Food & Beverage Management Exam 1

A restaurant with a million-dollar sales volume per year can generate _______ per year in profit before taxes.

$150,000-$200,000

A sandwich shop can usually be opened for less than

$30,000

The average check for fine dining runs _____ or more.

$60

What are the responsibilities of a franchisee?

-

The _____ ethnic restaurant category represents a large number.

--

People will often travel _________ or more to reach a restaurant with a great reputation.

1 hour

Dr. H.G. Parsa's study found that new restaurants had a first year failure rate of

26%

Quick-service restaurants are likely to spend _____ percent of their income on advertising, more than is spent by the casual, fast casual, family restaurant, or the dinner house.

4-5

What percent of failure rate is there during the first three years?

59%

There should be at least ____ entrees in a table service restaurant.

8

Whose mission is to awaken our thinking about food selection and its relationship to the planet?

Alice Walters

Which chef owns the restaurant No. 9 Park, in Boston's Beacon Hill neighborhood?

Barbara Lynch

Who is thought to be the first restaurant proprietor?

Boulanger

The restaurant often credited as the first in the United States was

Coles Ordinary

_____ was quoted saying "If you have fun at what you do, you'll never work a day in your life"?

Norman Brinker

Prime locations vs. ordinary locations usually cost

a good deal more

Which option would you choose to best express you own personality? a) building; b) franchising; c) buying; d) managing

a) building

Raw bars or restaurants do not serve food

above 116 F

In coming up with a concept for a new restaurant you should

adapt concepts from successful restaurants

Which is not a consideration in menu planning?

capabilities of the servers

Considerations of menu planning include

capability of staff, equipment, availability of ingredients, etc.

Meals can be ordered and delivered via the Internet the same way as fresh flowers due to

centralization

A failing restaurant should

change its concepts to fit the market

Analyzing the competition's prices to determine the selection of appetizers, entrees, and desserts is known as the ________ approach to menu pricing.

comparative

What is the difference between the sales price and the cost of the item?

contribution margin

Which of the following is NOT a reason someone would want to own or operate a restaurant? a) money; b) a place to socialize; c) habit; d) a boring lifestyle

d) a boring lifestyle

Which is NOT a reason why restaurant operations should be involved with nutritional content of the foods? a) food allergies; b) federal and state regulations; c) health conscious clientele; d) food costs

d) food costs

Which of the following is not a reason for entering the restaurant business? a) money b) opportunity to express oneself c) a firm lifestyle d) holidays off

d) holidays off

Which menu provides samples of the chef's best dishes?

degustation

Which kind of restaurant offers counter and table service, leisure dining, and moderately priced easy to prepare meals?

dinner house

Which menu separate similar entrees: beef in one section, seafood in another?

dinner-house

The best guide in selecting a restaurant planner/consultant is

experience and reputation

(T/F): Customers are more concerned about a food's carbohydrate content than cholesterol or sodium

false

(T/F): It is NOT important to have restaurant experience before entering the business as an owner or operator.

false

(T/F): Student want to operate quick service because of the little creativity, freedom to make decisions, and lack of glamor.

false

(T/F): Ratio approach to menu pricing analyzes the competition's prices.

false (comparative)

(T/F): Quick service have had a large budge for public relations, seat less than 150, and costly architectural features.

false (fine dining)

Customers are more concerned about a food's _____ content than about cholesterol and sodium.

fat

Which refers to the cuisine and service provided in restaurants where food, drink, and service are expensive and usually leisurely?

fine dining

Which option would you choose to minimize risks when entering the restaurant business?

franchising

The two main components of restaurant design are

front of house and back of house

When asked by the author and others what helped most "in getting where you are today," which was the number one factor?

hard work

Which can be a disadvantage of being in the restaurant business?

long hours and lack of job security

What are the advantages in running a family-owned restaurant?

lower cost and less danger of theft

The economic factors that differentiates fine dining from the average restaurant are

meal prices are high, rents can be quite high, and labor costs can be high

According to the text, which should be front and center in the restaurant business?

menu

Yum brands is an example of a

multi concept chain

The most profitable restaurants are in which category?

quick-service

According to the text, a restaurant has two potential values, its:

real estate value and value as a profit generator

McDonald's is an example of a _________ restaurant

single-concept chain

A ______ menu offers a complete meal including soup or appetizer, salad, and vegetable for a fixed price.

table d'hote

The concept is devised to interest a certain group of people, called a

target market

(T/F): A dinner house style of menu would have chicken in another and beef in another.

true

(T/F): All you need to open a sandwhich shop is a refrigerator, microwave oven, and a sharp knife

true

(T/F): Ethnic menus are built around a theme concept with decor, color, and music>

true

(T/F): Prime costs: labor + food costs, should not exceed 55-60% of sales.

true

(T/F): Real estate value and value as a profit generator are the two potential values of a restaurant

true

Usually, the busiest periods in the restaurant business are during the

weekends

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, and in expensive and always fresh

Which of the following is NOT one of the five principles of success for Outback Steakhouse? a) hospitality; b) courage; c) service; d) sharing

b) service

Which restaurant concept generates the most sales?

burger

Which concept has the most sales of all the segment ratings?

burgers