Question 1

What are three concepts or ideas that could be used for suggestive selling?

Accepted Answer

• Dessert tray or ca

Question 2

Forecasting sales has two components:

Accepted Answer

A)  guest counts or covers, and average check amount 
B)  total sales and average entrie price 
C)  food budget and guest counts or covers 
D)  average check amount and total sales 
A)  guest counts or covers, and average check amount 
B)  total sales and average entrie price 
C)  food budget and guest counts or covers 
D)  average check amount and total sales

Question 3

Curbside appeal includes

Accepted Answer

A)  the style of the menu 
B)  the speed of service 
C)  a well-equipped kitchen 
D)  the appearance of the property from the parking lot to the restrooms 
A)  the style of the menu 
B)  the speed of service 
C)  a well-equipped kitchen 
D)  the appearance of the property from the parking lot to the restrooms

Question 4

Discuss the importance of training and staff development. What might it help eliminate and why?

Accepted Answer

• Implementing a comprehensive training

Question 5

If total sales are $2550.00 and 110 guests were served, the average guest check would be

Accepted Answer

A)  $11.25 
B)  $15.82 
C)  $23.18 
D)  $19.50 
A)  $11.25 
B)  $15.82 
C)  $23.18 
D)  $19.50

Question 6

What are five reasons for setting up a purchasing system?

Accepted Answer

• To develop standards for each item; pr

Question 7

A cover is equivalent to

Accepted Answer

A)  a guest 
B)   an entree 
C)  a plate 
D)  a table 
A)  a guest 
B)   an entree 
C)  a plate 
D)  a table

Question 8

Production sheet calculations include

Accepted Answer

A)  number of workers in the kitchen 
B)  costs of food 
C)  expected daily sales 
D)  counting products on-hand 
A)  number of workers in the kitchen 
B)  costs of food 
C)  expected daily sales 
D)  counting products on-hand

Question 9

Production sheets are used for which of the following purposes?

Accepted Answer

A)  Inventory the product used the day before 
B)  Determine production level for day before 
C)  Determine projected sales 
D)  Serve as the key to consistency and food quality 
A)  Inventory the product used the day before 
B)  Determine production level for day before 
C)  Determine projected sales 
D)  Serve as the key to consistency and food quality

Question 10

Financial management reporting needs to be

Accepted Answer

A)  rigid and accurate 
B)  detailed and inclusive 
C)  flexible for interpretation 
D)  projected 
E)  budgeted 
A)  rigid and accurate 
B)  detailed and inclusive 
C)  flexible for interpretation 
D)  projected 
E)  budgeted

Question 11

Back-of-the-house restaurant systems are also known as

Accepted Answer

A)  food cost inventory analysis 
B)  product management systems 
C)  labor management systems 
D)  cost reporting systems 
A)  food cost inventory analysis 
B)  product management systems 
C)  labor management systems 
D)  cost reporting systems

Question 12

Prime cost is

Accepted Answer

A)  food and beverage costs 
B)  labor and overhead costs 
C)  food and overhead costs 
D)  food and labor cost 
A)  food and beverage costs 
B)  labor and overhead costs 
C)  food and overhead costs 
D)  food and labor cost

Question 13

Forecasting restaurant sales has two components. Identify and describe or define each.

Accepted Answer

• Guest counts or covers-the number of g

Question 14

The person responsible for ordering should never be the

Accepted Answer

A)  same person 
B)  chef 
C)  manager 
D)  line cook 
A)  same person 
B)  chef 
C)  manager 
D)  line cook

Question 15

Personal digital assistants (PDAs) are used by

Accepted Answer

A)  restaurant servers 
B)  managers 
C)  accountants 
D)  employers to track hours 
A)  restaurant servers 
B)  managers 
C)  accountants 
D)  employers to track hours

Question 16

Strict controls on food inventory are important for

Accepted Answer

A)  receiving, storing, dating, and using 
B)  cost and waste records 
C)  creating product specifications 
D)  health department regulations 
A)  receiving, storing, dating, and using 
B)  cost and waste records 
C)  creating product specifications 
D)  health department regulations

What are three concepts or ideas that could be used for suggestive selling?

Forecasting sales has two components:

Curbside appeal includes

Discuss the importance of training and staff development. What might it help eliminate and why?

If total sales are $2550.00 and 110 guests were served, the average guest check would be

What are five reasons for setting up a purchasing system?

A cover is equivalent to

Production sheet calculations include

Production sheets are used for which of the following purposes?

Financial management reporting needs to be

Back-of-the-house restaurant systems are also known as

Prime cost is

Forecasting restaurant sales has two components. Identify and describe or define each.

The person responsible for ordering should never be the

Personal digital assistants (PDAs) are used by

Strict controls on food inventory are important for

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

What are three concepts or ideas that could be used for suggestive selling?

Forecasting sales has two components:

Curbside appeal includes

Discuss the importance of training and staff development. What might it help eliminate and why?

If total sales are $2550.00 and 110 guests were served, the average guest check would be

What are five reasons for setting up a purchasing system?

A cover is equivalent to

Production sheet calculations include

Production sheets are used for which of the following purposes?

Financial management reporting needs to be

Back-of-the-house restaurant systems are also known as

Prime cost is

Forecasting restaurant sales has two components. Identify and describe or define each.

The person responsible for ordering should never be the

Personal digital assistants (PDAs) are used by

Strict controls on food inventory are important for

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