Restaurant
Many licensed casual and upscale restaurants have beverage sales of __________ of total sales. 15% to 20% 70% to 75% 25% to 30% 35% to 45%
25% to 30%
Generally, in a table-service restaurant, there should be at least __________ entrées. 12 10 6 8
8
McDonald's requires $750,000 in cash or liquid assets, a __________ initial fee, plus a monthly service fee based on the restaurant's sales performance and rent. $35,000 $20,000 $45,000 $65,000
$45,000
A 100-seat fully equipped casual dining restaurants may cost ______ per seat. $6,000 - $10,000 $2,000 - $4,000 $75 - $125 $10,000 - $12,000
$6,000 - $10,000
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. $14.95 $9.95 $4.95 $5.00
$9.95
Which refers to the cuisine and service provided in restaurants where food, drink, and service are expensive and usually leisurely? Fast casual dining Quick service Fine dining Casual dining
Fine dining
In the usual restaurant who decides on product specification and selects purveyors? The staff and manager, in consultation with the chef The staff, owner, and chef The manager, in consultation with the chef Only the chef
The manager, in consultation with the chef
In the recent past, most food-service millionaires have been __________. builders managers buyers franchisers
franchisers
In the marketing plan, goals need to be set for the four Ps, which are __________. product, price, place, and population public, price, place, and promotion product, price, place, and promotion product, price, process, and promotion
product, price, place, and promotion
Turnover rate for hourly workers in full-service operations is __________. 75% 100% 50% 25%
100%
How long will restaurant patrons travel to reach a hotel, steak, full-menu, or fish restaurant? 8 to 12 minutes 20 to 25 minutes 15 to 18 minutes 5 to 8 minutes
15 to 18 minutes
Luxury and table-service restaurants require ________square feet per seat while cafeterias need just ____________ square feet per seat or per stool. 30 to 35/25 to 28 sq. ft. 25 to 30/20 to 19 sq. ft. 15 to 20/10 to 12 sq. ft. 20 to 25/15 to 18 sq. ft.
15 to 20/10 to 12 sq. ft.
At age __________, teenagers may legally work at any job. 18 15 16 14
18
Combined, the beverage pouring cost should be __________ of beverage sales. 10% to 20% 33% to 35% 23% to 25% 35% to 30%
23% to 25%
The normal pouring cost for beer is about __________. 10% 20% 15% 25%
25%
Wine should have a pouring cost of __________. 10% to 15% 36% to 40% 16% to 20% 26% to 30%
26% to 30%
A restaurant's profit is typically only __________ of total revenue. 11% to 13% 15% to 17% 3% to 9% 2% to 6%
3% to 9%
The typical restaurant's percentage cost for wines is __________. 75% 50% 20% 30%
30%
If the opening food costs are $66,666 and total sales are $200,000 the food cost percentage is __________. 45% 35% 30% 33%
33%
Quick-service restaurants are likely to spend __________ percent of their income on advertising, more than is spent by the casual, fast casual, or family restaurant, or the dinner house. 4 to 5 3 to 4 6 to 12 20 to 25
4 to 5
Surveys show that _______to________ percent of all table service customers arrive in pairs. 20 to 30 30 to 40 50 to 60 40 to 50
40 to 50
When receiving fresh and frozen meat, the temperatures should be which of the following? 40°F/0°F 32°F/0°F 42°F/0°F 34°F/5°F
40°F/0°F
Today, there are ____________people with disabilities in the United States and, as the population ages, the number will increase steadily over the next several decades. 52 million 43 million 55 million 50 million
43 million
Under the Affordable Care Act, companies employing more than _______people must provide affordable health insurance to employees working an average of at least 30 hours per week or face thousands of dollars of fines. 30 people 25 people 50 people 40 people
50 people
_________% of the employees will steal given the opportunity 25% 50% 60% 15%
50%
Prime costs should be close to __________ of sales. 25 to 40% 40 to 50% 60 to 75% 55 to 60%
55 to 60%
When combined, prime costs should not go above __________ of sales. 40% 20% 50% 60%
60%
The margin of profit on a fountain drink is? 55% 85% 65% 75%
85%
According to Brian Wilber, district manager of Bon Appétit Management Company, a chef is responsible for __________ of its food costs. 85% 95% 50% 75%
95%
__________ refers to what makes people tick: the needs and desires and fears and aspirations within people that make them behave as they do. Diversity Control Motivation Goal setting
Motivation
Which of the following does not have an impact on the style of restaurant that will fit a location? Visibility Public transportation Availability of parking The size of the lot
Public transportation
Which of the following represents a sustainable practice when purchasing food? Purchasing beef and pork raised in pastures versus confined enclosed spaces Purchasing organic canned fruit Purchasing cage raised poultry Purchasing organic food from Chile
Purchasing beef and pork raised in pastures versus confined enclosed spaces
The most profitable restaurants are in which category? Fast-casual Quick-service Family restaurants Dinner house
