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timothyy5 timothyy5
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6 years ago
The person usually responsible for greeting and seating guests and to rotate arriving guests among the dining room stations is the
 
  A) general manager B) waiter or waitress
  C) valet D) greeter or hostess or host



A FAM trip is designed to:
 
  A) familiarize a meeting planner with the site prior to booking an event
  B) for spouses attending a conference who have free time during meetings
  C) reward meeting planners for their business
  D) provide a relaxing time for a meeting planner after a trade show has concluded



With regards to B & I foodservice, ________ are companies that operate foodservice for the client on a contractual basis.
 
  Fill in the blank(s) with correct word



If the total rooms occupied are 622 and the total rooms available are 850, then the room occupancy percentage is:
 
  A) 60.5 B) 73.2 C) 85 D) 70



Which of the following is NOT one of the primary responsibilities of the CVB?
 
  A) To market the local area and encourage people to stay longer.
  B) To encourage tourists to partake in the historic, recreational and other opportunities the city offers.
  C) To enhance the image of tourism in the local city/area.
  D) To provide meeting planning services for all association meetings held in the city.



________ refers to the arrangement of activities so that they systematically contribute to goal accomplishment.
 
  A) Control B) Organization
  C) Departmentalization D) Specialization



There are ________ accounting periods per fiscal year in a typical restaurant.
 
  A) 10 B) 12 C) 11 D) 13



Average daily room rate (ADR) is determined by:
 
  A) room revenue divided by number of rooms sold
  B) total rooms occupied divided by number of rooms sold
  C) total rooms occupied divided by total available rooms
  D) rooms cost divided by rooms sales



Pricing is one of the most critical elements of designing the menu. Discuss some of the elements of designing a menu for your new independent, themed restaurant.
 
  What will be an ideal response?



The ________ is the amount of money required per day from each person to pay for foodservice; for example in a college setting.
 
  Fill in the blank(s) with correct word
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Replies
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6 years ago
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contractors

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The target market and concept determines the menu pricing. There are two main ways to price menus: A comparative approach analyzes the price ranges of the competition and determines the price range for appetizers, entres, and desserts. The second method is to cost the individual dish item on the menu and multiply it by the ratio amount necessary to achieve the desired food cost percentage.
Menu engineering is a sophisticated approach to setting menu prices and controlling costs. It operates on the principle that the food cost percentage of each menu item is not as important as the total contribution margin of the menu as a whole.
A menu is a sales tool and motivational device. A menu's design can affect what guests order and how much they spend.

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daily rate
timothyy5 Author
wrote...
6 years ago
Thank you very much
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