Food and Beverage Management Midterm
Chili's requires a liquidity of
$1,000,000
What are the annual sales for B. Cafe expected to reach the first
$1,000,000
A restaurant with a million-dollar sales volume per year can generate __________ per year in profit before taxes.
$150,000-$200,000
A sandwich shop can usually be opened for less than __________.
$30,000
What is the average check per person at b cafe
$35
The initial fee to open a jimmy johns for franchise buyers is
$35,000
McDonald's requires $750,000 in cash or liquid assets a initial
$45,000
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 Cafe was created in 1985 with __________.
$75,000.00
If your restaurant operates with a profit margin of around 5 percent, you'll need about __________ worth of sales to earn $450.
$9000
People will often travel __________ or more to reach a restaurant with a great reputation.
1 hour
According to the national restaurant association how many....
1.3 million
Restaurant equipment is generally thought to have a life expectancy of about __________ years.
10
Turnover rate for hourly workers in full-service operations is __________.
100%
There are almost 100,000 EEOC cases a year of which about 35,000 are based on race
100,000/35,000
low temperature dishwashing machines operate with water temperatures as low as _______. Germicidal chemicals, rather than heat, are used to kill germs
100°F
Dr Parsa third year failure rate
14%
H.G. Parsa found the actual failure rate of restaurants during the third year of operation is
14%
It should be remembered that hot tables are not cooking appliances, foods held above ____ are still cooking
140
How long will restaurant patrons travel to reach a hotel, steak
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.
15 to 20/10 to 12 sq. ft
Boulanger
1767, father of the modern restaurant. Sold souls "restorantes".
Without the use of a germicide the rinse water needs to be
180
Delmonico's
1832-1900 New York City
Plate house
1870s, first known quick-service restaurant
Dr Parsa second year failure rate
19%
American style restaurants
1919: 42,600 restaurants
Restaurant chain location specifications should have _____ of frontage
200ft
Because evaporative coolers have no need of compressors, they operate at approximately __________ of the cost of operating a refrigerated air-conditioning unit of similar cooling capacity.
25
The area set aside for kitchens costs about ________ more than in a standard kitchen
25%
The area set aside for open kitchens costs about ________ more than in a standard kitchen
25%
Up to __________ of the meals eaten away from home are for pleasure.
25%
Dr. H.G. Parsa's study found that new restaurants had a first year failure rate of
26%
Highest failure rate during first year Dr. Parsa
26%
A $5,000 investment in KFC in 1964 was worth how much, five.....
3.5 million
If the opening costs are $66,666
33%
How many restaurants in New York City have celebrated their 100th year
35
I'm purchasing a griddle, Avery recommends buying only those that preheat to ________ in 7 to 12 minites
350 or 400
Delmonico expanded to how many locations?
4
A100 seat restaurant with a bar would need an ice machine capable of producing ______ pounds per day
400
In 19191 there were about _________ restaurants in the US
42,600
Prime costs should be close to __________ of sales.
55-60%
Dr Parsa three year period failure rate
59%
Real estate commissions are ordinarily ______ of the building
6%, 10%
The hospitality industry is composed of _____ % of part time short term people
70
As additional items are placed in the oven, heating or cooking time may increase by __________ or more per item.
75%
There are _____ steps in the decision making process
8
According to energy star a branch of the US Environmental Protection agency as much as _____ of the $10 billion annual energy bill for the commercial food service industry does no useful work
80%
According to the text, after being purchased restaurant equipment may drop as much as
80%
A franchise is
A restaurant that has a branded product that the owner promotes, markets and sells under a specific contract.
——— is the result of low concern for your own interests of your group, which produces a lose/win outcome. The opposing party is allowed to satisfy their interest while ones own interest are neglected
Accommodation
I'm coming up with a concept for a new restaurant you should
Adapt concepts from successful restaurants
The Volstead act prohibited
Alcoholic beverages being sold
Whose mission is to awaken our thinking about food selection
Alice Walters
______ is a term for problem solving and grievance resolution approaches to address employees relations and disputes outside the courtroom
Alternative dispute resolution
Following WWII
Americans took the road, rapid development of hotels and coffee shops. Kentucky fried chicken, "Colonel" Harland Sanders. McDonald's, Ray Kroc.
Pop up restaurants
Appear for only a few days, challenges include: ordering the right amount of food.
