foods 2 final

which menu price is most likely to be used by a quick service operation

$3.99

service recovery is

an industry term describing an operations response to a guest complaint

which is least likely to occur in a restaurant as it implements standardized recipes

an intermediate cook is allowed t create a new, popular dish

prices should be placed strategically to make them less a part of the decision making process. the recommended placement of price is

at the end of the description of the menu item

all of the following affect the pace and flow of service except

being confident

color scheme is important on the menu. what color combination is most easiest to read?

black on very light cream

a production sheet is NOT used for

converting standardized recipes

which of these is NOT considered a consumer trend

demand for low carb food items

target profit margins are

designated to provide the owners and investors with a specific return on their investment

pour loss should be considered when

determining the number of drinks from a bottle or keg

which use is acceptable for repurposing cooked food

donating it to a food rescue program, serving it in its original manner, using it as an ingredient in another menu item

which is brand image designed NOT to do

enable high profit and return on investment

who is NOT a part of the line crew

expeditor

T/F: POS stands for point of service

false

T/F: a good wine-food pairing suggestion is to offer a dry white wine with a beef entree

false

T/F: a kitchen is a controlled environment; the customers eating area is controllable as well

false

T/F: all dishes for guests are finished on the line

false

T/F: an intermediate food production employee has managerial and supervisory duties during production

false

T/F: bread can be reused if it is removed from a customers table and has not been touched

false

T/F: guest complaints are best handled by the manager

false

T/F: if the markup standard on bottles of wine is 100% in the restaurant, then all bottles of wine should be marked up 100%

false

T/F: it does not matter to the customer what kind of glass brandy is served in as long as the brandy is of the desired quality

false

T/F: it is acceptable to reuse thirty steamed fish portions left over from a buffet for an event the following day

false

T/F: it is allowable for cooks and service staff to eat food that is returned on a cart from a buffet reception

false

T/F: it is possible that a sender and a receiver can have effective communication with no overlap in the fields of experience

false

T/F: service recover refers to a proper flow of service

false

T/F: the best way to have a successful menu and a profitable business is for menu planners to meet the needs of all kinds of customers

false

T/F: the capacity of the kitchen staff should not be considered when adding items that customers want to the menu; you can always train them or hire new staff

false

T/F: to develop a successful menu, the planner should start by listing all the appetizers they would like to appear and then continue on through each menu category in the same way

false

the most preferred skill to have as a line cook is

following quality food production standards

a banquet/buffet event order (BEO) is similar in function to what other document

function sheet

what is the target market?

group of all possible customers in your market area

all of these results from failing to use a standardized recipe except

ingredient running out

it is a good idea when pricing menu items to price

items using price points similar to your direct competition

what is the main factor to consider when determining whether you can execute an in house catering event?

kitchen capacity

on a visit to her favorite tapas restaurant, Tricia was pleasantly surprised to get the warm items she ordered, just the way she likes them, within 10 min of placing the order. this is an example of how the restaurant

made sure the meals are served promptly, as ordered and to standards

which is not a sufficient product specification

mayonnaise

which tool is used by front of the house staff, back of the house staff and management

menu description

which item is NOT necessary on a product specification sheet

menu item in which a product will be used

which equipment is preferred for safely reheating reusable food

microwave

which information on a label is NOT important when storing reusable food

name of the party for which it was used

when writing a prep sheet, what is NOT important to include

name of the plate and the item that goes on it

pricing wine by the bottle

often results in a price far out of range of the entrees

which is NOT a component of a standardized recipe

par level

what kind and size of typefaces should be used on menus?

plain and over 10 point in most applications

to build credibility when dealing with a guest, what should a server use when describing a menu item

plain language

an important factor in establishing a feeling of confidence is

product knowledge

which is a positive quality standard of a useable leftover product

product was held in a controlled environment

siegfried is and experienced server discussing menu items with his guests. while a guest is speaking, siegfried notices that todd, another server, is making faces at him from across the room. siegfrieds communication mistake was that he did not

properly listen by taking an interest in the guests comments

which action is NOT recommended in repurposing food

reheating, cooling and serving food over the week until it is gone

if you have to travel with ready to eat food to a catering site, what is the most important factor to have

safe food transportation

all of the following are barriers to effective communication except

shared fields of experience

for the best chances of effective communication between a sender and a receiver, their fields of experience

should have a lot of overlap

the expediter during a busy shift is probably going to be the

sous chef

although alcoholic beverages can contribute strongly to profits, they can also result in additional expenses because

spillage causes a lot of waste and lost profits

an effective way to encourage servers to suggestive sell is to explain that

suggestive selling is a method of enhancing the guests dining experience

which of the following is a key factor in resolving a guest complaint

supporting the employees decision on how to resolve the complaint

what information should be included on beer menus

tap and bottled beers in separate categories

which factor does NOT ensure the safety of repurposed food

tasting the product

to begin the process of identifying menu items, it is useful to list

the categories of food items that will appear on the menu

when evaluating the sales potential of new menu items

the items should be tested by the cooks, servers and customers

the price of a unique or differentiated item on your menu should be

the same as your competitors, so that when the customer sees how your restaurants compare, your prices look fair and reasonable

when considering the operating capability of a restaurant

the skill level of the servers and cooks is the almost important factor

how can a menu be used internally?

to develop purchasing, production and service tools

which reason for leftover food will NOT occur if staff follows standard operating procedures

too much food prepared and cooked

T/F: a menus item placement on the menu can affect a customers selection

true

T/F: a party of 12 has just cancelled a dinner reservation. there are additional vegetables for the party that have been blanched to save time. it is acceptable and safe to reuse them

true

T/F: a production sheet is similar to a prep sheet

true

T/F: a restaurants decor theme should influence menu design

true

T/F: a sales history is necessary to predict future production volume

true

T/F: cooking and preparation areas in the kitchen are planned for efficiency

true

T/F: it does not matter what the competition has on its menu; you should put on your menu what you can sell profitably

true

T/F: managers use the same planning tools for banquets as for individual serving restaurants

true

T/F: menus using special typefaces and a moderate amount of white space have a positive influence on the customer

true

T/F: providing healthy menu choices is a long-range trend, not a fad; it is not going away

true

T/F: standard operating procedures should be used as guidelines for training new staff members

true

T/F: standardization recipes, product specification sheets and menu descriptions are some of the control functions a manager can use to ensure correct production

true

T/F: suggested selling is a good way to maximize the guests bill

true

T/F: the menu and its offerings should match the expectations of the target customer

true

T/F: the menu is designed around the listed menu offerings and their prices

true

T/F: the most important aspect of effective communication is the content of the message

true

T/F: there are several people directing kitchen traffic in a restaurant serving individual dinners

true

what information should wine lists include

type of wine, vintner and year

when does the controlled environment stop?

when food leaves the servers tray

your target customers are a group of people

with similar demands in your market area

the number of servings produced by a standardized recipe is the

yield

which of these should your menu support

your operations relationship with your target market