Hot dogs and sausage items are the most popular food items on a concessions menu
Hot dogs and sausage items are the most popular food items on a concessions menu. They can account for _________% of gross sales for a sports and entertainment event.
a. 15%-20%
b. 30%-40%
c. 20%-25%
d. 10%-20%
e. 25%-30%
The fourth step in the seven (7) step process of cost control is
The fourth step in the seven (7) step process of cost control is _____________.
a. Produce
b. Sell
c. Order
d. Receive/Store/Issue
e. Forecast
The drink equivalency used in the program to show that different types of alcohol drinks contain the same amount of pure alcohol is
The drink equivalency used in the program to show that different types of alcohol drinks contain the same amount of pure alcohol is:
a. 1.5 oz. 80 proof spirits = 5 oz. wine = 12 oz. beer
b. 1 oz. 80 proof spirits = 5 oz. wine = 12 oz. beer
c. 1.25 oz. 100 proof spirits = 6 oz. wine = 12 oz. beer
d. 1 oz. 100 proof spirits = 6 oz. wine = 16 oz. beer
e. 1.25 oz. 80 proof spirits = 5 oz. wine = 10 oz. beer
Food by its very nature provides two of the four conditions necessary for bacteria to grow
Food by its very nature provides two of the four conditions necessary for bacteria to grow. The two inherent conditions are ______________ and ______________.
a. temperature; time
b. acid; oxygen
c. nutrients; moisture
d. oxygen; moisture
e. acid; moisture
Which of the following responses would not be appropriate for employees to use with guests?
Which of the following responses would not be appropriate for employees to use with guests?
a. Offer non-alcoholic beverages of food for a guest showing Signs of Impairment
b. Ask other members of the guest’s party to help keep the guest safe and keep the guest from drinking any more alcohol
c. Inform the guest that he/she is intoxicated and will be ejected from the facility
d. Approach the guest with a pleasant, positive attitude at all times
e. Start a conversation with an underage guest attempting to buy or drink alcohol to explain the policy of the facility and the state/province law
The second step in the seven (7) step process of cost control is
The second step in the seven (7) step process of cost control is _____________.
a. Produce
b. Sell
c. Order
d. Receive/Store/Issue
e. Forecast
Convention centers have a larger percentage of their overall gross sales from catering sales than any other SEE venue type
Convention centers have a larger percentage of their overall gross sales from catering sales than any other SEE venue type.
True
False
Which of the following is not a Reasonable Effort by an employee?
Which of the following is not a Reasonable Effort by an employee?
a. Removing an alcoholic beverage from a guest showing Signs of Impairment
b. Calling security when an underage guest attempts to buy or drink alcohol
c. Allowing an underage friend of the employee to drink alcohol at the facility
d. Documenting an alcohol-related incident in the facility
e. Not serving a guest more alcohol when you see Signs of Impairment
If a foodservice contractor makes a $1 million capital investment for equipment or venue build-outs and depreciates it over 10 years at $100,000 per year, they are said to be making
If a foodservice contractor makes a $1 million capital investment for equipment or venue build-outs and depreciates it over 10 years at $100,000 per year, they are said to be making ______________________.
a. even distribution depreciation
b. equal amortization
c. straight line depreciation
d. capital fund revitalization
e. even reduction in valuation
At larger stadiums constructed in the past 10 years which type of catering service would most likely be available?
At larger stadiums constructed in the past 10 years, which type of catering service would most likely be available?
a. Restaurant for club seat holders
b. Media hospitality areas
c. Luxury suites
d. The team owner’s private parties
e. All of the above
