Exam 6: Food and Beverage

Summarize briefly the differences between tourism profit-dependent, tourism sales-dependent and resident profit-dependent restaurants, providing an example for each from your region.

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Question 1

Correct Answer:

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Tourism profit-dependent restaurants earn 20% to 50% of revenue from tourists.Their location is critical as they need to be visible to tourists while remaining accessible to a local community.These restaurants have a stable local business but require the additional patronage of tourists to make them profitable.
Tourism sales-dependent restaurants make over 50% of revenue from tourists.Location to tourism areas is critical.These restaurants cater directly to the tourist market; a tourism sales-dependent restaurant is determined by location and customer base, not by restaurant name or brand.
Resident sales-dependent restaurants make less than 20% of sales from tourists.They are located in residentially convenient areas and focus on the local market.Tourists may never discover these establishments as they are outside normal tourist areas.

Rick's Café in Jamaica draws tourists every day for incredible cliff jumping and a spectacular view of the sunset.This would be considered a destination restaurant.

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(True/False)

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Question 2

Correct Answer:

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True

Kelsey's, Swiss Chalet, and Jack Astor's Bar and Grill are all examples of franchise restaurants.

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(True/False)

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Question 3

Correct Answer:

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False

In Quebec, restaurants can charge a corkage fee for opening a bottle of wine that a customer brings into the restaurant.

(True/False)

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Question 4

Food service located in museums and recreational centres would be considered part of the commercial food segment.

(True/False)

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Question 5

One major financial challenge faced by Canadian restaurants is _________________.

(Multiple Choice)

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Question 6

Research shows that approximately this number of owner-operated food service businesses go bankrupt in their first five years of operation.

(Multiple Choice)

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Question 7

There is a current trend in which grocery stores are offering dishes such as moussaka, fresh figs, and Arborio rice.This is not in response to __________________.

(Multiple Choice)

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Question 8

Which of the following would not be considered a recent trend in the restaurant industry?

(Multiple Choice)

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Question 9

A single corporate entity that operates more than one restaurant, with all restaurants reporting to one corporate headquarters, is called a ____________________.

(Multiple Choice)

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Question 10

Medieval Times, a restaurant that showcases Andalusian stallions and medieval battles, is an example of a(an)_________________.

(Multiple Choice)

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Question 11

A small casual restaurant that emulates a British, Scottish, or Irish bar selling many different types of beer is a ________________.

(Multiple Choice)

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Question 12

A buffet house differs from a cafeteria because _____________________.

(Multiple Choice)

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Question 13

What term is used to describe a restaurant that makes 50% or more of its sales from tourism revenues?

(Multiple Choice)

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Question 14

Dependence on tourism as the primary source of income for a restaurant is determined by location, not type of ownership.

(True/False)

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Question 15

Research shows that, when available, customers will choose nutritionally sound meals, thus fuelling the trend for healthy menu options.

(True/False)

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Question 16

One of the disadvantages of operating a franchise is ___________________.

(Multiple Choice)

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Question 17

In a haute cuisine restaurant, the sommelier is responsible for preparing tableside food for customers.

(True/False)

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Question 18

Non-commercial food service makes up the largest portion of the food-service marketplace.

(True/False)

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Question 19

A restaurant identified as haute cuisine ____________________.

(Multiple Choice)

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Question 20

Showing 1 - 20 of 50

Summarize briefly the differences between tourism profit-dependent, tourism sales-dependent and resident profit-dependent restaurants, providing an example for each from your region.

Rick's Café in Jamaica draws tourists every day for incredible cliff jumping and a spectacular view of the sunset.This would be considered a destination restaurant.

Kelsey's, Swiss Chalet, and Jack Astor's Bar and Grill are all examples of franchise restaurants.

In Quebec, restaurants can charge a corkage fee for opening a bottle of wine that a customer brings into the restaurant.

Food service located in museums and recreational centres would be considered part of the commercial food segment.

One major financial challenge faced by Canadian restaurants is _________________.

Research shows that approximately this number of owner-operated food service businesses go bankrupt in their first five years of operation.

There is a current trend in which grocery stores are offering dishes such as moussaka, fresh figs, and Arborio rice.This is not in response to __________________.

Which of the following would not be considered a recent trend in the restaurant industry?

A single corporate entity that operates more than one restaurant, with all restaurants reporting to one corporate headquarters, is called a ____________________.

Medieval Times, a restaurant that showcases Andalusian stallions and medieval battles, is an example of a(an)_________________.

A small casual restaurant that emulates a British, Scottish, or Irish bar selling many different types of beer is a ________________.

A buffet house differs from a cafeteria because _____________________.

What term is used to describe a restaurant that makes 50% or more of its sales from tourism revenues?

Dependence on tourism as the primary source of income for a restaurant is determined by location, not type of ownership.

Research shows that, when available, customers will choose nutritionally sound meals, thus fuelling the trend for healthy menu options.

One of the disadvantages of operating a franchise is ___________________.

In a haute cuisine restaurant, the sommelier is responsible for preparing tableside food for customers.

Non-commercial food service makes up the largest portion of the food-service marketplace.

A restaurant identified as haute cuisine ____________________.

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