Food & Beverage Management ( Part - 2) | Baamboozle - Baamboozle

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Maître d’hôtel is the one who organizes the floorplan according to the reservations and assigns captains to different sections. Including handling reservations, greeting and seating guests, bidding farewell and handling complaints. T/ F

True

What is the formula to calculate month end food cost percentage? A) Total Purchases/Sales B) (Beginning Inventory – Ending Inventory)/Sales C) (Beginning Inventory + Purchases – Ending Inventory)/ Sales

C) (Beginning Inventory + Purchases – Ending Inventory)/ Sales

The income statement for a restaurant summarizes the revenue, cost of revenue, and gross profit generated by the sale of food and beverages. True or False

True

Menu items high in popularity but lower in contribution margin are known as: A) Stars B) Puzzles C) Plowhorses D) Dogs

C) Plowhorses

Two major financial documents of concern to a food service operation are the income statement and the balance sheet. True or False

True

The financial document that is developed by projecting revenue, determining profit requirements, and estimating expenses is the: A) Balance sheet B) Operations budget C) Uniform system of accounts D) Income statement.

B) Operations budget

The order in which various menu items are placed on the menu within their categories is determined by: A) The items’ prices, with highest-priced items appearing first. B) The items’ popularity and profitability. C) The restaurant’s board

B) The items’ popularity and profitability.

Counting items manually one by one or by hand is called …………………… A) Perpetual Inventory B) Cost of Goods Sold C) Physical Inventory D) Keeping Diary

C) Physical Inventory

Keeping budgeted costs as close as possible to actual costs. A) Par Value B) Cost Control C) Inventory Costs D) Cost of Goods Sold

B) Cost Control

The practice of counting and recording stock items. A) Inventory B) Supply C) Par stock D) Counting.

A) Inventory

Amount of each item you want in stock at the beginning of the operation and stock-up after finishing your shift is called …………….A) Inventory B) Supply C) Par stock D) Opening stock

C) Par stock

What is the name of a tool that was created in 1984, to analyze the service and to reduce the cost of poor quality service and which has been proved to decrease the operational costs by 25-40%.

The service blueprint

If you push three tables for 4 together, how many people can be seated together? A) 12 B) 16 C) 6 D) 8

D) 8

The continuity of service/the way of working, so that your staffs are able to provide service to your customers is also known as. A) Niche B) Staff flow C) Ambiance D) Experience

B) Staff flow

Restaurant is divided into these to assist the servers and other staffs. A) Area B) Floors C) Layouts D) Sections

D) Sections

The kitchen does not need to be proportionate to the menu size. True or False

False

Where should the storage area be located? A) In the middle of the kitchen B) Close to the restrooms C) Close to the manager's office D) By the entrance

C) Close to the manager's office

Hospitality business is all about? A) technology, new shiny tools B) making money no matter how, even if it means unethical C) people and relationships D) choosing the right organization chart

C) people and relationships

The management process has basic activities/tasks - how many are there and what are they? Planning, ……………….., …………………, ……………………………., ……………………….., Controlling, Evaluating.

7 , Organizing, Coordinating, Staffing, Directing

In the chapter fundamentals of management, resources are defined as People, Money, Time, Energy, Products, Equipment, Procedures. True or False

True

1. Quality is defined as in terms of acronym - RATER. What is the full form of RATER? Reliability, Assurance, ..............., ................. , Responsiveness.

Tangible, Empathy

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