Deck 6: Food and Beverage Division

Question 1

Robyn spent her first _____ months at Hyatt in the Corporate Management Training Program.

A) 3
B) 5
C) 7
D) 12
E) 18

Answer 1

B

Question 2

According to Siguaw and Enz, a critical attribute of a successful hotel food and beverage outlet is their ability to appropriately respond to the changing needs of the market.

Answer 2

True

Question 3

In order to be a successful caterer, one must…

A) Have knowledge of food
B) Have knowledge of cooking
C) Have the skills of timing and sequencing to organize a production process within a compressed time frame
D) All of the above
E) Only a and c

Answer 3

D

Question 4

Those in attendance at the menu reading include:

A) Catering manager
B) Banquet manager
C) Chef
D) Purchasing director
E) All of the above

Question 5

According to Riley, managing food and beverage is more complex than managing rooms?

Question 6

According to Riley, if food and beverage has a generic heart of its own, then that must be "catering"?

Question 7

Food and beverage management used to be dominated by _______ cuisine and proscribed forms of table service.

A) French
B) Italian
C) Asian
D) Indian
E) None of the above

Question 8

Robyn typically arrives to work at:

A) 6:30 am
B) 7:30 am
C) 8:00 am
D) 10:00 am
E) 12:00 pm

Question 9

After five months of training, Robyn was promoted to catering/convention services manager?

Question 10

Due to the increase in technological advances over the years, the need for skilled chefs in decreasing?

Question 11

According to Riley, those individuals who are dining out are demanding less variety of food items on menus?

Question 12

The managers in convention services meet the department head once a week during the morning stand-up meeting?

Question 13

Every department in a Hyatt hotel begins its day with a morning pre-shift meeting?

Question 14

According to Riley, food and beverage management resides in many roles and carries various labels across different sectors of the industry, including:

A) Restaurateur
B) Banquet manager
C) Ships purser
D) All of the above
E) Only a and b

Question 15

Robyn participated in the Corporate Management Training Program with a concentration is Sales.

Question 16

One of the first meetings Robyn sat through during her first day on the job was in court for an unemployment hearing?

Question 17

According to Riley, the cooking process has been advanced by modern technology. Which of the following was NOT listed as one of the newer techniques?

A) Microwave cooking
B) Deep fat frying
C) Cook chill methods
D) Induction ovens
E) All of the above were listed as newer techniques in the cooking process

Question 18

According to Riley, traditionally the career paths of hotel managers have come from which of the following backgrounds?

A) Rooms
B) Finance
C) Food and Beverage
D) Sales and Marketing
E) Maintenance

Question 19

The advances in cook chill methods and the ability for yeast to be reactivated after freezing has changed food preparation approaches?

Question 20

During her first day on the job, the first place Robyn stopped was at:

A) Human Resources
B) Catering office
C) Starbucks for a cup of coffee
D) Restroom
E) None of the above

Question 21

The only major concern that Bristol management had with the management of Good Eats Grill is the executives of the organization clashed, meaning that the corporate culture of each company was not well matched with the other.

Question 22

At one time, the Greenbrier struggled to be seen as one of the top culinary resorts. Recently, the resort has addressed the major problems by performing which of the following?

A) It established a three-year culinary-apprenticeship program
B) Established cooking classes for guests
C) Promoted symposiums conducted by food critics and writers
D) All of the above
E) Only a and b

Question 23

Due to the fact that the Boulders were not receiving the variety and quality of the produce that met the resort's high standards, the resort's management created a position titled "purchasing manager".

Question 24

In the past, hotel restaurants developed a reputation for being a poor value to the hotel's guests.

Question 25

In the relationship with the Bristol Hotel Company, Good Eats Grill receives 10% of lunch and dinner revenues as a franchise fee.

Question 26

In order to deliver high-quality food and beverage products to its guests, Country Inns and Suites chose to collaborate with Chili's Restaurants.

Question 27

The article included examples of a few hotels known for great foodservice which they labeled "Champions". Which of the following was not one of the hotels listed as a champion?

A) Hyatt Arlington Hotel
B) Country Inns and Suites
C) Four Seasons and Resorts
D) Hilton Hotels and Resorts
E) The Greenbrier

Question 28

The authors put forth a number of benefits for establishing a partnership between a hotel and a restaurant. Which of the following was not listed as one of the benefits?

A) Improved overall property image
B) Enhanced customer value
C) More effective cost control programs
D) Increased revenues
E) It offers a competitive advantage

Question 29

Which of the following steps did the Waldorf-Astoria's management team not perform in order to boost its F&B revenue?

