HTMP 1 Chapter 10 Quiz

How profitable a food and beverage operation will be depends on controlling what four key items?

• Labor costs, food costs, menu pricing, and cash control

• Labor costs, food costs, and cash control

• Food costs, menu pricing, and cash control

• Food costs, labor costs, menu pricing, special vendor pricing

______________ is the key determining factor in the type of food and beverage option a hotel will operate.

• budget

• menu

• labor costs

• location

In order for a menu to be successful, and the food facility to show a profit, the menu must:

• Include many styles of cuisine

• Be vast, providing guests many options

• Be inexpensive

• Meet guest’s needs and expectations

Dining destinations that feature celebrity chefs, enticing menus, unique locations, and fabulous guest service are known as:

• Fine dining

• Fast-food

• Destination dining

• None of the above

___________ have the biggest impact on the dining experience since these positions have direct contact with guests.

• Production staff

• Supervisors

• Production staff

• Service staff

___________ focus primarily on the food production process and traditionally have little to no direct contact with guests.

• Managers

• Supervisors

• Production staff

• Service staff

Label the food and beverage establishment with the corresponding category below.

Establishment: McDonald's

• Quick-service

• Quick-casual

• Family-dining

• Casual-dining

• Fine-dining

Servers take guests’ orders in the dining area and serve the food to guests is known as which type of table service?

• Plate Service

• Cart Service

• Platter Service

• Buffet Service

Label the food and beverage establishment with the corresponding category below.

Establishment: Ruth’s Chris Steakhouse

• Quick-service

• Quick-casual

• Family-dining

• Casual-dining

• Fine-dining

Using takeout containers that can be composted or recycled is an example of:

• Conversing energy

• Reducing waste

• Recycling

• Pollution prevention