question

The Subway story began when __________, its cofounder, was 17 years old.

answer

Fred DeLuca

question

was quoted saying "I __________ was quoted saying "If you have fun at what you do, you'll never work a day in your life"?

answer

Norman Brinker

question

__________ is credited with being the first restaurant to franchise.

answer

Howard Johnson's

question

Union Square Cafe was created in 1985 with __________.

answer

$75,000.00

question

Using a town/city map to plot the location of existing restaurants on the map is an example of a __________.

answer

Topographical Survey

question

A restaurant with a million-dollar sales volume per year can generate __________ per year in profit before taxes.

answer

$150,000 to $200,000

question

Where is pizza native to?

answer

Naples

question

Prime locations vs. ordinary locations usually cost __________.

answer

a good deal more

question

What is/are the advantage(s) in running a family-owned restaurant?

answer

Lower cost and less danger of theft

question

The concept is devised to interest a certain group of people, called a(n) __________.

answer

target market

question

Which concepts has the most sales of all the segment ratings in the United States?

answer

Burgers

question

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?

answer

Hard Work

question

How long will restaurant patrons travel to reach a hotel, steak, full-menu, or fish restaurant?

answer

15 to 18 minutes

question

McDonald's requires $300,000 in cash or liquid assets, a __________ initial fee, plus a monthly service fee based on the restaurant's sales performance and rent.

answer

$45,000

question

Charlie Trotter's in Chicago has established itself as one of the finest restaurants. Chef Trotter stresses the use of pristine __________.

answer

seasonally naturally raised foodstuffs

question

Which opportunity requires the highest original investment?

answer

building

question

Who is the chef-owner of Spago?

answer

Wolfgang Puck

question

The first known quick-service restaurant dates back to the 1870s, when a New York City foodservice establishment called the __________.

answer

Plate House

question

Who is the president of Union Square Hospitality Group?

answer

Danny Meyer

question

Restaurant design has two main design areas: __________ and __________.

answer

front-of-the-house, back-of-the-house

question

What are the responsibilities of a franchisee?

answer

Hiring employees and operating a store

question

H.G. Parsa found the actual failure rate of restaurants during the second year of operation is

answer

19%

question

The matrix of ideas that constitutes what will be perceived as the restaurant's image is the __________.

answer

restaurant concept

question

Which restaurant opportunity has the highest original investment needed, highest psychological cost of failure, highest financial risk as well as provides a high potential for reward?

answer

building

question

Which involves the least financial risk, yet the psychological risk may be high?

answer

Managing

question

A sandwich shop can usually be opened for less than __________.

answer

$30,000

question

Boulanger believed that __________ was the cure to all sorts of illnesses.

answer

soup

question

Whose mission is to awaken our thinking about food selection and its relationship to the planet?

answer

alice waters

question

__________ departs from the often dimly lit restaurant operated by a Chinese family and offers, instead, an exhibition kitchen.

answer

china bistro

question

Which involves the highest risks overall?

answer

Building from scratch

question

The extent to which the restaurant can be seen for a reasonable amount of time and whether the potential guest is walking or driving is the concept of __________.

answer

visibility

question

People will often travel __________ or more to reach a restaurant with a great reputation.

answer

1 hour

question

Up to __________ of the meals eaten away from home are for utilitarian purposes.

answer

75%

question

Which is a compact, dense, boneless cut of meat?

answer

New York Strip

question

According to the text, a restaurant has two potential values, its:

answer

real estate value and value as a profit generator

question

Franchising a restaurant involves

answer

the least financial risk compared to independent restaurants, least financial risk to professional managers

question

The average check for fine dining runs __________ or more.

answer

$60.00

question

The initial fee to open a Subway for first-time franchise buyers is __________.

answer

$15,000

question

H.G. Parsa found the actual failure rate of restaurants during the third year of operation is

answer

14%

question

Seat turnover is also highly correlated with __________.

answer

Efficiency

question

The best guide in selecting a restaurant planner/consultant is by __________.

answer

Experience and Reputation

question

Economies of scale can __________.

answer

Reduce food, labor, and overhead costs

question

A failing restaurant:

answer

should change its concept to fit the market

question

Theme restaurants, such as Hard Rock Cafe and Planet Hollywood should be located near __________.

answer

Tourist Attractions

question

A __________ should include a vision of what the restaurant owner would like for the restaurant in the future.

answer

Mission statement

question

The concept of "D and B" stands for __________.

answer

Different and Better

question

The __________ ethnic restaurant category represents the largest in number of concepts.

answer

Italian

question

Which type of restaurant is built around an idea, usually emphasizing fun and fantasy, glamorizing or romanticizing an activity?

answer

Theme

question

Which is the prime source of information for restaurant location decisions?

answer

Real Estate Agents

question

A concept is strengthened if it immediately establishes a(n) __________, one that is vivid and easily remembered.

answer

ambiance

question

The __________ grade of meat is similar to select, but is less juicy and tender.

answer

standard

question

Because some restaurants go out of business, used equipment is __________ available from restaurant dealers.

answer

almost always

question

The _______________is simply a tank holding heated water in which hot foods in pots or crocks are placed to keep food warm (above 140°F and to avoid further cooking).

answer

bain marie

question

Written standards for food that are based on a forecast of sales are called

answer

ordering points

question

________________ 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, or holding canned or containerized foods.

answer

Deep-fat fryers

question

According to Energy Star, a branch of the U.S. Environmental Protection Agency, as much as __________ of the $10 billion annual energy bill for the commercial foodservice industry does no useful work.

answer

80

question

Vegan restaurants

answer

do not serve dairy or meat

question

Raw bars or restaurants do not serve food

answer

above 116°F

question

The __________ grade of meat is popular in supermarkets.

