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Principles of Food and Beverage Management TERMS Exam Questions with Complete Answers
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Principles of Food and Beverage Management TERMS Exam Questions with Complete Answers
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Principles of Food and BeverageManagement TERMS Exam Questions
with Complete Answers
Target Market - Answer-a group of people with similar characteristics and similar
demands of the marketplace. (consists of all people with the desire and ability to
purchase an operation's products and services)
Value - Answer-The relationship between selling price and quality
Market form - Answer-the way a food product is purchased such as frozen or fresh
Temperature danger zone - Answer-temperature range at which most microorganisms
grow best: 41 degrees F to 135 degrees F
Fire suppression system - Answer-contains chemicals that are automatically sprayed on
equipment surfaces below the system if a fire begins.
Investment - Answer-the amount of money an owner has used to start and operate the
business
Repeat Business - Answer-revenue from customers who return because they enjoyed
their experience during previous visits.
Menu Planning Steps - Answer-Step 1: Remember Menu Planning Priorities (External:
Target Market, Competition, Consumer Trends, and Brand. Internal: Menu Mix, profit,
kitchen, ingredients, equipment, production staff, and service staff.)
Step 2: Consider the establishments concept
Step 3: Determine the number of menu classifications (Entrees, house specialties,
appetizers, soups, salads, sandwiches and wraps, vegetables and accompaniments,
desserts, and beverages)
Step 4: Consider Potential Menu Items
Step 5: Select specific menu items (variety, temperature, nutrition, texture, shape and
size, flavor, color, composition and balance, possible selling price, and test results)
Trend - Answer-a gradual change in customers' food preferences, such as healthy
eating, that is likely to continue for a significant time.
Brand - Answer-relates to how the establishment's products and services are different
from its competitors'.
Contribution Margin (CM) - Answer-the difference between an item's revenue (selling
price) and food cost. (selling price - food cost)
, Menu Classifications - Answer-similar groups of items such as entrees and soups and
salads.
Standardized Recipe - Answer-the set of instructions to produce and serve a food or
beverage item that will help ensure that quality and quantity standards will be
consistently met.
Garnish - Answer-an edible decoration used to make a menu item attractive
A la carte menu - Answer-these venues have different prices for each menu item. The
customer's charge is based on the prices of the items ordered.
Table d'hôte menu - Answer-These menus offer an entire meal at a set price. Examples
include banquet and buffet menus. Some establishments also set a price for an entire
meal with a specified number of courses.
Cyclical (cycle) menu - Answer-These menus are planned for a specified time period
and then repeated. For example, a cafeteria may offer a 28 day menu that is repeated
every four weeks
Du jour menu - Answer-a de jour menu changes daily. Many establishments offer daily
specials in addition to their regular menu items.
Table turn - Answer-refers to the number of times a dining-room table is occupied
during a meal period
Call brand - Answer-a specific brand of liquor requested by a customer
food cost percentage - Answer-the percentage of the revenue that goes to the cost of
purchasing food (food cost/selling price = food cost percentage)
Contribution Margin Pricing Method - Answer-Step 1: (nonfood costs + profit) / number
of customers = average CM per Customer
Step 2: Food cost + CM = base selling price
Ratio Pricing Method - Answer-Step 1: CM (nonfood costs + profit) /Food cost = Ratio
Step 2: food cost x ratio = CM
Step 3: Food cost + Required CM = Menu price
Prime cost pricing method - Answer-(Labor + food cost)/(target labor cost percentage +
target food cost percentage) = selling price
Prime Cost - Answer-Food costs and labor costs together
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