CHA Food & Beverage Operations

Question 1

What is the food cost percentage and how is it calculated?

Accepted Answer

Cost of food sold divided by food revenue, multiplied by 100

Answer

Total food purchases divided by total hotel revenue

Answer

Number of menu items divided by total guests served

Answer

Labor costs divided by food revenue

Question 2

What is HACCP and why is it important in hotel food service?

Accepted Answer

Hazard Analysis Critical Control Points — a systematic approach to food safety

Answer

Hotel Association Culinary Certification Program

Answer

Hospitality Accounting and Cost Control Procedures

Answer

Health and Comfort Control Protocol

Question 3

What is the proper food storage temperature for refrigerated items?

Accepted Answer

At or below 40°F (4°C)

Answer

At or below 50°F (10°C)

Answer

Between 45°F and 55°F

Answer

At room temperature for most items

Question 4

What is the FIFO method in food and beverage inventory management?

Accepted Answer

First In, First Out — using oldest inventory before newest to reduce waste

Answer

First In, Full Out — emptying entire inventory before restocking

Answer

Fixed Inventory, Flexible Orders — maintaining set stock levels

Answer

Fast Items, Full Orders — prioritizing popular menu items

Question 5

What is a banquet event order (BEO)?

Accepted Answer

A detailed document outlining all specifications for a catered event

Answer

A purchase order for banquet supplies

Answer

A guest complaint form for event issues

Answer

A financial report for banquet department revenue

Question 6

What does the term 'covers' mean in food and beverage operations?

Accepted Answer

The number of guests served during a meal period

Answer

The lids used to keep food warm during service

Answer

The number of tables set for a shift

Answer

The linens placed on banquet tables