answer

Select

question

A 100-seat restaurant with a bar would need an ice machine capable of producing __________ pounds of ice per day.

answer

400

question

Consistency in food preparation is achieved by

answer

standardizing recipes and cooking procedures

question

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.

answer

$9.95

question

A(n) _______________ takes in outside dry air and pass it through loosely woven pads.

answer

evaporative cooler

question

Factors that go into building perceived price-value include

answer

portion size, choices, service consistency, comfort level

question

The points that indicate more food should be ordered are called __________.

answer

reorder points

question

If your restaurant operates with a profit margin of around 5 percent, you'll need about __________ worth of sales to earn $450.

answer

$9000

question

Two of the main menu pricing strategies include

answer

using a comparative approach and/or price and multiply by the ratio necessary to achieve a food-cost percentage

question

Meat buyers should use the __________ numbering system for meat items.

answer

U.S. Department of Agriculture

question

Low-temperature dishwashing machines operate with water temperatures as low as __________. Germicidal chemicals, rather than heat, are used to kill the germs.

answer

100°F

question

About __________ appetizers are adequate for the majority of restaurants.

answer

6 to 8

question

According to the text, the ___________ determines the equipment.

answer

. menu

question

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.

answer

25

question

The reasonable amount of food to have on hand is known as __________.

answer

par stock

question

In purchasing a griddle, Avery recommends buying only those that preheat to __________ in 7 to 12 minutes.

answer

350°F or 400°F

question

The __________ process enables chefs to safely (and efficiently) prepare large amounts of food for long-term storage in a refrigerated environment.

answer

cook-chill

question

The __________ grade applies to highly specialized produce, a very small percentage of the total crop. This grade is rarely used on most commodities because it is too costly to pack.

answer

U.S. Fancy

question

The area set aside for open kitchens costs about __________ more than in a standard kitchen.

answer

25%

question

In the usual restaurant who decides on product specification and selects purveyors?

answer

The manager, in consultation with the chef

question

The overall objective of restaurant layout planning is to

answer

minimize the number of steps taken by wait staff, minimize the number of steps taken by kitchen personnel

question

The first step in putting together a purchasing system is to determine the __________.

answer

food standards

question

Prime cost is the cost of __________.

answer

. food and labor

question

Operators who frequently use canned fruits or vegetables perform can-cutting tests, usually in the __________.

answer

fall

question

A(n) __________ menu offers a complete meal including soup or appetizer, salad and vegetable for a fixed price.

answer

table d'hôte

question

The area set aside for open kitchens costs about __________ more than in a standard kitchen

answer

25%

question

With grilled salmon, nowadays, the wine of choice seems to be a __________.

answer

Pinot noir

question

A fruit that will not ripen after being picked is a(n

answer

pineapple

question

Kitchen floors are usually covered with which of the following?

answer

Tile, Sealed concrete

question

Which grade is used for the best meat product available?

answer

Prime

question

The length of time an item can be stored without appreciable loss in quality or weight is called

answer

shelf life

question

________ are the most expensive item served in most restaurants.

answer

Meats

question

According to the National Restaurant Association's "What's Hot" survey, the number-one trend among chefs was buying __________.

answer

local produce

question

The grade __________ of meat comes from older cattle and lacks tenderness.

answer

Commercial

question

A __________ is a nonprofit institution that is able to provide restaurant food and supplies at lower cost than the profit-oriented purveyors.

answer

co-op

question

To ensure menu ingredients are available, fresh, and priced right restaurant operators should

answer

take advantage of the seasons when items are at the lowest price and best quality , use the ups and downs in food prices and partially overcome them by seasonal or even daily menus , use frozen foods when fresh foods are not available,

question

The_______________, whose surface has sections separately controlled for temperature, can cook different foods at different temperatures at the same time

answer

sectionalized griddle

question

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"?

answer

Roland Passot

question

Fresh meat should be stored at a temperature of __________.

answer

35-40

question

Who is responsible for maintaining inspection services at principal shipping points and terminal markets?

answer

usda

question

A forced-air convection oven is similar to a(n) __________ except that a fan or rotor, usually located in the back, makes for rapid circulation of the air and quicker heating of the food.

answer

conventional oven

question

Which menu separates similar entrées: beef in one section, seafood in another?

answer

Dinner-house

question

How formal should the relations between host and guest be?

answer

It depends on the type of experience you are trying to deliver.

question

A person can be thought of as a clean-up person, but a better description would be Òa person who expedites seat turnover.Ó This is an example of emphasizing the __________.

answer

job objective

question

The __________ model views restaurant managers as coaches, they are engaged in informal training much of the timeÑshowing, telling, correcting, praising, and providing direction.

answer

manager as coach

question

Which best describes the hands-in-pocket policy?

answer

The manager will never consider being physical when handling a customer problem

question

According to the text, the word manage implies __________.

answer

purpose and the mobilization of resources for given goals

question

When a restaurantÕs employees are not productive and customer-service levels are not up to snuff, such problems can often be traced to the design of the __________ interface, ranging from complicated screen layouts to inappropriately sized buttons and the poor use of colors for different menu items.

answer

POS

question

Visitors to this country are pleasantly surprised by the service, especially that given by __________.

answer

college students

question

A test is said to be __________ if essentially the same results are seen on repeated testing.

answer

valid

question

Which is true?

answer

. Training low-skilled employees may be just as important as training highly skilled workers

question

All front-of-the-house employees should take the __________ courses offered by the National Restaurant Association Educational Foundation.

answer

Bar Code

question

__________ power is derived from an individualÕs personal charisma and the respect and/or admiration the individual inspires.

