Resturant Management pt 1 ch. 1 and 3

Luxury and table-service restaurants require ________square feet per seat while cafeterias need just ____________ square feet per seat or per stool. a. 15 to 20/10 to 12 sq. ft. b. 20 to 25/15 to 18 sq. ft. c. 25 to 30/20 to 19 sq. ft. d. 30 to 35/25 to 28 sq. ft.

A. 15to29/10 to 12 sq. ft

Up to __________ of the meals eaten away from home are for pleasure. a. 25% b. 50% c. 75% d. 85%

A. 25%

The restaurant often credited as the first in the United States was __________. a. Coles Ordinary b. Delmonico's c. McDonald's d. Le Champ d'Oiseau

A. Coles Ordinary

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

A. a good deal more

. Which requires the highest original investment? a. building b. buying c. managing d. franchising

A. building

Which involves the highest risks overall? a. building b. buying c. managing d. franchising

A. building

Who is the president of Union Square Hospitality Group? a. Danny Meyer b. Peter Morton c. Ray Kroc d. Robert Butterfield

A. danny meyer

Opening and operating a restaurant takes: a. dedication, high energy, ambition, persistence b. luck, money, equipment, time c. family money, good friends, laid back personality, employees d. dedication, college degree, time, money

A. dedication, high energy, ambition persistence

Which of the following statement is incorrect? " Don't open a restaurant unless you.." a Like cooking and all your friends love your food. b. Have experience in the restaurant business. c. Don't mind giving up weekends, evenings, holidays. d. Have personal and family goals established for the next several years.

A. like cooking and all your friends love your food

A concept created by Lettuce Entertain You Enterprises is __________. a. Papagus b. Corner Bakery Café c. Hard Rock Café d. Automat

A. papagus

Who borrowed around $60,000 from family and friends and opened two restaurants named The Great American Disaster? a. Peter Morton b. Danny Meyer c. Robert Butterfield d. Amiko Gubbins

A. peter morton

A sandwich shop can usually be opened for less than __________. a. $30,000 b. $1,000 c. $20,000 d. $5,000

A.$30,000

Union Square Café' was created in 1985 with __________. a. $75,000 b. $45,000 c. $55,000 d. $20,000

A.$75,000

Dr. H.G. Parsa's study found that new restaurants had a first year failure rate of a. 26% b. 50% c. 60% d. 35%

A.26%

Who opened the establishment in Boston that is thought to be the beginning of the American restaurant industry? a. Coles b. Parsa c. Boulanger d. Bailleul

A.Coles

Restaurant chain location specifications should have a minimum of ___________feet frontage. a. 100 ft. b. 200 ft. c. 300 ft. d. 400 ft.

B 200 ft

Using a town/city map to plot the location of existing restaurants on the map is an example of a __________. a. location matrix b. topographical survey c. sequence survey d. profitability assessment

B topographic survey

1. People will often travel __________ or more to reach a restaurant with a great reputation. a. a half hour b. 1 hour c. 2 hours d. 3 hours

B. 1 hour

Where was the first café established? a. Paris b. Constantinople c. Boston d. New York

B. Constantinople

Is credited with being the first restaurant to franchise. a. Applebee's b. Howard Johnson's c. McDonald's d. Subway

B. Howard Johnson's

A franchise is: a. A privately-owned restaurant b. A restaurant that has a branded product that the owner promotes, markets and sells under a specific contract. c. A chain restaurant owned by the parent company d A family run chain of restaurants with one or more family owners.

