HFT 3263 Exam Questions

There is a fee of about __________ for registering a new business with the state.

$100

A restaurant with a million-dollar sales volume per year can generate __________ per year in profit before taxes.

$150,000 to $200,000

A sandwich shop can usually be opened for less than __________.

$30,000

The initial fee to open a Jimmy Johns for franchise buyers is __________.

$35,000

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 Café' was created in 1985 with __________.

$75,000

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

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

100°F

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

140°F

Liquor pouring costs should be __________ of sales.

16% to 20%

Proper hand washing includes using water as hot as the hands can comfortably stand, using a brush for the fingernails, and rubbing the hands together using friction for __________.

20 seconds

Restaurant chain location specifications should have a minimum of ___________feet frontage

200 ft

Combined, the beverage pouring cost should be __________ of beverage sales.

23% to 25%

In the food and beverage industry it is estimated that __________ of employees will steal regardless of the controls in place.

25%

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

25%

The normal pouring cost for beer is about __________.

25%

Many licensed casual and upscale restaurants have beverage sales of __________ of total sales.

25% to 30%

Dr. H.G. Parsa's study found that new restaurants had a first year failure rate of

26%

The typical restaurant's percentage cost for wines is __________.

30%

If the opening food costs are $66,666 and total sales are $200,000 the food cost percentage is

33%

In purchasing a griddle, Avery recommends buying only those that preheat to __________ in 7 to 12 minutes.

350°F or 400°F

Fresh meat should be stored at a temperature of __________.

35F to 40F

Ordinarily, unless the individual has established a line of credit, the bank wants at least __________ (and usually more) of the total needs to be invested by the individual or corporation.

40%

A 100-seat restaurant with a bar would need an ice machine capable of producing __________ pounds of ice per day

400

In 1919, there were about __________ restaurants in the United States.

42,600

______________percent of customers say they are likely to make a restaurant choice based on a restaurant's efforts to conserve energy and water.

45%

Intermediate loans are made for up to __________ years

5

The best storage temperature for champagne is between __________.

50°F and 55°F

According to the text, prime costs should be close to __________ of sales.

55 to 60%

Restaurant chains with pre-planned restaurant concepts generally reduce the opening timeline by __________ months.

6 to 12

Real estate commissions are ordinarily _______ of the building selling price and _______ of the selling price of raw land.

6%, 10%

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

8

According to the text, after being purchased restaurant equipment may drop as much as __________ in value.

80%

The margin of profit on a fountain drink is?

85%

What is/are the advantage(s) in running a family-owned restaurant?

A and B Lower Cost Less Danger of Theft

Which can be a disadvantage of being in the restaurant business?

A and C Challenge Lack of Job Security

Which best describes due diligence?

A thorough check to assure that everything works.

What does a production sheet list?

All the tasks necessary to bring the food quantities up to par stock

Which is not a source of collateral for a bank mentioned in the text?

Automobiles

Franchising a restaurant involves

B and C The least financial risk compared to independent restaurants Least financial risk to professional managers

__________, single-celled microorganisms that are capable of reproducing in about 20 minutes, cause the highest number of biological food-borne illness.

Bacteria

Which best describes Clostridium perfringens?

Bacteria present in soil, intestines of animals, including humans, and in sewage

Why do guests at P J Clark's still write their own guest checks?

Because they have no tablets

Kitchen floors are usually covered with which of the following?

Both Tile and Sealed Concrete

Who is thought to be the first restaurant proprietor?

Boulanger

Which is not a consideration in menu planning?

Capabilities of the servers

What is the wine of choice to match pasta primavera made with smoked tomatoes?

Chianti

The restaurant often credited as the first in the United States was __________.

Coles Ordinary

The grade __________ of meat comes from older cattle and lacks tenderness.

Commercial

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

Contribution margin

What are the categories of payroll and related costs?

Controllable and variable

Which term is used to describe expenses that can be changed in the short term?

Controllable expenses

Which menu provides samples of the chef's best dishes?

Degustation

Which menu separate similar entrées: beef in one section, seafood in another?

Dinner-house

Which statement is not true?

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

When describing a wine's flavor, astringency is described as?

Drying sensation in the mouth

____________ is the sensory impression of food.

Flavor

Restaurants can use programs like Chef Tec, which shows the actual food cost compared with the ideal food cost. This is known as:

Food optimization

Outbreaks of food-borne or water-borne diseases are usually caused by all but which of the following?

