CHP Food and Beverage Operations 2 — Questions and Answers
Question 1: Which inventory control method assigns the cost of the most recently purchased items to cost of goods sold first?
- FIFO
- LIFO (Correct answer)
- Weighted average
- Specific identification
Correct answer: LIFO
LIFO (Last In, First Out) assigns the cost of the most recently purchased inventory to cost of goods sold first.
Question 2: A restaurant's beverage cost percentage is calculated by dividing beverage cost by:
- Total food sales
- Total beverage sales (Correct answer)
- Total revenue
- Number of covers
Correct answer: Total beverage sales
Beverage cost percentage = (beverage cost ÷ beverage sales) × 100, keeping food and beverage costs tracked separately.
Question 3: What is the primary purpose of a standardized recipe in food and beverage operations?
- To reduce the number of menu items
- To ensure consistent quality and portion control (Correct answer)
- To speed up kitchen preparation time
- To minimize the need for skilled staff
Correct answer: To ensure consistent quality and portion control
Standardized recipes ensure consistent taste, appearance, and portion size every time a dish is prepared, controlling both quality and cost.
Question 4: Which service style involves food being presented on a platter by the server and then portioned at the table?
- American service
- French service
- Russian service (Correct answer)
- English service
Correct answer: Russian service
Russian service has the server present platters of food to guests and portion it tableside onto guests' plates.
Question 5: A hotel banquet department is setting up for a buffet. The minimum safe holding temperature for hot foods is:
- 120°F (49°C)
- 135°F (57°C)
- 140°F (60°C) (Correct answer)
- 165°F (74°C)
Correct answer: 140°F (60°C)
The FDA Food Code requires hot foods to be held at or above 140°F (60°C) to prevent bacterial growth.
Question 6: What does the term 'mise en place' refer to in professional kitchen operations?
- A French plating technique
- Having all ingredients and equipment ready before service (Correct answer)
- The process of cleaning and sanitizing workstations
- A method of reducing food waste
Correct answer: Having all ingredients and equipment ready before service
Mise en place is a French culinary phrase meaning 'everything in its place,' referring to preparation of all ingredients and tools before cooking begins.
Question 7: A cocktail lounge manager notices drinks are being over-poured. The BEST corrective action is to:
- Terminate the bartenders involved
- Implement jigger use and conduct regular pour tests (Correct answer)
- Reduce the price of drinks to compensate
- Switch to pre-batched cocktails exclusively
Correct answer: Implement jigger use and conduct regular pour tests
Mandatory jigger use combined with regular pour testing is the most effective operational control to reduce over-pouring and lower beverage costs.
CHP Food and Beverage Operations 2
Which inventory control method assigns the cost of the most recently purchased items to cost of goods sold first?