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CCM Review Course > Food & Beverage > Flashcards

Food & Beverage Flashcards

1
Q

What is a unique aspect of clubs regarding employee relationships?

A

Refer to members by name

This personal touch helps in building relationships and enhancing member experience.

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2
Q

What are the key roles of Food & Beverage departments in clubs?

A

Attract new members, meet member expectations, achieve bottom-line goals, banquets are most profitable

The focus on member satisfaction and profitability is crucial for club success.

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3
Q

List the management levels in the structure of the Food & Beverage department.

A
  • Clubhouse Manager
  • Assistant Clubhouse Manager
  • Executive Chef
  • Board and Committees
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4
Q

What are the key components of food & beverage finances?

A
  • Payment policies/procedures
  • Encourage use of the facilities
  • Expedite payment
  • Maintain control
  • Analyzing results
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5
Q

What are the main areas of focus in food & beverage employee management?

A
  • Recruiting
  • Staffing
  • Training & Development
  • Compensation
  • Recognition
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6
Q

What are some trends in club dining?

A
  • Casualization
  • Theme nights
  • Affinity dinners
  • Healthier choices
  • Shorter operating hours in formal settings
  • Declining number of Men’s grills
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7
Q

What are the types of foodservice facilities?

A
  • Café
  • Quick
  • Fine
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8
Q

What governmental considerations must clubs adhere to?

A
  • Zoning
  • Department of health regulations
  • ADA regulations (1990 civil rights protection)
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9
Q

What are the different kitchen configurations?

A
  • Straight line: Low volume
  • L-shaped: When space is limited
  • U-shaped: Tasks are isolated
  • Parallel, back-to-back: One vent hood, one set of utility lines
  • Parallel, face-to-face: Large facilities
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10
Q

What does a plan view show in blueprints?

A

Horizontal cut showing equipment placement

This view provides a top-down perspective of the kitchen layout.

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11
Q

True or False: Most frequent accidents in a food service establishment are slips and falls.

A

True

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12
Q

What is the purpose of mixers in food preparation?

A

Combine different types of solids and/or liquids

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13
Q

What types of cooking equipment are commonly used in food service?

A
  • Ranges
  • Ovens
  • Broilers
  • Griddles
  • Deep-fat fryers
  • Steam cookers
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14
Q

What is the food temperature danger zone?

A

41°F - 135°F

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15
Q

Fill in the blank: The _______ is typically the best food prep surface.

A

Stainless steel

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16
Q

What are the types of table service styles?

A
  • Plate service (American)
  • Cart service (French)
  • Platter service (Russian)
  • Family-style service (English)
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17
Q

What are the six basic nutrients?

A
  • Proteins
  • Carbohydrates
  • Fats
  • Vitamins
  • Minerals
  • Water
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18
Q

What does the USDA My Pyramid outline for daily servings?

A
  • Fat, Oils & Sweets (use sparingly)
  • Milk, Yogurt & Cheese Group (2-3 servings)
  • Meat, Poultry, Fish, Dry Beans, Eggs & Nuts (2-3 servings)
  • Vegetable Group (3-5 servings)
  • Fruit Group (2-4 servings)
  • Bread, cereal, rice and pasta group (6-11 servings per day)
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19
Q

What are some dietary concerns that club managers need to be aware of?

A
  • Calories
  • Fats and cholesterol
  • Sodium
  • Fiber
  • Food allergies
  • Vegetarian diets
  • Contaminants
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20
Q

What does nutrition labeling provide?

A
  • Serving size
  • Servings per container
  • Calories per serving
  • Food allergy warnings
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21
Q

What is the purpose of standard recipes in food service?

A

Consistency in appearance, cost, and taste

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22
Q

What are the steps in the control process?

A
  • Establish Standards
  • Measure Actual Results
  • Compare Actual to Standard
  • Take Corrective Action
  • Evaluate Corrective Action
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23
Q

What are the advantages of standard portion sizes?

A

Helps with portion control and consistency

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24
Q

List the influences on menu changes.

