Rest Mgmt Final

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

30%

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

85%

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

$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. - $5.00 - $4.95 - $14.95 - $9.95

- $9.95

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

- 100%

How long will restaurant patrons travel to reach a hotel, steak, full-menu, or fish restaurant? - 5 to 8 minutes - 8 to 12 minutes - 15 to 18 minutes - 20 to 25 minutes

- 15 to 18 minutes

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

- 18

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

- 23% to 25%

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

- 25%

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

- 26% to 30%

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

- 3% to 9%

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

- 40°F/0°F

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. - 52 million - 55 million - 50 million - 43 million

- 43 million

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

- 95%

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

- Employee resources

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

- Expert

Red wine gains its color during which process? - Filtering - Fermentation - Crushing - Racking

- Fermentation

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

- How many items were sold

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

- How old are you?

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

- Meats

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

- Motivation

When developing a wine list, the selected varietals of white wine could include all but which of the following: - Pinot Noir - Chardonnay - Sauvignon Blanc - Fumé Blanc

- Pinot Noir

Which grade is used for the best meat product available? -Choice - Commercial - Select - Prime

- Prime

A good mission statement should contain the following three things: - Duties, tasks and objectives - Values, tasks and objectives - Purpose, values and goals - Purpose, vision, duties

- Purpose, values and goals

__________ authority is conferred on your subordinates, and you have to earn the right to lead them. -Reward - Formal - Coercive - Real

- Real

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

- Spaced training

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

- Task analysis

In the usual restaurant who decides on product specification and selects purveyors? - The manager, in consultation with the chef -Only the chef - The staff and manager, in consultation with the chef - The staff, owner, and 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? - Top-down - Bottom-up - Center-up - Center-out

- Top-down

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

-40 to 50

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

-Burgers

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

-Capabilities of the servers

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

-Contribution margin

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

-Italian

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

-Paying the payroll

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

-Quick-service

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

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

-a good deal more

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

-all answers are correct

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

-events that happened during a given shift

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

-forecast how many guests are expected

What are the responsibilities of a franchisee? -hiring employees and operating the store -marketing support -paying a 15% royalty fee -advertising support

-hiring employees and operating the store

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 -increase food and labor costs -reduce food, labor, and overhead costs -increase overhead costs

-reduce food, labor, and overhead costs

Consistency in food preparation is achieved by -standardizing recipes and cooking procedures -having several chefs -having an extensive menu and few cooks -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) __________. -target market -operational market mix -market matrix -diverse population

-target market

Theme restaurants, such as Hard Rock Café and Planet Hollywood should be located near __________. -other competitors -college campuses -tourist attractions -residential area

-tourist attractions

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.

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

25% to 30%

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

33%

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

55 to 60%

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

8

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

Purchasing beef and pork raised in pastures versus confined enclosed spaces

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

franchisers

According to the text job specifications __________. 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 comprise a list of the work steps performed, arranged in sequential order

identify the qualifications and skills needed to perform the job

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

soup

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

specific behavior be emphasized rather than general praise

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

Fine dining

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

Greater advertising clout

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

Greet the guest in one minute

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? -College degree -Hard work -Luck -People skills

Hard work

The magazine Restaurant Business publishes an annual Restaurant Growth Index, the purpose of which is to list: -all the new restaurants that opened in the United States - 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

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 possibility of laundering money - you can 'borrow' ideas - the possible financial rewards -to keep busy

the possible financial rewards

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

they have fewer levels

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

weekends

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 - only beer and malt beverages with an alcoholic content of 4% or less by weight - only beer, wine, and malt liquor 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

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

- cost ÷ sales × 100

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

- employers do not have to pay for benefits

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

- fall

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

- favorable comments

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

- food and labor

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

- food specifications

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

- food standards

The first step in the planning process is __________. - forecasting - developing strategies - goal setting - evaluation

- forecasting

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

- groupthink

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

- hands-on

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

- labor

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

- monthly

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

- more profit than food sales

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

- past records

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 __________. -glassware - well-brand liquors - premium-brand liquors - speed rack

- premium-brand liquors

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

- reorder points

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

- shelf life

A job _________________lists the education and technical/conceptual skills a person needs to satisfactorily perform the requirements of the job. - description - specification - application - analysis

- specification

The "S" in SWOT assessment stands for __________. - shares - strengths - strategic - sales

- strengths

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

- tell the employee about it

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

- weeks

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. -4 to 5 -3 to 4 -6 to 12 -20 to 25

-4 to 5

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

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

An immediate reward for whatever behavior is desired

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

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? - Money - Holidays off - A firm lifestyle -Opportunity to express oneself

Holidays off

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

Howard Johnson's

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

Lower cost and less danger of theft are both correct.

Which involves the highest risks overall? -buying -franchising - building -managing

building

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

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

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

predetermined food- cost percentage