Restaurant Management Study Guide
According to the National Restaurant Association, how many jobs are expected to be added to the restaurant industry by 2019?
1.8 million
Full-service restaurants normally allow about __________ for a deuce.
1? hours
The typical restaurantÕs percentage cost for wines is __________.
30%
In purchasing a griddle, Avery recommends buying only those that preheat to __________ in 7 to 12 minutes.
350°F or 400°F
In a partnership, who is responsible if things go wrong?
All partners (WRONG)
What does a production sheet list?
All the tasks necessary to bring the food quantities up to par stock
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
Computer-based training, known as __________, is delivered via the Internet or proprietary.
E-learning
Which is not one of the phrases suitable for use by a host/hostess?
Just one?
Which pieces of kitchen equipment permits low-temperature roasting and baking?
Low-temperature ovens
__________ means that something is given in exchange for something else.
Quid pro quo
Several restaurants use the _________ to assist in managing the restaurant; it aids from planning to control.
Red Book
China is divided into which culinary districts?
Szechuan, Hunan, and Cantonese
Which can be depreciated for tax purposes over its expected life?
The building
In the usual restaurant who decides on product specification and selects purveyors?
The manager, in consultation with the chef
In coming up with a concept for a new restaurant you should:
adapt concepts from successful restaurants
Customers are more concerned about a food's __________ content than about cholesterol and sodium.
fat
Psychologists tell us that inserting constructive criticism between two __________ softens the criticism while at the same time working the criticism.
favorable comments
With a new process called __________, fish are immersed in a liquid chemical that gets them to 265°F so fast that water molecules do not crystallize.
flash freezing
Prime cost is the cost of __________.
food and labor
The cost of food sold divided by food revenue equals the __________.
food-cost percentage
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%
Intermediate loans are made for up to __________ years.
5
Pefringens symptoms appear __________ after consumption.
8 to 24 hours
Keogh plans make it possible for a self-employed person or someone who has income from self-employment to put up to ___________ per year into a tax-sheltered retirement plan.
$30,000
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
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
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
There is a fee of about __________ for registering a new business with the state.
$100
Union Square Cafe was created in 1985 with __________.
$75,000
A 100-seat fully equipped casual dining restaurants may cost ______ per seat.
$6,000 - $10,000
Turnover rate for hourly workers in full-service operations is __________.
100%
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
__________, single-celled microorganisms that are capable of reproducing in about 20 minutes, cause the highest number of biological food-borne illness.
Bacteria
All front-of-the-house employees should take the __________ courses offered by the National Restaurant Association Educational Foundation.
Bar Code
Where is pizza native to?
Naples
Who was the President of the Jack-in-the-Box burger chain before he started his own company?
Norman Brinker
Which can be converted into job instructions?
Task analysis
How do back-office systems aid inventory control?
They quickly record inventory and easily allowing new stock to be added.
Which statement about single use loans is correct?
They typically run less than 20 years.
__________ is like a Òmini blogÓÑitÕs a series of posts limited to only 140 charactersÑperfect for any busy restaurateur, bar manager, or chef.
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 lowest grade of produce quality practical to ship is __________.
U.S. No. 2
Which is the most widely used advertising medium in North America?
Yellow Pages
Which opportunity requires the highest original investment?
building
Sales focuses on the needs of the __________.
buyer (NOT CORRECT)
A __________ analyzes the community, the potential guests, and the competition.
market assessment
A __________ should include a vision of what the restaurant owner would like for the restaurant in the future.
mission statement
A can-cutting test should determine the ________.
unit cost
Instead of roux-thickened sauces, pureed fruits and vegetables are used and liquids are reduced by cooking to appropriate thickness. This is known as __________ cuisine.
nouvelle
People will often travel __________ or more to reach a restaurant with a great reputation.
1 hour
H.G. Parsa found the actual failure rate of restaurants during the third year of operation is
10% 26% 14% 59% 19% (NOT Correct)
The best lease for a new restaurateur to make is a(n) __________ lease with an option to renew.
10-year (NOT CORRECT)
Low-temperature dishwashing machines operate with water temperatures as low as __________. Germicidal chemicals, rather than heat, are used to kill the germs.
100°F
It should be remembered that hot tables are not cooking appliances, foods held above __________ are still cooking.
140°F
How long will restaurant patrons travel to reach a hotel, steak, full-menu, or fish restaurant?
15 to 18 minutes
Several of the leading restaurant chains have found that teenagers beginning at age __________ are excellent candidates for doing almost every restaurant job.
16
Liquor pouring costs should be __________ of sales.
16% to 20%
Without the use of a germicide, the rinse water must be __________.
180°F
Full-service restaurants normally allow about __________ for a four-top.
1? hours WRONG
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
Tipping in New York City is probably higher than in most American cities, close to __________.
