Food and Beverage Management Midterm

Chili's requires a liquidity of

$1,000,000

What are the annual sales for B. Cafe expected to reach the first

$1,000,000

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

What is the average check per person at b cafe

$35

The initial fee to open a jimmy johns for franchise buyers is

$35,000

McDonald's requires $750,000 in cash or liquid assets a initial

$45,000

Cutting out only one hour each day of broiler "on" time can translate to a savings of around ____ annually

$450

A 100-seat fully equipped casual dining restaurants may cost ______ per seat.

$6,000 - $10,000

The average check for fine dining runs ____ or more

$60

Union Square Cafe was created in 1985 with __________.

$75,000.00

If your restaurant operates with a profit margin of around 5 percent, you'll need about __________ worth of sales to earn $450.

$9000

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

1 hour

According to the national restaurant association how many....

1.3 million

Restaurant equipment is generally thought to have a life expectancy of about __________ years.

10

Turnover rate for hourly workers in full-service operations is __________.

100%

There are almost 100,000 EEOC cases a year of which about 35,000 are based on race

100,000/35,000

low temperature dishwashing machines operate with water temperatures as low as _______. Germicidal chemicals, rather than heat, are used to kill germs

100°F

Dr Parsa third year failure rate

14%

H.G. Parsa found the actual failure rate of restaurants during the third year of operation is

14%

It should be remembered that hot tables are not cooking appliances, foods held above ____ are still cooking

140

How long will restaurant patrons travel to reach a hotel, steak

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.

15 to 20/10 to 12 sq. ft

Boulanger

1767, father of the modern restaurant. Sold souls "restorantes".

Without the use of a germicide the rinse water needs to be

180

Delmonico's

1832-1900 New York City

Plate house

1870s, first known quick-service restaurant

Dr Parsa second year failure rate

19%

American style restaurants

1919: 42,600 restaurants

Restaurant chain location specifications should have _____ of frontage

200ft

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

The area set aside for kitchens costs about ________ more than in a standard kitchen

25%

The area set aside for open kitchens costs about ________ more than in a standard kitchen

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%

Highest failure rate during first year Dr. Parsa

26%

A $5,000 investment in KFC in 1964 was worth how much, five.....

3.5 million

If the opening costs are $66,666

33%

How many restaurants in New York City have celebrated their 100th year

35

I'm purchasing a griddle, Avery recommends buying only those that preheat to ________ in 7 to 12 minites

350 or 400

Delmonico expanded to how many locations?

4

A100 seat restaurant with a bar would need an ice machine capable of producing ______ pounds per day

400

In 19191 there were about _________ restaurants in the US

42,600

Prime costs should be close to __________ of sales.

55-60%

Dr Parsa three year period failure rate

59%

Real estate commissions are ordinarily ______ of the building

6%, 10%

The hospitality industry is composed of _____ % of part time short term people

70

As additional items are placed in the oven, heating or cooking time may increase by __________ or more per item.

75%

There are _____ steps in the decision making process

8

According to energy star a branch of the US Environmental Protection agency as much as _____ of the $10 billion annual energy bill for the commercial food service industry does no useful work

80%

According to the text, after being purchased restaurant equipment may drop as much as

80%

A franchise is

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

——— is the result of low concern for your own interests of your group, which produces a lose/win outcome. The opposing party is allowed to satisfy their interest while ones own interest are neglected

Accommodation

I'm coming up with a concept for a new restaurant you should

Adapt concepts from successful restaurants

The Volstead act prohibited

Alcoholic beverages being sold

Whose mission is to awaken our thinking about food selection

Alice Walters

______ is a term for problem solving and grievance resolution approaches to address employees relations and disputes outside the courtroom

Alternative dispute resolution

Following WWII

Americans took the road, rapid development of hotels and coffee shops. Kentucky fried chicken, "Colonel" Harland Sanders. McDonald's, Ray Kroc.

Pop up restaurants

Appear for only a few days, challenges include: ordering the right amount of food.