answer

Expert

question

In __________ sexual harassment, comments or innuendos of a sexual nature or physical contact are considered a violation when they interfere with an employeeÕs work performance or create an Òintimidating, hostile, or offensive working environment.Ó

answer

environmental

question

According to the text job specifications __________.

answer

identify the qualifications and skills needed to perform the job

question

Which best describes learner-controlled instruction (LCI)?

answer

A program which employees can achieve given standards at their own pace

question

Who is known as the as the creator of eggs Benedict, veal Oscar, and for aiding in the popularization of Thousand Island dressing?

answer

. Oscar of the Waldorf

question

According to Brian Wilber, district manager of Bon AppŽtit Management Company, a chef is responsible for __________ of its food costs.

answer

95%

question

Technological improvements have made it possible to do a restaurantÕs food cost percentage in about _____________of the time it used to take and with more accuracy.

answer

one-third

question

Which training method allows the learning to be absorbed and avoids fatigue?

answer

Spaced training

question

Most customer complaints are __________.

answer

left unspoken

question

If you were to ask any hospitality leader what his or her greatest challenge is, the likely answer would be __________.

answer

motivation

question

What is the first goal for an orientation program?

answer

. explain the company history, philosophy, mission, goals, and objectives

question

With seamless integration between restaurant managers and the Write On Handheld POS system __________.

answer

servers simply jot down guests orders and send them to the kitchen

question

Full-service restaurants normally allow about __________ for a deuce.

answer

1? hours

question

AlohaÕs virtual order processing communicates between the

answer

kitchen and waitstaff

question

Which approach to task and job analysis must be used in new restaurants because there are no existing employees to analyze?

answer

Top-down

question

The seven commandments of customer service include all except __________.

answer

donÕt be aggressive in listening

question

The Federal Trade CommissionÕs Consumer Fraud and Identity Theft Complaint Data report stated that __________ was the most common form of reported identity theft.

answer

credit card fraud

question

__________ is the application of strategies to settle opposing ideas, goals, and/or objectives in a positive manner.

answer

Conflict management

question

Several of the leading restaurant chains have found that teenagers beginning at age __________ are excellent candidates for doing almost every restaurant job.

answer

16

question

If a patron has the ÒNothing is too good for our anniversaryÓ attitude, the server should use (a) __________.

answer

hard sell

question

The cost of a POS system with two or three stations in the dining area, one in the bar, one in the managerÕs office, plus printers in the kitchen is about __________.

answer

$18,000- $20,000

question

The most useful source for finding employees is __________.

answer

referrals by current employees

question

Easy access to restaurant Web sites is important. It is also helpful to include:

answer

directions and parking information

question

The ÒWÓ in SWOT assessment stands for __________.

answer

weaknesses

question

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

answer

Motivation

question

What is the first thing severs should do upon approaching a new table?

answer

introduce themselves

question

Which concentrates on restaurant performance improvements allowing the restaurant operator to identify areas in which to increase revenues, improve operational efficiency, and improve guest service?

answer

HFE

question

The U.S. Department of Labor, Wage, and Hour Division deals with __________ discrimination.

answer

sex and age

question

According to the Job Function Sheet in the text, which person is responsible for all food preparation and supervision of kitchen staff? (In addition, they must have thorough knowledge of food preparation and good food standards and should know how to work with and supervise people.)

answer

Food production manager

question

Tipping in New York City is probably higher than in most American cities, close to __________.

answer

. 20%

question

Which does the behavior modification theory urge?

answer

An immediate reward for whatever behavior is desired

question

In order to stop employees from coming in early and taking a socialization break some restaurants have __________.

answer

programs that will not allow employees to clock in more than 10 minutes early and 5 minutes late

question

The most effective way to check an employeeÕs references is to follow-up by __________.

answer

phone

question

The ÒTÓ in SWOT assessment stands for __________.

answer

threats

question

The Educational Foundation of the National Restaurant Association has developed informational video tapes and CD-ROMs. Topics areas include all except __________.

answer

Profit sharing

question

Which best describes the concept of recruitment?

answer

. Process by which prospective employees are attracted to the restaurant so that a suitable applicant may be selected for employment.

question

__________ is defined as a Òdifference, variety, or unlikeness.Ó

answer

Diversity

question

Electronic cash registers (ECRs) __________.

answer

are now offering some of the flexibility of POS

question

At age __________, teenagers may legally work at any job.

answer

18

question

Which is the advantage of an open platform advantage?

answer

. It is more flexibility with a smaller footprint.

question

Over the years, experience has shown that ___________.

answer

red wine is best served with beef, lamb, game, or duck

question

The more popular varietals of red wine include all but which of the following?

answer

Pinot Grigio

question

The second step in the HACCP system is to __________.

answer

identify critical control points

question

Which gives the quantity of each menu item to be prepared and increases the efficiency and productivity by eliminating guesswork?

answer

Production sheet

question

Most ÔprepÕ (preparation) is done __________.

answer

in the early morning

question

Soul food is a term used for an ethnic cuisine, food traditionally prepared and eaten by the __________, residing in the Southern United States.

answer

African Americans

question

A daily flash report shows __________.

answer

daily sales

question

Which statement is not true?

answer

Dram Shop laws make it possible for servers to sue intoxicated guests for any accidents.

question

What does a production sheet list?

answer

All the tasks necessary to bring the food quantities up to par stock

question

In the food and beverage industry it is estimated that __________ of employees will steal regardless of the controls in place.

answer

25%

question

If you have 27 tables and want four table sections how many servers are needed to cover the tables?

answer

7

question

For a 30 percent cost, if a bottle of wine cost $10.00, the selling price is __________.

