Chapter 7 Restaurant operations Questions
If the combined food and beverage costs are $167,450 and labor costs are $42,175, what is the labor cost percentage?
25.1% The formula for determining labor cost percentage is labor cost divided by total food and beverage sales (for a specific period).
Restaurant employees who work in the front of the house include anyone who ________.
Has guest contact Front-of-the-house positions are defined as those with guest contact.
If the manager notices a significant change in beverage cost percentages he or she should _____.
Investigate
The highest cost in running a restaurant is _______________.
Labor cost
Name ways that new employees are recruited.
New employees may be recruited through referrals, advertising, and help from the district manager or supervisor.
Human Resource Management
Plan training programs for employees, Interview applicants for employment
Operations Management
Repair or supervise repair of equipment, Check stock levels and submit orders as necessary
Why do restaurant operators set up purchasing systems?
Restaurants set up purchasing systems so they can become more efficient, minimize products going out of stock, maximize loss prevention, and consistently offer a quality product and service.
Explain the suggestion for steps to take in table service.
he suggested steps for table service were designed to provide an enjoyable experience to the guest and to help the server stay organized.
If the cost of food sold is $27,452 and the food sales are $108,692, calculate the food cost percentage.
25.25% The formula for determining food cost percentage is cost of food sold divided by food sales (for a specific period).
The average food cost percent for restaurants is about ___ percent.
28 The average food cost percent for restaurants is about 28 percent, with high-end steakhouses running up to 34 percent.
A restaurant's total food sales is $107,300. The cost of food sold is $28,546. What is the food cost percentage?
28,546/107,300 = .266 = 26.6%
Which of the following POS systems for iPad would be best for a quick-service restaurant or café?
Square This is good for quick-service restaurants or cafés and can be used as a simple cash register.
When a server greets their customers and offers them beverages or specials, this is known as _____.
Suggestive selling
One of the largest contributors to food cost is _______________.
Waste Waste is a large contributor to high food costs, and controlling waste through maintaining proper par levels is important.
Financial Management
Balance cash at end of shift, Authorize payment on vendor invoices
Define curbside appeal.
Curbside appeal is best described as keeping the restaurant looking attractive and welcoming, including the parking lot.
The most important part of the kitchen layout is the _____.
Cooking line The cooking line is the most important part of the kitchen and should be laid out based on the menu and needs of the operation.
beverage cost percentage formula
Cost of beverage sold divided by total beverage sales
The formula used for calculating food cost percentage is _____.
Cost of food sold divided by food sales (for a specific period) Food costs must be monitored closely by restaurant managers, and knowing the food cost percent will help in managing the profitability of the operation.
Administrative Management
Create and execute local establishment marketing activities, Attend off-site workshops and training sessions
Front-of-the-house restaurant operations begin with making the restaurant look attractive and appealing by creating _______.
Curbside appeal The front-of-the-house experience begins with the guest's first impression when they arrive at the restaurant.
The assistant restaurant manager ____________________.
Does some of the duties of the restaurant general manager The assistant manager completes some of the duties of the general manager but not all of them on a regular basis.
Product specifications are created for each product and are used to ____________.
Establish standards for each product used in the kitchen Product specifications are created so that the same product is received with each order.
Rotating items in the storeroom based on the date received in order to use the oldest product first is an example of the ________ system.
FIFO FIFO (first in, first out) is a system designed to minimize waste by rotating stock based on the date stamped on each item.
It's a slow Tuesday night, and the chef is trying to save on some payroll costs, so he sends home three members of the kitchen staff. Thirty minutes after the cooks have checked out and left the building, 20 guests show up at the restaurant. The guests learned about the restaurant from a "tweet" that a colleague posted, raving about the food and service. What would you do?
First I would try to call some of the staff back. If I was unable to get any of them to return, then I would be honest about it being very slow and allowing some of the staff leave. I would then see if they still wanted to dine with us knowing that the service would be slow and if they agreed continue on with the trying to give them the best experience as possible. Either way, I would still give them a returned voucher when the restaurant would be fully staffed.