Most profitable restaurants

Are in quick service category

fine-dining restaurant

Average check of $60 or more, small restaurants- less than 100 seats

With a ________, both parties avoid the conflict and neither party takes action to resolve it

Avoidance

The __________ is simply a tank holding heated water in which hot foods in pots or crocks are placed to keep foods warm. (Above 140 F and to avoid further cooking)

Bain Marie

Which of the following is an example of a family restaurant

Bob Evans

Deep fryers are also used to cook which of the following foods

Boiling and cooking pasta

Who is thought to be the first restaurant propietor

Boulanger

Which of the following is not a practical use for a microwave

Braising

Which has the highest original investment needed

Building

Franchising involves

Building design, menu and marketing plans, training provided, marketing and management support

Theme restaurants

Built around fun, costs are high

Mission statement

Business goals, objectives, strategies

Career and investment options

Buy an existing restaurant, build a new restaurant and operate it, manage a restaurant for someone else

Which of the following is not a theme restaurant

CUT

Which is not considered in menu planning

Capabilities of the servers

Means can be ordered and delivered via the internet

Centralization

Which can be a disadvantage of being In the restaurant business

Challenge and job security

Mesa Grill Caesar's Palace, Las Vegas

Chef Bobby Flay

NOLA restaurant

Chef Emeril Lagasse

Morimoto Philadelphia

Chef Masaharu Morimoto

Per se, New York City

Chef Thomas Keller

Olives Las Vegas

Chef Todd English

Craft steak Las Vegas

Chef Tom Colicchio

CUT Palazzo Las Vegas

Chef Wolfgang Puck

Osteria Mozza Los Angeles

Chefs Mario Batali, and Nancy Silverstein

1794: French Revolution

Chefs to the former nobility had no employment. Some stayed and opened restaurants; some went to Europe; many felt to America

_______ departs from the often dimly lit restaurant operated by a Chinese

China bistro

______ power is derived from an individuals ability to threaten negative outcomes

Coercive

_____ occurs when both parties cooperate with each other and try to understand the other parties concerns, while expressing their own

Collaboration

Sirloin

Comes from just in front of the round, between the rump and shank

The first step in establishing a foundation for leadership development

Commit to investing the time resources and money neefef

_____ results from high concern for ones own group interests accompanied by moderate to high interest for the other parties involved

Compromise

___________ is the application of strategies to settle opposing ideas, goals, and objectives in a positive manner

Conflict management

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

Control

The ______ process enables chefs to safely (and effeciently) prepare large amounts of food for long term storage in a refrigerated environment

Cook-chill

T-bone steak

Cut from small end of loin

Daniel New York City

Daniel Boulud

Who is the president of the union square hospitality group

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,

Deep far fryers

In conflict resolution the first of the guiding principles is to preserve

Dignity and respect

To ______ is to give variety to something, to engage in varied operations, to distribute over a wide range of types or classes

Diversify

_____ is defined as a "difference, variety, or unlikliness"

Diversity

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.

Independent restaurant advantages

Easy to open, plenty of room in certain locations, buy out by larger companies

Hotel restaurant

Elegant decor, outside restaurant operations, well trained experienced chefs

1960s-1970s

Emergence of chains (Taco Bell)

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

Employee resources

Which of the following works well to dampen down or eliminate the noise problem of an open kitchen

Enclosing in glass

Restaurant operators and stuff must

Enjoy serving people, be tireless, have lots of energy, be outgoing, have knowledge of food.

In __________ sexual harassment comments or innuendos of a sexual nature or physical contact are considered a violation when they interfere with an employees work performance or create an "intimidating, hostile, or offensive working environment

Environmental

last step in the planning process

Evaluation

The best guide in selecting an restaurant planner/consultant

Experience and reputation

Mission statements have 3 parts

First, a statement of overall purpose, second a statement explaining the values employees are expected to maintain in the daily decision making process third a declaration of the major goals that leaders believe are essential as how to attain them

Casual restaurant

Fits societal trend of relaxed lifestyle, signature food items, comfortable homey decor. Ex: Applebee's

The first step in the planning process

Forecasting

The subway story began when ______, it's co founder was 17

Fred Deluca

family restaurant

Frequently located within easy reach of suburbs, informal- simple menu,

Harmersleys Bistro Boston

Gordon Harmersleys

What is aquaculture?

