Question 1 � � � � � � All of the following are included in the Food and Beverage Division EXCEPT: � � � � � � � � � � � � � � � “� � � Question 2 � � � � � � Hotel restaurants present a challenge to Food and Beverage directors because � � � � � � � � � � � � � � � � � � � � “� � � Question 3 � � � � � � The hotel requires the number of guests attending a catering function at least seven days in advance. This number is called the � � � � � � � � � � � � � � � � � � � � � � � � “� � � Question 4 � � � � � � More hotels are converting at least one of their bar outlets to � � � � � � � � � � � � � � � � � � � � � � � � “� � � Question 5 � � � � � � Ordering, receiving, storing, issuing, stocking, serving, and billing is known as the � � � � � � � � � � � � � � � � � � � “� � � Question 6 � � � � � � Room service is typically found in � � � � � � � � � � � � � � � � � � � � � � “� � � Question 7 � � � � � � Food and Beverage Directors expect a pour cost of � � � � � � � � � � � � � � � � � � � � � “� � � Question 8 � � � � � � Some hotels have a policy of preparing ____ more meals than the number attending a function in order to accommodate additional people. � � � � � � � � � � � � � � � � � � � � “� � � Question 9 � � � � � � One method to prevent pilferage in a bar is to use � � � � � � � � � � � � � � � � � � � � � � “� � � Question 10 � � � � Theatre-style seating is best for � � � � � � � � � � � � � � � � � � � � � � � “� � � Question 11 � � � � � � Wine is the fermented juice of freshly gathered ripe � � � � � � � � � � � � � � � � � � � � � “� � � Question 12 � � � � � � Proof is equal to � � � � � � � � � � � � � � � � � � � � � � � � “� � � Question 13 � � � � � � Coffee first came from � � � � � � � � � � � � � � � � � � � � “� � � Question 14 � � � � � � By providing training on the responsible service of alcoholic beverages to servers and bartenders, a business owner can � � � � � � � � � � � � � � � � � � � � � � � � “� � � Question 15 � � � � � � Methodechampenoise refers to � � � � � � � � � � � � � � � � � � � � � � � � “� � � Question 16 � � � � ________ tends to be clear and light-bodied. � � � � � � � � � � � � � � � � � � � � � � � � “� � � Question 17 � � � � � � Whiskey refers to a spirit that � � � � � � � � � � � � � � � � � � � � � � � � “� � � Question 18 � � � � � � Still wines are those with � � � � � � � � � � � � � � � � � � � � � � � � “� � � Question 19 � � � � � � Champagne can be served � � � � � � � � � � � � � � � � � � � � � “� � � Question 20 � � � � � � Any game or red meat is best served with ________ wine.
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