A
  • Consumer demands
  • Economic conditions
  • Competition
  • Supply levels
  • Industry trends
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25
Q

What are the subjective pricing methods for menu pricing?

A
  • Reasonable price
  • Highest price
  • Loss leader
  • Intuition
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26
Q

What are the four categories of menu items?

A
  • Profitable/Popular ~ Star
  • Profitable/Unpopular ~ Puzzle
  • Unprofitable/Popular ~ Plowhorse
  • Unprofitable/Unpopular ~ Dog
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27
Q

What is the formula for calculating the popularity of a menu item?

A

Popularity is calculated by comparing menu item counts to total count, expressed as % or decimal.

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28
Q

What are the four categories of menu items?

A
  • Star: Profitable/Popular
  • Puzzle: Profitable/Unpopular
  • Plowhorse: Unprofitable/Popular
  • Dog: Unprofitable/Unpopular
29
Q

What are the strategies for managing STAR menu items?

A
  • Maintain rigid specifications for quality, portion size, and presentation
  • Locate STAR items in a highly visible position on the menu
  • Test the STAR item for price sensitivity
30
Q

What strategies are recommended for Plowhorses?

A
  • Test for price sensitivity
  • Relocate non-signature items
  • Combine with lower cost products to achieve a higher combined CM
  • Reduce portion/quality if non-noticeable
  • Consider direct labor adjustments
31
Q

What should be done with Puzzle menu items?

A
  • Remove from menu if very low MM%
  • Rename/reposition to make more visible
  • Decrease price while maintaining high CM
  • Limit number of puzzles
32
Q

What is the recommended approach for Dogs on the menu?

A
  • Delete from the menu
  • Raise the price to achieve ‘Puzzle’ status
  • Carry the item in inventory as an off-the-menu special on request
33
Q

What are the key components of the Purchasing Cycle?

A
  • Food & Beverage Dept.
  • Storeroom
  • Purchasing Dept.
  • Accounting
  • Receiving
  • Supplier
34
Q

What responsibilities are involved in purchasing?

A
  • Who should purchase?
  • How to select suppliers
  • Correct quality
  • Reasonable prices
  • Prompt delivery
  • Service, including product information
35
Q

What information should be included in purchasing specifications?

A
  • Product name
  • Product use
  • Grade or quality
  • Purchase quantity
  • Other quality information
36
Q

What factors influence purchasing proper quantities?

A
  • Popularity of menu items
  • Product cost concerns
  • Available storage space
  • Safety levels
  • Supplier constraints
37
Q

What are the effects of ineffective purchasing?

A
  • Cash flow problems
  • Increased storage costs
  • Quality deterioration/damage
  • Increased losses to theft
  • Dissatisfied guests due to stockouts
  • Added costs of emergency delivery
  • Lost discounts from volume purchases
38
Q

What is the MIN/MAX system in inventory management?

A
  • Minimum inventory level
  • Maximum inventory level
  • Usage rate
  • Lead-time quantity
  • Order point
39
Q

What are some security concerns in purchasing?

A
  • Kickbacks
  • Fictitious companies
  • Reprocessing
  • Invoice errors
  • Credit memo problems
  • Quality substitutions
  • Purchaser theft
40
Q

How can purchasing costs be reduced?

A
  • Negotiate prices/pay COD
  • Review quality/quantity standards
  • Evaluate convenience products
  • Discontinue unnecessary services
  • Combine orders/purchase larger qty
  • Change purchase unit size
  • Use cooperative purchasing
  • Utilize promotional discounts
41
Q

What are the procedures for receiving products?

A
  • Check incoming products against:
    • Purchase orders
    • Standard purchase specifications
    • Delivery invoices
  • Move accepted products immediately to storage
  • Complete necessary receiving documents
42
Q

What are the objectives of issuing control?

A
  • Limit access to storage areas
  • Match items removed to actual production requirements
  • Assess quantities and costs of products removed from storage
43
Q

What is the formula for inventory turnover?