A) Purchased a cost control software package
B) Instituted a revenue-management program
C) Trained chefs to schedule employees more effectively
D) Repositioned F&B outlets to attract guests from outside the hotel
E) The Waldorf-Astoria management team performed all of the above

Question 30

A current trend among hotels is to establish strategic alliances with brand-name restaurant companies.

Question 31

The Greenbrier is well known for its culinary expertise.

Question 32

Seeking to instill a passion for food and beverage, Wyndham Hotels and Resorts designed its "Best of Class" program. This was achieved by performing which of the following activates?

A) Reengineering menus and recipes
B) Hired the best quality employees from top hotel and restaurant programs
C) Developing seasonal food festivals and beverage promotions
D) All of the above
E) Only a and c

Question 33

The authors list a number of ways in which Bristol Hotel Company has distinguished itself from other top hotel companies. It has done so by:

A) Establishing an excellent track record by achieving strong operating and financial results during the industry's recent recession.
B) Maintaining a distinct corporate culture and management style that translates into low executive-management turnover.
C) Providing a centralized management structure which allows managers to focus on the quality of a guest's stay as the number one priority.
D) All of the above
E) Only a and c

Question 34

At the Pierre, the management team was concerned over controlling the purchasing activities of the food and beverage operation. As a result, the management team promoted an individual into a food purchasing management position to develop specifications for all food products.

Question 35

A strategic alliance between brand-name hotel and restaurant companies helps both companies maximize their profit potential by:

A) Providing customers with greater value
B) Improving a property's overall image
C) Creating operational advantages
D) Creating financial benefits
E) All of the above

Question 36

A current trend among hotels that have reevaluated their F&B operations is to replace the more casual and relaxed dining experience with a more formal fine-dining, white-tablecloth concept.

Question 37

Contrary to conventional wisdom, food and beverage operations in a hotel can contribute greatly to the hotel's competitive position.

Question 38

Bristol Hotel Company selected Good Eats Grill for two new locations because the management team of Bristol felt that Good Eats Grill provided the best match for the repositioning of the specific hotels.

Question 39

The Pierre focused on costs and revenues in the food and beverage arena in order to differentiate itself from other foodservice venues. In order to do so effectively, Pierre performed which of the following?

A) Upgrading its restaurant purchasing function
B) Hiring a top executive chef from the Culinary Institute of America
C) Delegated the financial responsibility for food purchasing to an independent consultant
D) All of the above
E) Only a and c

Question 40

The best practices adopted by the champions included in this study can be broadly categorized into three areas. Which of the following was not one of the three areas?

A) Those of which focus on providing high quality customer service
B) Those that stress providing a high-quality F&B product
C) Those that emphasize the elements of restaurant concept and design
D) Those which focus primarily on controlling costs and generating additional revenue

Question 41

Catering is often the lowest visibility the hotel has on a local level?

Question 42

Which of the following positions is responsible for all service personnel and oversees all aspects of guest service during meal and beverage functions?

A) The banquet set-up manager
B) The assistant banquet manager
C) The banquet manager
D) The Maitre d'
E) The captain

Question 43

Which of the following positions is responsible for setting up function rooms with risers, hardware, tables, chairs, and other necessary equipment?

A) The clerk
B) The assistant banquet manager
C) The banquet manager
D) The Maitre d'
E) Housemen

Question 44

Which of the following positions is responsible for overseeing room captains, supervising function in progress, and coordinates all support departments?

A) The banquet set-up manager
B) The assistant banquet manager
C) The banquet manager
D) The Maitre d'
E) The captain

Question 45

Bristol management considers Good Eats Grill to be a competitive concept that offers a variety of benefits. Which of the following was not listed as one of the benefits that Bristol would reap by partnering with Good Eats Grill?

A) Good Eats Grill offers a wide variety of Mexican cuisine that fits the Bristol concept.
B) Good Eats Grill offers a quality product.
C) Good Eats Grill offers a casual environment that customers enjoy.
D) Good Eats Grill has a respected and recognizable restaurant name in the Houston area.
E) Good Eats Grill has proven sales volume.

Question 46

Sometimes, in order to lead an office, it is important for a manager to go into "father mode".

Question 47

Which of the following is not the responsibility of the director of catering?

A) Oversee catering sales managers
B) Oversee all marketing efforts
C) Interacts with clients and catering managers
D) Oversee the room service division
E) Coordinates with the hotel sales director

Question 48

A steward is responsible for "refreshing" meeting rooms during breaks?.

Question 49

There are more fixed costs in catering than in a freestanding restaurant?

Question 50

A responsibility of an executive director of catering sales is to write menus for opening receptions.