Most profitable restaurants
Are in quick service category
fine-dining restaurant
Average check of $60 or more, small restaurants- less than 100 seats
With a ________, both parties avoid the conflict and neither party takes action to resolve it
Avoidance
The __________ is simply a tank holding heated water in which hot foods in pots or crocks are placed to keep foods warm. (Above 140 F and to avoid further cooking)
Bain Marie
Which of the following is an example of a family restaurant
Bob Evans
Deep fryers are also used to cook which of the following foods
Boiling and cooking pasta
Who is thought to be the first restaurant propietor
Boulanger
Which of the following is not a practical use for a microwave
Braising
Which has the highest original investment needed
Building
Franchising involves
Building design, menu and marketing plans, training provided, marketing and management support
Theme restaurants
Built around fun, costs are high
Mission statement
Business goals, objectives, strategies
Career and investment options
Buy an existing restaurant, build a new restaurant and operate it, manage a restaurant for someone else
Which of the following is not a theme restaurant
CUT
Which is not considered in menu planning
Capabilities of the servers
Means can be ordered and delivered via the internet
Centralization
Which can be a disadvantage of being In the restaurant business
Challenge and job security
Mesa Grill Caesar's Palace, Las Vegas
Chef Bobby Flay
NOLA restaurant
Chef Emeril Lagasse
Morimoto Philadelphia
Chef Masaharu Morimoto
Per se, New York City
Chef Thomas Keller
Olives Las Vegas
Chef Todd English
Craft steak Las Vegas
Chef Tom Colicchio
CUT Palazzo Las Vegas
Chef Wolfgang Puck
Osteria Mozza Los Angeles
Chefs Mario Batali, and Nancy Silverstein
1794: French Revolution
Chefs to the former nobility had no employment. Some stayed and opened restaurants; some went to Europe; many felt to America
_______ departs from the often dimly lit restaurant operated by a Chinese
China bistro
______ power is derived from an individuals ability to threaten negative outcomes
Coercive
_____ occurs when both parties cooperate with each other and try to understand the other parties concerns, while expressing their own
Collaboration
Sirloin
Comes from just in front of the round, between the rump and shank
The first step in establishing a foundation for leadership development
Commit to investing the time resources and money neefef
_____ results from high concern for ones own group interests accompanied by moderate to high interest for the other parties involved
Compromise
___________ is the application of strategies to settle opposing ideas, goals, and objectives in a positive manner
Conflict management
____ deals with keeping track of costs, inventory, percentages and other factors that keep the organization profitable and compliant with regulations
Control
The ______ process enables chefs to safely (and effeciently) prepare large amounts of food for long term storage in a refrigerated environment
Cook-chill
T-bone steak
Cut from small end of loin
Daniel New York City
Daniel Boulud
Who is the president of the union square hospitality group
Danny Meyer
________ can act as cooking pots; when filled with water, they can be used for quick cooking vegetables, cooking hams or frankfurters, reheating foods, hard boiling eggs, cooking macaroni or spaghetti,
Deep far fryers
In conflict resolution the first of the guiding principles is to preserve
Dignity and respect
To ______ is to give variety to something, to engage in varied operations, to distribute over a wide range of types or classes
Diversify
_____ is defined as a "difference, variety, or unlikliness"
Diversity
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.
Independent restaurant advantages
Easy to open, plenty of room in certain locations, buy out by larger companies
Hotel restaurant
Elegant decor, outside restaurant operations, well trained experienced chefs
1960s-1970s
Emergence of chains (Taco Bell)
Restaurant corporations of excellence regard their ______________________ as their most valuable asset and competitive advantage.
Employee resources
Which of the following works well to dampen down or eliminate the noise problem of an open kitchen
Enclosing in glass
Restaurant operators and stuff must
Enjoy serving people, be tireless, have lots of energy, be outgoing, have knowledge of food.
In __________ sexual harassment comments or innuendos of a sexual nature or physical contact are considered a violation when they interfere with an employees work performance or create an "intimidating, hostile, or offensive working environment
Environmental
last step in the planning process
Evaluation
The best guide in selecting an restaurant planner/consultant
Experience and reputation
Mission statements have 3 parts
First, a statement of overall purpose, second a statement explaining the values employees are expected to maintain in the daily decision making process third a declaration of the major goals that leaders believe are essential as how to attain them
Casual restaurant
Fits societal trend of relaxed lifestyle, signature food items, comfortable homey decor. Ex: Applebee's
The first step in the planning process
Forecasting
The subway story began when ______, it's co founder was 17
Fred Deluca
family restaurant
Frequently located within easy reach of suburbs, informal- simple menu,
Harmersleys Bistro Boston
Gordon Harmersleys
What is aquaculture?
