Food And Beverage Service

Question 0

Lambtons emerg #

Answer 0

333

Question 1

Remarkable service is….

Answer 1

First impression, looking professional, courteous, friendly, welcoming,instil trust,knowledge, efficient, flexible, timely,

Question 2

Restaurants began where/when?

Answer 2

1765 in Paris

Question 3

Why are so many terms in French?

Answer 3

…

Question 4

Prior to 1765 how was food provided?

Answer 4

Mostly Inns and private homes

Question 5

Meaning of restaurant

Answer 5

Restore of energy

Question 6

What percentage of the 8 sectors are food and beverage?

Answer 6

48%

Question 7

What are some F&B positions in Accommodations?

Answer 7

F&B manager, hotels, camps, room service, bar manager, banquet manager, lodge staff

Question 8

What percentage can provide hotels overall revenue?

Answer 8

50?

Question 9

What % in hotels come from breakfast orders?

Answer 9

70-90

Question 10

What is host bar?

Answer 10

One bill to the host

Question 11

What is cash bar?

Answer 11

Guests pay for own drink

Question 12

What’s A La Carte?

Answer 12

From the card- individual pricing

Question 13

Table D’Hote

Answer 13

The hosts table. Generally set price.

Question 14

What is butler service?

Answer 14

Guests serve themselves with provided un tensile from platter held by server.

Question 15

What is aperitif?

Answer 15

….

Question 16

What is a digestif?

Answer 16

….

Question 17

What is sorbet?

Answer 17

Ice- between meals

Question 18

What is Haute Cuisine?

Answer 18

Elegant, best crystal, may employ sommelier

Question 19

Examples of full dining

Answer 19

Bistro, ethnic, theme, Cafe, buffets

Question 20

How many silverware to table/2?

Answer 20

14

Question 21

What is French service?

Answer 21

Prep at table, use of gueridon(cart)

Question 22

What is Russian service?

Answer 22

Cooked and preportioned in kitchen. Presented on silver trays and transferred to guests plates. Known as “silver service”

Question 23

Average profit margin

Answer 23

4%

Question 24

Food and beverage costs

Answer 24

35.8

Question 25

What main complaints?

Answer 25

62% sevice, 11% food, 22% atmosphere,

Question 26

What are top complaints?

Answer 26

Dirty tables, utensils, restrooms, service, meals

Question 27

What is the guest cycle?

Answer 27

Greet, take order, serve, clearing, thank the guest

Question 28

Serve food from the….

Answer 28

Left

Question 29

Serve drink from

Answer 29

The right

Question 30

Place the protein at….

Answer 30

6:00 position

Question 31

Check on guest when?

Answer 31

After 3 bites of protein

Question 32

Clear from the?

Answer 32

Right side

Question 33

What are common dietary requests?

Answer 33

Vegetarian, restricted diets, nutrition,religious, allergens

Question 34

Some restrictions

Answer 34

Sugar, salt, calorie, caffeine, cholesterol, carbs

Question 35

Vegan

Answer 35

No meat or animal product

Question 36

Lacto

Answer 36

Dairy allowed

Question 37

Lacto ovo

Answer 37

Animal products such as eggs

Question 38

Flexitarians

Answer 38

Vegetarian mostly with fish and chicken

Question 39

Locavores

Answer 39

Eating locally grown foods

Question 40

Common allergens

Answer 40

Gluten, msg, nuts, shellfish, alcohol, nitrates, sulphites , dairy

Question 41

What are the 3 C’s?

Answer 41

Contain, contact, contaminated

Question 42

What is CFRA

Answer 42

Canadian restraunt Foodservices association

Question 43

Islam

Answer 43

No alcohol, pork, carnivorous animal, blood, meat not slaughtered in the name of Allah

Question 44

What is Halal?

Answer 44

Islamic term for permissible

Question 45

What is Kosher?

Answer 45

Fit for Jewish consumption

Question 46

Kosher not allowed

Answer 46

Shellfish, bottom feeder, pork, any animal that has split hoof and chews cud

Question 47

What makes a successful

Answer 47

Promotions, location, target market, loyalty programs.