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Exam 2 Hospitality

Terms in this set (100)

Quick service restaurants have basically saturated the market. One strategy that some QSRs are using to increase sales is
co-branding at stores and nontraditional locations
Ponderosa, Bonanza, Chart House, and Outback are examples of
steak houses
Novelle cuisine translates into what
lighter cuisine
_______ is the markets leader in the quick service chicken market
Kentucky Fried Chicken
The classification of restaurant categorized by price, decor, atmosphere, higher level of formality, and a menu made from scratch using quality fresh ingredients is
fine dining
A(n) ________ menu offers items that are individually priced
a la carte
The founders of classical cuisine are
Marie Antoine Careme and Auguste Excoffier
The ________ must harmonize with the theme of the restaurant.
menu
The _____ are credited with the "culinary arts."
French
A(n) ____________ menu offers a selection of one or more items for each course at a fixed price.
Table d'hôte
Which of the following is considered a themes restaurant?
House of Blues
Examples of quick-service/fast food restaurants are
Pizza Hut, KFC, and Subway
Family restaurants evolved from the
coffee shop-style restaurant
The original McDonald's concept was expanded by
Ray Kroc
Most ethnic restaurants are
independently owned and operated
TGI Friday's, Houlihan's, and Bennigan's are examples of
dinner house theme restaurants
Theme restaurants are particularly appealing because they
offer a total experience and a social meeting place
________ is the fastest growing segment of the ethnic market
Mexican
Quick Service restaurants have increased in popularity because of
their location strategies
a group of typical guests who give an opinion on topics presented to the
a focus group
The word "restaurant" is a French word meaning
restore
Fusion restaurants are
a blend of two cosines
good examples of casual dining restaurants are
Macaroni Grill and Red Lobster
Which of the following is a current trend in restaurant service?
continued diversification
Chinese, Spanish, Thai, Indian, and Mediterranean are all examples of _______ restaurants
ethic
The target market and concept, to a large extent, will determine the
menu prices
______ simplified French cooking and reduced number of sauces t five "mother sauces"
Auguste Escoffer
Franchises are most often affiliated with
chains
A French chef was first installed in the White House by which president?
Thomas Jefferson
Noise level, sounds, decorations, table settings, and other subconscious cues a customer receives when entering a restaurant collectively make up the
ambience
Describing, recommending, showing, and offering a variety of food beverage choices to a guest is known as
suggestive selling
the person usually responsible for greeting and seating guests and for rotating arriving guests among the dining room stations is the
greeter or hostess or host
personal digital assistants (PDAs) are used by
restaurant servers
Financial management reporting needs to be
detailed and inclusive
All of the following are questions that deal with purchasing EXCEPT:
By how much can we exceed our reorder point?
The cost of a lease should be ________ to ________ percent of sales.
5,8
The responsibility for ordering and receiving goods should never be the
same person
A cover is equivalent to
a guest
If total food sales are $50,000 and the cost of food sold is $16,500 the food cost percent is
33.0%
Commercial foodservice differs from noncommercial in that
commercial foodservice is for profit
Military food service is interested in management companies mostly to
save money and be more efficient
Managed services contractors have about _____ of the Business and Industry market.
80%
Budgeting is easier with on- campus college foodservice because
students are prepaid for their meals and their number are easier to forecast
Inflight foodservice refers to
food service onboard an aircraft
Compared to commercial operations, managed services have the advantage of
being able to predict the number of meals and portion sizes
Which of of the following is a major challenge in elementary and secondary school foodservice?
balancing salability with good nutrition
Airlines regard inflight foodservice as
an expense that needs to be controlled, resulting in less food served onboard
Some of the driving forces and trend with college campus foodservice are
branded concepts, privatization, campus cards and computer use
Elementary and secondary schools may participate or not in the National School Lunch Program. Participating allows the school to
save money when federally funded
Food cost percentage
food sold/food sales
Beverage cost percentage
beverage cost/beverage sales
Responsibilities in managed services do NOT include
building and grounds
Each kitchen station must create
production control sheets
Food cost percentage is defined as
food cost divided by food sales times 100
the average check refers to
the average money spent per guest
Production sheets are used for which of the following purposes
serve as the key to consistency and food quality
Forecasting sales has two components
guest counts or covers and average check amount
each kitchen station must create
production control sheets
The 'back of the House" is run by
the kitchen manager
There are __ accounting periods in a typical restaurant
13
Prime cost is
food and labor cost
The contribution margin is the
gross amount made from a menu item
Average beverage cost percentage runs
18%- 24%
Combined food and labor costs are known as
prime cost
American service refers to
less formal, yet professionally served
Strict controls on food inventory are important for
receiving, storing, dating, and using
Production specification determines
cut of meat, weight, fat, etc.
Which of the following is NOT a cost that management can control?
rent
A par stock is
the level to keep on hand
Back-of-the-house restaurant systems are also known as
product management system
A __________ is used to track food and beverage charges and other retail charges
P.O.S System
Which of the following would be considered a disadvantage of managed contract services?
may be perceived as institutional
Examples of the types of service a company like sodexho might provide include
housekeeping, groundskeeping, and food service;
plant operation and management as well as facilities management
calculate expenses for one semester with x number of students eating
amount/students eating/days
Inflight foodservice management operators
plan menus, develop products specifications and arrange purchasing contracts
Businesses use managed food services for many reason, one which is that
quality and financial arrangements are better
The leisure and recreation segment of managed services includes
stadiums, arenas, and parks
in an effort to increason cash sales and to manage profitability managers of health care operations have become more resourcful by
developing concepts like medical malls and retail shops, bakeries, catering, and restaurants
Colleges are more diverse in their food service operations
because there are many places and occasions for
Sodexo, a leading food and facilities management services company in North America, deals primarily in the areas of serving
schools, restaurants, and hospitals
For patients whose diets are not restricted, some hospitals have adopted a concept called
room service menu
Which of the following is NOT included in managed services?
hotel cafeteria
In college campus foodservice, the daily rate refers to the amount of
money required per day from each person to pay for the foodservice
Managed services labor costs range from
low teens to 50%
A person considering s position in a high-end hospital food service setting should
have knowledge of diets and nutrition
The rationale behind the enactment of the National School Lunch
if students received good meals, the military would have healthier recruits
Companies that operate their own food service operations are
self operators
What managed services company began by turning vending into a service?
Aramark
Groups of restaurants identical in market, concept, design, service, food, and name are known as
multi-opener independent restaurants
A(n) _______ menu repeats itself after a period of time.
cyclical
______ are operations owned by one or more owners who are usually involved with the day-to-day operations of the business.
Independent restaurants
Organization and performance on the cooking line as well as good results depend on
teamwork
Forecasting is used
for sales projection, staff levels, and cost percentage
food sales = 45,000
opening inventory= 8,000
purchases= 13,000
ending inventory= 9,000
what is the food cost
opening + purchases = 21,000
21,000-ending inventory= 13,000
13,000 is the amount sold
sold/sales= .2666 x 10= 26.7%
Which of the following costs is typically the highest cost in operating a restaurant?
labor
Proper staffing in the kitchen is crucial, along with
training and developing skills
production sheet calculations include
counting products on-hand
A proper trend in military foodservice that offers alternatives to its personnel is
McDonald's and Burger King franchise on military bases
average guest check formula
total sales/ number of guests
Most important for food production
cooking line
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