Growing fish and shellfish in containment ponds in the ocean or along the shore

Franchisors

Halo with site selection and review, assist with design and building preparation, help with preparation for opening, train managers and staff

One of the most successful chains

Hard Rock Cafe

What are the responsibilities of a franchise

Hiring employees and operating the store

What is not a reason for going into the restaurant business?

Holidays off

Outback Steakhouse has 5 principles for success

Hospitality, sharing, quality, fun and courage

_________ is credited with being the first restaurant franchise

Howard Johnson's

Nearly all restaurants have an almost ______cycle

Human life

Coffee shops

Include wider variety of beverages, originally created based on Italian bars

____ communications include verbal, non verbal, body language and verbal intonation

Interpersonal

The ____ ethnic restaurant category represent the largest number

Italian

The restaurant often credited as the first in the US

Juliens

Italian restaurant

Largest number of U.S. ethnic restaurants, pizza is native to Naples

Red lobster

Largest seafood chain- 682 restaurants

_____ power is derived from an individuals position in an organization

Legitimate

Challenges of restaurant operation

Long hours, family can suffer, failing economy, lack of consumer spending.

What is/are advantages of running a family owned restaurant

Lower cost and less danger of theft

Induction stove tops heat by which of the following

Magnetic coils

Which involves the least financial risk, yet the psychological risk may

Managing

Global issues in restaurant business

Many restaurants have similar concerns and goals, using more focused forms of promotion- social media, technology has shrunk the playing field

I'm drawing up a restaurant mission statement the following features should be included

Markets served, kinds of food served, ethical standards

Infrared wave lengths used for cooking only __________ in length

Microns

The overall objective of restaurant layout planning is to

Minimize the number of steps taken by wait staff, minimize the # of steps taken by kitchen personnel

Reasons to go into restaurant business

Money, potiental for buyout, place to socialize, challenge, habit, fun lifestyle, opportunity to express yourself

If you were to ask a hospitality leader what his or her greatest challenge is the Likely answer would be

Motivation

Where is pizza native to?

Naples

Compact dense boneless cut of meat

New York Strip

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

Norman Brinker

Vertri is the chef and owner of which award winning restaurant

Osteria

A concept created by lettuce entertain you enterprise is

Papagus

Who borrowed around $60,000 from family and friends and opened two restaurants named The Great American Disaster?

Peter Morton

The first known quick-service restaurant dates back to the 1870s, when a New York City foodservice establishment called the __________.

Plate House

Most common reason people seek restaurant ownership

Possible financial rewards

A good mission statement should include three things

Purpose values and goals

Quartz fired ovens are used for which purpose

Quickly heat up frozen entrees

In the _________ type of sexual harassment, submission to or rejection of a sexual favor is used as the basis of employment decisions regarding that employee

Quid pro quo

The workhouse of the kitchen equipment is the

Range top stove

According to the text a restaurant had two patient oak values it's :

Real estate value and value as a profit generator

Chain restaurant advantages

Recognition in the marketplace, great advertising clout, sophisticated systems development, discounted purchasing

__________, with 700 restaurants, is the largest chain seafood restaurant.

Red Lobster

economies of scale can

Reduce food, labor, and overhead costs

As one operator put it all you really need to open a sandwich shop is

Refrigerator, a microwave oven, and a sharp knife

Ethnic restaurant

Relatively inexpensive, menu is built around tortillas ground beef and beans, labor costs are low.