Question 51

Catering can create an image for the hotel, both locally and nationally?

Question 52

To sell a catering event, potential markets must be identified and cultivated. Which of the following was not listed as one of the potential markets?

A) Association meetings
B) Corporate meetings
C) Holiday parties
D) Weddings and anniversaries
E) All of the above were listed as a potential market

Question 53

On-premise catering is generally the _________ largest source of revenue for most hotels.

A) Single
B) Second
C) Third
D) Fourth
E) Fifth

Question 54

The biggest challenge facing on-premise catering managers is the perception among guests that all caterers are exactly alike?

Question 55

It is common for Benninger to write thank you notes to guests who have just spent time visiting the hotel property.

Question 56

In most hotels, the director of catering reports to the general manager?

Question 57

Why did Good Eats Grill decide to establish an alliance with Bristol Hotel Company?

A) The owners of both companies were college roommates.
B) The projects were financially feasible.
C) The shareholders from both companies encouraged the alliance.
D) The companies share a similar proactive, team-oriented management style
E) Only b and d

Question 58

According to the author, employees are the number one component to a successful catering operation.

Question 59

Sub-contracting will become more common, especially for labor and food, in the future?

Question 60

At the end of the article, the author gives a list of issues facing the catering department in the future. Which of the following was not listed as one of the issues?

A) Minimum wage
B) Alcohol restrictions
C) The demand for more menu alternatives
D) Competition from off-premise catering firms
E) Consumers becoming more value conscious

Question 61

According to the article, beer presently accounts for _____ percent of alcoholic beverages in the United States.

A) 25
B) 40
C) 51
D) 66
E) 75

Question 62

Beverage distributing firms predict which of the following beverages to substantially increase in sales volume in the near future?

A) Bottled Water
B) Cognacs
C) Aged bourbons
D) Grappas
E) All of the above

Question 63

The Greek Romans worshiped a beverage deity. The name was __________, the god of wine?

A) Vine
B) Bacchus
C) Pero
D) Madori
E) None of the above

Question 64

According to the article, which of the following is not one of the five basic functions of management?

A) Planning
B) Organizing
C) Staffing
D) Delegating
E) Controlling

Question 65

In a recent study, it was found that the old disciplinarian management style is still the dominant management style of today's food and beverage operators.

Question 66

The ultimate objective of a beverage department is its employee satisfaction.

Question 67

According to beverage vendors, beer sales are expected to remain static and wine will experience a marginal but steady growth in the future.

Question 68

Just recently, Egyptologists have recently published photos of wall paintings found in pharaohs' tombs depicting Egyptian workers harvesting and preparing for winemaking.

Question 69

An executive director of catering sales rarely has time to enjoy his/her personal life due to the amount of work responsibilities.

Question 70

NACE is an acronym for which of the following?

A) Night Audit Catering Event
B) National Auditing Corporate Executives
C) National Association for Customer Expectations
D) National Association of Catering Executives
E) National Association of Chef Executives

Question 71

According to the diary of the Mayflowers captain, the ship was scheduled to dock on Plymouth Rock in order to refill the beer supply.

Question 72

It is important that the bar manager finds time to inspect the:

A) Underbars
B) Jockey Boxes
C) Speed racks
D) All of above
E) Only a and c

Question 73

In Egypt, it was found that wine jars were commonly placed next to the tomb. The Egyptian nobles believed that this would ________.

A) Provide the pharaoh with luck through eternal travel.
B) Signify the importance of the pharaoh in another lifetime.
C) Be the best companion for the pharaoh's eternal travel.
D) Give the family of the pharaoh peace of mind.
E) All of the above

Question 74

In a medium-to-large hotel, a typical beverage department can produce a profit of over ____ percent of sales.

A) 50
B) 60
C) 70
D) 80
E) 90

Question 75

Business forecasts are based on a variety of information. Which of the following types of information is not need to prepare a business forecast?

A) Historical data
B) Hotel occupancy
C) Special-event bookings
D) Employee turnover
E) All of the above is necessary

Question 76

BEO is an acronym for which of the following, according to the article?

A) Best event orders
B) Banquet event orders
C) Bar event outcomes
D) Beverage event orders
E) Beverage ending outcomes

Question 77

Which of the following was not listed as part of a typical day for the executive director of sales, according to this author?

A) Creating menus
B) Finalizing programs
C) Working events
D) Leading an office
E) All of the above were part of a typical day

Question 78

Due to the fact that we are unable to predict the future, it is not that important for beverage managers to prepare an accurate forecast.

Question 79

According to the authors, the sequencing of beverage stock in known as the order in which spirits and cordials are placed on the shelves or speed rack.