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Exam 8: Food and Beverage

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Question 21

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The second step in planning to meet guest expectations with foods and beverages is ________.

A) designing plate presentation
B) designing the menu
C) selecting service ware
D) selecting items to include on the menu

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Question 22

Multiple Choice

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Common benchmarks used to measure performance in food service operations include all of the Following EXCEPT ________.

A) sales per employee
B) employee turnover
C) sales per seat
D) daily seat turnover

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Question 23

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Timing is the sequencing of each task and activity to produce desired results.

The guest experience is determined by a variety of interrelated factors, from menu design and place settings to plate presentation and style of service.

On average, tourists spend 10%-15% of the total travel expenditure on food.

Pairings of nonalcoholic beverages and foods should also be taken into consideration when designing and pricing menus.

Escoffier was probably the most influential chef of modern times since he reorganized the work stations in kitchens, eliminating duplicate efforts.

Research has shown that culinary tourists are less educated and spend less than other tourists.

Labor and food costs are the largest controllable expenses for food and beverage operations.

Perfuming is the practice of heating and cooking off alcoholic beverages in dessert recipes.

Table d'hôte is a French term referring to a menu in which each item is priced and prepared separately.

In the US, the level of blood alcohol before driving impairment occurs typically put it in the Range of ________.

The fifth and final step in planning to meet guest expectations is determining the plate pre sentatio n for all menu items.

________ is the coordination of each required task and activity.

Hotels may use F&B offerings as a marketing tool for all of the following reasons EXCEPT?

Culinary tours have always been a significant component of the overall tourism industry.

Prime vendor agreements are contracts that specify the item(s) wanted, including a brief description of quality and grade, the number, and the price.

All of the following are restaurant market segments EXCEPT?

The median lifespan for restaurant operations is less than five years.

There are food festivals dedicated to all of the following ingredients EXCEPT?