Which of the following would be considered a knockout criterion

Restaurant is situated behind two buildings off of the street

_______ power is derived from an individuals control over rewards

Reward

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 flip is made from:

Rum, beer, beaten eggs, and spices

The _______ whose surface has sections separately controlled for temperature can cook different foods at different temperatures at the same time

Sectionalized griddle

Which of the following is not a category of kitchen equipment

Selling the food

What is the first thing a chef owner should do

Share in management, food preparation and marketing

Technology has

Shrunk the playing field

Sand which shops

Simple to open and operate, little or no cooking required, limited kitchen equipment needed

McDonald's is an example of

Single concept chain

Delmonico

Small, often boned steak, taken from the front section of the short loin

______ can rank among the more energy efficient kitchen appliances

Steamer

______ are devised to steer the organization toward its vision and mission

Strategic plan

The S in swot means

Strenghts

China is divided into which culinary districts?

Szechuan, Hunan, and Cantonese

China is divided into which culinary districts?

Szechuan, Hunan, and Cantonese and the northern centered in Beijing

Porterhouse Steak

T-bone and tenderloin

Columbia Restaurant

Tampa Florida, celebrating 100th birthday. 5th generation family owned restaurant chain

Define ergonomics

The applied science of equipment design intended to reduce staff fatigue and discomfort.

The T is Swot

Threats

Kitchen floors are usually covered with which of the following?

Tile, Sealed concrete

Quick-Casual Restaurant

Use of high quality ingredient, fresh made to order menu items, healthy options, carry out meals

Seven Categories of service

Vending, quick service, fast casual, family restaurant, dinner house, luxury restaurant

The first burger chain was called:

White Castle

First hamburger chain

White Castle, 1921

Who is the chef-owner of Spago?

Wolfgang Puck

Prime locations vs. ordinary locations usually cost __________.

a good deal more

Opening and operating a restaurant takes

dedication, high energy, ambition, persistence

A(n) __________ menu lists the food items served only on a particular day

du jour

Seat turnover is also highly correlated with __________.

efficiency

A _______ takes in outside dry air and pass it through loosely woven pads

evaporative cooler

_____ power is derived from an individuals personal charisma and the respect/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

Prime cost is the cost of __________.

food and labor

Restaurant design has two main design areas: __________ and __________.

front-of-the-house, back-of-the-house

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

The two basic components of value creation are

increasing value perceptions and lower prices

Which is both an advantage and disadvantage of a microwave oven?

its speed for small quantity cooking

Which pieces of kitchen equipment permits low temperature roasting and baking

low-temperature ovens

According to the text the _______ determines the equipment

menu

The _______ describes the purpose of the organization and outlines the kinds of activities performed for guests

mission statement

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

motivation

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

on weekends

The O in Swot Stands for

opportunities

Trader Vic was famous for this type of cuisine?

polynesian type food

Factors that go into building perceived price-value include

portion size, choices, service consistency, comfort level

The first restaurant ever was called a

public dining room

_______ means that something is given in exchange for something else

quid pro quo

______ authority is conferred on your subordinates and you have to earn the right to lead them

real

low temperature ovens permit low temperature roasting and baking are widely used in restaurants because they

reduce shrinkage of meat and hold meat so that it can be served to order from oven

A failing restaurant:

should change its concept to fit the market

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

soup

Food is prepared, individually vacuum packed, and refrigerated for future use. This is known as the __________ method.

sous vide

Consistency in food preparation is achieved by

standardizing recipes and cooking procedures

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

target market

Franchising a restaurant involves

the least financial risk compared to independent restaurants, least financial risk to professional managers

Individual restaurant operators have an advantage over chain operators because

their presence as owners on the job can make the difference

Using a town/city map to plot the location of existing restaurants on the map is an example of a __________.

topographical survey

Theme restaurants, such as Hard Rock Cafe and Planet Hollywood should be located near __________.

tourist attractions

What is the biggest energy user in the commercial kitchen

traditional range

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

Which of the following restaurants has the least amount of service

vending

Because some restaurants go out of business, used equipment is __________ available from restaurant dealers.

almost always

A concept is strengthened if it immediately establishes a(n) __________, one that is vivid and easily remembered.

ambiance/ name

Which requires the highest original investment

building