3263- Restaurant Management – Flashcards
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What is the busiest time for restaurants?
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Weekends
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A restaurant with a million dollar sales volume per year can generate how much in profit before taxes?
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$150,000 - $200,000
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A fully equipped, 100 seat restaurant, costs how much per seat?
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$6,000 - $10,000
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The highest original investment comes from?
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The building
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The highest overall risk comes from?
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The building
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How many jobs does the NRA predict will be added to the restaurant industry by 2020?
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1.3 million
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What is a franchise?
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A branded product that the owner sells and markets under a contract
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What restaurant is credited to be the first franchise?
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Howard Johnson's
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What did Boulanger believe was the cure to all illness?
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Soup
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What did restaurant owners say helped most in "getting where you are today?"
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Hard work
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Which refers to the restaurant where food, drink, and service are usually leisurely and expensive?
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Fine dining
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What are the responsibilities of a franchisee?
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Hiring employees and operating the store
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What concept has the most sales of all segment ratings?
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Burgers
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What are economic factors that differentiate fine dining from the average restaurant?
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Meal prices, rent, and labor costs
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What ethnic restaurant is the largest category?
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Italian
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What should theme restaurants be located near?
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Tourist attractions
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What are the benefits of economic of scale?
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Reduce food, labor, and overhead costs
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Where is pizza native to?
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Naples
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Which of the following is not a part of the franchisee setup?
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Paying the payroll
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Which of the following is not an advantage of independent restaurants?
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Greater advertising clout
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A restaurant concept is devised to interest a certain group of people called a?
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Target market
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Which of the following would be considered a knockout criterion?
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Located behind two buildings
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A restaurant has two potential values?
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Real estate value and value as a profit generator
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Surveys show that X% of all table service customers arrive in pairs?
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40% - 50%
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Which of the following is not part of the planning process of concept development?
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Who will train the staff
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In drawing up a restaurant mission statement, the following features should be explicit?
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Market served, kind of food served, ethical standards
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Luxury/table service require X sq. ft. per seat while cafeterias need just X?
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15-20 & 10-12
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A concept is strengthened if it immediately establishes a X that is vivid and remembered?
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Ambiance/identity
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Which of the following is incorrect: Don't open a restaurant unless?
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You love to cook and your friends love your food
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The magazine Restaurant Business publishes an annual restaurant growth index, the purpose is to list?
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The best/worst places to open a restaurant in the US
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The difference between the sales price and cost of an item is?
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Contribution margin
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What is not a consideration in menu planning?
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Capabilities of the servers
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Which menu separates similar entrees?
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Dinner-house
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What should be front and center in the restaurant business?
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Menu
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Generally, there should be X amount of entrees?
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8
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Consistency in food prep is achieved by?
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Standardizing recipes and cooking procedures
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To ensure ingredients are available, fresh, and priced right, restaurant operators should?
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Take advantage of seasons when items are at their lowest price and best quality, use ups and downs in food prices and overcome them by seasonal or daily menus, and use frozen foods when fresh foods are not available
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Two main menu pricing strategies?
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Using a comparative approach of price and multiply by the ratio necessary to achieve a food cost percentage
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Prime cost is?
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Food and labor
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Prime costs should be X% of sales?
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55% - 60%
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Costs associated with turnover?
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Recruitment costs and replacement costs
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Some rules for restaurant success are?
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To have a simple but delicious menu, to hire wait staff with great personality, and restaurant location/parking
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Kitchen flood are usually covered in?
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Sealed concrete and tile
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Food is prepared individually vacuum packed, and refrigerated for future use. This is known as the X method?
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Sous vide
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X determines the equipment?
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Menu
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The overall object of restaurant layout planning is to?
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Minimize the number of steps taken by waitstaff and kitchen staff
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Because some restaurants go out of business, used equipment is X available from restaurant dealers?
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Almost always
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The X is simply a tank holding heated water in which hot foods in pots are placed to keep food warm?
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Bain marie
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If your restaurant operates with a profit margin of around 5% you'll need about X worth of sales to earn $450?
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$9,000
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Restaurant equipment has a life expectancy of?
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10 years
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After being purchased, restaurant equipment drops X% in value?
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80%
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Which of the following is not a category of kitchen equipment?
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Selling the food
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Define ergonomics?
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Reduce staff fatigue and discomfort
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What is the biggest energy use in the common kitchen?
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Traditional range/convection oven
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Which of the following is not a practical use for a microwave?
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Braising
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A X is a nonprofit institution that is able to provide restaurant food and supplies at a lower cost than profit-oriented purveyors?
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Co-op
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The amount of food to be purchased can be built into the purchasing system based on?
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Past records
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The points that indicate more food should be ordered are called?
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Reorder points
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Written standards for food that are based on a forecast of sales are called?
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Food specifications
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In the usual restaurant, who decides on product specification and selects purveyors?
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Manager, in consult with the chef
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Temperatures when receiving fresh/frozen meat should be?
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40*F/0*F
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X are the most expensive items served in most restaurants?
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Meat
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Which grade is used for the best meat product available?
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Prime
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The purchasing cycle consists of?
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Product specification, par stock and reorder points, supplier selection, order placement, receiving, storing, and issuing
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The length of time an item can be stored without appreciable loss in quality or weight is called its?