20%
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 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 normal pouring cost for beer is about __________.
25%
Up to __________ of the meals eaten away from home are for pleasure.
25%
Dr. H.G. Parsa's study found that new restaurants had a first year failure rate of
26%
Fresh meat should be stored at a temperature of __________.
35?F to 40?F
Ordinarily, unless the individual has established a line of credit, the bank wants at least __________ (and usually more) of the total needs to be invested by the individual or corporation.
40%
The Foodservice Management Professional Credential exam covers __________ areas.
5
The best storage temperature for champagne is between __________.
50¡F and 55¡F
In setting up a corporation, one must own __________ of stock to maintain control.
51%
Prime costs should be close to __________ of sales.
55 to 60%
If you have 27 tables and want four table sections how many servers are needed to cover the tables?
6 (NOT CORRECT)
Real estate commissions are ordinarily _______ of the building selling price and _______ of the selling price of raw land.
6%, 10%
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
When combined, prime costs should not go above __________ of sales.
60%
The DOL or state labor department officials may demand that a restaurant operator produce wage and hour records within __________ hours.
72
According to Brian Wilber, district manager of Bon AppŽtit Management Company, a chef is responsible for __________ of its food costs.
95%
Pumpkin, various types of beans, squash, peppers, blackberries, raspberries, and tomatoes were all introduced to settlers through the __________.
Native Americans
__________ was quoted saying "If you have fun at what you do, you'll never work a day in your life"?
Norman Brinker
Which grade is used for the best meat product available?
Prime
Which best describes the process of interviewing?
Process of determining the eligibility and suitability of a prospective employeeÑnot only how well a person can cook or serve, but also how he or she will fit in with the team. (NOT CORRECT)
The Educational Foundation of the National Restaurant Association has developed informational video tapes and CD-ROMs. Topics areas include all except __________.
Profit sharing
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
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
Independently owned and managed companies set up to provide debt and equity capital to small businesses are called __________.
SBICs
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
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 __________ grade of meat is a very lean product, containing 4 percent fat, and is sometimes referred to as "grass-fed beef."
Select
Variable cost items include those mandated by law, such as: __________.
Social Security (FICA)
Which training method allows the learning to be absorbed and avoids fatigue?
Spaced training
What does a Òlead sheetÓ list?
Staff and phone numbers plus part-timers on call (NOT CORRECT)
In some establishments, servers and bussers share tips on a fixed-ratio basis, a practice common in Europe and the Middle East; this is called the __________ system.
TRONC (trunk or box)
Which approach to task and job analysis must be used in new restaurants because there are no existing employees to analyze?
Top-down
Planning for contingencies is part of __________.
development
Easy access to restaurant Web sites is important. It is also helpful to include:
directions and parking information
The seven commandments of customer service include all except __________.
donÕt be aggressive in listening
When a corporation pays the taxes on income and the individual stockholder has to pay taxes on dividends, this is referred to as __________ taxation.
double
Grapes for making wine are harvested in the __________, after they have been tested for maturity, acidity, and sugar content.
fall
Operators who frequently use canned fruits or vegetables perform can-cutting tests, usually in the __________.
fall
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
Restaurant design has two main design areas: __________ and __________.
front-of-the-house, back-of-the-house
According to the NationÕs Restaurant News study, which do guests value over any other aspect of the dining experience?
good table service
Experience has shown that the most practical and immediately beneficial way of training restaurant employees is the __________ method.
hands-on
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
Marketing efforts are most needed __________.
low periods
Alex von Bidder, co-owner of Four Seasons Restaurant:
makes personal phone calls to his closest guests when their patronage drops
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
According to the text, the total of all actual and potential guests is called the __________.
market
According to the text, the ___________ determines the equipment.
menu
Infrared wavelengths used for cooking are only __________ in length.
microns
The assembly of ingredients and equipment for the recipe is called __________.
mise-en-place
Beverage sales yield __________ as food sales.
more profit than food sales
A first interview may be given and the candidate rated from 1 to 5 on whatever factors are considered relevant to successful job performance. This is the __________ approach.
multiple interview
By definition, an off-sale beer and wine retail license authorizes the sale of __________.
only beer, wine, and malt beverages for consumption off the premises in original containers
The ÒOÓ in SWOT assessment stands for __________.
opportunities
Written standards for food that are based on a forecast of sales are called __________.
ordering points (NOT CORECT) par specifications quality standards food specifications
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
The Educational Foundation of the National Restaurant Association has developed a Foodservice Management Professional Credential (FMP). This credential has minimum requirements and/or an examination with five sections. The five sections include all except __________.
promotion and development
The first restaurant ever was called a __________.
public dining room
The workhorse of the kitchen equipment is the __________.
range top stove
According to the text, a restaurant has two potential values, its:
real estate value and value as a profit generator
Over the years, experience has shown that ___________.
