Question 1

Describing, recommending, showing, and offering a variety of food and beverage choices to a guest is known as

Accepted Answer

A)  order taking 
B)  sales competition 
C)  serving 
D)  suggestive selling 
A)  order taking 
B)  sales competition 
C)  serving 
D)  suggestive selling D

Question 2

All of the following are questions that deal with purchasing EXCEPT:

Accepted Answer

A)  What is our par stock level? 
B)  By how much can we exceed our reorder point? 
C)  Who will do the purchasing? 
D)  Who will do the receiving and storage? 
A)  What is our par stock level? 
B)  By how much can we exceed our reorder point? 
C)  Who will do the purchasing? 
D)  Who will do the receiving and storage? B

Question 3

Forecasting is used

Accepted Answer

A)  for calculating schedules only 
B)  for determining all expenditures 
C)  to calculate profits 
D) for sales projections, staff levels, and cost percentages 
E)  to determine if the staff is efficient 
A)  for calculating schedules only 
B)  for determining all expenditures 
C)  to calculate profits 
D) for sales projections, staff levels, and cost percentages 
E)  to determine if the staff is efficient D

Question 4

Organization and performance on the cooking line as well as good results depend on

Accepted Answer

A)  the back-of-the-house manager 
B)  servers 
C)  teamwork 
D)  sales forecast 
A)  the back-of-the-house manager 
B)  servers 
C)  teamwork 
D)  sales forecast

Question 5

A par stock

Accepted Answer

A)  is the reorder procedure 
B)  is the level to keep on hand 
C)  is a record of product received 
D)  is the total on hand 
E)  indicates who is responsible for ordering 
A)  is the reorder procedure 
B)  is the level to keep on hand 
C)  is a record of product received 
D)  is the total on hand 
E)  indicates who is responsible for ordering

Question 6

Product specification determines ________.

Accepted Answer

A)  how to order food 
B)  the cost of the food item 
C)  cut of meat, weight, fat, etc. 
D)  temperature and humidity 
A)  how to order food 
B)  the cost of the food item 
C)  cut of meat, weight, fat, etc. 
D)  temperature and humidity

Question 7

Explain the importance of forecasting. What are the pros and cons of relying solely on past performance to predict future performance?

Accepted Answer

• Everything is based on forecasting. St

Question 8

What are the seven suggested steps to take in table service?

Accepted Answer

• Greet the guests Introduce and suggest

Question 9

Which of the following costs is typically the highest cost in operating a restaurant?

Accepted Answer

A)  Beverage 
B)  Food 
C)  Labor 
D)  Liquor 
A)  Beverage 
B)  Food 
C)  Labor 
D)  Liquor

Question 10

Proper staffing in the kitchen is crucial, along with

Accepted Answer

A)  training and developing skills 
B)  good relationship with servers 
C)  retaining employees 
D)  promotions 
E)  feedback 
A)  training and developing skills 
B)  good relationship with servers 
C)  retaining employees 
D)  promotions 
E)  feedback

Question 11

The person usually responsible for greeting and seating guests and for rotating arriving guests among the dining room stations is the

Accepted Answer

A)  general manager 
B)  valet 
C)  greeter or hostess or host 
D)  waiter or waitress 
A)  general manager 
B)  valet 
C)  greeter or hostess or host 
D)  waiter or waitress

Question 12

A __________ is used to track food and beverage charges and other retail charges.

Accepted Answer

A)  guest check 
B)  P.O.S. system 
C)  cash register 
D)  cashier 
A)  guest check 
B)  P.O.S. system 
C)  cash register 
D)  cashier

Question 13

The average check refers to

Accepted Answer

A)  weekly sales 
B)  the number of entrees sold in a period 
C)  the average money spent per guest 
D)   the average check per server 
A)  weekly sales 
B)  the number of entrees sold in a period 
C)  the average money spent per guest 
D)   the average check per server

Question 14

What is the primary difference between the balance sheet and the income statement?

Accepted Answer

• A balance sheet depicts a co

Question 15

Why is the purchasing, receiving, storing, and issuing cycle so critical to the financial stability of a foodservice facility?

