Restaurant Management ch 1 and 2
A franchise is
A restaurant that has a branded product that the owner promotes, markets and sells under a specific contract
Which concept has the most sales of all the segment ratings?
Burgers
Which of the following is not an advantage of Independent restaurants?
Greater advertising clout
In the recent past, most food-service millionaires have been __________.
franchisers
usually, the busiest periods in the restaurant business are during the
weekends
A 100-seat fully equipped casual dining restaurants may cost ______ per seat
$6,000 - $10,000
What are the responsibilities of a franchisee?
hiring employees and operating the store
Economies of scale can __________.
reduce food, labor, and overhead costs
The economic factor(s) that differentiates fine dining from the average restaurant is/are __________.
rents can be quite high meal prices are high labor costs can be high
Boulanger believed that __________ was the cure to all sorts of illnesses
soup
Which refers to the cuisine and service provided in restaurants where food, drink, and service are expensive and usually leisurely?
Fine dining
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
One of the most popular reasons why thousands of people seek to go into the restaurant industry is
the possible financial rewards
Theme restaurants, such as Hard Rock Café and Planet Hollywood should be located near __________.
tourist attractions
Which is not a reason for entering the restaurant business?
Holidays off
__________ is credited with being the first restaurant to franchise
Howard Johnson's
The __________ ethnic restaurant category represents the largest in number.
Italian
What is/are the advantage(s) in running a family-owned restaurant?
Lower cost and less danger of theft are both correct.
Which of the following is not a part of a franchise restaurant set up?
Paying the payroll
Which involves the highest risks overall?
building