Quick-service
__________ authority is conferred on your subordinates, and you have to earn the right to lead them. Formal Reward Real Coercive
Real
Which of the following would be considered a knockout criterion? Traffic drives by at a leisurely pace A lease of at least five years Area is zoned for a restaurant Restaurant is situated behind two buildings off of the street
Restaurant is situated behind two buildings off of the street
Which training method allows the learning to be absorbed and avoids fatigue? Spaced training Long period of training Continuous training Skipped training Q
Spaced training
Where does one apply for a liquor license? ServSafe State liquor authority District Court Housed National Restaurant Association
State liquor authority
Which can be converted into job instructions? Job analysis Job objectives Performance standards Task analysis
Task analysis
Which approach to task and job analysis must be used in new restaurants because there are no existing employees to analyze? Top-down Center-out Center-up Bottom-up
Top-down
Psychologists tell us that inserting constructive criticism between two __________ softens the criticism while at the same time working the criticism. favorable comments behavioral rewards neutral statements negative statements
favorable comments
Prime cost is the cost of __________. food and beverages labor and beverages Angus beef food and labor
food and labor
Written standards for food that are based on a forecast of sales are called __________. par specifications quality standards ordering points food specifications
food specifications
The first step in putting together a purchasing system is to determine the __________. suppliers storage areas inventory food standards
food standards
The first thing restaurant managers do is to __________. hold a pre-shift meeting assign server sections review the daily specials forecast how many guests are expected
forecast how many guests are expected
If you are the only person in a group that holds a different viewpoint, you will probably end up conforming to the group and not speaking your opinion, known as __________. programmed decision-making groupthink competition non-programmed decision-making
groupthink
Experience has shown that the most practical and immediately beneficial way of training restaurant employees is the __________ method. carrot-and-stick leadership by example hands-on coaching
hands-on
What are the responsibilities of a franchisee? marketing support advertising support paying a 15% royalty fee hiring employees and operating the store
hiring employees and operating the store
According to the text job specifications __________. identify the qualifications and skills needed to perform the job comprise a list of the work steps performed, arranged in sequential order identify the outcome of the work examine in detail of the tasks and jobs to be performed
identify the qualifications and skills needed to perform the job
Marketing efforts are most needed __________. mid-week on weekends low periods busy periods
low periods
The location of the restaurant is generally to be of _________ importance. fluctuating minor major the least
major
According to the text, food-cost percentage should be calculated at least __________. monthly annually weekly daily
monthly
Beverage sales yield __________ as food sales. the same profit as food sales less profit than food sales the same cost production as food sales more profit than food sales
more profit than food sales
According to the textbook, a restaurant has two potential values, its: real estate value and asset value real estate value and value as a profit generator real estate value and resale value value as a profit generator and value in assets
real estate value and value as a profit generator
Economies of scale can __________. increase food and labor costs reduce efficiency reduce food, labor, and overhead costs increase overhead costs
reduce food, labor, and overhead costs
The points that indicate more food should be ordered are called __________. inventory checks par specifications reorder points par stocks
reorder points
The length of time an item can be stored without appreciable loss in quality or weight is called __________. shelf life freshness time maintenance period safety period
shelf life
Boulanger believed that __________ was the cure to all sorts of illnesses. carrot juice soup vegetables thyme
soup
Behavioral scientists urge that __________. general praise be given before specific praise specific behavior be emphasized rather than general praise general praise be emphasized rather than specific behavior specific praise given before general praise
specific behavior be emphasized rather than general praise
A job _________________lists the education and technical/conceptual skills a person needs to satisfactorily perform the requirements of the job. description application specification analysis
specification
Consistency in food preparation is achieved by having an extensive menu and few cooks standardizing recipes and cooking procedures offering a small selection of food items having several chefs
