Exam 8: Restaurant Operations

The front of the house areas in a restaurant include: • anyone with guest contact • dishwasher • cooks • management

What is important to consider when designing the layout of a restaurant kitchen? • Education of the staff • Holidays and events • Number of servers employed • Projected business and menu design

Guest counts or covers are: • the number of tables in the dining room • the number of chairs in the dining room, including bar stools • the number of plates in inventory • the number of guests patronizing the restaurant over a given time

__________ service is when the food is placed on platters and then finished tableside.

Formulating budgets that project sales and costs for a year on a weekly and monthly basis is known as __________ .

Average guest check is calculated by: • counting how many guests were eating times number of meals served • dividing total sales by total number of guests • total number of guests served divided by total number of plates used • counting the average number of entrees prepped in one week

Standardized recipes are used in a production kitchen in order to • accommodate the number of servers and bartenders working in the front of the house • maintain consistency and minimize waste • accommodate the number of kitchen staff working each shift • standardized recipes are not used in production kitchens

Forecasting restaurant sales has two components, what are they and describe each of them.

Production control sheets are created to: • prevent employee turnover due to higher minimum wages • meet nutrition guidelines and requirements that are not identified on the menu • control equipment maintenance after warranties expire • coordinate the amount of product on hand and what needs to be prepped for a meal

Plating food in the kitchen with decorative garnishes and then serving the customer is known as __________ service.

Food that is cooked in the kitchen, cut, placed onto serving dishes and attractively garnished, then presented to the guest and served individually by placing the food onto the guests plate using a serving fork and spoon is known as what kind of service? • American • Russian • English • French

Which of the following is NOT a cost management can control? • food cost • beverage cost • labor cost • rent

The __________ includes anyone with guest contact from the host(ess) to the busperson (server assistant).

Food that is prepared and decoratively placed onto plates in the kitchen, carried into the dining room and served to the guests is know as what type of service? • American • French • Russian • English

If total sales were $2550.00 and 110 guests were served, the average guest check would be: • $11.25 • $15.82 • $23.18 • $19.50

Offering a guest something from the dessert tray, upselling, and table tents are known as __________ .

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

Food sales are $50,000 and beverage sales are $25,600. what is the labor cost percent if labor cost are $18,800? • 21% • 30% • 24.8% • 33.6%

If beverage sales are $25600 and beverage costs are $7500 the beverage cost percent is : • 33% • 30% • 29% • 20%

__________ is the amount of product/inventory that must be on hand at all times.