Question 1

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

Accepted Answer

The answer of What is the primary difference between the...

Question 2

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

Accepted Answer

The answer of What are the seven suggested steps to...

Question 3

The "back of the house" is usually run by the

Accepted Answer

A) sous chef 
B) service manager 
C) kitchen manager 
D) expeditor

Question 4

If total food sales are $50,000 and the cost of food sold is $16,500 the food cost percent is

Accepted Answer

A) 38.0% 
B) 33.0% 
C) 20.0% 
D) 25.0%

Question 5

Discuss the relationship between the purchase order and receiving.

Accepted Answer

The answer of Discuss the relationship between the purchase order...

Question 6

Average beverage cost percentage runs

Accepted Answer

A) 18 -24% 
B) 16 -18% 
C) 24 -30% 
D) 12 -16%

Question 7

Production sheet calculations include

Accepted Answer

A) number of workers in the kitchen 
B) expected daily sales 
C) costs of food 
D) counting products on -hand

Question 8

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

Accepted Answer

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

Question 9

The person usually responsible for greeting and seating guests and to rotate arriving guests among the dining room stations is the

Accepted Answer

A) general manager 
B) waiter or waitress 
C) valet 
D) greeter or hostess or host

Question 10

Curbside appeal includes

Accepted Answer

A) the appearance of the property from the parking lot to the restrooms 
B) the speed of service 
C) the style of the menu 
D) a well equipped kitchen

Question 11

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

Accepted Answer

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

Question 12

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

Accepted Answer

A) $23.18 
B) $11.25 
C) $19.50 
D) $15.82

Question 13

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

Accepted Answer

The answer of What are three concepts or ideas that...

Question 14

The first step in creating ________ is to count the product on hand for each station.

Accepted Answer

A) food cost percentages 
B) production sheets 
C) cost containment 
D) contribution margin

Question 15

Placing the most recent purchases ,in rotation,behind previous purchases is called

Accepted Answer

A) FIFO 
B) FIFA 
C) LIFO 
D) LIFA

Question 16

Product specification determines

Accepted Answer

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

Question 17

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

Accepted Answer

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

Question 18

Discuss the merits of installing a cash register or a P.O.S.system in your restaurant.List and describe several positive and/or negative challenges in making your choice.

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The answer of Discuss the merits of installing a cash...

Question 19

Forecasting restaurant sales has two components.Identify and describe or define each.

Accepted Answer

The answer of Forecasting restaurant sales has two components.Identify and...

Question 20

Prime cost is

Accepted Answer

A) labor and overhead costs 
B) food and overhead costs 
C) food and labor cost 
D) food and beverage costs

Exam 7: Restaurant Management