Exam 1: Introduction

On any given day in the United States about half the population will be customers of the foodservice industry.

The greatest recent growth for contractors has been in primary- and secondary- school markets because they have:

It is anticipated that the quick- service segment of the industry, clearly the healthiest overall, will experience explosive growth in the next few years.

Table d'hôte is a method of pricing in which:

What type of restaurant relies on promotional tie- ins? Why are promotional tie- ins so important for this type of restaurant?

Counter service allows customers to sit at a counter facing the production area.

A limited menu___________ the number of customers.

Using convenience items will result in greater labor cost but lower food cost.

Most restaurants operate on relatively ___________profit margins.

In recent years pizza chains have pursued a strategy of competing on price by targeting___________and young families.

In the early stages of a new operation, the restaurant goes through an introductory stage in which the___________ is introduced into the marketplace.

Why can cost- cutting be detrimental?

The___________ manager waits until trends work their way through society and manifest themselves.

In recent years sandwich chains have responded to customer demand for healthier items by doing what?

Which is the largest contractor, with 29 percent of the market?

Menus that are variable are used in fast- food and specialty operations.

Lack of sales often comes from a lack ___________of and creativity in developing new ideas.

Describe frequency of menu change and how it can affect an operation.

An advantage of à la carte menus is their perception of being:

Restaurateurs most frequently use family and friends, food and equipment vendors, and printed materials as sources of information.