B. a restaurant that has a branded product that the owner prompted, markets, and sells under specific conduct

Which has the highest original investment needed, highest psychological cost of failure, highest financial risk as well as provides a high potential for reward? a. Buying b. Building c. Franchising d. Managing

B. building

Seat turnover is also highly correlated with __________. a. location b. efficiency c. concept d. square footage

B. efficiency

One of the most successful chains is: a. Boston Market b. Hard Rock Cafe c. Bob's Big Boy d. Tony Roma's

B. hard rock cafe

1. The most profitable restaurants are in which category? a. Family restaurants b. Quick-service c. Fast-casual d. Dinner house

B. quick service

Few restaurant management students opt for ____________________management, believing it lacks the variety, glamor and opportunity for self-expression. a. Quick service b. Family restaurant c. Dinner house d. Luxury restaurant

B. quick service

McDonald's is an example of a(n) __________ restaurant. a. multi-concept independent b. single-concept chain c. multi-concept chain d. independent chain concept

B. single- concept chain

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

B. the best and worst place to open a restaurant in the united states

The extent to which the restaurant can be seen for a reasonable amount of time and whether the potential guest is walking or driving is the concept of __________. a. accessibility b. visibility c. topography d. zoning

B. visibility

What are the annual sales for B. Café expected to reach the first year? a. $100,000 b. $1,000,000 c. $200,000 d. $2,000,000

B.$1,000,000

A failing restaurant: a. should be sold in order to keep losses as low as possible b. should liquidate by cutting menu prices c. should change its concept to fit the market d. should relocate

C should change its concept to fit the market

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

C. $6,000-$10,000

How long will restaurant patrons travel to reach a hotel, steak, full-menu, or fish restaurant? a. 5 to 10 minutes b. 11 to 15 minutes c. 15 to 18 minutes d. 18 to 25 minutes

C. 15 5o 18 minutes

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

C. 40 to 50

Up to __________ of the meals eaten away from home are for utilitarian purposes. a. 25% b. 50% c. 75% d. 85%

C. 70%

Who is thought to be the first restaurant proprietor? a. Parsa b. Delmonico c. Boulanger d. Paypalt

C. Boulanger

Trader Vic was famous for this type of cuisine? a. Pirate themed food b. Thai type food c. Polynesian type food d. Caribbean type food

C. Polynesian type food

As one operator put it - all you really need to open up a sandwich shop is a a. a corkscrew, a sink, and a cutting board 2 b. a small refrigerator, a cutting board, and a cigar box to put the money in c. a refrigerator, a microwave oven, and a sharp knife d. bread, meat, and cheese

C. a refrigerator, a microwave oven and a sharp knife

The concept of "D&B" stands for __________. a. diverse and branched b. diligent and the best c. different and better d. dramatic and bold

C. different and better

Restaurant design has two main components: __________ and __________. a. lighting, color b. space, lighting c. front-of-the-house, back-of-the-house d. furnishing, lighting

C. front of the house, back of the house

Which involves the least financial risk, yet the psychological risk may be high? a. Building b. Buying c. Managing d. Franchising

C. managing

Which is the prime source of information for restaurant location decisions? a. Potential customers b. IRS c. Real estate agents d. Newspapers

C. real estate agent

A flip is made from: a. vodka and orange juice b. rum, orange juice and cranberry juice c. rum, beer, beaten eggs, and spices d. vodka and eggnog

C. rum, beer, beaten eggs and spices

Which of the following restaurants has the least amount of service? a. Casual b. Quick service c. Vending d. Family

C. vending

The first burger chain was called: a. Bob's Big Boy b. Bob Evan's c. White Castle d. McDonalds

C. white castle

Which of the following is not part of the planning process of concept development? a. Who are the target markets, the customers? b. Buy, Build, Lease or Franchise? c. Who will train the staff? d. Limited or extensive menu?

C. who will train the staff

What is the average guest check, per person, at B. Café? a. $10 b. $15 c. $35 d. $60

C.$35

According to the National Restaurant Association, how many jobs are expected to be added to the restaurant industry by 2020? a. 1,000 b. 80,000 c. 1.3 million d. 8 million

C.1.3 million

A $5,000 investment in KFC in 1964 was worth how much, five years later? a. 1.5 million b. 2.5 million c. 3.5 million d. 4.5 million

C.3.5 million

How many restaurants in New York have celebrated their 100th year anniversaries? a. 25 b. 30 c. 35 d. 40

