RHT 3

A banquet refers to

The acronym SMERF stands for

Room service is typically found in

The capture rate is defined as the

Food and Beverage Directors expect a pour cost of

Hotel restaurants present a challenge to Food and Beverage directors because

Responsibilities of the Chief Steward include which of the following?

The document prepared for the catering department to follow that contains all of the critical information about the event is the

The second in command in the kitchen is called the

The dollar differential between the cost and sales price of a menu item is called

The Catering Director works with the following people EXCEPT

Some hotels have a policy of preparing ____ more meals than the number attending a function in order to accommodate additional people.

More hotels are converting at least one of their bar outlets to

Ordering, receiving, storing, issuing, stocking, serving, and billing is known as the

The cost of depleted inventory for a cocktail is $0.74 and the selling price is $3.75. What is the pour cost percentage?

All of the following are included in the Food and Beverage Division EXCEPT:

Introduced by Escoffier, this kitchen system organizes work stations more effectively.

Theatre-style seating is best for

One method to prevent pilferage in a bar is to use

Labor cost benchmarks are measured by

An acceptable profit margin for food in a hotel is _____ percent.

The hotel requires the number of guests attending a catering function at least seven days in advance. This number is called the