Question 1

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

Accepted Answer

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

Question 2

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

Accepted Answer

Greet the guests Introduce and suggestiv

Question 3

Combined food and labor costs are known as

Accepted Answer

A)  prime costs 
B)  fixed costs 
C)  controllable costs 
D)  variable costs 
A)  prime costs 
B)  fixed costs 
C)  controllable costs 
D)  variable costs

Question 4

Management can make an immediate impact on the quality of operations through

Accepted Answer

A)  retaining employees 
B)  staff recognition 
C)  good relationships with guests 
D)  promotions 
A)  retaining employees 
B)  staff recognition 
C)  good relationships with guests 
D)  promotions

Question 5

There are ________ accounting periods per fiscal year in a typical restaurant.

Accepted Answer

A)  10 
B)  13 
C)  11 
D)  12 
A)  10 
B)  13 
C)  11 
D)  12

Question 6

Strict controls on food inventory is important for

Accepted Answer

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

Question 7

The ________ is the most important part of the kitchen layout.

Accepted Answer

A)  food line 
B)  stove tops 
C)  cooking line 
D)  prep line 
A)  food line 
B)  stove tops 
C)  cooking line 
D)  prep line

Question 8

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

Accepted Answer

The primary difference is that customers

Question 9

The Beacon Drive Inn had food sales of $45,000, an opening inventory of $8,000, purchases of $13,000 and an ending inventory of $9,000. What was the food cost percentage?

Accepted Answer

A)  26.7% 
B)  27.3% 
C)  27.6% 
D)  26.3% 
A)  26.7% 
B)  27.3% 
C)  27.6% 
D)  26.3%

Question 10

Discuss the relationship between the purchase order and receiving.

Accepted Answer

Using the product specifications, a purc

Question 11

Food cost percentage is defined as

Accepted Answer

A)  labor cost plus food cost divided by sales times 100 
B)  food cost divided by food sales times 100 
C)  food cost minus labor cost divided by food sales times 100 
D)  Food sales divided by food cost times 100 
A)  labor cost plus food cost divided by sales times 100 
B)  food cost divided by food sales times 100 
C)  food cost minus labor cost divided by food sales times 100 
D)  Food sales divided by food cost times 100

Question 12

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 in

Question 13

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)  the gross profit made from a menu item 
D)  cost of 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)  the gross profit made from a menu item 
D)  cost of a menu item 
E)  food cost percentage

Question 14

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

Accepted Answer

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

Question 15

The average guest check is calculate by

Accepted Answer

A)  dividing total sales by the number of tables used during a meal period 
B)  weekly sales divided by the forecasted sales 
C)  dividing total sales by the number of guests 
D)  food sales divided by the number of entrees sold in a period 
A)  dividing total sales by the number of tables used during a meal period 
B)  weekly sales divided by the forecasted sales 
C)  dividing total sales by the number of guests 
D)  food sales divided by the number of entrees sold in a period

Question 16

The person responsible for ordering should never be the

Accepted Answer

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

Question 17

A "cover" is also known as

Accepted Answer

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

Question 18

Which of the following is NOT a cost that management can control?

Accepted Answer

A)  Labor cost 
B)  Beverage cost 
C)  Rent 
D)  Food cost 
A)  Labor cost 
B)  Beverage cost 
C)  Rent 
D)  Food cost

Question 19

Product specification determines

Accepted Answer

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

Question 20

How is food cost percentage calculated?

Accepted Answer

A)  Cost of food sold divided by food sales 
B)  Cost of food sales divided by net profit 
C)  Food sales minus beverage sales divided by sales 
D)  Food cost plus beverage cost divided by sales 
A)  Cost of food sold divided by food sales 
B)  Cost of food sales divided by net profit 
C)  Food sales minus beverage sales divided by sales 
D)  Food cost plus beverage cost divided by sales

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

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

Combined food and labor costs are known as

Management can make an immediate impact on the quality of operations through

There are ________ accounting periods per fiscal year in a typical restaurant.

Strict controls on food inventory is important for

The ________ is the most important part of the kitchen layout.

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

The Beacon Drive Inn had food sales of $45,000, an opening inventory of $8,000, purchases of $13,000 and an ending inventory of $9,000. What was the food cost percentage?

Discuss the relationship between the purchase order and receiving.

Food cost percentage is defined as

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

The contribution margin is the

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

The average guest check is calculate by

The person responsible for ordering should never be the

A "cover" is also known as

Which of the following is NOT a cost that management can control?

Product specification determines

How is food cost percentage calculated?

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

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

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

Combined food and labor costs are known as

Management can make an immediate impact on the quality of operations through

There are ________ accounting periods per fiscal year in a typical restaurant.

Strict controls on food inventory is important for

The ________ is the most important part of the kitchen layout.

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

The Beacon Drive Inn had food sales of $45,000, an opening inventory of $8,000, purchases of $13,000 and an ending inventory of $9,000. What was the food cost percentage?

Discuss the relationship between the purchase order and receiving.

Food cost percentage is defined as

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

The contribution margin is the

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

The average guest check is calculate by

The person responsible for ordering should never be the

A "cover" is also known as

Which of the following is NOT a cost that management can control?

Product specification determines

How is food cost percentage calculated?

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