C.35

Delmonico expanded to how many locations? a. 2 b. 3 c. 4 d. 5

C.4

In 1919, there were about __________ restaurants in the United States. a. 4,000 b. 16,000 c. 42,600 d. 62,400

C.42,600

The best guide in selecting a restaurant planner/consultant is __________. a. the fee charged b. by his/her age c. number of years in the business d. experience and reputation

D experience and reputation

According to the text, a restaurant has two potential values, its: a. real estate value and asset value b. value as a profit generator and value in assets c. real estate value and resale value d. real estate value and value as a profit generator

D real estate value and value as a profit generator

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. a. 6 to 12 b. 20 to 25 c. 3 to 4 d. 4 to 5

D. 4 to 5

Restaurant chains with preplanned restaurant concepts generally reduce the opening timeline by __________ months. a. 1 to 3 b. 3 to 6 c. 4 to 7 d. 6 to 12

D. 6 to 12

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

D. Holdiay off

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

D. a and b

Which can be a disadvantage of being in the restaurant business? a. Long hours b. Challenge c. Lack of job security d. a and c

D. a and c

The Volstead Act prohibited: a. Smoking in a restaurant 4 b. Eating outdoors c. Excessive sugar on the menu d. Alcoholic beverages being sold

D. alcoholic beverages being sold

In drawing up a restaurant mission statement, the following features should be explicit: a. market(s) served b. kinds of food served c. ethical standards d. all of the above e. b and c only

D. all the above

A concept is strengthened if it immediately establishes a(n) __________, one that is vivid and easily remembered. a. name b. location c. advertisement d. ambiance

D. ambiance

Franchising a restaurant involves a. more financial risk than independent restaurants b. the least financial risk compared to independent restaurants c. least financial risk to professional managers d. b and c

D. b and c

Why do guests at P J Clark's still write their own guest checks? a. Because they have no tablets b. Because the wait staff cannot read or write c. Because guests prefer that d. Because historically servers could not read or write

D. because historically severs could not read or write

Nearly all restaurants have an almost ______________cycle: a. Seasonal life b. Yearly life c. Monthly life Human life

D. human life

A __________ should include a vision of what the restaurant owner would like for the restaurant in the future. a. profitability assessment b. service survey c. restaurant concept d. mission statement

D. mission statement

Which of the following does not have an impact on the style of restaurant that will fit a location? a. The size of the lot b. Visibility c. Availability of parking d. Public transportation

D. public transporation

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

D. restaurant is situated behind two buildings off the street

Technology has: a. complicated restaurant management b. made menus obsolete c. Expanded the playing field d. Shrunk the playing field

D. shrunk the playing field

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

D. soup

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

D. target market

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

D. the possible financial rewards

Individual restaurant operators have an advantage over chain operators because a. they can purchase all their items cheaper than chain operators b. independent operators can find investors with more money c. they can provide more choices d. their presence on the job can make the difference

D. their presence on the job can make the difference

H.G. Parsa found the actual failure rate of restaurants during the second year of operation is a. 10% b. 26% c. 14% d. 19%

D.19%

H.G. Parsa found the actual failure rate of restaurants during the third year of operation is a. 100% b. 46% c. 34% d. 59% e. 19%

D.59%

1Real estate commissions are ordinarily _______ of the building selling price and _______ of the selling price of raw land. a. 1%, 3% b. 2%, 6% c. 4%, 8% d. 6%, 10%

D.6% to 10%

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? a. People skills b. Luck c. Hard work d. College degree

c. Hard work

In coming up with a concept for a new restaurant you should: a. be completely original b. never be a copycat c. merely observe other operations d. adapt concepts from successful restaurants

d adapt concepts from successful restaurants

A restaurant with a million-dollar sales volume per year can generate __________ per year in profit before taxes . a. $250,000 to $300,000 b. $150,000 to $200,000 c. $10,000 to $20,000 d. $350,000 to $400,000

b. $150,000 to 200,000

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

b. weekends