Restaurant Management Final

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

25% to 30%

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

8

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. $20,000 $65,000 $45,000 $35,000

$45,000

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

$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. $14.95 $9.95 $4.95 $5.00

$9.95

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

Fine Dining

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

General Partnership

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? Luck College degree People skills Hard work

Hard work

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

Past records

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

Public transportation

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

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 Formal Coercive Reward

Real

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

Spaced training

Where does one apply for a liquor license? ServSafe State liquor authority District Court Housed National Restaurant Association

State Liquor Authority

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

favorable comments

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

forecast how many guests are expected

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

franchisers

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

hands-on

____________________communications include verbal, nonverbal, body language, and verbal intonation. empathetic Telepathic interpersonal interdependent

interpersonal

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

labor

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

motivation

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 Place Product Life Cycle Differentiation

positioning

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

predetermined food-cost percentage

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

strengths

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

weekends

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

weeks

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

product, price, place, and promotion

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

100%

How long will restaurant patrons travel to reach a hotel, steak, full-menu, or fish restaurant? 20 to 25 minutes 8 to 12 minutes 5 to 8 minutes 15 to 18 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. 25 to 30/20 to 19 sq. ft. 30 to 35/25 to 28 sq. ft. 20 to 25/15 to 18 sq. ft. 15 to 20/10 to 12 sq. ft.

15 to 20/10 to 12 sq. ft.

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

18

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

23% to 25%

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

25%

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

26% to 30%

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

3% to 9%

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

30%

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

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 4 to 5 6 to 12

4 to 5

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

40 to 50

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

40F/0F

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. 55 million 52 million 50 million 43 million

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. 30 people 25 people 40 people 50 people

50 people

_________% of the employees will steal given the opportunity 15% 50% 60% 25%

50%

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

55 to 60%

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

60%

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

85%

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

95%

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

Task analysis

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

The manager, in consultation with the chef

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

Top-down

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

food and labor

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

food specifications

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

food standards

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

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 __________. groupthink competition non-programmed decision-making programmed decision-making

groupthink

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

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

identify the qualifications and skills needed to perform the job

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

low periods

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

lower cost and less danger of theft are both correct

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

major

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

meats

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

monthly

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

more profit than food sales

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

quick-service

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

real estate value and value as a profit generator

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

reduce food, labor, and overhead costs

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

reorder points

Which of the following would be considered a knockout criterion? Restaurant is situated behind two buildings off of the street 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

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

shelf life

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

soup

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

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. description analysis specification application

specification

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

standardizing recipes and cooking procedures

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

target market

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

tell the employee about it

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

Employee resources

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

Geographic, Demographic, Behavior

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

Greater advertising clout

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

Marketing

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

Menu

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 new restaurant job openings all the new restaurants that opened in the major cities of the United States all the new restaurants that opened in the United States

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 to keep busy you can 'borrow' ideas the possibility of laundering money

the possible financial rewards

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

they have fewer levels

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

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

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

Burgers

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

Capabilities of the servers

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

Contribution margin

__________ is defined as a "difference, variety, or unlikeness." Mentoring Competition Diversity Groupthink

Diversity

Which statement is not true? Dram Shop laws make it possible for servers to sue intoxicated guests for any accidents. Judgments against places serving alcohol can be so large as to wipe the establishment out. Serving liquor to an intoxicated person is a criminal act in some states. With an oversupply of lawyers looking for lawsuits, cocktail lounges and bars are ready made targets.

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

Effective leaders have six traits that distinguish them from non-leaders: Cunning, drive, the desire to influence others, honesty and moral character, determination, friendliness The desire to influence others, guile, self-confidence, friendliness, passion, drive Guile, cunning, integrity, determination, patience, friendliness Drive, the desire to influence others, honesty and moral character, self-confidence, intelligence, and relevant knowledge.

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

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

Holidays off

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

How many items were sold

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

How old are you?

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

Howard Johnson's

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

Italian

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

Paying the payroll

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

all answers are correct

By definition, an on-sale general retail license authorizes the sale of __________. only beer, wine, and malt liquor 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 only beer, wine, and malt beverages for consumption off the premises in original containers

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

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

an immediate reward for whatever behavior is desired

Which involves the highest risks overall? buying franchising managing building

building

_____________________deals with keeping track of costs, inventory, percentages, and other factors that keep the organization profitable and compliant with regulations. Cashiers Control Accounting Management

control

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

cost / sales x 100

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

daily sales

Using part-time employees can be a drawback except that __________. it increases the need for training it increases employee turnover it lacks of continuity employers do not have to pay for benefits

employers do not have to pay for benefits

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

expert

What is the first goal for an orientation program? ensure that employees know what to do and who to ask when unsure explain the company history, philosophy, mission, goals, and objectives explain and show what is expected of employees explain profit-sharing incentives

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

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 reasonable amount of food to have on hand is known as __________. over stock ordering point par stock surplus

par stock

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

phone

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

premium-brand liquors