Exam 8: Restaurant Operations

If total food sales are $50,000 and the cost of food sold is $16500 the food cost percent is : • 25% • 20% • 38% • 33%

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

The person usually responsible for greeting and seating guests and for rotating arriving guests among dining room stations is the: • general manager • valet • greeter or host(ess) • server

Which of the following would NOT be the responsibility of a restaurant manager? • recruiting and employee development • supervision and communication • accounting and cost controls • all of these are manager responsibilities

The average guest check is determined by __________ .