Question 1

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

Accepted Answer

A)  desert bars
B)  A sports -theme
C)  nightclubs
D)  high -end wine barE) B) and D)
F) All of the above

Question 2

A banquet refers to

Accepted Answer

A)  a large group of people who eat together at one time in one place
B)  a dinner party in a private home
C)  A group of people eating a lunch at the zoo
D)  a candlelight dinner for twoE) B) and C)
F) A) and B)

Question 3

Explain the significance of the catering event order (CEO).

Accepted Answer

The Catering event order (CEO),or Banque...

Question 4

All of the following are included in the Food and Beverage Division EXCEPT:

Accepted Answer

A)  housekeeping
B)  stewarding
C)  banquets
D)  room serviceE) A) and B)
F) A) and C)

Question 5

Labor cost benchmarks are measured by

Accepted Answer

A)  dividing labor costs by food costs
B)  food cost compared to labor cost
C)  comparing individual hotel food outlets
D)  covers -per -person -hourE) A) and C)
F) B) and C)

Question 6

Room service is typically found in

Accepted Answer

A)  large city center hotels
B)  midscale hotels
C)  extended stay hotels
D)  freeway hotelsE) A) and B)
F) None of the above

Question 7

Responsibilities of the Chief Steward include which of the following?

Accepted Answer

A)  Cleanliness of the front of the house
B)  Pest control
C)  Supervising the kitchen staff
D)  Cleanliness of guest roomsE) A) and C)
F) C) and D)

Question 8

An acceptable profit margin for food in many hotels is___________ percent

Accepted Answer

A)  25 -30
B)  20 -25
C)  30 -35
D)  28 -32E) A) and C)
F) None of the above

Question 9

Describe how you would set up the room for a group of 24 business people holding a 2 -hour training
meeting followed by a sit -down lunch,and then a workshop requiring interaction between the presenter and the attendees.What do you see as the challenges with this event?

Accepted Answer

A diagram of each of the seating arrange...

Question 10

Some hotels have a policy of preparing ________ % more meals than the number attending a function in order to accommodate additional people.

Accepted Answer

A)  5 -7%
B)  2 -3%
C)  4 -6%
D)  3 -5%E) All of the above
F) A) and B)

Exam 4: Food and Beverage

All of the following are included in the Food and Beverage Division EXCEPT:

Correct Answer
verified

Some hotels have a policy of preparing ________ % more meals than the number attending a function in order to accommodate additional people.

Correct Answer
verified

A banquet refers to

Correct Answer
verified

An acceptable profit margin for food in many hotels is___________ percent

Correct Answer
verified

Responsibilities of the Chief Steward include which of the following?

Correct Answer
verified

Describe how you would set up the room for a group of 24 business people holding a 2 ^-hour training meeting followed by a sit ^-down lunch,and then a workshop requiring interaction between the presenter and the attendees.What do you see as the challenges with this event?

Correct Answer
verified
A diagram of each of the seating arrange...
View Answer

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

Correct Answer
verified

Room service is typically found in

Correct Answer
verified

Explain the significance of the catering event order (CEO).

Correct Answer
verified
The Catering event order (CEO),or Banque...
View Answer

Labor cost benchmarks are measured by

Correct Answer
verified

Exam 4: Food and Beverage

All of the following are included in the Food and Beverage Division EXCEPT:

Correct AnswerverifiedShow Answer

Some hotels have a policy of preparing ________ % more meals than the number attending a function in order to accommodate additional people.

Correct AnswerverifiedShow Answer

A banquet refers to

Correct AnswerverifiedShow Answer

An acceptable profit margin for food in many hotels is___________ percent

Correct AnswerverifiedShow Answer

Responsibilities of the Chief Steward include which of the following?

Correct AnswerverifiedShow Answer

Describe how you would set up the room for a group of 24 business people holding a 2 -hour training meeting followed by a sit -down lunch,and then a workshop requiring interaction between the presenter and the attendees.What do you see as the challenges with this event?

Correct AnswerverifiedA diagram of each of the seating arrange...View AnswerShow Answer

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

Correct AnswerverifiedShow Answer

Room service is typically found in

Correct AnswerverifiedShow Answer

Explain the significance of the catering event order (CEO).

Correct AnswerverifiedThe Catering event order (CEO),or Banque...View AnswerShow Answer

Labor cost benchmarks are measured by

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Describe how you would set up the room for a group of 24 business people holding a 2 ^-hour training meeting followed by a sit ^-down lunch,and then a workshop requiring interaction between the presenter and the attendees.What do you see as the challenges with this event?

Correct Answer
verified
A diagram of each of the seating arrange...
View Answer

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified
The Catering event order (CEO),or Banque...
View Answer

Correct Answer
verified