Brainscape's Knowledge GenomeTM

Browse over 1 million classes created by top students, professors, publishers, and experts.


See full index

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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
5
Q

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

A
  • Recruiting
  • Staffing
  • Training & Development
  • Compensation
  • Recognition
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
7
Q

What are the types of foodservice facilities?

A
  • Café
  • Quick
  • Fine
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
8
Q

What governmental considerations must clubs adhere to?

A
  • Zoning
  • Department of health regulations
  • ADA regulations (1990 civil rights protection)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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.

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
11
Q

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

A

True

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
12
Q

What is the purpose of mixers in food preparation?

A

Combine different types of solids and/or liquids

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
13
Q

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

A
  • Ranges
  • Ovens
  • Broilers
  • Griddles
  • Deep-fat fryers
  • Steam cookers
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
14
Q

What is the food temperature danger zone?

A

41°F - 135°F

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
15
Q

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

A

Stainless steel

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
16
Q

What are the types of table service styles?

A
  • Plate service (American)
  • Cart service (French)
  • Platter service (Russian)
  • Family-style service (English)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
17
Q

What are the six basic nutrients?

A
  • Proteins
  • Carbohydrates
  • Fats
  • Vitamins
  • Minerals
  • Water
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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)
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
20
Q

What does nutrition labeling provide?

A
  • Serving size
  • Servings per container
  • Calories per serving
  • Food allergy warnings
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
21
Q

What is the purpose of standard recipes in food service?

A

Consistency in appearance, cost, and taste

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
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
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
23
Q

What are the advantages of standard portion sizes?

A

Helps with portion control and consistency

How well did you know this?
1
Not at all
2
3
4
5
Perfectly
24
Q

List the influences on menu changes.

