Restaurant Management

Many licensed casual and upscale restaurants have beverage sales of __________ of total sales. 70% to 75% 25% to 30% 35% to 45% 15% to 20%

25% to 30%

The typical restaurant's percentage cost for wines is __________. 20% 75% 50% 30%

30%

Surveys show that _______to________ percent of all table service customers arrive in pairs. 40 to 50 20 to 30 30 to 40 50 to 60

40 to 50

A 100-seat fully equipped casual dining restaurants may cost ______ per seat. $10,000 - $12,000 $6,000 - $10,000 $2,000 - $4,000 $75 - $125

$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. $9.95 $5.00 $14.95 $4.95

$9.95

Turnover rate for hourly workers in full-service operations is __________. 50% 100% 25% 75%

100%

Which refers to the cuisine and service provided in restaurants where food, drink, and service are expensive and usually leisurely? Casual dining Fine dining Quick service Fast casual dining

Fine dining

According to the text, which should be front and center in the restaurant business? Menu Design and decor Marketing initiatives Finding a location

Menu

Beverage sales yield __________ as food sales. the same cost production as food sales less profit than food sales the same profit as food sales more profit than food sales

More profit than food sales

A good mission statement should contain the following three things: Duties, tasks and objectives Values, tasks and objectives Purpose, vision, duties Purpose, values and goals

Purpose, values and goals

When an organizational chart is said to be "flat", what does this mean? many people perform the same functions more delegation is needed financial specialists must be hired they have fewer levels

They have fewer levels

In the marketing plan, goals need to be set for the four Ps, which are __________. public, price, place, and promotion product, price, place, and promotion product, price, place, and population product, price, process, and promotion

product, price, place, and promotion

How long will restaurant patrons travel to reach a hotel, steak, full-menu, or fish restaurant? 8 to 12 minutes 15 to 18 minutes 20 to 25 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. 15 to 20/10 to 12 sq. ft. 30 to 35/25 to 28 sq. ft. 20 to 25/15 to 18 sq. ft. 25 to 30/20 to 19 sq. ft.

15 to 20/10 to 12 sq. ft.

At age __________, teenagers may legally work at any job. 16 15 14 18

18

Combined, the beverage pouring cost should be __________ of beverage sales. 33% to 35% 23% to 25% 35% to 30% 10% to 20%

23-25%

The normal pouring cost for beer is about __________. 10% 20% 15% 25%

25%

Wine should have a pouring cost of __________. 26% to 30% 10% to 15% 16% to 20% 36% to 40%

26% to 30%

A restaurant's profit is typically only __________ of total revenue. 15% to 17% 3% to 9% 2% to 6% 11% to 13%

3-9%

If the opening food costs are $66,666 and total sales are $200,000 the food cost percentage is __________. 33% 45% 30% 35%

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. 20 to 25 3 to 4 6 to 12 4 to 5

4 to 5

When receiving fresh and frozen meat, the temperatures should be which of the following? 32°F/0°F 34°F/5°F 42°F/0°F 40°F/0°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 55 million 43 million 50 million

43 Million

Prime costs should be close to __________ of sales. 40 to 50% 55 to 60% 25 to 40% 60 to 75%

55 to 60%

When combined, prime costs should not go above __________ of sales. 50% 20% 60% 40%

60%

Generally, in a table-service restaurant, there should be at least __________ entrées. 10 12 6 8

8

The margin of profit on a fountain drink is? 65% 85% 55% 75%

85%

According to Brian Wilber, district manager of Bon Appétit Management Company, a chef is responsible for __________ of its food costs. 50% 95% 85% 75%

95%

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

Monthly

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

Motivation

Which grade is used for the best meat product available? Commercial Prime Choice Select

Prime

Which of the following represents a sustainable practice when purchasing food? Purchasing organic food from Chile Purchasing organic canned fruit Purchasing cage raised poultry Purchasing beef and pork raised in pastures versus confined enclosed spaces

Purchasing beef and pork raised in pastures verses confined enclosed spaces

The most profitable restaurants are in which category? Dinner house Family restaurants Fast-casual Quick-service

Quick-service

_________ authority is conferred on your subordinates, and you have to earn the right to lead them. Formal Real Coercive Reward

Real

According to the textbook, a restaurant has two potential values, its: real estate value and resale value real estate value and asset value real estate value and value as a profit generator value as a profit generator and value in assets

Real estate value and value as a profit generator

Economies of scale can __________. reduce food, labor, and overhead costs increase food and labor costs increase overhead costs reduce efficiency

Reduce food, labor, and overhead costs

The points that indicate more food should be ordered are called __________. inventory checks par stocks par specifications reorder points

Reorder points

Which of the following would be considered a knockout criterion? Area is zoned for a restaurant A lease of at least five years Traffic drives by at a leisurely pace Restaurant is situated behind two buildings off of the street