answer

$33.30

question

Fortified wines __________.

answer

Wine to which brandy or other spirits have been added to stop any further fermentation or to raise its alcoholic content.

question

Notices stating that a license has been applied for must be placed in the newspaper and posted in the window of the restaurant. This notice must be posted for a minimum of

answer

. 30 days

question

__________, single-celled microorganisms that are capable of reproducing in about 20 minutes, cause the highest number of biological food-borne illness.

answer

Bacteria

question

After maturing, the wine is filtered to help stabilize it and remove any solid particles still in the wine. This process is called __________.

answer

fining

question

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

answer

monthly

question

The Energy Star program claims that if you follow their cost-effective recommendations, your investment in energy efficiency can give you up to a(n) __________ return.

answer

30%

question

It is most common to find employee meals treated as a(n) __________ for a restaurant operation.

answer

food cost

question

The normal pouring cost for beer is about __________.

answer

25

question

In full-service restaurants, the largest variable is __________ costs.

answer

labor

question

__________ is made with butter and egg yolks.

answer

Hollandaise

question

Taking the same day last year and factoring in things like todayÕs weather, day of the week and so on, are all parts of arriving at a(n) __________.

answer

guest count

question

High-protein foods are __________.

answer

responsible for most of food borne illness

question

The director at the Department of Alcoholic Beverage Control is appointed by the __________.

answer

governor

question

Outbreaks of food-borne or water-borne diseases are usually caused by all but which of the following?

answer

Foods cooked directly after handling

question

A restaurantÕs profit is typically only __________ of total revenue.

answer

3% to 9%

question

The formula for doing the food cost percentage is __________.

answer

cost Ö sales ? 100

question

Many licensed casual and upscale restaurants have beverage sales of __________ of total sales.

answer

. 25% to 30%

question

The product mix is a list of what was sold __________.

answer

yesterday

question

Proper hand washing includes using water as hot as the hands can comfortably stand, using a brush for the fingernails, and rubbing the hands together using friction for __________.

answer

20 seconds

question

human or animal intestinal tracts, where they produce toxins?

answer

E. Coli

question

__________is made with brown stock and brown roux.

answer

Espagnole

question

Goals are set for each __________. For example, sales goals include the number of guests per meal every day and the average check.

answer

key result area

question

Grapes for making wine are harvested in the __________, after they have been tested for maturity, acidity, and sugar content.

answer

fall

question

Which best describes Clostridium perfringens?

answer

Bacteria present in soil, intestines of animals, including humans, and in sewage

question

Most restaurants use the back bar to add atmosphere by displaying the __________.

answer

premium-brand liquor

question

The temperature danger zone-between __________, is the range in which bacteria can thrive and multiply most rapidly.

answer

40¡F and 140¡F

question

Variable cost items include those mandated by law, such as:

answer

not benefits.

question

Liquor pouring costs should be __________ of sales.

answer

16% to 20%

question

Restaurants can use programs like Chef Tec, which shows the actual food cost compared with the ideal food cost. This is known as:

answer

food optimization

question

Wine should have a pouring cost of __________.

answer

26% to 30%

question

According to the text the best restaurant tables are:

answer

tables that can go from a deuce to four with slaps that makes it become a six

question

By definition, an off-sale general retail license authorizes the sale of __________.

answer

any alcoholic beverage for consumption off the premises in original, sealed containers

question

What are the categories of payroll and related costs?

answer

Variable and fixed

question

__________, president of Union Square Hospitality Group, describes his restaurants as machines.

answer

Danny Meyer

question

Which is not true with regards to staphylococcus?

answer

It has a long incubation period

question

By definition, an on-sale general retail license authorizes the sale of __________.

answer

alcoholic beveragesÑnamely, beer, wine, and distilled spiritsÑfor consumption on the premises

question

The typical restaurantÕs percentage cost for wines is __________.

answer

30%

question

Which bacterium lives in the intestine of chickens, ducks, mice, and rats and, given favorable conditions, may cause illness to humans (cooking foods to a temperature of 165¡F or higher can kill them)?

answer

Salmonella

question

The O in SWOT analysis stands for __________.

answer

opportunities

question

Which is not a source of collateral for a bank mentioned in the text?

answer

automobiles

question

The banker requires a certain amount to remain in the bank at all times. This is called having a(n) __________.

answer

compensating balance

question

The balance sheet is an important document that __________.

answer

is like a photo of the restaurants financial standing at a given moment in time

question

The number-one factor in restaurant failure is said to be lack of __________.

answer

management

question

Which are the three typical market segmentations?

answer

Geographic, demographic, behavior

question

The T in SWOT analysis stands for __________.

answer

threats

question

Which best describes due diligence?

answer

A thorough check to assure that everything works.

question

The Fair Labor Standards Act (FSLA) covers employees of a restaurant having an annual dollar volume of sales of at least __________ (exclusive of excise taxes at the retail level that are separately stated).

answer

$500,000

question

Costs that change proportionately according to sales are called __________.

answer

variable

question

Marketing focuses on the needs of the __________.

answer

buyer

question

Loans cannot be made at more than __________ interest over the prime lending rate.

answer

2.75%

question

Which is not tax deductible?

answer

high-cost loans

question

According to the product levels described in the text, the __________ product is the function part of the product for the customer.

answer

core

question

The DOL or state labor department officials may demand that a restaurant operator produce wage and hour records within __________ hours.

answer

72

question

The money taken in before considering the depreciation allowance is called __________.

answer

cash flow

question

Which is least related to restaurant sales?

answer

entertainment

question

__________ assumes that customers change and that they want new menu items, new atmosphere, and sometimes new service.

answer

marketing

question

What should the operator do to ensure that the tax authorities view independent contractors as indeed independent, and not employees?

