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business
management in the hospitality industry

Questions and Answers of Management In The Hospitality Industry

Identify the key areas and tasks of a restaurant manager’s job.
1. What is considered the front of the house?
2. Define curbside appeal.
3. Explain the suggestions for steps to take in table service.
4. Explain the purpose of forecasting.
5. Briefly explain American service.
1. Who runs the back of the house and what areas does back of the house refer to?
2. List T.G.I. Friday’s five rules of control and explain why they are important.
3. Explain the importance of training and development.
1. Why do restaurant operators set up purchasing systems?
2. What is the purpose and importance of receiving?
3. What is par stock?
1. Go local. It's not possible for everyone all the time. But when it is possible, support your local farmers.
2. Take your team to visit a farmer. This is good practice for remembering that each piece of food has a story and a person behind it. (And you can bring back extra produce for a special family meal.)
5. Ditch the Styrofoam. Replace cooks' drinking cups with reusable plastic ones, and replace Sty- rofoam take-out containers with containers made of recycled paper. BioPac packaging is one option.
6. Support organic, biodynamic viniculture. There are incredible, top-rating biodynamic or or- ganic wines from around the world.
7. Support organic bar products. All-natural and organic spirits, beers, and mixers are growing in popularity and availability.
8. Even your kitchen and bar mats can be respon- sible. Waterhog's EcoLine is made from 100 percent recycled PET postconsumer recycled fiber reclaimed from drink bottles and recycled tires.
10. The kitchen equipment of the future is green! Major equipment producers, like Hobart and Uni- fied Brands, are developing special initiatives to investigate and develop greener, cleaner, energy-
11. Shut down the computer and POS systems when you leave at night. When the computer system is on, the juice keeps flowing-shutting it down can save significant energy bill dollars over the course
12. Check the seals on your walk-in. If they're not kept clean and tight, warm air can seep in, mak- ing the fridge work harder to stay cool.
13. Compact fluorescent light bulbs (CFLs) use 75 percent less energy than incandescent bulbs. CFLs also last 10 times longer, giving them the environmental and economic advantage.
14. Consider wind power. Ask your energy provider about options-ConEd, for example, offers a wind power option. Though it tends to cost 10 percent more than regular energy, there's an incentive to
15. Look into solar thermal panels to heat your water. Solar Services, one of the oldest and biggest companies, will walk you through the process-from paperwork to tax credits. With the money saved
16. Green your cleaning routine. Trade astringent, nonbiodegradable, potentially carcinogenic chemical kitchen cleaners for biodegradable, eco-safe products.
17. Use nontoxic pest control. The options are increasing, and even some of the major companies have green options.
18. Consider purchasing locally built furniture. See if there are any artisans in your state working with reclaimed wood (from trees that have fallen naturally because of storms or age).
19. Recycle your fryer oil. Biofuel companies across the country will pick it up and convert it.
20. Grow your own. Consider a roof-top garden or interior/exterior window boxes for small plants and herbs. EarthBoxes are one low-maintenance solution.
21. Cut down on shipping materials. Request that purveyors send goods with the least amount of packing materials possible. Request that Styrofoam packaging not be used.
22. Trade in white toilet paper, c-folds, and restroom paper towels. Instead, use products made of chlorine-free unbleached, recycled paper.
23. Need new toilets? There are a number of water- saving options that save anywhere from half a gallon to more than a gallon per flush. The old- fashioned brick technique is a good start too: place
24. Compost garbage. Even high-volume establish- ments can make this happen. Keep separate cans for all food-based waste, and dump it in a compost bin out back. A common misconception about compost
smells bad-this is not true!
25. Recycle! Be strict about kitchen and bar staff re- cycling glass and plastic receptacles. Recycle cardboard and wood boxes used for produce, and any newspapers or magazines sent to the
27. Ice=water + energy. Don't waste it! Don't auto- matically refill ice bins-wait until they truly get low, and only add as much as you need to get through the crush. Ice is expensive to produce,
