Food and Beverage

Which of the following is NOT a responsability of the Director of Food & Beverage?

• Kitchen

• Restaurants

• Room Service

• Marketing

What is the average hotel’s operating profit coming from the F&B division?

• 10-15%

• 30-45%

• 20-25%

• 15-35%

It is important for F&B director to attend Staff Meetings and Executive Committee meetings, among others.

• True

• False

The executive chef who reports to the F&B manager manages the hotel kitchen(s).

• True

• False

The executive chef is NOT responsible for:

• Quantity of food

• Exceeding guest expectations for quality of food

• Food sales

• Portion size

How are now some executive chefs called?

• Chef de Rang

• Chef de Service

• Chef de Partie

• Kitchen managers

What is the average Food Cost Percentage for hotels?

• 10-20%

• 30-45%

• 18-22%

• 28-32%

Who developed the kitchen Brigade system?

• Chef Anthony Bourdain

• Chef Jamie Oliver

• Chef Auguste Escoffier

• Chef Gordon Ramsay

Restaurant managers are NOT responsible for:

• Quality guest service

• Hiring, training, and developing employees

• Presenting annual, monthly, and weekly forecasts

• Acquire new customers in the target market

How is the number of hotel guests dining in the hotel restaurant(s) called?

• Customers Covered

• Special Customers

• Capture Rate

• Coverage Rate