answer

They should have a written agreement with the contractor specifying the nature and duration of the work.

question

People do not purchase features, they purchase __________.

answer

benefits

question

With restaurants, it is the __________, rather than just the food, that guests pay for.

answer

total dining experience

question

The __________ is used to determine a sole proprietor's or company's worth by listing all the assets and liabilities.

answer

balance sheet

question

As sole proprietor, the restaurant operator __________.

answer

does not draw a salary for federal income tax purposes

question

Which is the only revenue generating variable in the marketing mix?

answer

Price

question

For the past few years, the SBA loan interest rate has hovered around _________, depending on the amount being borrowed and the collateral pledged.

answer

5.50% to 7.50%

question

In the sale of a business, a __________ preserves continuity of ownership in the business and insures that the buyer as well as the seller is treated fairly.

answer

buy-sell agreement

question

According to the text, restaurant sales generally reach their maximum during __________.

answer

June or July

question

Which finds out what guests want and providing it at a fair price that leaves a reasonable profit?

answer

marketing

question

__________ is like a Òmini blogÓÑitÕs a series of posts limited to only 140 charactersÑperfect for any busy restaurateur, bar manager, or chef.

answer

Twitter

question

Which is the most widely used advertising medium in North America?

answer

Yellow Pages

question

Fixed costs include all except __________.

answer

net worth

question

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?

answer

positioning

question

The conventional-wisdom method of pricing, which calculates the cost of the ingredients and multiplies it by a factor of three, to obtain a food cost percentage of 33, is called __________ pricing.

answer

cost-based

question

Which is a nondepreciable item?

answer

land

question

According to the text, the total of all actual and potential guests is called the __________.

answer

market

question

A corporate structure that has only one basic class of stock, is slightly flexible on voting rights, is easy to set up, but limits your financing later is a(n) __________.

answer

S Corporation

question

A term loan is repaid in __________.

answer

installments, usually over a period longer than a year

question

Which established a broad range of standards with respect to vesting, funding, and planned participation in pension plans?

answer

Employment Retirement Income Security Act

question

Which is not required by the Small Business Administration for a restaurant loan?

answer

Tax returns for the past ten years.

question

According to the product levels described in the text, the __________ product includes services, such as automatic acceptance of certain credit cards, valet parking, and table reservation service.

answer

augmented

question

Expenses that can be changed in the short term are called __________.

answer

controllable

question

Which are types of demographics?

answer

Age, sex, family life cycle, income, occupation, education, religion, and race

question

The bank wants __________, which they can take should the loan not be paid.

answer

collateral

question

In the marketing plan, goals need to be set for the four Ps, which are __________.

answer

product, price, place, and promotion

question

Independently owned and managed companies set up to provide debt and equity capital to small businesses are called __________.

answer

SBICs

question

The main disadvantage of corporate ownership of a restaurant is that it opens way for __________.

answer

double taxation

question

Sales focuses on the needs of the __________.

answer

seller

question

According to the product levels described in the text, the __________ product is the tangible part of the product and it includes the physical aspects of the restaurant and its dŽcor.

answer

formal

question

In a partnership, who is responsible if things go wrong?

answer

partners making decisions

question

The most atmospheric restaurants are those with a __________.

answer

theme

question

Who was the President of the Jack-in-the-Box burger chain before he started his own company?

answer

Norman Brinker

question

McDonald's is an example of a(n) __________ restaurant.

answer

single-concept chain

question

China is divided into which culinary districts?

answer

Szechuan, Hunan, and Cantonese

question

Restaurant chains with preplanned restaurant concepts generally reduce the opening timeline by __________ months.

answer

6 to 12

question

Real estate commissions are ordinarily _______ of the building selling price and _______ of the selling price of raw land.

answer

6%, 10%

question

Individual restaurant operators have an advantage over chain operators because

answer

their presence as owners on the job can make the difference

question

Who is the chef-owner of Spago?

answer

Wolfgang Puck

question

Which type of steak is taken from the thick end of the short loin, has a T-bone and a sizable piece of tenderloin?

answer

Porterhouse

question

In coming up with a concept for a new restaurant you should:

answer

adapt concepts from successful restaurants

question

Who is thought to be the first restaurant proprietor?

answer

Boulanger

question

Who borrowed around $60,000 from family and friends and opened two restaurants named The Great American Disaster?

answer

Peter Morton

question

Outback Steakhouse has five principles for success, they are:

answer

Hospitality, sharing, quality, fun and courage

question

The first restaurant ever was called a __________.

answer

public dining room

question

The magazine Restaurant Business publishes an annual Restaurant Growth Index, the purpose of which is to list:

answer

the best and worst places to open a restaurant in the United States

question

A 100-seat fully equipped casual dining restaurants may cost ______ per seat.

answer

$6,000 - $10,000

question

Which chef owns the restaurant No. 9 Park, in Boston's Beacon Hill neighborhood?

answer

Barbara Lynch

question

The most profitable restaurants are in which category?

answer

Quick-service

question

In drawing up a restaurant mission statement, the following features should be explicit:

answer

all of the above

question

Which is not a reason for entering the restaurant business?

answer

Holidays off

question

First coffee cafe was establshed

answer

Constantinople

question

What restaurant was credited as being the first French restaurant in the United States?

answer

Julien's of Boston

question

Restaurant equipment is generally thought to have a life expectancy of

answer

10 years

question

According to the text, what should be front and center in the restaurant business?

answer

The menu

question

It should be remembered that hot tables are not cooking appliances. Food should be above

answer

140

question

Without the use of a germicide the rinse water needs to be

answer

180

question

The government agency responsible for grading food products is the __________.