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Shelf life
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The first step in putting together a purchasing system is to determine the?
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Food standards
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The X grade of meat is popular in supermarkets?
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Select
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Which of the following represents a sustainable practice when purchasing food?
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Purchasing beef and pork raised in pastures vs. confined in enclosed spaces
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Food cost percentage should be calculated?
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Monthly
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The formula for food cost percent is?
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(Cost / sales) x 100
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The normal pouring cost for beer is?
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25%
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The beverage pouring cost is X of beverage sales?
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23% - 25%
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What does the product mix show?
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How many items were sold
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What are the categories of payroll and related costs?
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Variable and fixed costs
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In full-service restaurants, the largest variable is?
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Labor costs
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A daily flash report shows?
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Daily sales
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The cost of food sold divided by food revenue is?
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Food cost percentage
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What is the wine pouring cost?
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26% - 30%
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Profit makes up X% of total revenue?
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3%- 9%
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What is the first thing restaurant managers do?
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Forecast to see how many guests are expected
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According to the text, job specifications?
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Identify the qualifications and skills needed to perform the job
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The US Department of Labor, Wage, & Hour Division deals with?
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Sex and age
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At age X teenagers may legally work at any job?
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18
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Which approach to task and job analysis must be used in new restaurants because there are no existing employees to analyze?
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Top-down
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Which can be converted into job instructions?
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Task analysis
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A chef is responsible for X% of food costs?
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95%
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Minors of what age cannot work before 7am or after 7pm on school days?
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14 & 15
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Only about X of all restaurants employ anyone with the title of chef?
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1/3
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The most effective way to check an employees reference is to follow up by?
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Phone
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A job X lists the education and technical/conceptual skills a person needs to satisfactorily perform the requirements of the job?
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Specification
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Today there are X people with disabilities in the US?
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43 million
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When an organizational chart is said to be flat, that means?
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They have fewer levels
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Which of the following questions are not allowed during an interview?
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How old are you
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The X model views restaurant managers as coaches, they are engaged in informal training much of the time?
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Manager as coach
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The word manage implies?
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Purpose and mobilization or resources for given goals
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Employee X programs deal with perspectives, attitudes and feelings about the restaurant, the job, the customers and the boss?
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Development
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Which does the behavior modification theory urge?
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An immediate reward for desired behavior
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Which training mat hod allows the learning to be absorbed and avoids fatigue?
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Spaced training
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Behavioral scientists urge that?
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Specific behavior emphasized rather than general praise
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According to experts, an employer who is irritated and unhappy with an employee's behavior should?
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Tell the employee about it
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Using part-time employees can be a drawback except that?
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Employers do not have to pay for benefits
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Much of labor turnover occurs within the first few X of employment?
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Weeks
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Experience has shown that the most practical and immediately beneficial way of training restaurant employees is the X method?
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Hands on
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What is the first goal for an orientation program?
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Explain the company history, philosophy, mission, goals and objectives
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Psychologists tell us that inserting constructive criticism between two X softens the criticism while at the same time working the criticism?
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Favorable comments
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When a guest is seated, the number one rule for a server is?
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Greet the guest within one minute
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Many licensed usual and upscale restaurant have beverage sales of X of total sales?
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25% - 30%
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By definition, an upscale general retail license authorities the sale of?
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All types of alcoholic beverages namely, beer wine and distilled spirits—for consumption on the premises
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Red wine gains its color during which process?
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Fermentation
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The typical restaurants percentage cost for wine is?
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30%
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When developing a wine list, the selected varietals of white wine could include all but which of the following?
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Pinot noir
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Beverage sales yield X as food sales?
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More profit
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Over the years, experience has shown that?
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Red wine is best served with beef, lamb, game or duck
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Which statements is not true?
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Dram Shop Laws make it possible for servers to sue intoxicated guests for any accidents
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Under third party liability?
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The servers are responsible for any accusations
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In the food and beverage industry it is estimated that X of employees will steal regardless of the control in place?
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25%
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Grapes for making wine are harvested in the X, after they have been tested for maturity?
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Fall
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Most restaurants use the back bar to add atmosphere by displaying the?
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Premium brand liquors
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The margin of profit on a fountain drink is?
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85%
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X assumes that customers change and that they want new menu items, new atmosphere, and sometimes new service?
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Marketing
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In the marketing plan, goals need to be set for the 4 P's, which are ?
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Product, price, place, promotion
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The most atmospheric restaurants are those with a?
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Theme
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The location of the restaurant is generally to be of X importance?
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Major
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The "S" in SWOT analysis stands for?
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Strengths
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Which are 3 typical market segments?
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Geographic, demographic, behavior
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When analyzing the competition it makes sense to do a X which shows how your restaurant compares to its competition?
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Comparison benefit mix
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When combined, prime costs should not go above X of sales?
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60%
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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?
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Positioning
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Marketing efforts are most needed during?
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Low periods
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Which are the types of demographic?
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Age, sex, family life cycle, income, occupation, education, religion and race
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The Affordable Care Act schedules to go into effect in?
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January 2014, 50 people
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Which partnership have complete liability, but full management rights?
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General partnership