Foods cooked directly after handling

Which of the following is not an advantage of Independent restaurants?

Greater advertising clout

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?

Hard work

Which is not a reason for entering the restaurant business?

Holidays off

What is the"pass"?

Hot plate area where plated items are picked up by the servers

What does the product mix show?

How many items were sold

Which best describes Streptococcus?

Infection found in contaminated nasal or oral discharges

Meat buyers should use the __________numbering system for meat items.

Institutional Meat Purchase Specifications

Which is not true with regards to staphylococcus?

It has a long incubation period

What is the name of the book that Escoffier wrote which today is considered the cook's bible?

Le Guide Culinaire

Which finds out what guests want and providing it at a fair price that leaves a reasonable profit?

Marketing

__________ assumes that customers change and that they want new menu items, new atmosphere, and sometimes new service

Marketing

According to the text, which should be front and center in the restaurant business?

Menu

Vetri is the chef and owner of which of the following award winning restaurant?

Osteria

When developing a wine list, the selected varietals of white wine could include all but which of the following:

Pinot Noir

With grilled salmon, nowadays, the wine of choice seems to be a __________.

Pinot noir

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

Plate House

Which conveys to the guest the best face or image of the restaurant, what people like most about it, or how it stands out from the competition?

Positioning

What is the name of the potato dish consisting of mashed potatoes, egg yolks, salt, and pepper?

Potatoes Duchesse

Which of the following does not have an impact on the style of restaurant that will fit a location?

Public Transportation

Few restaurant management students opt for ____________________management, believing it lacks the variety, glamor and opportunity for self-expression.

Quick service

Quartz fired ovens are used for which purpose?

Quickly heat up frozen entrees

The economic factor(s) that differentiates fine dining from the average restaurant is/are __________.

Rent can be quite high Labor costs can be high Meal prices are high *All answers are correct

Which of the following would be considered a knockout criterion?

Restaurant is situated behind two buildings off of the street

A corporate structure that has only one basic class of stock, is slightly flexible on voting rights, is easy to set up, but limits your financing later is a(n) __________.

S corporation

Independently owned and managed companies set up to provide debt and equity capital to small businesses are called __________.

SBICs

Baked goat cheese frequently shows up on menus in salads, on a designer pizza, or incorporated into a baked mélange, and the accompanying wine served is a __________.

Sauvignon blanc

The __________ grade of meat is popular in supermarkets

Select

Which of the following is not a category of kitchen equipment?

Selling the food

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

Sous-vide

In Marketing your restaurant, owners/operators must have realistic or SMART goals, while leaving room for a reasonable profit. The acronym for SMART goals is:

Specific, Measurable, Attainable, Relevant, and Timely

Which chef worked in several successful restaurants (including Chez Panisse) and is now the owner of Lucques, A.O.C., and The Hungry Cat?

Suzanne Goin

China is divided into which culinary districts?

Szechuan, Hunan, and Cantonese

Which is not required by the Small Business Administration for a restaurant loan?

Tax returns for the past ten years

Which can be depreciated for tax purposes over its expected life?

The building

In the usual restaurant who decides on product specification and selects purveyors?

The manager, in consultation with the chef

According to the text, the ___________ determines the equipment

The menu

Which type of restaurant is built around an idea, usually emphasizing fun and fantasy, glamorizing or romanticizing an activity?

Theme

Which statement about single use loans is correct?

They typically run less than 20 years.

The grade of produce that is inferior to U.S. No. 1 but superior to U.S. No. 2 is called __________.

U.S. Commercial

The lowest grade of produce quality practical to ship is __________.

U.S. No. 2

Which of the following restaurants has the least amount of service?

Vending

The first burger chain was called:

White Castle

Which of the following are the ingredients for sauce Newburg?

White sauce, paprika, shallot, sherry wine, and butter

Which of the following is not part of the planning process of concept development?

Who will train the staff?

Which is the reason why salads have become the preferred "starter" in an increasing number of restaurants?

Wide variety and year-round availability of salad items only

Who is the chef-owner of Spago?

Wolfgang Puck

Prime locations vs. ordinary locations usually cost __________.

a good deal more

Raw bars or restaurants do not serve food

above 116°F

By definition, an on-sale general retail license authorizes the sale of __________.