answer

USDA

question

Which is the difference between the sales price and the cost of the item?

answer

contribution margin

question

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

answer

8

question

As additional items are placed in the oven, heating or cooking time may increase by __________ or more per item.

answer

75%

question

Low temperature ovens permit low temperature roasting and baking are widely used in restaurants because they

answer

reduce shrinkage of meat and hold meat so that it can be served to order from oven

question

The lowest grade of produce quality practical to ship is __________.

answer

U.S. No. 2

question

Which is the reason why salads have become the preferred "starter" in an increasing number of restaurants?

answer

Wide variety of salad items and inexpensive and always fresh

question

Food is prepared, individually vacuum packed, and refrigerated for future use. This is known as the __________ method.

answer

sous vide

question

The __________ grade of meat is a very lean product, containing 4 percent fat, and is sometimes referred to as "grass-fed beef."

answer

Select

question

Analyzing the competition's prices to determine the selection of appetizers, entrées, and desserts is known as the __________ approach to menu pricing.

answer

Comparative

question

The purchasing cycle consists of

answer

Product specification, par stock, supplier selection, order placement, receiving, storage, and issuing

question

The two basic components of value creation are

answer

increasing value perceptions and lower prices

question

Several cities have now banned __________, which are a type of fat.

answer

trans fatty acids

question

A forced-air convection oven is similar to a(n) __________ except that a fan or rotor, usually located in the back, makes for rapid circulation of the air and quicker heating of the food.

answer

conventional oven

question

Which pieces of kitchen equipment permits low-temperature roasting and baking?

answer

low-temperature ovens

question

A can-cutting test should determine the ________.

answer

unit cost

question

Baked goat cheese frequently shows up on menus in salads, on a designer pizza, or incorporated into a baked mélange, and the accompanying wine served is a __________.

answer

Sauvignon blanc

question

The workhorse of the kitchen equipment is the __________.

answer

range top stove

question

Prime costs should be close to __________ of sales.

answer

55 to 60%

question

The cost of ingredients must equal the __________.

answer

predetermined food-cost percentage

question

If the opening food costs are $66,666 and total sales are $200,000 the food cost percentage is __________.

answer

33%

question

A(n)__________ menu lists the food items served only on a particular day.

answer

du jour

question

The __________ studies past sales experience records, confers with manager, keeps alert to holidays and special events, etc.

answer

assistant manager

question

Which team provides the quantitative data for evaluating current store performance levels and user interface designs?

answer

NCRÕs Human Factors Engineering

question

The __________ describes the purpose of the organization and outlines the kinds of activities performed for guests.

answer

mission statement

question

MICROS __________ allows operations to manage by exception by monitors conditions and comparing them to established standards.

answer

Alert Manager

question

Which is not one of the phrases suitable for use by a host/hostess?

answer

Just one?

question

MenuLink has developed a new feature that provides a method in which the receiving store can process material transfers in the same general way as if the materials were purchased from a food vendor who is enabled for electronic ordering and invoicing. This is called a(n) __________.

answer

Automated Raw Material Transfer

question

Which is false?

answer

In setting instructional goals, trainers should give trainees more work than they can accomplish so that they will work toward high standards

question

Closely related to role playing, which has been around a long time, which is a technique that depicts the right way to handle personnel problems, shows how to interview and evaluate applicants, and demonstrates decision making?

answer

behavior modeling

question

Experience has shown that the most practical and immediately beneficial way of training restaurant employees is the __________ method.

answer

hands-on

question

The first step in establishing a foundation for leadership development is to:

answer

commit to investing the time, resources, and money needed

question

The most useful source for finding employees is __________.

answer

referrals by current employees

question

According to experts, an employer who is irritated and unhappy with an employeeÕs behavior should __________.

answer

tell the employee about it

question

In order to stop employees from coming in early and taking a socialization break some restaurants have __________.

answer

used programs that will not allow employees to clock in more than 10 minutes early and 5 minutes late

question

According to the text, a task __________.

answer

is a related sequence of work

question

__________ is the result of low concern for your own interests or the interest of your group, which produces a lose/win outcome. The opposing party is allowed to satisfy their interest, while oneÕs own interests are neglected.

answer

accomodation

question

With __________, the conflict is avoided by both parties and neither party takes action to resolve it.

answer

avoidance

question

The Educational Foundation of the National Restaurant Association has developed informational video tapes and CD-ROMs. Topics areas include all except __________.

answer

profit sharing

question

The ÒSÓ in the acronym GUEST stands for:

answer

satisfy

question

How formal should the relations between host and guest be?

answer

It depends on the type of experience you are trying to deliver.

question

A person can be thought of as a clean-up person, but a better description would be Òa person who expedites seat turnover.Ó This is an example of emphasizing the __________.

answer

job objective

question

Appetizers should be brought to the table within __________ minutes.

answer

six

question

When a restaurantÕs employees are not productive and customer-service levels are not up to snuff, such problems can often be traced to the design of the __________ interface, ranging from complicated screen layouts to inappropriately sized buttons and the poor use of colors for different menu items.

answer

POS

question

__________ restaurants are more likely to have chefs than other restaurants.

answer

full-service

question

Desserts should be brought to the table within __________ minutes.

answer

four

question

Which best describes "Oscar of the Waldorf"?

answer

Ma"tre dÕ

question

Psychologists tell us that inserting constructive criticism between two __________ softens the criticism while at the same time working the criticism.

answer

favorable comments

question

Employee __________ programs deal with perspectives, attitudes and feelings about the restaurant, the job, the customers and the boss.

answer

development

question

The managerÕs resources manual, assembled by C&C Services sets up performance criteria for management trainees that lead them through nine modules of learning. Each learning module is completed when the trainee passes a module test at a(n) __________ score.

