Question 1

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

Accepted Answer

The answer of Upselling, educating guests about specials, or suggesting...

Question 2

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

Accepted Answer

The answer of Forecasting restaurant sales has two components: 
•...

Question 3

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

Accepted Answer

The answer of A purchase order is often used in...

Question 4

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

Accepted Answer

The answer of Curbside appeal means: 
• having a carry...

Question 5

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

Accepted Answer

The answer of Food that is attractively arranged on platters,...

Question 6

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

Accepted Answer

The answer of In addition to sales projections, forecasting is...

Question 7

What are five reasons for setting up a purchasing system?

Accepted Answer

The answer of What are five reasons for setting up...

Question 8

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

Accepted Answer

The answer of Implementing a comprehensive training program in the...

Question 9

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 10

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

Accepted Answer

The answer of A __________ is a trolley like cart...

Question 11

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

Accepted Answer

The answer of Which of the following costs is typically...

Question 12

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

Accepted Answer

The answer of The document that identifies the proper amount...

Question 13

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

Accepted Answer

The answer of All products being delivered to a foodservice...

Question 14

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

Accepted Answer

The answer of Par stock is best described as 
•...

Question 15

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

Accepted Answer

The answer of How is food cost percentage calculated? 
•...

Question 16

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

Accepted Answer

The answer of Describing, recommending, showing and offering a variety...

Question 17

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

Accepted Answer

The answer of Great service adds tremendous __________ to the...

Question 18

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

Accepted Answer

The answer of What should a chef consider in determining...

Question 19

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

Accepted Answer

The answer of Purchasing, receiving, food preparation, storing and issuing,...

Question 20

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

Accepted Answer

The answer of Formulating a budget that projects sales and...

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

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.

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