Question 1

__________can be defined as any paid form of non- personal presentation and promotion of ideas, goods or services by an identified sponsor.

Accepted Answer

Advertising

Question 2

Some restaurants promote a happy hour with free __________to attract__________business.

Accepted Answer

hor d'oeuvres, cocktail

Question 3

A foodservice company cannot handle its own promotional campaign and must hire an advertising agency.

Accepted Answer

A) True 
 B)False  False

Question 4

Two of the five major elements of the promotional mix are:

Accepted Answer

A)  sales promotion and advertising. 
B)  sales promotion and budget. 
C)  target market and advertising. 
D)  target market and budget. 
A)  sales promotion and advertising. 
B)  sales promotion and budget. 
C)  target market and advertising. 
D)  target market and budget.

Question 5

When an agency wants a restaurant's business, it is customary to arrange an ____________.

Accepted Answer

The answer of When an agency wants a restaurant's business,...

Question 6

What are three of the five major elements of the promotional mix?

Accepted Answer

Three of the following: advert

Question 7

One of the key steps in setting up a promotion is:

Accepted Answer

A)  creating incentives. 
B)  finding a target market. 
C)  creating a strategy. 
D)  both B and C. 
A)  creating incentives. 
B)  finding a target market. 
C)  creating a strategy. 
D)  both B and C.

Question 8

The advantages of direct mail include:

Accepted Answer

A)  high cost. 
B)  it is highly flexible. 
C)  long lead time. 
D)  all of the above. 
A)  high cost. 
B)  it is highly flexible. 
C)  long lead time. 
D)  all of the above.

Question 9

Only one theme can be developed as part of a promotional campaign.

Accepted Answer

A) True 
 B)False

Question 10

__________selectivity refers to the ability to reach a particular part of the country, state or town.

Accepted Answer

The answer of __________selectivity refers to the ability to reach...

Question 11

What three types of media are typically used by restaurateurs, although these types of information sources are used by fewer than 1 out of 5 adults?

Accepted Answer

A)  Newspapers, Internet, and TV 
B)  Magazines, newspapers, and direct mail 
C)  Internet and direct mail and TV 
D)  Radio, TV, and magazines 
A)  Newspapers, Internet, and TV 
B)  Magazines, newspapers, and direct mail 
C)  Internet and direct mail and TV 
D)  Radio, TV, and magazines

Question 12

The concept of a __________curve involves the notion that a business goes through various stages.

Accepted Answer

The answer of The concept of a __________curve involves the...

Question 13

Newspapers are the least effective way to advertise for table service restaurants.

Accepted Answer

A) True 
 B)False

Question 14

National advertising uses network media, which includes:

Accepted Answer

A)  television. 
B)  direct mail. 
C)  billboards. 
D)  none of the above. 
A)  television. 
B)  direct mail. 
C)  billboards. 
D)  none of the above.

Question 15

The most important criteria used to determine which media should be used include:

Accepted Answer

A)  source credibility. 
B)  total cost. 
C)  market selectivity. 
D)  all of the above. 
A)  source credibility. 
B)  total cost. 
C)  market selectivity. 
D)  all of the above.

Question 16

Implementing a program of public relations requires:

Accepted Answer

A)  care. 
B)  uncertainty. 
C)  connections. 
D)  luck. 
A)  care. 
B)  uncertainty. 
C)  connections. 
D)  luck.

Question 17

The purpose of merchandising is twofold: to retain a store's loyal customer base and to increase the percentage of total business generated by these loyal customers.

Accepted Answer

A) True 
 B)False

Question 18

What questions must the operator answer in order to determine whether the correct market has been chosen?

Accepted Answer

Do I know what my customers wa

Question 19

Press conferences should be held when:

Accepted Answer

A)  something expected happens. 
B)  there is something special to announce. 
C)  an employee is fired. 
D)  none of the above. 
A)  something expected happens. 
B)  there is something special to announce. 
C)  an employee is fired. 
D)  none of the above.

Question 20

Discuss patronage awards.

Accepted Answer

Cash or other rewards for regu

__________can be defined as any paid form of non- personal presentation and promotion of ideas, goods or services by an identified sponsor.

Some restaurants promote a happy hour with free to attractbusiness.

A foodservice company cannot handle its own promotional campaign and must hire an advertising agency.

Two of the five major elements of the promotional mix are:

When an agency wants a restaurant's business, it is customary to arrange an ____________.

What are three of the five major elements of the promotional mix?

One of the key steps in setting up a promotion is:

The advantages of direct mail include:

Only one theme can be developed as part of a promotional campaign.

__________selectivity refers to the ability to reach a particular part of the country, state or town.

What three types of media are typically used by restaurateurs, although these types of information sources are used by fewer than 1 out of 5 adults?

The concept of a __________curve involves the notion that a business goes through various stages.

Newspapers are the least effective way to advertise for table service restaurants.

National advertising uses network media, which includes:

The most important criteria used to determine which media should be used include:

Implementing a program of public relations requires:

The purpose of merchandising is twofold: to retain a store's loyal customer base and to increase the percentage of total business generated by these loyal customers.

What questions must the operator answer in order to determine whether the correct market has been chosen?

Press conferences should be held when:

Discuss patronage awards.

Introduction

Understanding the Customer

Developing a Marketing Plan

Pricing and Designing the Menu

Delivering Quality Service

The Physical Facility

Food and Beverage: From Supplier to Customer

Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management

Sanitation and Food Safety

Controlling Costs

Employee Selection

Training and Development

Motivating the Employee

Restaurant Manager 2010

Filters

Exam 4: Promoting the Operation

__________can be defined as any paid form of non- personal presentation and promotion of ideas, goods or services by an identified sponsor.

Some restaurants promote a happy hour with free __________to attract__________business.

A foodservice company cannot handle its own promotional campaign and must hire an advertising agency.

Two of the five major elements of the promotional mix are:

When an agency wants a restaurant's business, it is customary to arrange an ____________.

What are three of the five major elements of the promotional mix?

One of the key steps in setting up a promotion is:

The advantages of direct mail include:

Only one theme can be developed as part of a promotional campaign.

__________selectivity refers to the ability to reach a particular part of the country, state or town.

What three types of media are typically used by restaurateurs, although these types of information sources are used by fewer than 1 out of 5 adults?

The concept of a __________curve involves the notion that a business goes through various stages.

Newspapers are the least effective way to advertise for table service restaurants.

National advertising uses network media, which includes:

The most important criteria used to determine which media should be used include:

Implementing a program of public relations requires:

The purpose of merchandising is twofold: to retain a store's loyal customer base and to increase the percentage of total business generated by these loyal customers.

What questions must the operator answer in order to determine whether the correct market has been chosen?

Press conferences should be held when:

Discuss patronage awards.

Introduction

Understanding the Customer

Developing a Marketing Plan

Pricing and Designing the Menu

Delivering Quality Service

The Physical Facility

Food and Beverage: From Supplier to Customer

Kitchen Equipment and Interiors: Selection, Maintenance and Energy Management

Sanitation and Food Safety

Controlling Costs

Employee Selection

Training and Development

Motivating the Employee

Restaurant Manager 2010

Filters

Some restaurants promote a happy hour with free to attractbusiness.