red wine is best served with beef, lamb, game, or duck
Economies of scale can __________.
reduce food, labor, and overhead costs
The points that indicate more food should be ordered are called __________.
reorder points
The matrix of ideas that constitutes what will be perceived as the restaurant's image is the __________.
restaurant concept
Charlie Trotter's in Chicago has established itself as one of the finest restaurants. Chef Trotter stresses the use of pristine __________.
seasonal naturally raised foodstuffs
The_______________, whose surface has sections separately controlled for temperature, can cook different foods at different temperatures at the same time
sectionalized griddle
When taking an order, the __________ order should be taken first.
senior femaleÕs
A failing restaurant:
should change its concept to fit the market
McDonald's is an example of a(n) __________ restaurant.
single-concept chain
The simplest business entity, for tax purposes, is the __________.
sole proprietorship
Boulanger believed that __________ was the cure to all sorts of illnesses.
soup
The cost of leasing a building is usually in __________.
square foot per month
Consistency in food preparation is achieved by
standardizing recipes and cooking procedures
SCORE is made up of __________.
successful retired business people
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
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
Which best describes Clostridium perfringens?
Bacteria present in soil, intestines of animals, including humans, and in sewage
The grade __________ of meat is similar to prime, although the animal has been grain fed for 150 days, for medium 120 days, and low 90 days.
Choice
Which bans discrimination based on race, religion, color, sex, and national origin?
Civil Rights Act
The grade __________ of meat comes from older cattle and lacks tenderness.
Commercial
Which established a broad range of standards with respect to vesting, funding, and planned participation in pension plans?
Employment Retirement Income Security Act
__________is made with brown stock and brown roux.
Espagnole
Which law was designed to increase wages and increase employment by reducing the hours of the average workweek?
Fair Labor Standards Act
To protect employees from having excessive amounts of wages collected by a lender (wage garnishment), the __________ was enacted.
Federal Wage Garnishment Act
Red wine gains its color during which process?
Fermentation
Which refers to the cuisine and service provided in restaurants where food, drink, and service are expensive and usually leisurely?
Fine dining
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
According to the Job Function Sheet in the text, which person prepares and portions all food served? (In large restaurant operations, their job can be highly specialized with individuals responsible for a single category such as vegetables, cold meats, soups, sauces, and short orders.)
Food production manager (NOT CORRECT)
The Subway story began when __________, its cofounder, was 17 years old.
Fred DeLuca
Which partnerships have complete liability, but full management rights?
General partnership
Which are the three typical market segmentations?
Geographic, Demographic, Behavior
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
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
__________ assumes that customers change and that they want new menu items, new atmosphere, and sometimes new service.
Marketing
________ are the most expensive item served in most restaurants.
Meats
According to the text, which should be front and center in the restaurant business?
Menu
____________ is a management application that takes a deterministic approach in evaluating decisions regarding current and future menu pricing, design, and contents.
Menu engineering
One of the most popular reasons why thousands of people seek to go into the restaurant industry is
the possible financial rewards
Food and wine are described by flavor and texture, textures are __________.
the qualities in the food and wine that are felt in the mouth
The most atmospheric restaurants are those with a __________.
theme
Individual restaurant operators have an advantage over chain operators because
they can purchase all their items cheaper than chain operators independent operators can find investors with more money they can provide more choices (this is wrong) their presence as owners on the job can make the difference (think this is it)
When an organizational chart is said to be ÒflatÓ, what does this mean?
they have fewer levels
Using a town/city map to plot the location of existing restaurants on the map is an example of a __________.
topographical survey
With restaurants, it is the __________, rather than just the food, that guests pay for.
total dining experience
Theme restaurants, such as Hard Rock Cafe and Planet Hollywood should be located near __________.
tourist attractions
A partnership is legally defined under the Uniform Partnership Act as any venture where at least __________ or more persons endeavor to make profit.
two
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
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
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
The reasonable amount of food to have on hand is known as __________.
par stock
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
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
The ÒWÓ in SWOT assessment stands for __________.
weaknesses
Usually, the busiest periods in the restaurant business are during the __________.
weekends
To avoid liquor control problems institute an audit _________.
weekly or biweekly
Much of labor turnover occurs within the first few __________ of employment.
weeks
Whose mission is to awaken our thinking about food selection and its relationship to the planet?
Alice Waters
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 not a source of collateral for a bank mentioned in the text?
Automobiles
Which concepts has the most sales of all the segment ratings in the United States?
Burgers
Which is not a consideration in menu planning?
Capabilities of the servers
Which is the difference between the sales price and the cost of the item?
Contribution margin
Which term is used to describe expenses that can be changed in the short term?
Controllable expenses
Which is the most important part of the kitchen layout?
Cooking line
Who is the president of Union Square Hospitality Group?
