Deck 8: Restaurant Operations

Question 1

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

Answer 1

• French

Question 2

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

Answer 2

• suggestive selling

Question 3

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

Answer 3

• providing a parking area adjacent to the building

Question 4

The front of the house areas in a restaurant include:
• anyone with guest contact
• dishwasher
• cooks
• management

Question 5

Standardized recipes are used in a production kitchen in order to
• accommodate the number of servers and bartenders working in the front of the house
• maintain consistency and minimize waste
• accommodate the number of kitchen staff working each shift
• standardized recipes are not used in production kitchens

Question 6

Food that is cooked in the kitchen, cut, placed onto serving dishes and attractively garnished, then presented to the guest and served individually by placing the food onto the guests plate using a serving fork and spoon is known as what kind of service?
• American
• Russian
• English
• French

Question 7

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

Question 8

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

Question 9

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

Question 10

Production control sheets are created to:
• prevent employee turnover due to higher minimum wages
• meet nutrition guidelines and requirements that are not identified on the menu
• control equipment maintenance after warranties expire
• coordinate the amount of product on hand and what needs to be prepped for a meal

Question 11

Guest counts or covers are:
• the number of tables in the dining room
• the number of chairs in the dining room, including bar stools
• the number of plates in inventory
• the number of guests patronizing the restaurant over a given time

Question 12

Average guest check is calculated by:
• counting how many guests were eating times number of meals served
• dividing total sales by total number of guests
• total number of guests served divided by total number of plates used
• counting the average number of entrees prepped in one week

Question 13

Food that is prepared and decoratively placed onto plates in the kitchen, carried into the dining room and served to the guests is know as what type of service?
• American
• French
• Russian
• English

Question 14

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

Question 15

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

Question 16

The person usually responsible for greeting and seating guests and for rotating arriving guests among dining room stations is the:
• general manager
• valet
• greeter or host(ess)
• server

Question 17

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

Question 18

What is important to consider when designing the layout of a restaurant kitchen?
• Education of the staff
• Holidays and events
• Number of servers employed
• Projected business and menu design

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

Question 20

If total sales were $2550.00 and 110 guests were served, the average guest check would be:
• $11.25
• $15.82
• $23.18
• $19.50

Question 21

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

Question 22

__________ is the amount of product/inventory that must be on hand at all times.

Question 23

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

Question 24

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

Question 25

Food sales are $50,000 and beverage sales are $25,600. what is the labor cost percent if labor cost are $18,800?
• 21%
• 30%
• 24.8%
• 33.6%

Question 26

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

Question 27

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

Question 28

Plating food in the kitchen with decorative garnishes and then serving the customer is known as __________ service.

Question 29

If total food sales are $50,000 and the cost of food sold is $16500 the food cost percent is :
• 25%
• 20%
• 38%
• 33%

Question 30

Formulating budgets that project sales and costs for a year on a weekly and monthly basis is known as __________ .

Question 31

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

Question 32

Which of the following would NOT be the responsibility of a restaurant manager?
• recruiting and employee development
• supervision and communication
• accounting and cost controls
• all of these are manager responsibilities

Question 33

If beverage sales are $25600 and beverage costs are $7500 the beverage cost percent is :
• 33%
• 30%
• 29%
• 20%

Question 34

The average guest check is determined by __________ .

Question 35

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

Question 36

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

Question 37

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

Question 38

Offering a guest something from the dessert tray, upselling, and table tents are known as __________ .

Question 39

__________ service is when the food is placed on platters and then finished tableside.

Question 40

Which of the following is NOT a cost management can control?
• food cost
• beverage cost
• labor cost
• rent

Question 41

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

Question 42

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

Question 43

What are five reasons for setting up a purchasing system?

Question 44

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

Question 45

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