American service is characterized by which traits?
Food that is prepared in the kitchen and decoratively placed on the plate American service is less formal, preferred by guests, and consists of food that is prepared and decoratively placed on plates in the kitchen before serving guests.
Explain the purpose of forecasting.
Forecasting is necessary for calculating projected sales, labor costs, and staffing levels.
Restaurants are typically organized by _______________.
Front of the house and back of the house This is typically how a restaurant is divided.
The hostess or greeter is responsible for welcoming guests, escorting them to the table, and _____.
Greeting guests appropriately and rotating them among sections One of the most important duties of the host or greeter is to rotate arriving guests between sections so that one section does not become overloaded and slow down service.
The two components needed to forecast restaurant sales are average guest check and ______________.
Guest covers Restaurant sales are based on the average guest check and the average number of guest covers expected each day.
According to Danny Meyer, Founder of the Shake Shack, all employees are expected to focus on their work and respect each other. This is instilled into employees starting with their first day. Which functional area of restaurant management is recognized for providing training and feedback?
Human Resource Management
Recruiting new employees, explaining employee benefits, and counseling employees on work-related problems are examples of this functional area of management.
Human resource management The National Restaurant Association has analyzed the functional areas of a restaurant manager's job and identified key tasks, which include human resource management, operations management, financial management, and more.
Why is thorough training important in back-of-the-house operations?
It is important to provide thorough training in the back of the house for these reasons: high turnover is prevented, which can impact food quality; the success of the business is based on the skill of the employees; and employees have a chance to continue growing and expanding their skills.
Explain key tasks of administrative management.
Key administrative tasks include scheduling/coordinating work; planning, including developing and implementing action plans; and communicating with managers through memos, reports, and other documentation.
Explain key tasks of human resources management.
Key human resources management tasks include making changes to employee work schedules, documenting observations of employee performance, and counseling employees on both work- and non-work-related issues. All of these are considered human resource management tasks.
Explain key tasks of operations management.
Key tasks of operations management include conducting routine maintenance checks, directing opening and closing activities for the establishment, asking customers about the quality of the food and service, and accompanying local officials on health inspections of the establishment.
The backbone of every strong restaurant is the _______________.
Kitchen The kitchen is considered the backbone of the restaurant and must be well managed and organized.
The job of a restaurant general manager requires strong organization and ______ skills.
Leadership The general manager is responsible for the overall success of the restaurant and requires strong skills in leadership and organization.
Which of the functional areas of restaurant management would the task of providing a fine dining quality product and experience be most closely aligned?
Operations Management
__________ sheets are created for each station and are set up for each day based on anticipated sales.
Production control Controlling the production process is critical to the success of a restaurant, and production control sheets placed at each station provide information on levels needed for that day.
The functional area of operations management includes facility maintenance, food and beverage operations management, service, and __________.
Sanitation and safety The National Restaurant Association has analyzed the functional areas of a restaurant manager's job and identified key tasks, which include planning, cost control, sanitation, and employee relations.
Establishing objectives for the shift, completing the shift readiness checklist, and coordinating work performed by different shifts are all examples of _____.
Scheduling/coordinating The National Restaurant Association has analyzed the functional areas of a restaurant manager's job and identified key tasks, which include planning, supervision, operations, and scheduling employees.
The beverage cost percentage is calculated by _______________.
The cost of beverages sold divided by beverage sales × 100 The formula for determining beverage cost percentage is cost of beverages sold divided by beverage sales (for a specific period)
List the five rules of cost control and explain why they are important.
The five rules of cost control are important for the kitchen to be successful and serve quality food on time. The five rules of cost control are: order it well, receive it well, store it well, make it to the recipe, and don't let it die in the window.
Kitchens often experience high turnover rates; one way to help minimize this is to create a comprehensive ___________ program.
Training Creating a comprehensive training program is important to the success of the kitchen and provides opportunities for internal growth and advancement.