Growing fish and shellfish in containment ponds in the ocean or along the shore
Franchisors
Halo with site selection and review, assist with design and building preparation, help with preparation for opening, train managers and staff
One of the most successful chains
Hard Rock Cafe
What are the responsibilities of a franchise
Hiring employees and operating the store
What is not a reason for going into the restaurant business?
Holidays off
Outback Steakhouse has 5 principles for success
Hospitality, sharing, quality, fun and courage
_________ is credited with being the first restaurant franchise
Howard Johnson's
Nearly all restaurants have an almost ______cycle
Human life
Coffee shops
Include wider variety of beverages, originally created based on Italian bars
____ communications include verbal, non verbal, body language and verbal intonation
Interpersonal
The ____ ethnic restaurant category represent the largest number
Italian
The restaurant often credited as the first in the US
Juliens
Italian restaurant
Largest number of U.S. ethnic restaurants, pizza is native to Naples
Red lobster
Largest seafood chain- 682 restaurants
_____ power is derived from an individuals position in an organization
Legitimate
Challenges of restaurant operation
Long hours, family can suffer, failing economy, lack of consumer spending.
What is/are advantages of running a family owned restaurant
Lower cost and less danger of theft
Induction stove tops heat by which of the following
Magnetic coils
Which involves the least financial risk, yet the psychological risk may
Managing
Global issues in restaurant business
Many restaurants have similar concerns and goals, using more focused forms of promotion- social media, technology has shrunk the playing field
I'm drawing up a restaurant mission statement the following features should be included
Markets served, kinds of food served, ethical standards
Infrared wave lengths used for cooking only __________ in length
Microns
The overall objective of restaurant layout planning is to
Minimize the number of steps taken by wait staff, minimize the # of steps taken by kitchen personnel
Reasons to go into restaurant business
Money, potiental for buyout, place to socialize, challenge, habit, fun lifestyle, opportunity to express yourself
If you were to ask a hospitality leader what his or her greatest challenge is the Likely answer would be
Motivation
Where is pizza native to?
Naples
Compact dense boneless cut of meat
New York Strip
Who was quoted saying "if you have fun at what you do, you'll never work a day in your life"
Norman Brinker
Vertri is the chef and owner of which award winning restaurant
Osteria
A concept created by lettuce entertain you enterprise is
Papagus
Who borrowed around $60,000 from family and friends and opened two restaurants named The Great American Disaster?
Peter Morton
The first known quick-service restaurant dates back to the 1870s, when a New York City foodservice establishment called the __________.
Plate House
Most common reason people seek restaurant ownership
Possible financial rewards
A good mission statement should include three things
Purpose values and goals
Quartz fired ovens are used for which purpose
Quickly heat up frozen entrees
In the _________ type of sexual harassment, submission to or rejection of a sexual favor is used as the basis of employment decisions regarding that employee
Quid pro quo
The workhouse of the kitchen equipment is the
Range top stove
According to the text a restaurant had two patient oak values it's :
Real estate value and value as a profit generator
Chain restaurant advantages
Recognition in the marketplace, great advertising clout, sophisticated systems development, discounted purchasing
__________, with 700 restaurants, is the largest chain seafood restaurant.
Red Lobster
economies of scale can
Reduce food, labor, and overhead costs
As one operator put it all you really need to open a sandwich shop is
Refrigerator, a microwave oven, and a sharp knife
Ethnic restaurant
Relatively inexpensive, menu is built around tortillas ground beef and beans, labor costs are low.
Which of the following would be considered a knockout criterion
Restaurant is situated behind two buildings off of the street
_______ power is derived from an individuals control over rewards
Reward
Which person said, "The benefits of having an open kitchen are that it brings energy to the dining room, creates a show for the guest-like watching a performance, and it gives the customer a sense of being on the 'inside' - similar to a reality TV show"?
