CHP Food and Beverage Operations 2

Question 1

Which inventory control method assigns the cost of the most recently purchased items to cost of goods sold first?

Accepted Answer

LIFO

Answer

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:

Accepted Answer

Total beverage sales

Answer

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?

Accepted Answer

To ensure consistent quality and portion control

Answer

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?

Accepted Answer

Russian service

Answer

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:

Accepted Answer

140°F (60°C)

Answer

The FDA Food Code requires hot foods to be held at or above 140°F (60°C) to prevent bacterial growth.

(CHP) Certified Hospitality Professional Practice Test