 15 What are the future trends in bar and beverage management Review Practice Test 4 Chapters 17 20 Chapter 20 1 Factors such as temperature humidity acidity water chemistry affect cellular structure in the 2 Before anyone can become a chef one must be a cook preferably a great one and that is not 3
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