A

Inventory Turnover = Cost of Goods Sold / Average Inventory

44
Q

What are the basic calculations for food and beverage costs?

A
  • CGS = Beg. Inv + Purch. - End Inv.
  • Cost % = CGS / Revenue
  • CM = Food Revenue - Food Cost
45
Q

What types of beverages are included in the beverage service?

A
  • Liquor (distilled spirits)
  • Beer (malt beverages)
  • Wine (fermented fruit juice)
46
Q

What are the key steps in opening and serving wine?

A
  • Present wine to the guest
  • Cut the band
  • Wipe the top and neck of the bottle
  • Remove the cork
  • Place cork on table
  • Pour taste for host
  • Pour for the rest of the table
47
Q

What are the social costs related to the sale of beverage alcohol?

A
  • Motor vehicle accidents
  • Crime
  • Non-vehicular accidents
  • Lower productivity/absenteeism
  • Poor health
48
Q

What are the major types of spirits?

A
  • Grain spirits
  • Plant liquors
  • Fruit liquors
  • Liqueurs or cordials
  • Aperitifs and bitters
49
Q

What are the major kinds of whiskey?

A
  • Scotch
  • Irish
  • American: bourbon, rye, corn
  • Canadian
50
Q

What are the major kinds of brandy?

A
  • Cognac
  • Armagnac
  • Calvados
  • Grappa
  • Kirsch
  • Framboise
  • Ouzo
51
Q

What ingredients are used in malt beverages?

A
  • Barley
  • Hops
  • Water
  • Yeast
  • Adjuncts
  • Additives
52
Q

What are the basic classifications of wine?

A
  • Table wines
  • Natural and Fortified wines
  • Aperitif and Dessert wines
  • Sparkling
53
Q

What is the first step in beverage production?

A

Malting

Malting is the process of converting grains into malt.

54
Q

What follows malting in the beverage production process?

A

Mashing

Mashing involves mixing the malt with water and heating it.

55
Q

What is the process of converting sugars into alcohol in beverage production?

A

Fermentation

Fermentation is a crucial step where yeast converts sugars into alcohol.

56
Q

What is the purpose of pasteurization in beverage production?

A

To kill harmful microorganisms

Pasteurization helps ensure the safety and stability of the beverage.

57
Q

Which process adds carbonation to beverages?

A

Carbonation

Carbonation can occur naturally or be added artificially.

58
Q

What are the basic classifications of wine?

A

Table wines, Natural and Fortified wines, Aperitif and Dessert wines, Sparkling wines

These classifications help categorize wines based on their characteristics.

59
Q

What is the final step in wine production?

A

Bottling and corking

This step prepares the wine for sale and consumption.

60
Q

What aspects are considered when judging malt quality?

A

Appearance, Aroma, Taste, Flavor

These criteria help assess the overall quality of the malt.

61
Q

Fill in the blank: The process of _______ involves mixing the malt with water and heating it.

A

Mashing

62
Q

What is included in the preparation for tasting and judging wine?

A

Order, number, setting, & accompaniments

Proper preparation enhances the tasting experience.

63
Q

True or False: Aging is a step in wine production.

A

True

64
Q

What are the components assessed in the tasting of wine?

A

Appearance, Smell, Body, Taste

Each component contributes to the overall experience of the wine.

65
Q

What is the term for the process of clarifying wine?

A

Fining

Fining helps remove impurities and improve clarity.

66
Q

Fill in the blank: The variety of hauntingly elusive flavors in wine is described as _______.

A

Staggering

67
Q

What is the process of combining different wines called?

A

Blending

Blending is used to achieve desired flavors and characteristics.

68
Q

What is maturing and storage in wine production?

A

The process of allowing wine to develop flavors over time

This step is essential for enhancing the quality of the wine.

69
Q

What should be considered in the review quiz on beverage operations?

A

Responsible service, production methods, and methods for judging quality

These topics are critical for understanding beverage operations.

CCM Review Course (11 decks)

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