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Restaurant Management

Final Exam
STUDY
PLAY
The Subway story began when __________, its cofounder, was 17 years old.
Fred DeLuca
was quoted saying "I

__________ was quoted saying "If you have fun at what you do, you'll never work a day in your life"?
Norman Brinker
__________ is credited with being the first restaurant to franchise.
Howard Johnson's
Union Square Cafe was created in 1985 with __________.
$75,000.00
Using a town/city map to plot the location of existing restaurants on the map is an example of a __________.
Topographical Survey
A restaurant with a million-dollar sales volume per year can generate __________ per year in profit before taxes.
$150,000 to $200,000
Where is pizza native to?
Naples
Prime locations vs. ordinary locations usually cost __________.
a good deal more
What is/are the advantage(s) in running a family-owned restaurant?
Lower cost and less danger of theft
The concept is devised to interest a certain group of people, called a(n) __________.
target market
Which concepts has the most sales of all the segment ratings in the United States?
Burgers
When asked by the author and others what helped most in getting where you are today, which of the following was the number one factor?
Hard Work
How long will restaurant patrons travel to reach a hotel, steak, full-menu, or fish restaurant?
15 to 18 minutes
McDonald's requires $300,000 in cash or liquid assets, a __________ initial fee, plus a monthly service fee based on the restaurant's sales performance and rent.
$45,000
Charlie Trotter's in Chicago has established itself as one of the finest restaurants. Chef Trotter stresses the use of pristine __________.
seasonally naturally raised foodstuffs
Which opportunity requires the highest original investment?
building
Who is the chef-owner of Spago?
Wolfgang Puck
The first known quick-service restaurant dates back to the 1870s, when a New York City foodservice establishment called the __________.
Plate House
Who is the president of Union Square Hospitality Group?
Danny Meyer
Restaurant design has two main design areas: __________ and __________.
front-of-the-house, back-of-the-house
What are the responsibilities of a franchisee?
Hiring employees and operating a store
H.G. Parsa found the actual failure rate of restaurants during the second year of operation is
19%
The matrix of ideas that constitutes what will be perceived as the restaurant's image is the __________.
restaurant concept
Which restaurant opportunity has the highest original investment needed, highest psychological cost of failure, highest financial risk as well as provides a high potential for reward?
building
Which involves the least financial risk, yet the psychological risk may be high?
Managing
A sandwich shop can usually be opened for less than __________.
$30,000
Boulanger believed that __________ was the cure to all sorts of illnesses.
soup
Whose mission is to awaken our thinking about food selection and its relationship to the planet?
alice waters
__________ departs from the often dimly lit restaurant operated by a Chinese family and offers, instead, an exhibition kitchen.
china bistro
Which involves the highest risks overall?
Building from scratch
The extent to which the restaurant can be seen for a reasonable amount of time and whether the potential guest is walking or driving is the concept of __________.
visibility
People will often travel __________ or more to reach a restaurant with a great reputation.
1 hour
Up to __________ of the meals eaten away from home are for utilitarian purposes.
75%
Which is a compact, dense, boneless cut of meat?
New York Strip
According to the text, a restaurant has two potential values, its:
real estate value and value as a profit generator
Franchising a restaurant involves
the least financial risk compared to independent restaurants, least financial risk to professional managers
The average check for fine dining runs __________ or more.
$60.00
The initial fee to open a Subway for first-time franchise buyers is __________.
$15,000
H.G. Parsa found the actual failure rate of restaurants during the third year of operation is
14%
Seat turnover is also highly correlated with __________.
Efficiency
The best guide in selecting a restaurant planner/consultant is by __________.
Experience and Reputation
Economies of scale can __________.
Reduce food, labor, and overhead costs
A failing restaurant:
should change its concept to fit the market
Theme restaurants, such as Hard Rock Cafe and Planet Hollywood should be located near __________.
Tourist Attractions
A __________ should include a vision of what the restaurant owner would like for the restaurant in the future.
Mission statement
The concept of "D and B" stands for __________.
Different and Better
The __________ ethnic restaurant category represents the largest in number of concepts.
Italian
Which type of restaurant is built around an idea, usually emphasizing fun and fantasy, glamorizing or romanticizing an activity?
Theme
Which is the prime source of information for restaurant location decisions?
Real Estate Agents
A concept is strengthened if it immediately establishes a(n) __________, one that is vivid and easily remembered.
ambiance
The __________ grade of meat is similar to select, but is less juicy and tender.
standard
Because some restaurants go out of business, used equipment is __________ available from restaurant dealers.
almost always
The _______________is simply a tank holding heated water in which hot foods in pots or crocks are placed to keep food warm (above 140°F and to avoid further cooking).
bain marie
Written standards for food that are based on a forecast of sales are called
ordering points
________________ can act as cooking pots; when filled with water, they can be used for quick-cooking vegetables, cooking hams or frankfurters, reheating foods, hard-boiling eggs, cooking macaroni or spaghetti, or holding canned or containerized foods.
Deep-fat fryers
According to Energy Star, a branch of the U.S. Environmental Protection Agency, as much as __________ of the $10 billion annual energy bill for the commercial foodservice industry does no useful work.