answer

80% to 90%

question

Which is the advantage of an open platform advantage?

answer

It is more flexibility with a smaller footprint.

question

The __________ of an employment test relates to whether it measures what it is supposed to measure and whether test scores predict successful job performance.

answer

validity

question

A test is said to be __________ if essentially the same results are seen on repeated testing.

answer

valid

question

How do back-office systems aid inventory control?How do back-office systems aid inventory control?

answer

They quickly record inventory and easily allowing new stock to be added.

question

The first step in the planning process is __________.

answer

forecasting

question

__________ is a term for problem-solving and grievance resolution approaches to address employee relations and disputes outside the courtroom.

answer

alternative dispute resolution

question

The text states that which of the following is fundamental to the entire human resource function?

answer

task and job analysis

question

Servers can expect more problems from people who __________.

answer

are seated in open spaces

question

All front-of-the-house employees should take the __________ courses offered by the National Restaurant Association Educational Foundation.

answer

bar code

question

Which has the Eclipse PC Workstation which combines a small footprint and seams designed to channel liquids off the unit?

answer

micros

question

In many restaurants, servers are selected in a large part on the basis of __________.

answer

appearance

question

Technological improvements have made it possible to do a restaurantÕs food cost percentage in about _____________of the time it used to take and with more accuracy.

answer

one-third

question

Which is true?

answer

Training low-skilled employees may be just as important as training highly skilled workers

question

Which method of training does T.G.I. FridayÕs use?

answer

step-by-step

question

The handheld device used to enter inventory amounts into the system is called a __________.

answer

PDA

question

Accelerated depreciation results in __________ taxes during the early years of the restaurant.

answer

lower

question

Fixed costs include all except __________.

answer

net worth

question

To protect themselves, restaurant owners should make their lease contingent on obtaining the necessary __________.

answer

licenses and permits

question

Which statement about single use loans is correct?

answer

They typically run less than 20 years.

question

A corporate structure that has only one basic class of stock, is slightly flexible on voting rights, is easy to set up, but limits your financing later is a(n) __________.

answer

S corporation

question

Which best describes due diligence?

answer

A thorough check to assure that everything works.

question

A thorough check to assure that everything works.

answer

They tend to be ultraconservative.

question

According to the text, the total of all actual and potential guests is called the __________.

answer

market

question

The individual retirement annuity (IRA) and the Keogh plans make it possible for a self-employed person to put up to _________ into a tax-sheltered retirement plan.

answer

25%

question

The SBA was established for the purpose of __________.

answer

encouraging small business to develop

question

Using the straight-line depreciation method, if an oven cost $2,100 and is expected to last seven years __________ depreciation can be deducted each year for seven years.

answer

$300

question

In the sale of a business, a __________ preserves continuity of ownership in the business and insures that the buyer as well as the seller is treated fairly.

answer

buy-sell agreement

question

The ÒOÓ in SWOT analysis stands for __________.

answer

opportunities

question

The ÒSÓ in SWOT analysis stands for __________.

answer

strengths

question

Expenses that can be changed in the short term are called __________.

answer

controllable

question

The conventional-wisdom method of pricing, which calculates the cost of the ingredients and multiplies it by a factor of three, to obtain a food cost percentage of 33, is called __________ pricing.

answer

cost-based

question

As sole proprietor, the restaurant operator __________.

answer

does not draw a salary for federal income tax purposes

question

Sales minus __________ equals gross profit is a standard accounting entry.

answer

cost of sales

question

According to the product levels described in the text, the __________ product is the tangible part of the product and it includes the physical aspects of the restaurant and its dŽcor.

answer

formal

question

The location of the restaurant is generally to be of _________ importance.

answer

major

question

If corporation owners do not want to accumulate after-tax income in the corporation or if its shareholders are in low tax brackets or have personal tax loses a(n) __________ corporation is ideal.

answer

ÒSÓ

question

Which finds out what guests want and providing it at a fair price that leaves a reasonable profit?

answer

Marketing

question

Which established a broad range of standards with respect to vesting, funding, and planned participation in pension plans?

answer

Employment Retirement Income Security Act

question

The balance sheet is an important document that __________.

answer

is like a photo of the restaurants financial standing at a given moment in time

question

Which is not a source of collateral for a bank mentioned in the text?

answer

automobiles

question

When combined, prime costs should not go above __________ of sales.

answer

60%

question

Which are the three typical market segmentations?

answer

Geographic, Demographic, Behavior

question

The most atmospheric restaurants are those with a __________.

answer

theme

question

A term loan is repaid in __________.

answer

installments, usually over a period longer than a year

question

The cost of leasing a building is usually in __________.

answer

square foot per month

question

Which is least related to restaurant sales?

answer

entertainment

question

Which can be depreciated for tax purposes over its expected life?

answer

the building

question

Sales focuses on the needs of the __________.

answer

seller

question

Which is not required by the Small Business Administration for a restaurant loan?

answer

Tax returns for the past ten years.

question

Independently owned and managed companies set up to provide debt and equity capital to small businesses are called __________.

answer

SBICs

question

Costs that are normally unaffected by changes in sales volume are called __________.

answer

fixed

question

The banker requires a certain amount to remain in the bank at all times. This is called having a(n) __________.

answer

compensating balance

question

In a partnership, who is responsible if things go wrong?

answer

partners making decisions

question

According to the product levels described in the text, the __________ product is the function part of the product for the customer.

answer

core

question

Which law was designed to increase wages and increase employment by reducing the hours of the average workweek?

answer

Fair Labor Standards Act

question

The bank wants __________, which they can take should the loan not be paid.