Roland Passot
A flip is made from:
Rum, beer, beaten eggs, and spices
The _______ whose surface has sections separately controlled for temperature can cook different foods at different temperatures at the same time
Sectionalized griddle
Which of the following is not a category of kitchen equipment
Selling the food
What is the first thing a chef owner should do
Share in management, food preparation and marketing
Technology has
Shrunk the playing field
Sand which shops
Simple to open and operate, little or no cooking required, limited kitchen equipment needed
McDonald's is an example of
Single concept chain
Delmonico
Small, often boned steak, taken from the front section of the short loin
______ can rank among the more energy efficient kitchen appliances
Steamer
______ are devised to steer the organization toward its vision and mission
Strategic plan
The S in swot means
Strenghts
China is divided into which culinary districts?
Szechuan, Hunan, and Cantonese
China is divided into which culinary districts?
Szechuan, Hunan, and Cantonese and the northern centered in Beijing
Porterhouse Steak
T-bone and tenderloin
Columbia Restaurant
Tampa Florida, celebrating 100th birthday. 5th generation family owned restaurant chain
Define ergonomics
The applied science of equipment design intended to reduce staff fatigue and discomfort.
The T is Swot
Threats
Kitchen floors are usually covered with which of the following?
Tile, Sealed concrete
Quick-Casual Restaurant
Use of high quality ingredient, fresh made to order menu items, healthy options, carry out meals
Seven Categories of service
Vending, quick service, fast casual, family restaurant, dinner house, luxury restaurant
The first burger chain was called:
White Castle
First hamburger chain
White Castle, 1921
Who is the chef-owner of Spago?
Wolfgang Puck
Prime locations vs. ordinary locations usually cost __________.
a good deal more
Opening and operating a restaurant takes
dedication, high energy, ambition, persistence
A(n) __________ menu lists the food items served only on a particular day
du jour
Seat turnover is also highly correlated with __________.
efficiency
A _______ takes in outside dry air and pass it through loosely woven pads
evaporative cooler
_____ power is derived from an individuals personal charisma and the respect/or admiration the individual inspires
expert
Which refers to the cuisine and service provided in restaurants where food, drink, and service are expensive and usually leisurely?
fine dining
Prime cost is the cost of __________.
food and labor
Restaurant design has two main design areas: __________ and __________.
front-of-the-house, back-of-the-house
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 __________.
groupthink
The two basic components of value creation are
increasing value perceptions and lower prices
Which is both an advantage and disadvantage of a microwave oven?
its speed for small quantity cooking
Which pieces of kitchen equipment permits low temperature roasting and baking
low-temperature ovens
According to the text the _______ determines the equipment
menu
The _______ describes the purpose of the organization and outlines the kinds of activities performed for guests
mission statement
____________ refers to what makes people tick; the needs and desires and fears and aspirations within people that make them behave as they do
motivation
Usually, the busiest periods in the restaurant business are during the __________.
on weekends
The O in Swot Stands for
opportunities
Trader Vic was famous for this type of cuisine?
polynesian type food
Factors that go into building perceived price-value include
portion size, choices, service consistency, comfort level
The first restaurant ever was called a
public dining room
_______ means that something is given in exchange for something else
quid pro quo
______ authority is conferred on your subordinates and you have to earn the right to lead them
real
low temperature ovens permit low temperature roasting and baking are widely used in restaurants because they
reduce shrinkage of meat and hold meat so that it can be served to order from oven
A failing restaurant:
should change its concept to fit the market
Boulanger believed that __________ was the cure to all sorts of illnesses.
soup
Food is prepared, individually vacuum packed, and refrigerated for future use. This is known as the __________ method.
sous vide
Consistency in food preparation is achieved by
standardizing recipes and cooking procedures
The concept is devised to interest a certain group of people, called a(n) __________.
target market
Franchising a restaurant involves
the least financial risk compared to independent restaurants, least financial risk to professional managers
Individual restaurant operators have an advantage over chain operators because
their presence as owners on the job can make the difference
Using a town/city map to plot the location of existing restaurants on the map is an example of a __________.
topographical survey
Theme restaurants, such as Hard Rock Cafe and Planet Hollywood should be located near __________.
tourist attractions
What is the biggest energy user in the commercial kitchen
traditional range
Two of the main menu pricing strategies include
using a comparative approach and/or price and multiply by the ratio necessary to achieve a food-cost percentage
Which of the following restaurants has the least amount of service
vending
Because some restaurants go out of business, used equipment is __________ available from restaurant dealers.
almost always
A concept is strengthened if it immediately establishes a(n) __________, one that is vivid and easily remembered.
ambiance/ name
Which requires the highest original investment
building