80
Vegan restaurants
do not serve dairy or meat
Raw bars or restaurants do not serve food
above 116°F
The __________ grade of meat is popular in supermarkets.
Select
A 100-seat restaurant with a bar would need an ice machine capable of producing __________ pounds of ice per day.
400
Consistency in food preparation is achieved by
standardizing recipes and cooking procedures
If a restaurant offers a steak on the menu that costs $5 and sells for $14.95, the contribution margin is __________ for every steak sold.
$9.95
A(n) _______________ takes in outside dry air and pass it through loosely woven pads.
evaporative cooler
Factors that go into building perceived price-value include
portion size, choices, service consistency, comfort level
The points that indicate more food should be ordered are called __________.
reorder points
If your restaurant operates with a profit margin of around 5 percent, you'll need about __________ worth of sales to earn $450.
$9000
Two of the main menu pricing strategies include
using a comparative approach and/or price and multiply by the ratio necessary to achieve a food-cost percentage
Meat buyers should use the __________ numbering system for meat items.
U.S. Department of Agriculture
Low-temperature dishwashing machines operate with water temperatures as low as __________. Germicidal chemicals, rather than heat, are used to kill the germs.
100°F
About __________ appetizers are adequate for the majority of restaurants.
6 to 8
According to the text, the ___________ determines the equipment.
. menu
Because evaporative coolers have no need of compressors, they operate at approximately __________ of the cost of operating a refrigerated air-conditioning unit of similar cooling capacity.
25
The reasonable amount of food to have on hand is known as __________.
par stock
In purchasing a griddle, Avery recommends buying only those that preheat to __________ in 7 to 12 minutes.
350°F or 400°F
The __________ process enables chefs to safely (and efficiently) prepare large amounts of food for long-term storage in a refrigerated environment.
cook-chill
The __________ grade applies to highly specialized produce, a very small percentage of the total crop. This grade is rarely used on most commodities because it is too costly to pack.
U.S. Fancy
The area set aside for open kitchens costs about __________ more than in a standard kitchen.
25%
In the usual restaurant who decides on product specification and selects purveyors?
The manager, in consultation with the chef
The overall objective of restaurant layout planning is to
minimize the number of steps taken by wait staff, minimize the number of steps taken by kitchen personnel
The first step in putting together a purchasing system is to determine the __________.
food standards
Prime cost is the cost of __________.
. food and labor
Operators who frequently use canned fruits or vegetables perform can-cutting tests, usually in the __________.
fall
A(n) __________ menu offers a complete meal including soup or appetizer, salad and vegetable for a fixed price.
table d'hôte
The area set aside for open kitchens costs about __________ more than in a standard kitchen
25%
With grilled salmon, nowadays, the wine of choice seems to be a __________.
Pinot noir
A fruit that will not ripen after being picked is a(n
pineapple
Kitchen floors are usually covered with which of the following?
Tile, Sealed concrete
Which grade is used for the best meat product available?
Prime
The length of time an item can be stored without appreciable loss in quality or weight is called
shelf life
________ are the most expensive item served in most restaurants.
Meats
According to the National Restaurant Association's "What's Hot" survey, the number-one trend among chefs was buying __________.
local produce
The grade __________ of meat comes from older cattle and lacks tenderness.
Commercial
A __________ is a nonprofit institution that is able to provide restaurant food and supplies at lower cost than the profit-oriented purveyors.
co-op
To ensure menu ingredients are available, fresh, and priced right restaurant operators should
take advantage of the seasons when items are at the lowest price and best quality , use the ups and downs in food prices and partially overcome them by seasonal or even daily menus , use frozen foods when fresh foods are not available,
The_______________, whose surface has sections separately controlled for temperature, can cook different foods at different temperatures at the same time
sectionalized griddle
Which person said, "The benefits of having an open kitchen are that it brings energy to the dining room, creates a show for the guest-like watching a performance, and it gives the customer a sense of being on the 'inside' - similar to a reality TV show"?
Roland Passot
Fresh meat should be stored at a temperature of __________.
35-40
Who is responsible for maintaining inspection services at principal shipping points and terminal markets?
usda
A forced-air convection oven is similar to a(n) __________ except that a fan or rotor, usually located in the back, makes for rapid circulation of the air and quicker heating of the food.
conventional oven
Which menu separates similar entrées: beef in one section, seafood in another?
Dinner-house
How formal should the relations between host and guest be?
It depends on the type of experience you are trying to deliver.
A person can be thought of as a clean-up person, but a better description would be Òa person who expedites seat turnover.Ó This is an example of emphasizing the __________.
job objective
The __________ model views restaurant managers as coaches, they are engaged in informal training much of the timeÑshowing, telling, correcting, praising, and providing direction.
manager as coach
Which best describes the hands-in-pocket policy?
The manager will never consider being physical when handling a customer problem
According to the text, the word manage implies __________.
purpose and the mobilization of resources for given goals
When a restaurantÕs employees are not productive and customer-service levels are not up to snuff, such problems can often be traced to the design of the __________ interface, ranging from complicated screen layouts to inappropriately sized buttons and the poor use of colors for different menu items.
