Question 1

What three objectives are accomplished by cooks following prep sheets?

Accepted Answer

a.specifying what product needs to be made and in what quantity
b.maximizing staff productivity
c.prioritizing the workload for the staff

Question 2

Explain a perpetual inventor y system.

Accepted Answer

A perpetual inventor y system is an inventor y control system where a par level is set and empty bottles are replaced with full bottles from a secure store room that is only accessible by management.The empty bot- tles are logged in a control sheet and signed by the issuing manager.

Question 3

What are the three main areas of concern in controlling costs?

Accepted Answer

Food, labor, and beverage

Question 4

Profit contribution is a main consideration when analyzing a menu.
What are three other considerations when making menu item changes?

Accepted Answer

Repurchase intent
In

Question 5

What are the proper steps to receiving orders?

Accepted Answer

a.Ensure that orders match what was actu

Question 6

What is meant by the term "pull thaw"?

Accepted Answer

Pull thaw is the term referrin

Question 7

What is meant by the term "repurchase intent"?

Accepted Answer

Repurchase intent is the custo

Question 8

What is a par level and why is it important?

Accepted Answer

The par level is the level of

Question 9

Why is it important to inspect a deliver y truck?

Accepted Answer

It is important to inspect deliver y tru

Question 10

List some of the skills necessary for a restaurant general manager.

Accepted Answer

1.ability to hire, train, and develop th

Question 11

Define the following terms as used when analyzing a menu:

Accepted Answer

a.Stars-menu items that have high unit s

What three objectives are accomplished by cooks following prep sheets?

Explain a perpetual inventor y system.

What are the three main areas of concern in controlling costs?

Profit contribution is a main consideration when analyzing a menu. What are three other considerations when making menu item changes?

What are the proper steps to receiving orders?

What is meant by the term "pull thaw"?

What is meant by the term "repurchase intent"?

What is a par level and why is it important?

Why is it important to inspect a deliver y truck?

List some of the skills necessary for a restaurant general manager.

Define the following terms as used when analyzing a menu:

Menu Design and Engineerin

Marketing: Research Analysis and Building a Customer Base Chapter Overview

Site Selection

Business Plan

Finance and Accounting

Building the Restaurant

Sanitation Management

Customer Service

Human Resource Management

Filters

Exam 8: Restaurant Management and Operations Analysis

What three objectives are accomplished by cooks following prep sheets?

Explain a perpetual inventor y system.

What are the three main areas of concern in controlling costs?

Profit contribution is a main consideration when analyzing a menu. What are three other considerations when making menu item changes?

What are the proper steps to receiving orders?

What is meant by the term "pull thaw"?

What is meant by the term "repurchase intent"?

What is a par level and why is it important?

Why is it important to inspect a deliver y truck?

List some of the skills necessary for a restaurant general manager.

Define the following terms as used when analyzing a menu:

Menu Design and Engineerin

Marketing: Research Analysis and Building a Customer Base Chapter Overview

Site Selection

Business Plan

Finance and Accounting

Building the Restaurant

Sanitation Management

Customer Service

Human Resource Management

Filters