standardizing recipes and cooking procedures
The "S" in SWOT analysis stands for __________. segmenting strengths stresses sales
strengths
A restaurant concept is devised to interest a certain group of people, called a(n) __________. target market diverse population market matrix operational market mix
target market
According to experts, an employer who is irritated and unhappy with an employee's behavior should __________. dismiss the employee ignore the behavior transfer the employee to another department tell the employee about it
tell the employee about it
Restaurant corporations of excellence regard their ______________________ as their most valuable asset and competitive advantage. Management staff Restaurant buildings Equipment Employee resources
Employee resources
__________ power is derived from an individual's personal charisma and the respect and/or admiration the individual inspires. Legitimate Coercive Expert Reward
Expert
Which partnerships have complete liability, but full management rights? General partnership Federal partnerships Limited partnership Corporate partnerships
General partnership
Which are the three typical market segmentations? Concept, Geographic, Demographic Geographic, Demographic, Behavior Behavior, Concept, Geographic Demographic, Behavior, Style
Geographic, Demographic, Behavior
Which of the following is not an advantage of Independent restaurants? Greater advertising clout Plenty of room in certain locations Restaurateur can do their own thing Relatively easy to open
Greater advertising clout
When a guest is seated, the number one rule for a server is: Suggestively sell beverage Get down to eye level Greet the guest in one minute Explain the specials of the day
Greet the guest in one minute
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 Luck College degree People skills
Hard work
_________ assumes that customers change and that they want new menu items, new atmosphere, and sometimes new service. Sales Marketing Merchandising Advertising
Marketing
________ are the most expensive item served in most restaurants. Meats Vegetables Canned fruits and vegetables Fruits
Meats
According to the text, which should be front and center in the restaurant business? Marketing initiatives Menu Design and decor Finding a location
Menu
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 all the new restaurants that opened in the United States all the new restaurants that opened in the major cities of the United States new restaurant job openings
the best and worst places to open a restaurant in the United States
One of the most popular reasons why thousands of people seek to go into the restaurant industry is the possible financial rewards you can 'borrow' ideas to keep busy the possibility of laundering money
the possible financial rewards
When an organizational chart is said to be "flat", what does this mean? more delegation is needed they have fewer levels financial specialists must be hired many people perform the same functions
they have fewer levels
Much of labor turnover occurs within the first few __________ of employment. days weeks hours months
weeks
Usually, the busiest periods in the restaurant business are during the __________. weekends weekdays mornings lunch-hour
weekends
A franchise is: A privately owned restaurant A chain restaurant owned by the parent company A family run chain of restaurants with one or more family owners. A restaurant that has a branded product that the owner promotes, markets and sells under a specific contract.
A restaurant that has a branded product that the owner promotes, markets and sells under a specific contract.
Which does the behavior modification theory urge? An immediate reward for whatever behavior is desired That rewards may have negative effects Insincere positive reinforcement An immediate punishment for undesirable behavior
An immediate reward for whatever behavior is desired
Which concept has the most sales of all the segment ratings? Bakery-cafés Mexican Seafood Burgers
Burgers
Which is not a consideration in menu planning? Needs and desires of patrons Capabilities of the servers Equipment capacity and layout Capability of cooks
Capabilities of the servers
Which is the difference between the sales price and the cost of the item? Prime cost Contribution margin Prime margin Contribution cost
Contribution margin
_____________________deals with keeping track of costs, inventory, percentages, and other factors that keep the organization profitable and compliant with regulations. Control Accounting Cashiers Management
Control
__________ is defined as a "difference, variety, or unlikeness." Mentoring Diversity Groupthink Competition
Diversity
Which statement is not true? With an oversupply of lawyers looking for lawsuits, cocktail lounges and bars are ready made targets. Serving liquor to an intoxicated person is a criminal act in some states. Judgments against places serving alcohol can be so large as to wipe the establishment out. Dram Shop laws make it possible for servers to sue intoxicated guests for any accidents.