Danny Meyer
__________, president of Union Square Hospitality Group, describes his restaurants as machines.
Danny Meyer
________________ 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
Which menu provides samples of the chef's best dishes?
Degustation
__________ wines, which tend to be sweeter than others, best complement desserts and fresh fruits that are not highly acidic.
Dessert
Which menu separates similar entrées: beef in one section, seafood in another?
Dinner-house
After ingestion, which is a living organism that establishes colonies in human or animal intestinal tracts, where they produce toxins?
E. Coli
__________ is made with butter and egg yolks.
Hollandaise
__________ is credited with being the first restaurant to franchise.
Howard Johnson's
Which best describes workersÕ compensation insurance?
It is federally mandated but administered by the states.
Which best describes "Oscar of the Waldorf"?
Ma"tre dÕ
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
Which is the workhorse of restaurant operations?
POS
Who borrowed around $60,000 from family and friends and opened two restaurants named The Great American Disaster?
Peter Morton (NOT Correct) Danny Meyer Robert Butterfield Amiko Gubbins
The more popular varietals of red wine include all but which of the following?
Pinot Grigio
With grilled salmon, nowadays, the wine of choice seems to be a __________.
Pinot noir
The first known quick-service restaurant dates back to the 1870s, when a New York City foodservice establishment called the __________.
Plate House
Outbreakes of food-borne or water-borne diseases are usually caused by all but which of the following?
Poor personal hygiene (Not Correct)
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
Which type of restaurant is built around an idea, usually emphasizing fun and fantasy, glamorizing or romanticizing an activity?
Theme
The government agency responsible for grading food products is the __________.
USDA
Who is responsible for maintaining inspection services at principal shipping points and terminal markets?
USDA
Velvety smooth sauces made from either thickened veal, fish, or chicken stock are called __________.
VeloutŽ
__________ is made with white stock and white roux.
VeloutŽ
Which type of wine is best served with white meatÑpork, turkey, chicken, veal, fish, and shellfish?
White
Which is the reason why salads have become the preferred "starter" in an increasing number of restaurants?
Wide variety of salad items Year round availability Inexpensive and always fresh a and c only All the above (NOT CORRECT)
What is/are the advantage(s) in running a family-owned restaurant?
a and b
The overall objective of restaurant layout planning is to
a and c
Prime locations vs. ordinary locations usually cost __________.
a good deal more
ÒWould you like a cocktail?Ó and ÒWill you have an after-dinner liqueur?Ó are examples of __________.
a hard sell
The economic factor(s) that differentiates fine dining from the average restaurant is/are __________.
all of the above
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
A concept is strengthened if it immediately establishes a(n) __________, one that is vivid and easily remembered.
ambiance
By definition, an off-sale general retail license authorizes the sale of __________.
any alcoholic beverage for consumption off the premises in original, sealed containers
In many restaurants, servers are selected in a large part on the basis of __________.
appearance
Servers can expect more problems from people who __________.
are seated in open spaces
With __________, the conflict is avoided by both parties and neither party takes action to resolve it.
avoidance
Franchising a restaurant involves
b and c
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
Meals can be ordered and delivered via the Internet the same way as fresh flowers due to __________.
centralization
Which is the primary competency of an Internet portal?
centralization of applications
Wine is __________ by adding either egg white or bentonite, which removes impurities as it sinks to the bottom of the vat.
clarified
In __________ buying, management agrees to supply products at cost plus enough of a markup to cover the cost.
co-op buying
Visitors to this country are pleasantly surprised by the service, especially that given by __________.
college students
When analyzing the competition it makes sense to do a __________, which shows how your restaurant compares to the competition.
comparison benefit matrix
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
The __________ process enables chefs to safely (and efficiently) prepare large amounts of food for long-term storage in a refrigerated environment.
cook-chill
According to the product levels described in the text, the __________ product is the function part of the product for the customer.
core
Sales minus __________ equals gross profit is a standard accounting entry.
cost of sales
The formula for doing the food cost percentage is __________.
cost Ö sales ? 100
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
A daily flash report shows __________.
daily sales
The SBA was established for the purpose of __________.
encouraging small business to develop
What is meant by the phrase Òa piece of the actionÓ?
encouraging unit managers to acquire, through purchase, a percentage of the store they manage
Most ÔprepÕ (preparation) is done __________.
in the early morning
The purpose of the __________ is to provide information to management and ownership about the financial performance (profitability) of the restaurant over a given period of time.
income statement
A term loan is repaid in __________.
installments, usually over a period longer than a year
In full-service restaurants, the largest variable is __________ costs.
labor
Restaurant buildings and equipment are most likely to be __________.
leased
The most effective way to check an employeeÕs references is to follow-up by __________.
phone
Factors that go into building perceived price-value include
portion size, choices, service consistency, comfort level
The cost of ingredients must equal the __________.
predetermined food-cost percentage