A
  • Consumer demands
  • Economic conditions
  • Competition
  • Supply levels
  • Industry trends
How well did you know this?
1
Not at all
2
3
4
5
Perfectly
25
What are the subjective pricing methods for menu pricing?
* Reasonable price * Highest price * Loss leader * Intuition
26
What are the four categories of menu items?
* Profitable/Popular ~ Star * Profitable/Unpopular ~ Puzzle * Unprofitable/Popular ~ Plowhorse * Unprofitable/Unpopular ~ Dog
27
What is the formula for calculating the popularity of a menu item?
Popularity is calculated by comparing menu item counts to total count, expressed as % or decimal.
28
What are the four categories of menu items?
* Star: Profitable/Popular * Puzzle: Profitable/Unpopular * Plowhorse: Unprofitable/Popular * Dog: Unprofitable/Unpopular
29
What are the strategies for managing STAR menu items?
* 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
What strategies are recommended for Plowhorses?
* 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
What should be done with Puzzle menu items?
* Remove from menu if very low MM% * Rename/reposition to make more visible * Decrease price while maintaining high CM * Limit number of puzzles
32
What is the recommended approach for Dogs on the menu?
* 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
What are the key components of the Purchasing Cycle?
* Food & Beverage Dept. * Storeroom * Purchasing Dept. * Accounting * Receiving * Supplier
34
What responsibilities are involved in purchasing?
* Who should purchase? * How to select suppliers * Correct quality * Reasonable prices * Prompt delivery * Service, including product information
35
What information should be included in purchasing specifications?
* Product name * Product use * Grade or quality * Purchase quantity * Other quality information
36
What factors influence purchasing proper quantities?
* Popularity of menu items * Product cost concerns * Available storage space * Safety levels * Supplier constraints
37
What are the effects of ineffective purchasing?
* 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
What is the MIN/MAX system in inventory management?
* Minimum inventory level * Maximum inventory level * Usage rate * Lead-time quantity * Order point
39
What are some security concerns in purchasing?
* Kickbacks * Fictitious companies * Reprocessing * Invoice errors * Credit memo problems * Quality substitutions * Purchaser theft
40
How can purchasing costs be reduced?
* 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
What are the procedures for receiving products?
* Check incoming products against: * Purchase orders * Standard purchase specifications * Delivery invoices * Move accepted products immediately to storage * Complete necessary receiving documents
42
What are the objectives of issuing control?
* Limit access to storage areas * Match items removed to actual production requirements * Assess quantities and costs of products removed from storage
43
What is the formula for inventory turnover?
Inventory Turnover = Cost of Goods Sold / Average Inventory
44
What are the basic calculations for food and beverage costs?
* CGS = Beg. Inv + Purch. - End Inv. * Cost % = CGS / Revenue * CM = Food Revenue - Food Cost
45
What types of beverages are included in the beverage service?
* Liquor (distilled spirits) * Beer (malt beverages) * Wine (fermented fruit juice)
46
What are the key steps in opening and serving wine?
* 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
What are the social costs related to the sale of beverage alcohol?
* Motor vehicle accidents * Crime * Non-vehicular accidents * Lower productivity/absenteeism * Poor health
48
What are the major types of spirits?
* Grain spirits * Plant liquors * Fruit liquors * Liqueurs or cordials * Aperitifs and bitters
49
What are the major kinds of whiskey?
* Scotch * Irish * American: bourbon, rye, corn * Canadian
50
What are the major kinds of brandy?
* Cognac * Armagnac * Calvados * Grappa * Kirsch * Framboise * Ouzo
51
What ingredients are used in malt beverages?
* Barley * Hops * Water * Yeast * Adjuncts * Additives
52
What are the basic classifications of wine?
* Table wines * Natural and Fortified wines * Aperitif and Dessert wines * Sparkling
53
What is the first step in beverage production?
Malting ## Footnote Malting is the process of converting grains into malt.
54
What follows malting in the beverage production process?
Mashing ## Footnote Mashing involves mixing the malt with water and heating it.
55
What is the process of converting sugars into alcohol in beverage production?
Fermentation ## Footnote Fermentation is a crucial step where yeast converts sugars into alcohol.
56
What is the purpose of pasteurization in beverage production?
To kill harmful microorganisms ## Footnote Pasteurization helps ensure the safety and stability of the beverage.
57
Which process adds carbonation to beverages?
Carbonation ## Footnote Carbonation can occur naturally or be added artificially.
58
What are the basic classifications of wine?
Table wines, Natural and Fortified wines, Aperitif and Dessert wines, Sparkling wines ## Footnote These classifications help categorize wines based on their characteristics.
59
What is the final step in wine production?
Bottling and corking ## Footnote This step prepares the wine for sale and consumption.
60
What aspects are considered when judging malt quality?
Appearance, Aroma, Taste, Flavor ## Footnote These criteria help assess the overall quality of the malt.
61
Fill in the blank: The process of _______ involves mixing the malt with water and heating it.
Mashing
62
What is included in the preparation for tasting and judging wine?
Order, number, setting, & accompaniments ## Footnote Proper preparation enhances the tasting experience.
63
True or False: Aging is a step in wine production.
True
64
What are the components assessed in the tasting of wine?
Appearance, Smell, Body, Taste ## Footnote Each component contributes to the overall experience of the wine.
65
What is the term for the process of clarifying wine?
Fining ## Footnote Fining helps remove impurities and improve clarity.
66
Fill in the blank: The variety of hauntingly elusive flavors in wine is described as _______.
Staggering
67
What is the process of combining different wines called?
Blending ## Footnote Blending is used to achieve desired flavors and characteristics.
68
What is maturing and storage in wine production?
The process of allowing wine to develop flavors over time ## Footnote This step is essential for enhancing the quality of the wine.
69
What should be considered in the review quiz on beverage operations?
Responsible service, production methods, and methods for judging quality ## Footnote These topics are critical for understanding beverage operations.

CCM Review Course (11 decks)

Brainscape helps you reach your goals faster, through stronger study habits.
© 2025 Bold Learning Solutions. Terms and Conditions