Dram Shop laws make it possible for servers to sue intoxicated guests for any accidents.
Effective leaders have six traits that distinguish them from non-leaders: Drive, the desire to influence others, honesty and moral character, self-confidence, intelligence, and relevant knowledge. The desire to influence others, guile, self-confidence, friendliness, passion, drive Cunning, drive, the desire to influence others, honesty and moral character, determination, friendliness Guile, cunning, integrity, determination, patience, friendliness
Drive, the desire to influence others, honesty and moral character, self-confidence, intelligence, and relevant knowledge.
Which is not a reason for entering the restaurant business? Opportunity to express oneself Holidays off A firm lifestyle Money
Holidays off
What does the product mix show? Total food revenue and labor costs Food-cost percentage How many items were sold Labor cost percentage
How many items were sold
Which of the following questions are not allowed during a job interview? Can you get to and from work reliably for the shifts? Tell me a little about your work experience. How old are you? What is your favorite restaurant and why?
How old are you?
__________ is credited with being the first restaurant to franchise. Subway McDonald's Howard Johnson's Applebee's
Howard Johnson's
The __________ ethnic restaurant category represents the largest in number. Mexican Italian Chinese Japanese
Italian
What is/are the advantage(s) in running a family-owned restaurant? Less danger of theft Less work hours Lower cost Lower cost and less danger of theft are both correct.
Lower cost and less danger of theft are both correct.
Which of the following is not a part of a franchise restaurant set up? Assistance and building design Help with opening preparation Help with site selection Paying the payroll
Paying the payroll
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? Differentiation Place Product Life Cycle Positioning
Positioning
The economic factor(s) that differentiates fine dining from the average restaurant is/are __________. rents can be quite high labor costs can be high all answers are correct meal prices are high
all answers are correct
By definition, an on-sale general retail license authorizes the sale of __________. only beer, wine, and malt liquor on the premises only beer and malt beverages with an alcoholic content of 4% or less by weight only beer, wine, and malt beverages for consumption off the premises in original containers all types of alcoholic beverages—namely, beer, wine, and distilled spirits—for consumption on the premises
all types of alcoholic beverages—namely, beer, wine, and distilled spirits—for consumption on the premises
Which involves the highest risks overall? managing buying franchising building
buiding
The formula for doing the food cost percentage is __________. cost × 100 cost ÷ sales × 100 sales ÷ cost × 100 sales × 100
cost ÷ sales × 100
A daily flash report shows __________. events that happened during a given shift daily sales server head counts daily specials
daily sales
Using part-time employees can be a drawback except that __________. employers do not have to pay for benefits it lacks of continuity it increases employee turnover it increases the need for training
employers do not have to pay for benefits
What is the first goal for an orientation program? explain profit sharing incentives ensure that employees know what to do and who to ask when unsure explain the company history, philosophy, mission, goals, and objectives explain and show what is expected of employees
explain the company history, philosophy, mission, goals, and objectives
____________________communications include verbal, nonverbal, body language, and verbal intonation. empathetic Telepathic interpersonal interdependent
interpersonal
In full-service restaurants, the largest variable is __________ costs. occupational food beverage labor
labor
Under third party liability __________. anyone is liable for underage drinking owners, managers, bartenders, and servers may be liable if they serve alcohol to seniors or people who are intoxicated owners, managers, bartenders, and servers may be liable under law if they serve alcohol to a minor or people who are intoxicated the servers are responsible for any accidents that an intoxicated guest may have
owners, managers, bartenders, and servers may be liable under law if they serve alcohol to a minor or people who are intoxicated
The reasonable amount of food to have on hand is known as __________. surplus over stock ordering point par stock
par stock
The amount of food to be ordered and stocked can be built into the purchasing system based on __________. past records demographic surveys area observations credit card company studies
past records
The most effective way to check an employee's references is to follow-up by __________. written request phone e-mail fax
phone
The cost of ingredients must equal the __________. most profits perception of value price-value ratio predetermined food-cost percentage
predetermined food-cost percentage
Most restaurants use the back bar to add atmosphere by displaying the __________. premium-brand liquors speed rack well-brand liquors glassware
premium-brand liquors