Accepted Answer

• This process is critical in that your

Question 16

What is the primary difference between the front of the house and the back of the house?

Accepted Answer

• The primary difference is that custome

Question 17

The contribution margin is the

Accepted Answer

A)  contribution the business can afford to give to charity 
B)  difference between revenue and net profit 
C)  cost of a menu item 
D)  the gross profit made from a menu item 
E)  food cost percentage 
A)  contribution the business can afford to give to charity 
B)  difference between revenue and net profit 
C)  cost of a menu item 
D)  the gross profit made from a menu item 
E)  food cost percentage

Question 18

American Service refers to

Accepted Answer

A)  style of the menu 
B)  number of servers 
C)  less formal, yet professionally served 
D)  more formal dining 
A)  style of the menu 
B)  number of servers 
C)  less formal, yet professionally served 
D)  more formal dining

Question 19

Each kitchen station must create

Accepted Answer

A)  sales projections 
B)  production control sheets 
C)  job analysis 
D)  cost analysis 
A)  sales projections 
B)  production control sheets 
C)  job analysis 
D)  cost analysis

Question 20

The "back of the house" is usually run by the

Accepted Answer

A)  service manager 
B)  sous chef 
C)  expeditor 
D)  kitchen manager 
A)  service manager 
B)  sous chef 
C)  expeditor 
D)  kitchen manager

Describing, recommending, showing, and offering a variety of food and beverage choices to a guest is known as

All of the following are questions that deal with purchasing EXCEPT:

Forecasting is used

Organization and performance on the cooking line as well as good results depend on

A par stock

Product specification determines ________.

Explain the importance of forecasting. What are the pros and cons of relying solely on past performance to predict future performance?

What are the seven suggested steps to take in table service?

Which of the following costs is typically the highest cost in operating a restaurant?

Proper staffing in the kitchen is crucial, along with

The person usually responsible for greeting and seating guests and for rotating arriving guests among the dining room stations is the

A __________ is used to track food and beverage charges and other retail charges.

The average check refers to

What is the primary difference between the balance sheet and the income statement?

Why is the purchasing, receiving, storing, and issuing cycle so critical to the financial stability of a foodservice facility?

What is the primary difference between the front of the house and the back of the house?

The contribution margin is the

American Service refers to

Each kitchen station must create

The "back of the house" is usually run by the

Introducing Hospitality

The Hotel Business

Rooms Division

Food and Beverage

Beverages

The Restaurant Business

Managed Services

Tourism

Recreation, Attractions, and Clubs

Gaming Entertainment

Meetings, Conventions, Expositions

Special Events

Leadership and Management

Planning

Organizing

Communication and Decision Making

Control

Filters

Exam 7: Restaurant Management

Describing, recommending, showing, and offering a variety of food and beverage choices to a guest is known as

All of the following are questions that deal with purchasing EXCEPT:

Forecasting is used

Organization and performance on the cooking line as well as good results depend on

A par stock

Product specification determines ________.

Explain the importance of forecasting. What are the pros and cons of relying solely on past performance to predict future performance?

What are the seven suggested steps to take in table service?

Which of the following costs is typically the highest cost in operating a restaurant?

Proper staffing in the kitchen is crucial, along with

The person usually responsible for greeting and seating guests and for rotating arriving guests among the dining room stations is the

A __________ is used to track food and beverage charges and other retail charges.

The average check refers to

What is the primary difference between the balance sheet and the income statement?

Why is the purchasing, receiving, storing, and issuing cycle so critical to the financial stability of a foodservice facility?

What is the primary difference between the front of the house and the back of the house?

The contribution margin is the

American Service refers to

Each kitchen station must create

The "back of the house" is usually run by the

Introducing Hospitality

The Hotel Business

Rooms Division

Food and Beverage

Beverages

The Restaurant Business

Managed Services

Tourism

Recreation, Attractions, and Clubs

Gaming Entertainment

Meetings, Conventions, Expositions

Special Events

Leadership and Management

Planning

Organizing

Communication and Decision Making

Control

Filters