Restaurant is situated behind two buildings off of the street

The length of time an item can be stored without appreciable loss in quality or weight is called __________. shelf life maintenance period safety period freshness time

Shelf life

Boulanger believed that __________ was the cure to all sorts of illnesses. carrot juice soup thyme vegetables

Soup

Which training method allows the learning to be absorbed and avoids fatigue? Long period of training Continuous training Spaced training Skipped training

Spaced Training

Behavioral scientists urge that __________. specific behavior be emphasized rather than general praise general praise be emphasized rather than specific behavior specific praise given before general praise general praise be given before specific 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. specification analysis description application

Specification

Consistency in food preparation is achieved by having several chefs having an extensive menu and few cooks standardizing recipes and cooking procedures offering a small selection of food items

Standardizing recipes and cooking procedures

The "S" in SWOT assessment stands for __________. sales strategic strengths shares

Strengths

A restaurant concept is devised to interest a certain group of people, called a(n) __________. market matrix operational market mix target market diverse population

Target Market

Which can be converted into job instructions? Job analysis Job objectives Performance standards Task analysis

Task Analysis

According to experts, an employer who is irritated and unhappy with an employee's behavior should __________. transfer the employee to another department dismiss the employee tell the employee about it ignore the behavior

Tell the employee about it

In the usual restaurant who decides on product specification and selects purveyors? The staff and manager, in consultation with the chef The manager, in consultation with the chef The staff, owner, and chef Only the chef

The manager, in consultation with the chef

Theme restaurants, such as Hard Rock Café and Planet Hollywood should be located near __________. tourist attractions college campuses other competitors residential area

Tourist attractions

Psychologists tell us that inserting constructive criticism between two __________ softens the criticism while at the same time working the criticism. favorable comments neutral statements negative statements behavioral rewards

favorable comments

Which are the three typical market segmentations? Concept, Geographic, Demographic Geographic, Demographic, Behavior Behavior, Concept, Geographic Demographic, Behavior, Style

geographic, demographic, behavior

Experience has shown that the most practical and immediately beneficial way of training restaurant employees is the __________ method. coaching hands-on leadership by example carrot-and-stick

hands-on

Marketing efforts are most needed __________. on weekends mid-week busy periods low periods

low periods

The location of the restaurant is generally to be of _________ importance. major minor the least fluctuating

major

The "S" in SWOT analysis stands for __________. strengths segmenting stresses sales

strengths

Restaurant corporations of excellence regard their ______________________ as their most valuable asset and competitive advantage. Management staff Equipment Restaurant buildings Employee resources

Employee Resources

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

Expert

Grapes for making wine are harvested in the __________, after they have been tested for maturity, acidity, and sugar content. winter fall spring summer

Fall

Red wine gains its color during which process? Crushing Fermentation Filtering Racking

Fermentation

Prime cost is the cost of __________. labor and beverages Angus beef food and beverages food and labor

Food and labor

Written standards for food that are based on a forecast of sales are called __________. food specifications par specifications quality standards ordering points

Food specifications

The first step in putting together a purchasing system is to determine the __________. food standards inventory storage areas suppliers

Food standards

The first thing restaurant managers do is to __________. hold a pre-shift meeting forecast how many guests are expected review the daily specials assign server sections

Forecast how many guests are expected

The first step in the planning process is __________. goal setting developing strategies evaluation forecasting

Forecasting

In the recent past, most food-service millionaires have been __________. franchisers buyers managers builders

Franchisers

Which partnerships have complete liability, but full management rights? General partnership Federal partnerships Corporate partnerships Limited partnership

General Partnership

Which of the following is not an advantage of Independent restaurants? Restaurateur can do their own thing Relatively easy to open Greater advertising clout Plenty of room in certain locations

Greater advertising clout

When a guest is seated, the number one rule for a server is: Explain the specials of the day Suggestively sell beverage Get down to eye level Greet the guest in one minute

Greet the guest in one minute

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 non-programmed decision-making groupthink competition

Groupthink

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? People skills Hard work Luck College degree

Hard work

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

Marketing

________ are the most expensive item served in most restaurants. Fruits Vegetables Canned fruits and vegetables Meats

Meats

The magazine Restaurant Business publishes an annual Restaurant Growth Index, the purpose of which is to list: all the new restaurants that opened in the United States all the new restaurants that opened in the major cities of the United States the best and worst places to open a restaurant in the United States new restaurant job openings

the best and worst places to open a restaurant in the United States

Which approach to task and job analysis must be used in new restaurants because there are no existing employees to analyze? Center-up Top-down Center-out Bottom-up

top-down

Much of labor turnover occurs within the first few __________ of employment. weeks hours days months

weeks

A franchise is: A chain restaurant owned by the parent company A privately owned restaurant A restaurant that has a branded product that the owner promotes, markets and sells under a specific contract. 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.