POS
Visitors to this country are pleasantly surprised by the service, especially that given by __________.
college students
A test is said to be __________ if essentially the same results are seen on repeated testing.
valid
Which is true?
. Training low-skilled employees may be just as important as training highly skilled workers
All front-of-the-house employees should take the __________ courses offered by the National Restaurant Association Educational Foundation.
Bar Code
__________ power is derived from an individualÕs personal charisma and the respect and/or admiration the individual inspires.
Expert
In __________ sexual harassment, comments or innuendos of a sexual nature or physical contact are considered a violation when they interfere with an employeeÕs work performance or create an Òintimidating, hostile, or offensive working environment.Ó
environmental
According to the text job specifications __________.
identify the qualifications and skills needed to perform the job
Which best describes learner-controlled instruction (LCI)?
A program which employees can achieve given standards at their own pace
Who is known as the as the creator of eggs Benedict, veal Oscar, and for aiding in the popularization of Thousand Island dressing?
. Oscar of the Waldorf
According to Brian Wilber, district manager of Bon AppŽtit Management Company, a chef is responsible for __________ of its food costs.
95%
Technological improvements have made it possible to do a restaurantÕs food cost percentage in about _____________of the time it used to take and with more accuracy.
one-third
Which training method allows the learning to be absorbed and avoids fatigue?
Spaced training
Most customer complaints are __________.
left unspoken
If you were to ask any hospitality leader what his or her greatest challenge is, the likely answer would be __________.
motivation
What is the first goal for an orientation program?
. explain the company history, philosophy, mission, goals, and objectives
With seamless integration between restaurant managers and the Write On Handheld POS system __________.
servers simply jot down guests orders and send them to the kitchen
Full-service restaurants normally allow about __________ for a deuce.
1? hours
AlohaÕs virtual order processing communicates between the
kitchen and waitstaff
Which approach to task and job analysis must be used in new restaurants because there are no existing employees to analyze?
Top-down
The seven commandments of customer service include all except __________.
donÕt be aggressive in listening
The Federal Trade CommissionÕs Consumer Fraud and Identity Theft Complaint Data report stated that __________ was the most common form of reported identity theft.
credit card fraud
__________ is the application of strategies to settle opposing ideas, goals, and/or objectives in a positive manner.
Conflict management
Several of the leading restaurant chains have found that teenagers beginning at age __________ are excellent candidates for doing almost every restaurant job.
16
If a patron has the ÒNothing is too good for our anniversaryÓ attitude, the server should use (a) __________.
hard sell
The cost of a POS system with two or three stations in the dining area, one in the bar, one in the managerÕs office, plus printers in the kitchen is about __________.
$18,000- $20,000
The most useful source for finding employees is __________.
referrals by current employees
Easy access to restaurant Web sites is important. It is also helpful to include:
directions and parking information
The ÒWÓ in SWOT assessment stands for __________.
weaknesses
__________ refers to what makes people tick: the needs and desires and fears and aspirations within people that make them behave as they do.
Motivation
What is the first thing severs should do upon approaching a new table?
introduce themselves
Which concentrates on restaurant performance improvements allowing the restaurant operator to identify areas in which to increase revenues, improve operational efficiency, and improve guest service?
HFE
The U.S. Department of Labor, Wage, and Hour Division deals with __________ discrimination.
sex and age
According to the Job Function Sheet in the text, which person is responsible for all food preparation and supervision of kitchen staff? (In addition, they must have thorough knowledge of food preparation and good food standards and should know how to work with and supervise people.)
Food production manager
Tipping in New York City is probably higher than in most American cities, close to __________.
. 20%
Which does the behavior modification theory urge?
An immediate reward for whatever behavior is desired
In order to stop employees from coming in early and taking a socialization break some restaurants have __________.
programs that will not allow employees to clock in more than 10 minutes early and 5 minutes late
The most effective way to check an employeeÕs references is to follow-up by __________.
phone
The ÒTÓ in SWOT assessment stands for __________.
threats
The Educational Foundation of the National Restaurant Association has developed informational video tapes and CD-ROMs. Topics areas include all except __________.
Profit sharing
Which best describes the concept of recruitment?
. Process by which prospective employees are attracted to the restaurant so that a suitable applicant may be selected for employment.
__________ is defined as a Òdifference, variety, or unlikeness.Ó
Diversity
Electronic cash registers (ECRs) __________.
are now offering some of the flexibility of POS
At age __________, teenagers may legally work at any job.
18
Which is the advantage of an open platform advantage?
. It is more flexibility with a smaller footprint.
Over the years, experience has shown that ___________.
red wine is best served with beef, lamb, game, or duck
The more popular varietals of red wine include all but which of the following?
Pinot Grigio
The second step in the HACCP system is to __________.
identify critical control points
Which gives the quantity of each menu item to be prepared and increases the efficiency and
productivity by eliminating guesswork?
Production sheet
Most ÔprepÕ (preparation) is done __________.
in the early morning
Soul food is a term used for an ethnic cuisine, food traditionally prepared and eaten by the
__________, residing in the Southern United States.
African Americans
A daily flash report shows __________.
daily sales
Which statement is not true?
