Practice Test Geeks(CHA) Certified Hospitality Administrator Practice Test
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Food & Beverage Operations Flashcards

6 cards from real CHA practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 6 Food & Beverage Operations flashcards as text

  1. A hotel's beverage cost percentage is calculated as:

    Answer: Total beverage purchases divided by total beverage sales multiplied by 100

    Beverage cost percentage equals cost of beverages consumed divided by beverage sales multiplied by 100. It measures efficiency of beverage operations.

  2. A hotel food and beverage director wants to increase revenue from the existing breakfast operation without adding new menu items. Which strategy is MOST appropriate?

    Answer: Implement suggestive selling training for servers and add premium add-on options

    Suggestive selling increases average check size through staff training without the cost and risk of new menu items.

  3. Under the ServSafe program, the temperature danger zone for bacterial growth in food is:

    Answer: Between 41 and 135 degrees Fahrenheit

    The FDA-defined temperature danger zone is where bacterial pathogens multiply rapidly. Food must not remain in this range for more than four hours cumulatively.

  4. A hotel catering team is planning a sit-down dinner for 500 guests. Which of the following is the MOST critical pre-event coordination task?

    Answer: Confirming guaranteed guest count, menu, dietary restrictions, and final BEO with the client

    The guaranteed count and finalized BEO are the operational foundation for staffing, purchasing, and kitchen production.

  5. A hotel's room service operation shows high labor costs relative to revenue. Which metric BEST helps diagnose the issue?

    Answer: Revenue per labor hour and average delivery time by shift

    Revenue per labor hour identifies labor efficiency, and delivery time analysis reveals operational bottlenecks.

  6. In hotel food and beverage operations, contribution margin for a menu item is calculated as:

    Answer: Selling price minus food cost of that item

    Contribution margin per item equals selling price minus food cost. It represents how much each item contributes to covering fixed costs and generating profit.