quiz 6 HOSP 180

If an item on the menu is priced at $15.99 and the cost of ingredients is $4.80, what is the food cost percentage for that menu item? A.28% B.30% C.9.5% D.32%

30%

What are the differences between independent and chain restaurants? A.A chain restaurant is always part of a franchise and provides diners with the same menu and ambiance at each location, while an independent restaurant may or may not be part of a franchise with the choice of using a standard menu or not. B.An independent restaurant is focused on higher levels of service and a standardized menu, while a chain restaurant focuses on quick service and a limited menu. C.A chain restaurant is part of a brand, with each restaurant in the chain offering the same menu, identical concepts, and similar dining experiences compared to an independent restaurant, which is not affiliated with any brand and has complete creative control and independence. D.An independent restaurant is almost always a fine dining restaurant with a higher average check, and a chain restaurant is generally one that serves burgers, steaks, and salads.

A chain restaurant is part of a brand, with each restaurant in the chain offering the same menu, identical concepts, and similar dining experiences compared to an independent restaurant, which is not affiliated with any brand and has complete creative control and independence.

What are some characteristics of a fine dining restaurant? A.A fine dining restaurant offers a good selection of menu items, provides a high level of service, and is generally independently owned. B.A fine dining restaurant can be characterized by its eclectic décor, celebrity chef, and high-priced menu. C.Some characteristics of a fine dining restaurant include standardized menus, limited marketing, and tableside service. D.Fine dining restaurants pay servers at least $15.00 per hour, are always independently owned, and have a highly trained culinary staff.

A fine dining restaurant offers a good selection of menu items, provides a high level of service and is generally independently owned

This American chef only uses fresh produce from local farmers and is credited with the birth of California cuisine. A.Julia Child B.Alice Waters C.Ree Drummond D.Nancy Silverton

Alice Water

Who refined Câreme's grande cuisine, creating cuisine Classique? A.Thomas Jefferson B.Auguste Escoffier C.Julia Child D.Charlie Trotter

Auguste Escoffier

This approach to menu pricing analyzes the price ranges of the competition and determines the price range for all menu items. A.Comparative B.Individual cost C.Weighted average D.Feels right

Comparative

What are family restaurants? A.Family restaurants are often located near the suburbs, have a casual atmosphere, and are often family owned. B.Family restaurants stand out because they attempt to "wow" the guest and have a very focused décor and a higher priced menu. C.A family restaurant can be described as having value priced items, all you can eat specials, and a very plain décor. D.Their limited menus, low prices, and convenience can identify family restaurants.

Family restaurants are often located near the suburbs, have a casual atmosphere and are often family owned

French cooking became popular in North America in the 1700's partially due to the work of Thomas Jefferson and the __________ ________. A.Napoleonic War B.Russian Revolution C.French Revolution D.War of 1812

French Revolution

What is fusion cuisine? A.A chef might consider adding fusion cuisine to the menu if appetizer sales are down. B.An example of fusion cuisine would be a molten lava cake which fuses a hot gooey center with a traditional cake. C.Fusion cuisine refers to menu items that are a combination of two or more cuisines combined together. D.Fusion cuisine takes place when the chef combines sweet and savory flavors together in one dish.

Fusion cuisine refers to menu items that are a combination of two or more cuisines combined together

How is McDonald's responding to the saturation of traditional markets? A.McDonald's has responded to the saturation of traditional markets by expanding overseas. B.McDonald's is adding more vegan and vegetarian menu items in response to the saturation of traditional markets. C.McDonald's is increasing its online advertising in response to market saturation. D.McDonald's has returned to its original menu items and offers special pricing on weekends to counteract the saturation in the marketplace.

McDonald's has responded to the saturation of traditional markets by expanding overseas

This item is considered the most important ingredient to the success of a restaurant. A.Menu B.Employees C.Décor D.Chef

Menu

Setting menu prices, controlling costs, and looking at the contribution margin of each menu item is part of the _________ ________ process. A.Menu sizing B.Pricing strategy C.Menu layout D.Menu engineering

Menu engineering

Much of modern American cuisine has its roots in classical French cuisine which introduced the five _______ sauces, many of which are still integral parts of the menu today. A.Pasta B.Father C.Mother D.Nouvelle

Mother

This type of cuisine is lighter than classical French cuisine and is based on simpler preparations, the use of more equipment such as blenders, food processors, and juicers, and the use of more natural flavors and ingredients. A.Mediterranean B.Haute-cuisine C.Nouvelle Cuisine D.Cuisine minceur

Nouvelle cuisine

What are three casual dining restaurants? A.Boston Market, Godfather's, and El Tortio B.Fat One's Hot Dogs and Italian Ice, Dive, and Longhorn Steakhouse C.Olive Garden, Cracker Barrel, and Bob Evans D.Hamburger, Italian, and steak

Olive garden, Cracker Barrel and Bob Evans

When designing a menu, what is the most important thing to consider, above all else A.The desires of the chef B.The kitchen layout C.The desires and needs of the guests D.The competition

The desires and needs of the guests

What are some pros and cons of franchised restaurants? A.The pro of owning a franchise is it is a turnkey operation, everything is already in place, and the owner just needs to maintain standards. The cons of a franchise include high levels of competition from other restaurants in the area and ongoing charges for marketing. B.The pros of owning a franchise restaurant are the unlimited support provided for training and ongoing development, while the cons of owning a franchise are the high startup costs and a saturated marketplace. C.The pros of owning a franchise restaurant are a proven concept, assistance in marketing, and pre-opening and ongoing training. The cons of owning a franchise restaurant include ongoing royalty payments, limited flexibility and creativity, and construction costs ranging near $100,000. D.The pros of owning a franchise include a proven concept and low startup fees. The cons of a franchise include possible high risk if the concept doesn't work and limited flexibility.

The pros of owning a franchise restaurant are a proven concept, assistance in marketing, and pre-opening and ongoing training. The cons of owning a franchise restaurant include ongoing royalty payments, limited flexibility and creativity, and construction costs ranging near $100,000.

Pursuing more cultural culinary infusion to develop bold flavors, substituting herbs and spices for salt, and experimenting with sweet and hot flavors are all examples of modern ______________ . A.back to basics cooking B.farm to table cuisine C.fusion cooking D.nouvelle cuisine

back to basics cooking

One of the most important skills that is needed to be a successful chef is a solid understanding of ________ _________ which allow the chef to look at recipes and improve them A.social media trends. B.knife skills. C.cooking techniques. D.flavor profiles.

flavor profiles

According to the National Restaurant Association, the most popular meal eaten away from home is __________ accounting for up to 50 percent of quick service restaurant sales. A.lunch B.dinner C.coffee breaks D.breakfast

lunch

In addition to providing descriptions and pricing for food and beverage items, the menu also serves as a ___________ tool. A.customer service B.scheduling C.marketing D.social media

marketing