Dram Shop laws make it possible for servers to sue intoxicated guests for any accidents.
What does a production sheet list?
All the tasks necessary to bring the food quantities up to par stock
In the food and beverage industry it is estimated that __________ of employees will steal regardless
of the controls in place.
25%
If you have 27 tables and want four table sections how many servers are needed to cover the tables?
7
For a 30 percent cost, if a bottle of wine cost $10.00, the selling price is __________.
$33.30
Fortified wines __________.
Wine to which brandy or other spirits have been added to stop any further fermentation or to raise its alcoholic content.
Notices stating that a license has been applied for must be placed in the newspaper and posted in the
window of the restaurant. This notice must be posted for a minimum of
. 30 days
__________, single-celled microorganisms that are capable of reproducing in about 20 minutes,
cause the highest number of biological food-borne illness.
Bacteria
After maturing, the wine is filtered to help stabilize it and remove any solid particles still in the wine.
This process is called __________.
fining
According to the text, food-cost percentage should be calculated at least __________.
monthly
The Energy Star program claims that if you follow their cost-effective recommendations, your
investment in energy efficiency can give you up to a(n) __________ return.
30%
It is most common to find employee meals treated as a(n) __________ for a restaurant operation.
food cost
The normal pouring cost for beer is about __________.
25
In full-service restaurants, the largest variable is __________ costs.
labor
__________ is made with butter and egg yolks.
Hollandaise
Taking the same day last year and factoring in things like todayÕs weather, day of the week and so on,
are all parts of arriving at a(n) __________.
guest count
High-protein foods are __________.
responsible for most of food borne illness
The director at the Department of Alcoholic Beverage Control is appointed by the __________.
governor
Outbreaks of food-borne or water-borne diseases are usually caused by all but which of the
following?
Foods cooked directly after handling
A restaurantÕs profit is typically only __________ of total revenue.
3% to 9%
The formula for doing the food cost percentage is __________.
cost Ö sales ? 100
Many licensed casual and upscale restaurants have beverage sales of __________ of total sales.
. 25% to 30%
The product mix is a list of what was sold __________.
yesterday
Proper hand washing includes using water as hot as the hands can comfortably stand, using a brush
for the fingernails, and rubbing the hands together using friction for __________.
20 seconds
human or animal intestinal
tracts, where they produce toxins?
E. Coli
__________is made with brown stock and brown roux.
Espagnole
Goals are set for each __________. For example, sales goals include the number of guests per meal
every day and the average check.
key result area
Grapes for making wine are harvested in the __________, after they have been tested for maturity,
acidity, and sugar content.
fall
Which best describes Clostridium perfringens?
Bacteria present in soil, intestines of animals, including humans, and in sewage
Most restaurants use the back bar to add atmosphere by displaying the __________.
premium-brand liquor
The temperature danger zone-between __________, is the range in which bacteria can thrive and
multiply most rapidly.
40¡F and 140¡F
Variable cost items include those mandated by law, such as:
not benefits.
Liquor pouring costs should be __________ of sales.
16% to 20%
Restaurants can use programs like Chef Tec, which shows the actual food cost compared with the
ideal food cost. This is known as:
food optimization
Wine should have a pouring cost of __________.
26% to 30%
According to the text the best restaurant tables are:
tables that can go from a deuce to four with slaps that makes it become a six
By definition, an off-sale general retail license authorizes the sale of __________.
any alcoholic beverage for consumption off the premises in original, sealed containers
What are the categories of payroll and related costs?
Variable and fixed
__________, president of Union Square Hospitality Group, describes his restaurants as machines.
Danny Meyer
Which is not true with regards to staphylococcus?
It has a long incubation period
By definition, an on-sale general retail license authorizes the sale of __________.
alcoholic beveragesÑnamely, beer, wine, and distilled spiritsÑfor consumption on the
premises
The typical restaurantÕs percentage cost for wines is __________.
30%
Which bacterium lives in the intestine of chickens, ducks, mice, and rats and, given favorable
conditions, may cause illness to humans (cooking foods to a temperature of 165¡F or higher can kill
them)?
Salmonella
The O in SWOT analysis stands for __________.
opportunities
Which is not a source of collateral for a bank mentioned in the text?
automobiles
The banker requires a certain amount to remain in the bank at all times. This is called having a(n) __________.
compensating balance
The balance sheet is an important document that __________.
is like a photo of the restaurants financial standing at a given moment in time
The number-one factor in restaurant failure is said to be lack of __________.
management
Which are the three typical market segmentations?
Geographic, demographic, behavior
The T in SWOT analysis stands for __________.
threats
Which best describes due diligence?
A thorough check to assure that everything works.
The Fair Labor Standards Act (FSLA) covers employees of a restaurant having an annual dollar volume of sales of at least __________ (exclusive of excise taxes at the retail level that are separately stated).
$500,000
Costs that change proportionately according to sales are called __________.
variable
Marketing focuses on the needs of the __________.
buyer
Loans cannot be made at more than __________ interest over the prime lending rate.
2.75%
Which is not tax deductible?
high-cost loans
According to the product levels described in the text, the __________ product is the function part of the product for the customer.
core
The DOL or state labor department officials may demand that a restaurant operator produce wage and hour records within __________ hours.
