HFT 1000 Exam 2 Questions with All Correct Answers
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Module
HFT 1000
Institution
HFT 1000
HFT 1000 Exam 2 Questions with All Correct Answers
What is important to consider when designing the layout of a restaurant kitchen? - Answer-Projected business and menu design
Implementing a comprehensive training program in the kitchen is vital due to: - Answer-high turnover rates
Food is p...
hft 1000 exam 2 questions with all correct answers
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HFT 1000 Exam 2 Questions with
All Correct Answers
What is important to consider when designing the layout of a restaurant kitchen? -
Answer-Projected business and menu design
Implementing a comprehensive training program in the kitchen is vital due to: - Answer-
high turnover rates
Food is prepared and decoratively placed onto plates in the kitchen, then served -
Answer-american service
A dining room cart with a gas burner used for tableside cooking - Answer-guridon
The areas of a restaurant that guests do not normally come in contact with - Answer-
back of house
Food is attractively arranged on platters and finished tableside on a gueridon - Answer-
french service
Total sales divided by the number of guests - Answer-average guest check
Keeping a business looking attractive and welcoming - Answer-curb appeal
Offering a variety of beverages and specials and guiding customers through their dining
experience - Answer-suggestive selling
A planning tool that assists in preparing the appropriate amount of food for a given time
or meal period - Answer-production control sheet
A pre-established stock level that must be on hand at all times - Answer-par stock
Formulating a budget that projects sales and costs on a weekly and monthly basis is
known as: - Answer-forecasting
If total sales were $2550.00 and 110 guests were served, the average guest check
would be: - Answer-$23.18
, Storing Food Using the _________________ system requires newer purchases to be
stored behind oldr purchases. This helps to reduce spoilage. - Answer-FIFO
Production control sheets are created to: - Answer-coordinate the amount of product on
hand and what needs to be prepped for a meal
Par stock is best described as - Answer-a stock level that must be on hand as all times
Fattiest Cut - Answer-rib
Needs Tenderizing - Answer-flank
Filet Mignon - Answer-tenderloin
NY Strip - Answer-short loin
T bone - Answer-filet one side NY strip on the other
If total food sales are $50,000 and the cost of food sold is $16500 the food cost percent
is : - Answer-33
If beverage sales are $25600 and beverage costs are $7500 the beverage cost percent
is : - Answer-29
Which of the following costs is typically the highest cost in operating a restaurant? -
Answer-Labor Cost
List and Number the seven suggested steps to take in table service. - Answer-1.
meet/greet guests
2. table approach
3. 2 minute drink drop
4. Take guest order
5. entree delivery
6. clean, clear, check
7. guest departure
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