HOSP 180 Ch. 4 Hotel Food and
Beverage Quiz well answered to pass
The food and beverage director of a hotel reports to the ________. - ANS ✔General Manager
A food and beverage director is responsible for effectively managing food, beverage, and _____
costs. - ANS ✔Labor
The food and beverage director is responsible for overseeing the efficient and effective
operation of all of the following departments EXCEPT for _________. - ANS ✔Housekeeping
The stewarding department, in a hotel, is responsible for, - ANS ✔All back of the house areas
including dishwashing, inventorying and issuing of China, glassware, and cutlery, and
maintaining cleanliness in all food and beverage back of house areas.
A typical food and beverage director often works _______ per week. - ANS ✔Six 12-hour days
If becoming a food and beverage director is a career goal, one of the best ways to begin
preparing is through _______________. - ANS ✔Participating in internships in different
departments while attending college
After mastering core food and beverage concepts such as culinary, cost control, purchasing, and
stewarding, it is recommended to spend at least a year as a department manager in each of the
following departments, catering, restaurants, and ________. - ANS ✔Bars and lounges
the leader in charge of the hotel kitchen is generally referred to as the _______. - ANS
✔Executive chef.
Beverage Quiz well answered to pass
The food and beverage director of a hotel reports to the ________. - ANS ✔General Manager
A food and beverage director is responsible for effectively managing food, beverage, and _____
costs. - ANS ✔Labor
The food and beverage director is responsible for overseeing the efficient and effective
operation of all of the following departments EXCEPT for _________. - ANS ✔Housekeeping
The stewarding department, in a hotel, is responsible for, - ANS ✔All back of the house areas
including dishwashing, inventorying and issuing of China, glassware, and cutlery, and
maintaining cleanliness in all food and beverage back of house areas.
A typical food and beverage director often works _______ per week. - ANS ✔Six 12-hour days
If becoming a food and beverage director is a career goal, one of the best ways to begin
preparing is through _______________. - ANS ✔Participating in internships in different
departments while attending college
After mastering core food and beverage concepts such as culinary, cost control, purchasing, and
stewarding, it is recommended to spend at least a year as a department manager in each of the
following departments, catering, restaurants, and ________. - ANS ✔Bars and lounges
the leader in charge of the hotel kitchen is generally referred to as the _______. - ANS
✔Executive chef.