72
The money taken in before considering the depreciation allowance is called __________.
cash flow
Which is least related to restaurant sales?
entertainment
__________ assumes that customers change and that they want new menu items, new atmosphere, and sometimes new service.
marketing
What should the operator do to ensure that the tax authorities view independent contractors as indeed independent, and not employees?
They should have a written agreement with the contractor specifying the nature and duration of the work.
People do not purchase features, they purchase __________.
benefits
With restaurants, it is the __________, rather than just the food, that guests pay for.
total dining experience
The __________ is used to determine a sole proprietor's or company's worth by listing all the assets and liabilities.
balance sheet
As sole proprietor, the restaurant operator __________.
does not draw a salary for federal income tax purposes
Which is the only revenue generating variable in the marketing mix?
Price
For the past few years, the SBA loan interest rate has hovered around _________, depending on the amount being borrowed and the collateral pledged.
5.50% to 7.50%
In the sale of a business, a __________ preserves continuity of ownership in the business and insures that the buyer as well as the seller is treated fairly.
buy-sell agreement
According to the text, restaurant sales generally reach their maximum during __________.
June or July
Which finds out what guests want and providing it at a fair price that leaves a reasonable profit?
marketing
__________ is like a Òmini blogÓÑitÕs a series of posts limited to only 140 charactersÑperfect for any busy restaurateur, bar manager, or chef.
Twitter
Which is the most widely used advertising medium in North America?
Yellow Pages
Fixed costs include all except __________.
net worth
Which conveys to the customer the best face or image of the restaurant, what people like most about it, or how it stands out from the competition?
positioning
The conventional-wisdom method of pricing, which calculates the cost of the ingredients and multiplies it by a factor of three, to obtain a food cost percentage of 33, is called __________ pricing.
cost-based
Which is a nondepreciable item?
land
According to the text, the total of all actual and potential guests is called the __________.
market
A corporate structure that has only one basic class of stock, is slightly flexible on voting rights, is easy to set up, but limits your financing later is a(n) __________.
S Corporation
A term loan is repaid in __________.
installments, usually over a period longer than a year
Which established a broad range of standards with respect to vesting, funding, and planned participation in pension plans?
Employment Retirement Income Security Act
Which is not required by the Small Business Administration for a restaurant loan?
Tax returns for the past ten years.
According to the product levels described in the text, the __________ product includes services, such as automatic acceptance of certain credit cards, valet parking, and table reservation service.
augmented
Expenses that can be changed in the short term are called __________.
controllable
Which are types of demographics?
Age, sex, family life cycle, income, occupation, education, religion, and race
The bank wants __________, which they can take should the loan not be paid.
collateral
In the marketing plan, goals need to be set for the four Ps, which are __________.
product, price, place, and promotion
Independently owned and managed companies set up to provide debt and equity capital to small businesses are called __________.
SBICs
The main disadvantage of corporate ownership of a restaurant is that it opens way for __________.
double taxation
Sales focuses on the needs of the __________.
seller
According to the product levels described in the text, the __________ product is the tangible part of the product and it includes the physical aspects of the restaurant and its dŽcor.
formal
In a partnership, who is responsible if things go wrong?
partners making decisions
The most atmospheric restaurants are those with a __________.
theme
Who was the President of the Jack-in-the-Box burger chain before he started his own company?
Norman Brinker
McDonald's is an example of a(n) __________ restaurant.
single-concept chain
China is divided into which culinary districts?
Szechuan, Hunan, and Cantonese
Restaurant chains with preplanned restaurant concepts generally reduce the opening timeline by __________ months.
6 to 12
Real estate commissions are ordinarily _______ of the building selling price and _______ of the selling price of raw land.
6%, 10%
Individual restaurant operators have an advantage over chain operators because
their presence as owners on the job can make the difference
Who is the chef-owner of Spago?
Wolfgang Puck
Which type of steak is taken from the thick end of the short loin, has a T-bone and a sizable piece of tenderloin?
Porterhouse
In coming up with a concept for a new restaurant you should:
adapt concepts from successful restaurants
Who is thought to be the first restaurant proprietor?
Boulanger
Who borrowed around $60,000 from family and friends and opened two restaurants named The Great American Disaster?
Peter Morton
Outback Steakhouse has five principles for success, they are:
Hospitality, sharing, quality, fun and courage
The first restaurant ever was called a __________.
public dining room
The magazine Restaurant Business publishes an annual Restaurant Growth Index, the purpose of which is to list:
the best and worst places to open a restaurant in the United States
A 100-seat fully equipped casual dining restaurants may cost ______ per seat.
$6,000 - $10,000
Which chef owns the restaurant No. 9 Park, in Boston's Beacon Hill neighborhood?
Barbara Lynch
The most profitable restaurants are in which category?
Quick-service
In drawing up a restaurant mission statement, the following features should be explicit:
all of the above
Which is not a reason for entering the restaurant business?
Holidays off
First coffee cafe was establshed
Constantinople
What restaurant was credited as being the first French restaurant in the United States?
