2208THS International Food and Beverage Management 2208THS_3201_NA. Quiz 1 Graded A

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1. 2208THS International Food and Beverage Management 2208THS_3201_NA Course 2208THS International Food and Beverage Management Test A1: 2208THS Mid-term Quiz Status Needs Marking Attempt Score ... Mark not available. Time Elapsed 57 minutes out of 1 hour Instructions Please answer ALL questions. Results Displayed Submitted Answers • Question 1 Needs Marking The cost of producing a portion of Steak and Mushroom Pie is $7.60, the restaurant wishes to make 65% gross profit, what would be the i) selling price (1 mark) and ii) selling price including 10% GST (1 mark)? Please show your workings. • Question 2 The cost of producing a portion of Chicken and Mushroom Pie is $8.40, the restaurant wishes to make 65% gross profit, what would be the i) selling price (1 mark) and ii) selling price including 10% GST (1 mark)? Please show your workings. • Question 3 Explain four (4) main reasons why the food service area design is important? • Question 4 Briefly outline five (5) stages that should be considered in developing F&B outlet’s concept. • Question 5 a) Explain and b) briefly discuss five (5) main sustainability initiatives you could implement within a F&B operation of a five-star hotel. • Question 6 In the article ‘Exploring Tourist Dining Preferences Based on Restaurant Reviews’, what has been identified as an essential component of Australia’s marketing strategies for the international tourism market? Selected Answer: c. Cuisine-related tourism • Question 7 Which of the following are key issues in consumer trends discussed in Chapter 13: Trends and developements of the text? Selected Answer: a. Consumer behaviour & sustainability • Question 8 When defining a restaurant concept, what type of restaurant rely on low margins but high volume of sales? Selected Answer: b. Fast-food & takeaways • Question 9 According to Chapter 6 of the text, which discussed the layout of the menu and the way guests read a menu. Which is the optimum position on a menu? Selected Answer: b. Top right quadrant • Question 10 In the article ‘Let’s See What They Have…: What Consumers Look for in a Restaurant Wine List’, what are the most important and least significant factors (respectively) for choosing wines in Australian market? Selected Answer: b. Grape varietals; food matching suggestions • Question 11 Which of the follow is not an aspect for a table d’hôte menu? Selected Answer: c. Many choices within each course • Question 12 According to Chapter 13 of the text, complete the following sentence: The biggest change in the past decade in consumer trends has been the recognition of the importance of _____________. The industry has become more _____________ and operators who do not take account of their customers’ _____________ have suffered. Selected Answer: d. consumer choice; market led; needs and wants • Question 13 In the article ‘QSR brand value…’, the three main dimensions consumers appeared to view the marketing mix for QSR are: Selected Answer: d. Quality, convenience and price • Question 14 According to Chapter 1 of the textbook, which of the following is not an external factor effecting food and beverage function? Selected Answer: e. Financial controls • Question 15 Which of the follow is not an aspect for a A-la-carte menu? Selected Answer: a. Dishes are prepared in advance [Show More]

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