Thursday, 3 September 2015

Hotel Administration Online Quiz Questions And Answers

31. Food cost percentage is calculated by:
A. Cost of food divided by amount of food sales
B. Amount of food sales divided by the cost of food
C. Amount of entrées sold divided by total sales
D. Amount of food sales divided by cost of labor
Ans: A

32. Which of the following are not one of the primary responsibilities of a director of food and beverage?
A. Marketing
B. Exceeding guest expectations
C. Training
D. Budgeting
Ans: A

33. A hotel restaurant forecasts its expected guest counts based on house count and type of guest. This is called:
A. The capture rate
B. Guest forecast
C. Rate of return
D. Service expectations
Ans: A

34. Bar efficiency is measured by:
A. Number of guests served
B. Labor efficiency standards
C. Pour cost percentage
D. Contribution profits
Ans: C

35. The chief steward is responsible for which of the following functions?
A. Maintenance of dishwashing machines
B. Pest control
C. Sanitation
D. All of the above
Ans: D

36. Which of the following is a type of bar pilferage?
A. Over pour liquor
B. Under pour liquor
C. Overcharge guests for drinks
D. All of the above
Ans: D

37. A group of people that eat together at one time and in one place is called a:
A. Banquet
B. Group
C. Gathering
D. Assembly
Ans: A

38.  A document that lists all of the needs and requirements of a function in a hotel is called a catering event order or:
A. Hotel event order
B. Function event order
C. Banquet event order
D. Master event order
Ans: D

39. Which of the following is a challenge to operating room service?
A. Delivery on time
B. Avoiding complaints
C. Profitability
D. All of the above
Ans: D

40. The director of food and beverage reports to the executive chef.
A. True
B. False
Ans: B

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