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WorksheetsHTMP Year 1 Review Chapters 9-12
Total questions: 35
Worksheet time: 19mins
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
Food and beverage managers can use the menu to determine the restaurant’
Type
Price range
Both A and B
None
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
What is the formula for calculating food costs?
Standard recipe cost - labor cost
Standard recipe cost + labor cost
Food Cost ÷ labor cost
Food Cost ÷ Profit Percentage
Typically, cruise prices include:
Meals, a stateroom, activities
Activities, parties and entertainment
Meals, a stateroom, activities, parties and entertainment
Parties and entertainment, meals, a stateroom
______________ are the most popular type cruise ship. They are capable of carrying 850-3,000 passengers.
Mainstream cruise ships
Adventure cruise ships
Small cruise ships
Ocean cruise ships
The attraction to RVs is:
Safety
Outdoor living
Affordable travel
All of the above
Early resorts were built as:
Business retreats
Meeting spaces
Summer retreats
All of the above
The benefit of off-site partners is that it allows resorts to:
Provide guests with a list of local providers
Provide guests with telephone numbers of providers
Offer reservations or set up activities for guests
None of the above
What is the reason most people give for going tent camping?
Comfort
Family
Affordability
Fun and relaxation
What are the key elements in the continued popularity of recreational vehicles and tent camping?
Exploring the great outdoors on state lands, nature preserves, and other wild places
National parks, nature preserves, and other wild places
Exploring the great outdoors on state lands, national parks, nature preserves, theme parks, and other wild places
Exploring the great outdoors on state lands, national parks, nature preserves, and other wild places
___________ can be sail-powered ships equipped with the most sophisticated and technologically advanced nautical systems, high standard features, and luxurious guest comforts.
Adventure cruise ships
Expedition cruise ships
Mainstream cruise ships
Luxury cruise ships
___________ is business a hotel receives through an outside event planner or tour operator for a business, family, or tour group.
Tour market
Family market
Meeting market
Group market
Define Meeting Market
Business a hotel receives from an outside organization, business, or association, wishing to book meeting/convention/conference room service.
Business a hotel receives through an outside event planner or tour operator wishing to book room nights, meals, and other hotel services for a business, family, or tour group.
A resort where the cost of all lodging, meals, airport transfer, spa-services, and activities are bundled into a package price.
Define Group Market
Business a hotel receives from an outside organization, business, or association, wishing to book meeting/convention/conference room service.
A resort where the cost of all lodging, meals, airport transfer, spa-services, and activities are bundled into a package price.
Business a hotel receives through an outside event planner or tour operator wishing to book room nights, meals, and other hotel services for a business, family, or tour group.
The arrival stage of guest cycle the employee's perspective is
Prepare for service
Take Order
Serve Order
Complete service
The Guest Cycle of Food and Beverage departure stage for the employee is
Prepare for Service
Take Order
Serve Order
Complete Service
The guest cycle stage in food and beverage from the guest perspective at departure stage is
Dining Reservation
Greet and seat
Dine
Bill settlement and depart
The guest cycle from the guest perspective at the occupancy stage is
Dining reservation
greet and seat
dine
bill settlement and depart
The profitability of a food and beverage operations depends upon
food cost
labor cost
menu pricing
cost control
all of the above
The menu is the .........
key factor in staffing of F/B operation
key factor in type of F/B option a hotel will operate
key factor in location of F/B operation
key factor of operating hours of F/B establishment
For the kitchen the menu will determine
equipment needs and employee skills requirements
equipment needs and food shopping
employee skills and HACCP control
equipment needs and location of operation
The menu dictates
what and how food items will be marketed
what and hw food items will be sold
what and how food items will be prepared
what and how food items will be displayed
In order for the menu to be successful it must meet the guest's
emotions
budget
needs and expectations
budget and taste