Julien's of Boston
Restaurant equipment is generally thought to have a life expectancy of
10 years
According to the text, what should be front and center in the restaurant business?
The menu
It should be remembered that hot tables are not cooking appliances. Food should be above
140
Without the use of a germicide the rinse water needs to be
180
The government agency responsible for grading food products is the __________.
USDA
Which is the difference between the sales price and the cost of the item?
contribution margin
Generally, in a table-service restaurant, there should be at least __________ entrées.
8
As additional items are placed in the oven, heating or cooking time may increase by __________ or more per item.
75%
Low temperature ovens permit low temperature roasting and baking are widely used in restaurants because they
reduce shrinkage of meat and hold meat so that it can be served to order from oven
The lowest grade of produce quality practical to ship is __________.
U.S. No. 2
Which is the reason why salads have become the preferred "starter" in an increasing number of restaurants?
Wide variety of salad items and inexpensive and always fresh
Food is prepared, individually vacuum packed, and refrigerated for future use. This is known as the __________ method.
sous vide
The __________ grade of meat is a very lean product, containing 4 percent fat, and is sometimes referred to as "grass-fed beef."
Select
Analyzing the competition's prices to determine the selection of appetizers, entrées, and desserts is known as the __________ approach to menu pricing.
Comparative
The purchasing cycle consists of
Product specification, par stock, supplier selection, order placement, receiving, storage, and issuing
The two basic components of value creation are
increasing value perceptions and lower prices
Several cities have now banned __________, which are a type of fat.
trans fatty acids
A forced-air convection oven is similar to a(n) __________ except that a fan or rotor, usually located in the back, makes for rapid circulation of the air and quicker heating of the food.
conventional oven
Which pieces of kitchen equipment permits low-temperature roasting and baking?
low-temperature ovens
A can-cutting test should determine the ________.
unit cost
Baked goat cheese frequently shows up on menus in salads, on a designer pizza, or incorporated into a baked mélange, and the accompanying wine served is a __________.
Sauvignon blanc
The workhorse of the kitchen equipment is the __________.
range top stove
Prime costs should be close to __________ of sales.
55 to 60%
The cost of ingredients must equal the __________.
predetermined food-cost percentage
If the opening food costs are $66,666 and total sales are $200,000 the food cost percentage is __________.
33%
A(n)__________ menu lists the food items served only on a particular day.
du jour
The __________ studies past sales experience records, confers with manager, keeps alert to holidays and special events, etc.
assistant manager
Which team provides the quantitative data for evaluating current store performance levels and user interface designs?
NCRÕs Human Factors Engineering
The __________ describes the purpose of the organization and outlines the kinds of activities performed for guests.
mission statement
MICROS __________ allows operations to manage by exception by monitors conditions and comparing them to established standards.
Alert Manager
Which is not one of the phrases suitable for use by a host/hostess?
Just one?
MenuLink has developed a new feature that provides a method in which the receiving store can process material transfers in the same general way as if the materials were purchased from a food vendor who is enabled for electronic ordering and invoicing. This is called a(n) __________.
Automated Raw Material Transfer
Which is false?
In setting instructional goals, trainers should give trainees more work than they can accomplish so that they will work toward high standards
Closely related to role playing, which has been around a long time, which is a technique that depicts the right way to handle personnel problems, shows how to interview and evaluate applicants, and demonstrates decision making?
behavior modeling
Experience has shown that the most practical and immediately beneficial way of training restaurant employees is the __________ method.
hands-on
The first step in establishing a foundation for leadership development is to:
commit to investing the time, resources, and money needed
The most useful source for finding employees is __________.
referrals by current employees
According to experts, an employer who is irritated and unhappy with an employeeÕs behavior should __________.
tell the employee about it
In order to stop employees from coming in early and taking a socialization break some restaurants have __________.
used programs that will not allow employees to clock in more than 10 minutes early and 5 minutes late
According to the text, a task __________.
is a related sequence of work
__________ is the result of low concern for your own interests or the interest of your group, which produces a lose/win outcome. The opposing party is allowed to satisfy their interest, while oneÕs own interests are neglected.
accomodation
With __________, the conflict is avoided by both parties and neither party takes action to resolve it.
avoidance
The Educational Foundation of the National Restaurant Association has developed informational video tapes and CD-ROMs. Topics areas include all except __________.
profit sharing
The ÒSÓ in the acronym GUEST stands for:
satisfy
How formal should the relations between host and guest be?
It depends on the type of experience you are trying to deliver.
A person can be thought of as a clean-up person, but a better description would be Òa person who expedites seat turnover.Ó This is an example of emphasizing the __________.
job objective
Appetizers should be brought to the table within __________ minutes.
six
When a restaurantÕs employees are not productive and customer-service levels are not up to snuff, such problems can often be traced to the design of the __________ interface, ranging from complicated screen layouts to inappropriately sized buttons and the poor use of colors for different menu items.
POS
__________ restaurants are more likely to have chefs than other restaurants.
full-service
Desserts should be brought to the table within __________ minutes.
four
Which best describes "Oscar of the Waldorf"?
