Exam 8: Restaurant Operations

If total food sales are $50,000 and the cost of food sold is $16500 the food cost percent is:

________ service is when the food is placed on platters and then finished tableside in an elegant fashion.

Food sales are $50,000 and beverage sales are $25,600. what is the labor cost percent if labor cost are $18,800?

List and describe four management functions necessary to be successful in the restaurant industry.

Average guest check is calculated by:

Par stock is best described as:

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

If beverage sales are $25600 and beverage costs are $7500 the beverage cost percent is:

Placing food on an individual plate in the kitchen with decorative garnishes and then serving the customer is known as ________ service.

Who manages the Back-of-the-House operations and describe their primary duties. How does the Back-of-the-House support the Front-of-the-House?

Once an employee has been trained, the next step is:

In addition to sales projections, forecasting is used to predict all of the following except:

Formulating a budget that projects sales and costs on a weekly and monthly basis is known as:

What should a chef consider in determining production amounts for a given day or meal period?

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

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

What are five reasons for setting up a purchasing system?

Food that is attractively arranged on platters, presented to the guest by servers then cooked or prepared tableside using a gueridon is known as what type of service?

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

How is food cost percentage calculated?