Restaurant

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

25% to 30%

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

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

$45,000

A 100-seat fully equipped casual dining restaurants may cost ______ per seat. $6,000 - $10,000 $2,000 - $4,000 $75 - $125 $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? Fast casual dining Quick service Fine dining Casual dining

Fine dining

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

The manager, in consultation with the chef

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

franchisers

In the marketing plan, goals need to be set for the four Ps, which are __________. product, price, place, and population public, price, place, and promotion product, 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% 100% 50% 25%

100%

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

15 to 20/10 to 12 sq. ft.

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

18

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

23% to 25%

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

25%

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

26% to 30%

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

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 __________. 45% 35% 30% 33%

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

4 to 5

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

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 43 million 55 million 50 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 50 people 40 people

50 people

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

50%

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

55 to 60%

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

60%

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

85%

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

95%

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

Motivation

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

Public transportation

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

Purchasing beef and pork raised in pastures versus confined enclosed spaces

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

Quick-service

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

Real

Which of the following would be considered a knockout criterion? Traffic drives by at a leisurely pace A lease of at least five years Area is zoned for a restaurant Restaurant is situated behind two buildings off of the street

Restaurant is situated behind two buildings off of the street

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

Spaced training

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

State liquor authority

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

Task analysis

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

Top-down

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

favorable comments

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

food and labor

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

food specifications

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

food standards

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

forecast how many guests are expected

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

groupthink

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

hands-on

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

hiring employees and operating the store

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

identify the qualifications and skills needed to perform the job

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

low periods

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

major

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

monthly

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

more profit than food sales

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

real estate value and value as a profit generator

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

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

shelf life

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

soup

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

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 application specification analysis

specification

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

standardizing recipes and cooking procedures

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

strengths

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

target market

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

tell the employee about it

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. Legitimate Coercive Expert Reward

Expert

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

General partnership

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

Geographic, Demographic, Behavior

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

Greater advertising clout

When a guest is seated, the number one rule for a server is: Suggestively sell beverage Get down to eye level Greet the guest in one minute 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? Hard work Luck College degree People skills

Hard work

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

Marketing

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

Meats

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

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

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

the possible financial rewards

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

they have fewer levels

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

weeks

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

weekends

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

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? An immediate reward for whatever behavior is desired That rewards may have negative effects Insincere positive reinforcement An immediate punishment for undesirable behavior

An immediate reward for whatever behavior is desired

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

Burgers

Which is not a consideration in menu planning? Needs and desires of patrons Capabilities of the servers 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 Prime margin Contribution cost

Contribution margin

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

Control

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

Diversity

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

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: Drive, the desire to influence others, honesty and moral character, self-confidence, intelligence, and relevant knowledge. The desire to influence others, guile, self-confidence, friendliness, passion, drive Cunning, drive, the desire to influence others, honesty and moral character, determination, friendliness Guile, cunning, integrity, determination, patience, 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? Opportunity to express oneself Holidays off A firm lifestyle Money

Holidays off

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

How many items were sold

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

How old are you?

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

Howard Johnson's

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

Italian

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

Lower cost and less danger of theft are both correct.

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

Paying the payroll

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? Differentiation Place Product Life Cycle Positioning

Positioning

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

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 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

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

Which involves the highest risks overall? managing buying franchising building

buiding

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

cost ÷ sales × 100

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

daily sales

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

employers do not have to pay for benefits

What is the first goal for an orientation program? explain profit sharing incentives 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 the company history, philosophy, mission, goals, and objectives

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

interpersonal

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

labor

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 __________. surplus over stock ordering point par stock

par stock

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

past records

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

phone

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

predetermined food-cost percentage

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

premium-brand liquors