answer

collateral

question

Which are types of demographics?

answer

Age, sex, family life cycle, income, occupation, education, religion, and race

question

The __________ is used to determine a sole proprietorÕs or companyÕs worth by listing all the assets and liabilities.

answer

balance sheet

question

Costs that change proportionately according to sales are called __________.

answer

variable

question

Suppose you invest $10,000 in a deferred annuity and receive 11% interest on it. In how many years will you have $20,000?

answer

6.5

question

The number-one factor in restaurant failure is said to be lack of __________.

answer

management

question

When incorporating, the first step should always be to __________.

answer

consult an attorney

question

When analyzing the competition it makes sense to do a __________, which shows how your restaurant compares to the competition.

answer

comparison benefit matrix

question

Velvety smooth sauces made from either thickened veal, fish, or chicken stock are called __________.

answer

VeloutŽ

question

Combined, the beverage pouring cost should be __________ of beverage sales.

answer

23% to 25%

question

When developing a wine list, the selected varietals of white wine could include all but which of the following:

answer

pinot noir

question

Grapes for making wine are harvested in the __________, after they have been tested for maturity, acidity, and sugar content.

answer

fall

question

Wine is __________ by adding either egg white or bentonite, which removes impurities as it sinks to the bottom of the vat.

answer

clarified

question

What does a Òlead sheetÓ list?

answer

Staff on both shifts so you can easily see whoÕs on duty

question

Proper hand washing includes using water as hot as the hands can comfortably stand, using a brush for the fingernails, and rubbing the hands together using friction for __________.

answer

20 seconds

question

The formula for doing the food cost percentage is __________.

answer

cost Ö sales ? 100

question

The first thing restaurant managers do is to __________.

answer

forecast how many guests are expected

question

The complex, expensive cookery concerned with Ôworking overÕ foods, long cooking times, the making of forcemeats, shaping and turning vegetables and combining foods in familiar ways is called __________ cuisine.

answer

haute

question

The second step in the HACCP system is to __________.

answer

identify critical control points

question

Under third party liability __________.

answer

owners, managers, bartenders, and servers may be liable under law if they serve alcohol to a minor or people who are intoxicated

question

In full-service restaurants, the largest variable is __________ costs.

answer

labor

question

The director at the Department of Alcoholic Beverage Control is appointed by the __________.

answer

governor

question

If you have 27 tables and want four table sections how many servers are needed to cover the tables?

answer

7

question

Goals are set for each __________. For example, sales goals include the number of guests per meal every day and the average check.

answer

key result area

question

It is most common to find employee meals treated as a(n) __________ for a restaurant operation.

answer

food cost

question

Many licensed casual and upscale restaurants have beverage sales of __________ of total sales.

answer

25% to 30%

question

A restaurantÕs profit is typically only __________ of total revenue.

answer

3% to 9%

question

The typical restaurantÕs percentage cost for wines is __________.

answer

30%

question

For a 30 percent cost, if a bottle of wine cost $10.00, the selling price is __________.

answer

$33.30

question

In the food and beverage industry it is estimated that __________ of employees will steal regardless of the controls in place.

answer

25%

question

By definition, an on-sale general retail license authorizes the sale of __________.

answer

all types of alcoholic beveragesÑnamely, beer, wine, and distilled spiritsÑfor consumption on the premises

question

Several restaurants use the _________ to assist in managing the restaurant; it aids from planning to control.

answer

red Book

question

The cost of food sold divided by food revenue equals the __________.

answer

food-cost percentage

question

The more popular varietals of red wine include all but which of the following?

answer

pinot grigio

question

What are the categories of payroll and related costs?

answer

variable and fixed

question

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

answer

monthly

question

High-protein foods are __________.

answer

responsible for most of food borne illness

question

In carefully controlled tests conducted at the Rutgers Center of Alcohol Studies, social drinkers, bartenders, and police officers were able to judge levels of intoxication of subjects accurately only __________ of the time.

answer

25%

question

The assembly of ingredients and equipment for the recipe is called __________.

answer

mise-en-place

question

In terms of payroll, __________ items usually refer to employee benefits and include health insurance, union welfare insurance, life insurance, and other employee benefits.

answer

fixed

question

Which best describes fusion cuisine?

answer

Blending of the techniques and ingredients of two different cuisines.

question

__________ is made with white stock and white roux.

answer

VeloutŽ

question

Once alcohol has been certified organic for three years, it can be considered __________.

answer

filtered

question

According to the text the best restaurant tables are:

answer

tables that can go from a deuce to four with slaps that makes it become a six

question

Salmonella presents no problem if suspect foods are heated to __________.

answer

165¡F

question

Which type of wine is best served with white meatÑpork, turkey, chicken, veal, fish, and shellfish?

answer

White

question

Fortified wines __________.

answer

have had brandy or wine alcohol added to them

question

Variable cost items include those mandated by law, such as: __________.

answer

Social Security (FICA)

question

__________, president of Union Square Hospitality Group, describes his restaurants as machines.

answer

Danny Meyer

question

What does a production sheet list?

answer

All the tasks necessary to bring the food quantities up to par stock

question

Which term is used to describe expenses that can be changed in the short term?

answer

Controllable expenses

question

A daily flash report shows __________.

answer

daily sales

question

To avoid liquor control problems institute an audit _________.

answer

weekly or biweekly

question

Most restaurants use the back bar to add atmosphere by displaying the __________.

answer

premium-brand liquor

question

Notices stating that a license has been applied for must be placed in the newspaper and posted in the window of the restaurant. This notice must be posted for a minimum of __________.

answer

30 days

question

Which is the most important part of the kitchen layout?

answer

cooking line

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