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

Wine is __________ by adding either egg white or bentonite, which removes impurities as it sinks to the bottom of the vat.

clarified

A __________ is a nonprofit institution that is able to provide restaurant food and supplies at lower cost than the profit-oriented purveyors.

co-op

In __________ buying, management agrees to supply products at cost plus enough of a markup to cover the cost.

co-op buying

The bank wants __________, which they can take should the loan not be paid.

collateral

Analyzing the competition's prices to determine the selection of appetizers, entrées, and desserts is known as the __________ approach to menu pricing.

comparative

When analyzing the competition it makes sense to do a __________, which shows how your restaurant compares to the competition.

comparison benefit matrix

Expenses that can be changed in the short term are called __________.

controllable

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

cook-chill

According to the product levels described in the text, the __________ product is the function part of the product for the customer.

core

A group of investors who get together to buy or build a restaurant usually form a(n) __________.

corporation

Sales minus __________ equals gross profit is a standard accounting entry.

cost of sales

The formula for doing the food cost percentage is __________.

cost ÷ sales × 100

The conventional-wisdom method of pricing, which calculates the cost of the ingredients and multiplies it by a factor of three, to obtain a food cost percentage of 33, is called __________

cost-based

Seat turnover is also highly correlated with __________.

efficiency

Which is least related to restaurant sales?

entertainment

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

fall

Customers are more concerned about a food's __________ content than about cholesterol and sodium.

fat

Red wine gains its color during which process?

fermentation

The second step in the wine-making process is __________, a process that occurs naturally due to yeasts on the skins of the grapes.

fermentation

After maturing, the wine is filtered to help stabilize it and remove any solid particles still in the wine. This process is called __________.

fining

Costs that are normally unaffected by changes in sales volume are called __________.

fixed

With a relatively new process called __________, fish are immersed in a liquid chemical that gets them to 265°F so fast that water molecules do not crystallize

flash freezing

Prime cost is the cost of __________.

food, beverages and labor

Restaurant design has two main components: __________ and __________.

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

The director at the Department of Alcoholic Beverage Control is appointed by the __________.

governor

Restaurant owners should avoid _________________-that is, engaging in public relations tactics (such as Joining programs) in order to portray the company as being more engaged in environmentally friendly practices than it really is.

greenwashing

Fortified wines __________.

have had brandy or wine alcohol added to them

The second step in the HACCP system is to __________.

identify critical control points

The balance sheet is an important document that __________.

is like a photo of the restaurants financial standing at a given moment in time

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

its speed for small quantity cooking

In drawing up a restaurant mission statement, the following features should be explicit:

kinds of food served market(s) served ethical standards *all of the answers

Restaurant buildings and equipment are most likely to be __________.

leased

According to the National Restaurant Association's "What's Hot" survey, the number-one trend among chefs was buying __________.

local produce

The number-one factor in restaurant failure is said to be lack of __________.

management

According to the text, the total of all actual and potential guests is called the __________.

market

Infrared wavelengths used for cooking are only __________ in length.

microns

A __________ should include a vision of what the restaurant owner would like for the restaurant in the future.

mission statement

Beverage sales yield __________ as food sales.

more profit than food sales

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

name

Fixed costs include all except __________.

net worth

Under third party liability __________.

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

The amount of food to be ordered and stocked can be built into the purchasing system based on __________.

past records

The cost of ingredients must equal the __________.

predetermined food-cost percentage

In the marketing plan, goals need to be set for the four Ps, which are __________.

product, price, place, and promotion

Over the years experience has show that ___________.

red wine is best served with beef, lamb, game, or duck

The points that indicate more food should be ordered are called __________.

reorder points

Sales focuses on the needs of the __________.

seller

The length of time an item can be stored without appreciable loss in quality or weight is called __________.

shelf life

A failing restaurant

should change its concept to fit the market

The cost of leasing a building is usually in __________.

square foot per month

A(n) __________ menu offers a complete meal including soup or appetizer, salad and vegetable for a fixed price.

table d'hôte

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

target market

Food and wine are described by flavor and texture, textures are __________.

the qualities in the food and wine that are felt in the mouth

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

topographical survey

With restaurants, it is the __________, rather than just the food, that guests pay for.

total dining experience

Costs that change proportionately according to sales are called __________.

variable

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

weekends

Marketing focuses on the needs of the __________.

buyer

According to the product levels described in the text, the __________ product includes services, such as automatic acceptance of certain credit cards, valet parking, and table reservation service.

augmented

The __________ is used to determine a sole proprietor's or company's worth by listing all the assets and liabilities.

balance sheet