CHA Food & Beverage Operations 1 — Questions and Answers
Question 1: What is the food cost percentage and how is it calculated?
- Cost of food sold divided by food revenue, multiplied by 100 (Correct answer)
- Total food purchases divided by total hotel revenue
- Number of menu items divided by total guests served
- Labor costs divided by food revenue
Correct answer: Cost of food sold divided by food revenue, multiplied by 100
Food cost percentage = (Cost of Food Sold ÷ Food Revenue) × 100. This key metric helps managers monitor profitability and identify cost control issues.
Question 2: What is HACCP and why is it important in hotel food service?
- Hazard Analysis Critical Control Points — a systematic approach to food safety (Correct answer)
- Hotel Association Culinary Certification Program
- Hospitality Accounting and Cost Control Procedures
- Health and Comfort Control Protocol
Correct answer: Hazard Analysis Critical Control Points — a systematic approach to food safety
HACCP is a preventive food safety system that identifies biological, chemical, and physical hazards in food production and establishes critical control points to prevent foodborne illness.
Question 3: What is the proper food storage temperature for refrigerated items?
- At or below 40°F (4°C) (Correct answer)
- At or below 50°F (10°C)
- Between 45°F and 55°F
- At room temperature for most items
Correct answer: At or below 40°F (4°C)
The FDA Food Code requires refrigerated foods to be stored at or below 40°F (4°C) to prevent bacterial growth and ensure food safety.
Question 4: What is the FIFO method in food and beverage inventory management?
- First In, First Out — using oldest inventory before newest to reduce waste (Correct answer)
- First In, Full Out — emptying entire inventory before restocking
- Fixed Inventory, Flexible Orders — maintaining set stock levels
- Fast Items, Full Orders — prioritizing popular menu items
Correct answer: First In, First Out — using oldest inventory before newest to reduce waste
FIFO ensures that the oldest inventory items are used first before newer stock, minimizing spoilage, waste, and the risk of serving expired products.
Question 5: What is a banquet event order (BEO)?
- A detailed document outlining all specifications for a catered event (Correct answer)
- A purchase order for banquet supplies
- A guest complaint form for event issues
- A financial report for banquet department revenue
Correct answer: A detailed document outlining all specifications for a catered event
A BEO is a comprehensive document that details every aspect of a catered event including menu, timing, room setup, audiovisual needs, staffing, and special requirements.
Question 6: What does the term 'covers' mean in food and beverage operations?
- The number of guests served during a meal period (Correct answer)
- The lids used to keep food warm during service
- The number of tables set for a shift
- The linens placed on banquet tables
Correct answer: The number of guests served during a meal period
In food and beverage terminology, 'covers' refers to the number of individual guests served during a specific meal period, used for forecasting, staffing, and performance analysis.
CHA Food & Beverage Operations 1
What is the food cost percentage and how is it calculated?