restaurant management

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.

$45,000

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%

Luxury and table-service restaurants require ________square feet per seat while cafeterias need just ____________ square feet per seat or per stool.

15 to 20/10 to 12 sq. ft.

At age __________, teenagers may legally work at any job.

18

Combined, the beverage pouring cost should be __________ of beverage sales.

23% to 25%

The normal pouring cost for beer is about __________.

25%

Many licensed casual and upscale restaurants have beverage sales of __________ of total sales.

25% to 30%

Wine should have a pouring cost of __________.

26% to 30%

A restaurant's profit is typically only __________ of total revenue.

3%-9%

The typical restaurant's percentage cost for wines is __________.

30%

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

Surveys show that _______to________ percent of all table service customers arrive in pairs.

40 to 50

_________% of the employees will steal given the opportunity

50%

Prime costs should be close to __________ of sales.

55 to 60%

When combined, prime costs should not go above __________ of sales.

60%

The margin of profit on a fountain drink is?

85%

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 franchise is:

A restaurant that has a branded product that the owner promotes, markets and sells under a specific contract.

The economic factor(s) that differentiates fine dining from the average restaurant is/are __________.

All answers are correct: Meal prices are high, Rent can quite high , Labor costs can be high

Which involves the highest risks overall?

Building

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

Burgers

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

Contribution margin

__________ is defined as a "difference, variety, or unlikeness."

Diversity

Which statement is not true?

Dram Shop laws make it possible for servers to sue intoxicated guests for any accidents.

Which partnerships have complete liability, but full management rights?

General partnership

Which is not a reason for entering the restaurant business?

Holidays off

What does the product mix show?

How many items were sold

The most profitable restaurants are in which category?

Quick-service

Which of the following would be considered a knockout criterion?

Restaurant is situated behind two buildings off of the street

Where does one apply for a liquor license?

ServSafe* b. State liquor authorityc. District Court Housed. National Restaurant Association

Which training method allows the learning to be absorbed and avoids fatigue?

Spaced training

Which can be converted into job instructions?

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

By definition, an on-sale general retail license authorizes the sale of __________.

all types of alcoholic beverages—namely, beer, wine, and distilled spirits—for consumption on the premises

The formula for doing the food cost percentage is __________.

cost ÷ sales × 100

Psychologists tell us that inserting constructive criticism between two __________ softens the criticism while at the same time working the criticism.

favorable comments

Prime cost is the cost of __________.

food and labor

The first step in putting together a purchasing system is to determine the __________.

food standards

In the recent past, most food-service millionaires have been __________.

franchisers

According to the text job specifications __________.

identify the qualifications and skills needed to perform the job

In full-service restaurants, the largest variable is __________ costs.

labor

According to the text, food-cost percentage should be calculated at least __________.

monthly

Beverage sales yield __________ as food sales.

more profit than food sales

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 amount of food to be ordered and stocked can be built into the purchasing system based on __________.

past records

The cost of ingredients must equal the __________.

predetermined food-cost percentage

Economies of scale can __________.

reduce food, labor, and overhead costs

The points that indicate more food should be ordered are called __________.

reorder points

The length of time an item can be stored without appreciable loss in quality or weight is called __________.

shelf life

Boulanger believed that __________ was the cure to all sorts of illnesses.

soup

Behavioral scientists urge that __________.

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.

specification

Consistency in food preparation is achieved by

standardizing recipes and cooking procedures

The "S" in SWOT analysis stands for __________.

strengths

According to experts, an employer who is irritated and unhappy with an employee's behavior should __________.

tell the employee about it

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

One of the most popular reasons why thousands of people seek to go into the restaurant industry is

the possible financial rewards

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

weekends

Much of labor turnover occurs within the first few __________ of employment.

weeks

How long will restaurant patrons travel to reach a hotel, steak, full-menu, or fish restaurant?

15 to 18 minutes

If the opening food costs are $66,666 and total sales are $200,000 the food cost percentage is __________.

33%

When receiving fresh and frozen meat, the temperatures should be which of the following?

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.

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.

50 people

Generally, in a table-service restaurant, there should be at least __________ entrées.

8

According to Brian Wilber, district manager of Bon Appétit Management Company, a chef is responsible for __________ of its food costs.

95%

Which does the behavior modification theory urge?

An immediate reward for whatever behavior is desired

Which is not a consideration in menu planning?

Capabilities of the servers

______________deals with keeping track of costs, inventory, percentages, and other factors that keep the organization profitable and compliant with regulations.

Control

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.

Restaurant corporations of excellence regard their ______________________ as their most valuable asset and competitive advantage.

Employee resources

__________ power is derived from an individual's personal charisma and the respect and/or admiration the individual inspires.

Expert

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

Fine dining

Which are the three typical market segmentations?

Geographic, Demographic, Behavior

Which of the following is not an advantage of Independent restaurants?

Greater advertising clout

When a guest is seated, the number one rule for a server is:

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

Which of the following questions are not allowed during a job interview?

How old are you?

__________ is credited with being the first restaurant to franchise.

Howard Johnson's

The __________ ethnic restaurant category represents the largest in number.

Italian

What is/are the advantage(s) in running a family-owned restaurant?

Lower cost and less danger of theft are both correct.

__________ assumes that customers change and that they want new menu items, new atmosphere, and sometimes new service.

Marketing

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

Menu

__________ refers to what makes people tick: the needs and desires and fears and aspirations within people that make them behave as they do.

Motivation

Which of the following is not a part of a franchise restaurant set up?

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?

Positioning

Which of the following does not have an impact on the style of restaurant that will fit a location?

Public transportation

Which of the following represents a sustainable practice when purchasing food?

Purchasing beef and pork raised in pastures versus confined enclosed spaces

__________ authority is conferred on your subordinates, and you have to earn the right to lead them.

Real

In the usual restaurant who decides on product specification and selects purveyors?

The manager, in consultation with the chef

A daily flash report shows __________.

daily sales

Using part-time employees can be a drawback except that __________.

employers do not have to pay for benefits

What is the first goal for an orientation program?

explain the company history, philosophy, mission, goals, and objectives

Written standards for food that are based on a forecast of sales are called __________.

food specifications

The first thing restaurant managers do is to __________.

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 __________.

groupthink

Experience has shown that the most practical and immediately beneficial way of training restaurant employees is the __________ method.

hands-on

What are the responsibilities of a franchisee?

hiring employees and operating the store

____________________communications include verbal, nonverbal, body language, and verbal intonation.

interpersonal

Marketing efforts are most needed __________.

low periods

The location of the restaurant is generally to be of _________ importance.

major

________ are the most expensive item served in most restaurants.

meats

The reasonable amount of food to have on hand is known as __________.

par stock

The most effective way to check an employee's references is to follow-up by __________.

phone

Most restaurants use the back bar to add atmosphere by displaying the __________.

premium-brand liquors

In the marketing plan, goals need to be set for the four Ps, which are __________.

product, price, place, and promotion

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

real estate value and value as a profit generator

A restaurant concept is devised to interest a certain group of people, called a(n) __________.

target market

When an organizational chart is said to be "flat", what does this mean?

they have fewer levels