Ma"tre dÕ
Psychologists tell us that inserting constructive criticism between two __________ softens the criticism while at the same time working the criticism.
favorable comments
Employee __________ programs deal with perspectives, attitudes and feelings about the restaurant, the job, the customers and the boss.
development
The managerÕs resources manual, assembled by C&C Services sets up performance criteria for management trainees that lead them through nine modules of learning. Each learning module is completed when the trainee passes a module test at a(n) __________ score.
80% to 90%
Which is the advantage of an open platform advantage?
It is more flexibility with a smaller footprint.
The __________ of an employment test relates to whether it measures what it is supposed to measure and whether test scores predict successful job performance.
validity
A test is said to be __________ if essentially the same results are seen on repeated testing.
valid
How do back-office systems aid inventory control?How do back-office systems aid inventory control?
They quickly record inventory and easily allowing new stock to be added.
The first step in the planning process is __________.
forecasting
__________ is a term for problem-solving and grievance resolution approaches to address employee relations and disputes outside the courtroom.
alternative dispute resolution
The text states that which of the following is fundamental to the entire human resource function?
task and job analysis
Servers can expect more problems from people who __________.
are seated in open spaces
All front-of-the-house employees should take the __________ courses offered by the National Restaurant Association Educational Foundation.
bar code
Which has the Eclipse PC Workstation which combines a small footprint and seams designed to channel liquids off the unit?
micros
In many restaurants, servers are selected in a large part on the basis of __________.
appearance
Technological improvements have made it possible to do a restaurantÕs food cost percentage in about _____________of the time it used to take and with more accuracy.
one-third
Which is true?
Training low-skilled employees may be just as important as training highly skilled workers
Which method of training does T.G.I. FridayÕs use?
step-by-step
The handheld device used to enter inventory amounts into the system is called a __________.
PDA
Accelerated depreciation results in __________ taxes during the early years of the restaurant.
lower
Fixed costs include all except __________.
net worth
To protect themselves, restaurant owners should make their lease contingent on obtaining the necessary __________.
licenses and permits
Which statement about single use loans is correct?
They typically run less than 20 years.
A corporate structure that has only one basic class of stock, is slightly flexible on voting rights, is easy to set up, but limits your financing later is a(n) __________.
S corporation
Which best describes due diligence?
A thorough check to assure that everything works.
A thorough check to assure that everything works.
They tend to be ultraconservative.
According to the text, the total of all actual and potential guests is called the __________.
market
The individual retirement annuity (IRA) and the Keogh plans make it possible for a self-employed person to put up to _________ into a tax-sheltered retirement plan.
25%
The SBA was established for the purpose of __________.
encouraging small business to develop
Using the straight-line depreciation method, if an oven cost $2,100 and is expected to last seven years __________ depreciation can be deducted each year for seven years.
$300
In the sale of a business, a __________ preserves continuity of ownership in the business and insures that the buyer as well as the seller is treated fairly.
buy-sell agreement
The ÒOÓ in SWOT analysis stands for __________.
opportunities
The ÒSÓ in SWOT analysis stands for __________.
strengths
Expenses that can be changed in the short term are called __________.
controllable
The conventional-wisdom method of pricing, which calculates the cost of the ingredients and multiplies it by a factor of three, to obtain a food cost percentage of 33, is called __________ pricing.
cost-based
As sole proprietor, the restaurant operator __________.
does not draw a salary for federal income tax purposes
Sales minus __________ equals gross profit is a standard accounting entry.
cost of sales
According to the product levels described in the text, the __________ product is the tangible part of the product and it includes the physical aspects of the restaurant and its dŽcor.
formal
The location of the restaurant is generally to be of _________ importance.
major
If corporation owners do not want to accumulate after-tax income in the corporation or if its shareholders are in low tax brackets or have personal tax loses a(n) __________ corporation is ideal.
ÒSÓ
Which finds out what guests want and providing it at a fair price that leaves a reasonable profit?
Marketing
Which established a broad range of standards with respect to vesting, funding, and planned participation in pension plans?
Employment Retirement Income Security Act
The balance sheet is an important document that __________.
is like a photo of the restaurants financial standing at a given moment in time
Which is not a source of collateral for a bank mentioned in the text?
automobiles
When combined, prime costs should not go above __________ of sales.
60%
Which are the three typical market segmentations?
Geographic, Demographic, Behavior
The most atmospheric restaurants are those with a __________.
theme
A term loan is repaid in __________.
installments, usually over a period longer than a year
The cost of leasing a building is usually in __________.
square foot per month
Which is least related to restaurant sales?
entertainment
Which can be depreciated for tax purposes over its expected life?
the building
Sales focuses on the needs of the __________.
seller
Which is not required by the Small Business Administration for a restaurant loan?
Tax returns for the past ten years.
Independently owned and managed companies set up to provide debt and equity capital to small businesses are called __________.
SBICs
Costs that are normally unaffected by changes in sales volume are called __________.
fixed
The banker requires a certain amount to remain in the bank at all times. This is called having a(n) __________.
compensating balance
In a partnership, who is responsible if things go wrong?
partners making decisions
According to the product levels described in the text, the __________ product is the function part of the product for the customer.
core
Which law was designed to increase wages and increase employment by reducing the hours of the average workweek?
