Exam 8: Restaurant Operations

Upselling, educating guests about specials, or suggesting a specific kind of wine to go with dinner are all examples of: • order taking • serving • bussing • suggestive selling

Forecasting restaurant sales has two components: • guest counts and weather • guest counts and number of items sold during the week • guest counts and average check • average check and employee schedule requests

A purchase order is often used in the industry and is defined as • an order to purchase a certain quantity of an item at a specific price • an order to the kitchen from a server for a special customer request • customer pre orders for menu items called in with their reservation • the slip of paper a server uses to communicate an order to the kitchen

Curbside appeal means: • having a carry out area on the side of the restaurant • providing a parking area adjacent to the building • keeping the restaurant looking attractive and welcoming • providing an area outside for overflow business

Food that is attractively arranged on platters, presented to the guest by servers then completed tableside using a guerdion is known as what type of service? • American • Russian • English • French

In addition to sales projections, forecasting is used to predict all of the following except: • staffing levels • daily specials • labor cost percentages • food cost percentages

What are five reasons for setting up a purchasing system?

Implementing a comprehensive training program in the kitchen is vital due to: • lack of culinary education programs • employment contracts • high turnover rates • federal regulations

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

A __________ is a trolley like cart with a burner used for cooking foods tableside.

Which of the following costs is typically the highest cost in operating a restaurant? • beverage • food • labor • liquor

The document that identifies the proper amount of food product to be prepared for a given meal period is the __________ sheet.

All products being delivered to a foodservice establishment should have a date stamp and be rotated using what common system: • first in last out • first in first out • finished in last order • last in first out

Par stock is best described as • the number of menu items • the amount of a product being delivered by a purveyor • the point at which a product should be reordered • a stock level that must be on hand as all times

How is food cost percentage calculated? • cost of food minus sales • cost of food sold divided by food sales • food cost plus beverage cost minus sales • food sales minus beverage sales

Describing, recommending, showing and offering a variety of food and beverage choices to a guest is known as: • order taking • sales competition • serving • suggestive selling

Great service adds tremendous __________ to the dining experience, something most guests are willing to pay for.

What should a chef consider in determining production amounts for a given day or meal period? • Amount needed for projected sales minus what is on hand • Number of servers and bartenders scheduled for a shift • Amount of product being delivered from purveyors • The number of hours available for production

Purchasing, receiving, food preparation, storing and issuing, stewarding, accounting, and budgeting are areas of the business included in: • the back of the house • back office areas • management areas • front of the house

Formulating a budget that projects sales and costs on a weekly and monthly basis is known as: • forecasting • predicting • dreaming • guestimating