28. If you're a small restaurant or caf, without huge needs or storage space, look into joining (or forming) a local co-op for purchasing green items. Cleaning supplies, paper products, and so on are
30. Last but not least, educate your staff! They need to know why you're doing what you're do- ing, so that they can spread the word-to the diners, and beyond!
1. What immediate measures would you take to resolve the problem?
2. How would you produce the appropriate product as soon as possible?
3. Who should you call first, if anyone, to alleviate the problem?
4. What can you do to always have enough product on hand?
5. Is it important to have a backup plan for a situation like this? If so, what would it be?
6. What steps must one take in prepar- ing production sheets?
7. What are standardized recipes and why are they important?
1. In a casual Italian restaurant, sales for the week of September 15 are as follows: Food sales: Beverage sales: Total $10,000 $ 2,500 $12,500a. If the food cost is 30 percent, how much did the food
2. If a 33 percent food cost is required and a menu item sells for $16.95, what is its cost supposed to be?
3. Sales at your restaurant for the month of October are $685,324. If a 25 percent labor cost is expected, what would that be in dollars?
1. In groups, interview a restaurant manager and check how his or her duties and responsibilities compare with those in the text.
2. In groups, look at the example of re- sults in the chapter and decide what you would do to improve the labor cost percentage for the next week.
Outline the different managed services segments.
Explain the need for and the trends in elementary and secondary school foodservice.
Identify the characteristics and trends in health care, business and industry, and leisure and recreation foodservices.
1. In your own words, define in-flight foodservice.
4. How is each foodservice operation characterized?
1. How should Jane handle being short a cashier and a dishroom person at breakfast?
2. What should Jane do with the food in the defective refrigerator? Should the food that is measured to be above 40F be saved?
3. What are Jane's options concerning the ice shortage?
4. How should Jane handle the president's function, know- ing that the requested desserts have not been delivered?
5. If the special dessert cannot be purchased in time, how should the catering supervisor approach this situation when speaking with the president's office?
6. What can be done to ensure that mistakes, such as the one made by the bakery employee, do not happen again?
1. What are managed services operations?
4. Explain the term National School Lunch Program (NSLP).
1. From the sample operating statement (Figure 9-4), calculate the labor cost percentage by taking total labor cost and dividing by total sales x 100. Remember the formula: Cost Sales x 100
Discuss the different classifications of wines.
Suggest appropriate pairings of wine with food. x y
Discuss the major wine-producing countries.
Discuss the different types of bars.
1. Why is champagne served in fluted glasses?
2. How are alcoholic beverages categorized?
2. Cabernet sauvignon is best served with
3. Chardonnay is best served with
5. What is the general guideline of serving wine with food?
1. Describe the different types of beer.
2. Describe the various spirits.
1. Describe the bar setup.
2. What is the average beverage pouring cost percentage?
3. What is a trend in sports bars?
1. How many people die each year in the United States as a result of alcohol-related auto accidents?
2. Why is early intervention important to prevent underage drinking?
3. Discuss the problems relating to alcohol abuse and underage drinking.
3. What do you do with lazy employees?
4. What do you do with irresponsible employees?
5. How do you deal with employees who steal?
2. What is the difference between a stout and a pilsner?
3. Name and describe the main types of spirits.
4. Why have nonalcoholic drinks increased in popularity?
5. What difficulties do bar managers face when serving alcohol?
6. Describe the origin of coffee.
8. Describe a typical bar setup.
9. What are the problems relating to alcoholic beverage drinking and how can they be avoided?
2. Complete the class survey and share the results with your classmates.
3. Demonstrate the correct way of opening and serving a bottle of non- alcoholic wine.
4. What type of wine would be recom- mended with the following?a. Porkb. Cheesec. Lambd. Chocolate cakee. Chicken 5. Mothers Against Drunk Drivers (MADD) is a nonprofit organization working to stop
Distinguish between different types of clubs.
Know the key players in the club industry.
Define club management.
Know the role of the Club Managers
Association of America.
Know the crucial roles inthe club 4 management structure.

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