CHP - Certified Hospitality Professional Food and Beverage Operations Questions and Answers

Question 1

A restaurant manager is calculating the food cost for the previous month. They began with a starting inventory valued at $15,000, made purchases totaling $10,000, and ended with an inventory of $12,000. What is the actual food cost for the month?

Accepted Answer

$17,000

Answer

The formula to calculate actual food cost is: Starting Inventory + Purchases - Ending Inventory. In this scenario, it is $15,000 + $10,000 - $12,000 = $17,000.

Question 2

In menu engineering, a 'Plow Horse' is an item with which of the following characteristics?

Accepted Answer

High Popularity, Low Profitability

Answer

A 'Plow Horse' is an item that is very popular with customers but has a low contribution margin (profitability). While they are crowd-pleasers, managers should consider strategies to increase their profitability, such as by slightly increasing the price or reducing portion size.

Question 3

Which inventory valuation method assumes that the first products purchased are the first ones to be sold or used, making it particularly suitable for perishable goods?

Accepted Answer

FIFO (First-In, First-Out)

Answer

The FIFO (First-In, First-Out) method ensures that older inventory is used before newer stock. This is crucial in food and beverage operations to minimize spoilage and waste of perishable items like produce and dairy.

Question 4

A catering manager is implementing a Hazard Analysis and Critical Control Points (HACCP) system. During the process, the team identifies that the internal temperature of cooked chicken must reach 165°F (74°C) to be safe. This temperature requirement is an example of which HACCP principle?

Accepted Answer

Establishing a critical limit

Answer

Establishing a critical limit is the third principle of HACCP. It involves setting a maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a Critical Control Point (CCP) to prevent, eliminate, or reduce a food safety hazard to an acceptable level. The specific temperature of 165°F for chicken is a classic example of a critical limit.

Question 5

Which of the following is the PRIMARY responsibility of the receiving clerk in a food and beverage operation?

Accepted Answer

Verifying that the quantity and quality of delivered items match the purchase order.

Answer

The primary role of the receiving clerk is to conduct a thorough inspection of all incoming goods to ensure they match the specifications on the purchase order in terms of quantity, quality, and price. This is a critical control point for managing costs and maintaining standards.

(CHP) Certified Hospitality Professional Practice Test

(CHP) Certified Hospitality Professional Practice Test

CHP - Certified Hospitality Professional Food and Beverage Operations Questions and Answers