The economic factor(s) that differentiates fine dining from the average restaurant is/are __________. meal prices are high labor costs can be high all answers are correct rents can be quite high

All answers are correct

By definition, an on-sale general retail license authorizes the sale of __________. only beer, wine, and malt beverages for consumption off the premises in original containers only beer, wine, and malt liquor on the premises all types of alcoholic beverages—namely, beer, wine, and distilled spirits—for consumption on the premises only beer and malt beverages with an alcoholic content of 4% or less by weight

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

Which does the behavior modification theory urge? An immediate punishment for undesirable behavior Insincere positive reinforcement That rewards may have negative effects An immediate reward for whatever behavior is desired

An immediate reward for whatever behavior is desired

Which involves the highest risks overall? building buying managing franchising

Building

Which concept has the most sales of all the segment ratings? Mexican Burgers Bakery-cafés Seafood

Burgers

Which is not a consideration in menu planning? Capability of cooks Equipment capacity and layout Needs and desires of patrons Capabilities of the servers

Capabilities of the servers

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

Contribution margin

A daily flash report shows __________. server head counts daily sales events that happened during a given shift daily specials

Daily sales

Effective leaders have six traits that distinguish them from non-leaders: Guile, cunning, integrity, determination, patience, friendliness Cunning, drive, the desire to influence others, honesty and moral character, determination, friendliness 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

Drive, the desire to influence others, honesty and moral character, self-confidence, intelligence, and relevant knowledge

What are the responsibilities of a franchisee? advertising support paying a 15% royalty fee marketing support hiring employees and operating the store

Hiring employees and operating the store

Which is not a reason for entering the restaurant business? Holidays off Opportunity to express oneself A firm lifestyle Money

Holidays off

What does the product mix show? Food-cost percentage Labor cost percentage How many items were sold Total food revenue and labor costs

How many items were sold

Which of the following questions are not allowed during a job interview? What is your favorite restaurant and why? Can you get to and from work reliably for the shifts? How old are you? Tell me a little about your work experience.

How old are you?

__________ is credited with being the first restaurant to franchise. Subway McDonald's Howard Johnson's Applebee's

Howard Johnson's

According to the text job specifications __________. identify the outcome of the work comprise a list of the work steps performed, arranged in sequential order examine in detail of the tasks and jobs to be performed identify the qualifications and skills needed to perform the job

Identify the qualifications and skills needed to perform the job

The __________ ethnic restaurant category represents the largest in number. Mexican Japanese Italian Chinese

Italian

The Affordable Care Act scheduled to go into effect in____________. Under that law, 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. January, 2015/ 30 people January, 2015/ 40 people January, 2014/ 40 people January, 2014/ 50 people

January, 2014/50 people

In full-service restaurants, the largest variable is __________ costs. beverage food labor occupational

Labor

What is/are the advantage(s) in running a family-owned restaurant? Less danger of theft Less work hours Lower cost and less danger of theft are both correct. Lower cost

Lower cost and less danger of theft are both correct

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 amount of food to be ordered and stocked can be built into the purchasing system based on __________. past records demographic surveys credit card company studies area observations

Past records

Which of the following is not a part of a franchise restaurant set up? Help with opening preparation Assistance and building design Help with site selection Paying the payroll

Paying the payroll

The most effective way to check an employee's references is to follow-up by __________. written request phone e-mail fax

Phone

When developing a wine list, the selected varietals of white wine could include all but which of the following: Sauvignon Blanc Pinot Noir Chardonnay Fumé Blanc

Pinot Noir

The cost of ingredients must equal the __________. predetermined food-cost percentage most profits perception of value price-value ratio

Predetermined food-cost percentage

Most restaurants use the back bar to add atmosphere by displaying the __________. glassware premium-brand liquors speed rack well-brand liquors

Premium-brand liquors

One of the most popular reasons why thousands of people seek to go into the restaurant industry is the possible financial rewards to keep busy the possibility of laundering money you can 'borrow' ideas

The possible financial rewards

Usually, the busiest periods in the restaurant business are during the __________. lunch-hour mornings weekends weekdays

Weekends

Prime locations vs. ordinary locations usually cost __________. a little more a good deal more the same less

a good deal more

The formula for doing the food cost percentage is __________. cost ÷ sales × 100 sales × 100 cost × 100 sales ÷ cost × 100

cost ÷ sales × 100

Using part-time employees can be a drawback except that __________. it lacks of continuity employers do not have to pay for benefits 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 and show what is expected of employees explain the company history, philosophy, mission, goals, and objectives ensure that employees know what to do and who to ask when unsure explain profit sharing incentives

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

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? Place Product Life Cycle Positioning Differentiation

positioning