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

Food cost percentage = (Cost of Food Sold ÷ Food Revenue) × 100. This key metric helps managers monitor profitability and identify cost control issues.

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

HACCP is a preventive food safety system that identifies biological, chemical, and physical hazards in food production and establishes critical control points to prevent foodborne illness.

Question 3

What is the proper food storage temperature for refrigerated items?

Accepted Answer

At or below 40°F (4°C)

Answer

The FDA Food Code requires refrigerated foods to be stored at or below 40°F (4°C) to prevent bacterial growth and ensure food safety.

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

FIFO ensures that the oldest inventory items are used first before newer stock, minimizing spoilage, waste, and the risk of serving expired products.

Question 5

What is a banquet event order (BEO)?

Accepted Answer

A detailed document outlining all specifications for a catered event

Answer

A BEO is a comprehensive document that details every aspect of a catered event including menu, timing, room setup, audiovisual needs, staffing, and special requirements.

(CHA) Certified Hospitality Administrator Practice Test

(CHA) Certified Hospitality Administrator Practice Test

CHA Food & Beverage Operations