What is a BEO and what information does it contain?
What is a banquet event order. It contains all important information for the banquet: number of people, menu, schedule of events, etc.
100
What are all of the food and beverage outlets in a hotel?
What is room service, restaurant, bar/lounge, coffee shop or gift shop.
100
Rice
What is 135*F
100
What is FIFO and what does it pertain to?
What is First in, First out. Inventory product rotation.
100
What is a foodborne illness?
What is a disease trasmitted to people by food.
200
Who is in charge of a banquet at a hotel?
What is a banquet manager.
200
Who is charge of all food and beverage in a large hotel?
What is the food and beverage director.
200
Ground pork
What is 155*F
200
Food items should be stored from top to bottom in order of minimum cooking temperatures: Put the following food items in order:
lettuce, raw chicken, ground beef, tomatoes and eggs
What is tomatoes, lettuce, eggs, ground beef and raw chicken
200
What is a physical contaminant?
What is something you can see in food. Hair, glass, metal, etc.
300
Why are banquets easier to plan for?
What is a formal guarantee is made so therefore it is easier to plan for and there will be less food waste.
300
What is the typical food cost ratio for a hotel? What is the food cost formula?
What is typical food cost is 28-32%. The formula is food cost divided by food sales.
300
Mash sweet potatoes hot held for service
What is 135*F
300
What are some ways a foodhandler can contaminate food?
What is sneezing, coughing, not washing hands after touching raw food.
300
What is FATTOM?
What is FOOD, acidity, time, temperature, oxygen, moisture.
400
What are the 4 styles of banquet service?
What is standing buffet. passed-items function (reception), seated buffet, seated banquet.
400
What are some challenges of the room service department in a hotel?
What is delivering orders on time, delivering orders with proper temperature, labor issues, avoiding complaints and forecasting accurately.
400
Lamb chops
What is 145*F
400
Food needs to be reheated to what temperature?
What is 165*F
400
WHat is time-temperature abuse?
What is leaving out food for too long then refrezzing it. Leaving food out between 41-135, cooking food to improper temperature.
500
What are the 3 styles of banquet meetings?
What is classroom style, theater style and dinner style.
500
Which Food and beverage outlets in a hotel are most profitable and least profitable.
What is room service/restaurant is least profitable with banquets being most profitable. Banquets are easier to forecast with lower percentage food cost.
500
Chicken leg quarters
What is 165*F
500
What are the 4 methods of thawing food safely?
What is under cold running water, as part of the cooking process, in a microwave and in the fridge.
500
What are some ways to prevent cross contamination?
What is separate raw food and ready to eat food. Use a separate cutting board for cutting raw food.