CHA Food & Beverage Operations 2

Question 1

A hotel's food cost percentage is 34% against a target of 28%. The MOST likely corrective action is to:

Accepted Answer

Conduct a full audit of purchasing, receiving, portioning, and waste

Answer

A high food cost percentage requires identifying root causes across the entire food control cycle before taking corrective action.

Question 2

Which of the following BEST describes the function of a standardized recipe in hotel food and beverage operations?

Accepted Answer

A tested, documented formula ensuring consistent quality, portion size, and cost for each menu item

Answer

Standardized recipes are operational control tools ensuring consistent product quality, accurate costing, and efficient training.

Question 3

A banquet event order is primarily used to:

Accepted Answer

Communicate all event details including setup, menu, timeline, and staffing to relevant departments

Answer

A BEO is the master communication document for a catered event, ensuring all departments know their responsibilities, timelines, and deliverables.

Question 4

In hotel bars and lounges, over-pouring refers to:

Accepted Answer

Serving more alcohol per drink than the standard measured portion, inflating costs

Answer

Over-pouring increases beverage cost by giving guests more product than is priced into the menu, directly reducing profit margins.

Question 5

When a hotel outsources its restaurant operations to an independent restaurateur through a lease agreement, the primary benefit to the hotel is:

Accepted Answer

Reduced operational risk and guaranteed rental income without food and beverage management responsibility

Answer

Leasing food and beverage space transfers operational risk to the lessee and provides the hotel with stable income without requiring F&B expertise.

(CHA) Certified Hospitality Administrator Practice Test