Exam 1: Introduction

Since the restaurant business tends to be highly labor intensive, the cost of labor is a major determinant in the price of a meal-the more service, the greater the labor cost and the higher the price.

To a large extent, high employee costs are a result of poor___________ .

Some hotels are developing concepts to appeal to ____________ as well as in- house guests.

For the operator, daily specials are always considered a way to offer the customer fresh foods.

What are the steps that should be taken during employee training to ensure good service?

What factors should go into choosing a menu size?

By increasing costs through such things as bigger portion sizes or more service, a restaurant becomes more attractive to customers, thereby increasing ____________.

The___________ market is not easily swayed by new trends.

One way to ____________ an operation is to sell a product or service at additional times.

Describe "careful expansion."

Daily changes can be what?

Managers, followed by cooks, are the major problem areas when it comes to employee retention.

Which is NOT an example of a captive customer base?

Restaurants that are built for pleasure appeal mostly to the need to refuel the body.

Poor speed of service and inattentive staff are the most common service complaints. What factors cause customers to perceive these problems?

What is employee turnover and why is it a problem?

What type of chain accounts for the most sales in the United States?

Inventory costs and waste costs can be kept down by a(n):