Fair Labor Standards Act
The bank wants __________, which they can take should the loan not be paid.
collateral
Which are types of demographics?
Age, sex, family life cycle, income, occupation, education, religion, and race
The __________ is used to determine a sole proprietorÕs or companyÕs worth by listing all the assets and liabilities.
balance sheet
Costs that change proportionately according to sales are called __________.
variable
Suppose you invest $10,000 in a deferred annuity and receive 11% interest on it. In how many years will you have $20,000?
6.5
The number-one factor in restaurant failure is said to be lack of __________.
management
When incorporating, the first step should always be to __________.
consult an attorney
When analyzing the competition it makes sense to do a __________, which shows how your restaurant compares to the competition.
comparison benefit matrix
Velvety smooth sauces made from either thickened veal, fish, or chicken stock are called
__________.
VeloutŽ
Combined, the beverage pouring cost should be __________ of beverage sales.
23% to 25%
When developing a wine list, the selected varietals of white wine could include all but which of the
following:
pinot noir
Grapes for making wine are harvested in the __________, after they have been tested for maturity,
acidity, and sugar content.
fall
Wine is __________ by adding either egg white or bentonite, which removes impurities as it sinks to
the bottom of the vat.
clarified
What does a Òlead sheetÓ list?
Staff on both shifts so you can easily see whoÕs on duty
Proper hand washing includes using water as hot as the hands can comfortably stand, using a brush
for the fingernails, and rubbing the hands together using friction for __________.
20 seconds
The formula for doing the food cost percentage is __________.
cost Ö sales ? 100
The first thing restaurant managers do is to __________.
forecast how many guests are expected
The complex, expensive cookery concerned with Ôworking overÕ foods, long cooking times, the making
of forcemeats, shaping and turning vegetables and combining foods in familiar ways is called
__________ cuisine.
haute
The second step in the HACCP system is to __________.
identify critical control points
Under third party liability __________.
owners, managers, bartenders, and servers may be liable under law if they serve alcohol to a
minor or people who are intoxicated
In full-service restaurants, the largest variable is __________ costs.
labor
The director at the Department of Alcoholic Beverage Control is appointed by the __________.
governor
If you have 27 tables and want four table sections how many servers are needed to cover the tables?
7
Goals are set for each __________. For example, sales goals include the number of guests per meal
every day and the average check.
key result area
It is most common to find employee meals treated as a(n) __________ for a restaurant operation.
food cost
Many licensed casual and upscale restaurants have beverage sales of __________ of total sales.
25% to 30%
A restaurantÕs profit is typically only __________ of total revenue.
3% to 9%
The typical restaurantÕs percentage cost for wines is __________.
30%
For a 30 percent cost, if a bottle of wine cost $10.00, the selling price is __________.
$33.30
In the food and beverage industry it is estimated that __________ of employees will steal regardless
of the controls in place.
25%
By definition, an on-sale general retail license authorizes the sale of __________.
all types of alcoholic beveragesÑnamely, beer, wine, and distilled spiritsÑfor consumption on the
premises
Several restaurants use the _________ to assist in managing the restaurant; it aids from planning to
control.
red Book
The cost of food sold divided by food revenue equals the __________.
food-cost percentage
The more popular varietals of red wine include all but which of the following?
pinot grigio
What are the categories of payroll and related costs?
variable and fixed
According to the text, food-cost percentage should be calculated at least __________.
monthly
High-protein foods are __________.
responsible for most of food borne illness
In carefully controlled tests conducted at the Rutgers Center of Alcohol Studies, social drinkers,
bartenders, and police officers were able to judge levels of intoxication of subjects accurately only
__________ of the time.
25%
The assembly of ingredients and equipment for the recipe is called __________.
mise-en-place
In terms of payroll, __________ items usually refer to employee benefits and include health
insurance, union welfare insurance, life insurance, and other employee benefits.
fixed
Which best describes fusion cuisine?
Blending of the techniques and ingredients of two different cuisines.
__________ is made with white stock and white roux.
VeloutŽ
Once alcohol has been certified organic for three years, it can be considered __________.
filtered
According to the text the best restaurant tables are:
tables that can go from a deuce to four with slaps that makes it become a six
Salmonella presents no problem if suspect foods are heated to __________.
165¡F
Which type of wine is best served with white meatÑpork, turkey, chicken, veal, fish, and shellfish?
White
Fortified wines __________.
have had brandy or wine alcohol added to them
Variable cost items include those mandated by law, such as: __________.
Social Security (FICA)
__________, president of Union Square Hospitality Group, describes his restaurants as machines.
Danny Meyer
What does a production sheet list?
All the tasks necessary to bring the food quantities up to par stock
Which term is used to describe expenses that can be changed in the short term?
Controllable expenses
A daily flash report shows __________.
daily sales
To avoid liquor control problems institute an audit _________.
weekly or biweekly
Most restaurants use the back bar to add atmosphere by displaying the __________.
premium-brand liquor
Notices stating that a license has been applied for must be placed in the newspaper and posted in the
window of the restaurant. This notice must be posted for a minimum of __________.
30 days
Which is the most important part of the kitchen layout?
cooking line