HTM/100 HTM100 HTM 100 WEEK 5 QUIZ 3

Cognac is regarded as the best brandy in the world and is made

A good rule of thumb when paring wine and food it that

A(n) ________ tends to be fuller bodied and more bitter than the average beer.

By providing training on the responsible service of alcoholic beverages to servers and bartenders a business owner will

Wines with carbon dioxide produced either naturally or mechanically are known as

A dark ale that is sweet, strong and hosts a malt flavor is known as a(n)

Spirits differ from wine and beer in that they are

The most important, and abundant ingredient in beer is

Whisky refers to a spirit that

Legislation that governs the sale of alcoholic beverages is known as

Franchises are most often affiliated with

The ________ must harmonize with the theme of the restaurant.

The ________ may be the most important ingredient in a restaurant's success.

Examples of quick-service/fast food restaurants are

The most important goal in planning a menu is to

"Nouvelle cuisine" translates into what?

A(n) ________ menu repeat themselves after a period of time

The average household spends about what percent of their food dollar away from home?

Which of the following is a considered a themed restaurant?

Good examples of casual dining restaurants are

Management can make an immediate impact on the quality of operations through

Which of the following is NOT a cost that management can control?

Placing the most recent purchases , in rotation, behind previous purchases is called

Forecasting sales has two components,

Combined food and labor costs are known as

The contribution margin is the

The "back of the house" is usually run by the

The average guest check is calculate by

The cost of a lease should be ________ to ________ percent of sales.

The person usually responsible for greeting and seating guests and to rotate arriving guests among the dining room stations is the