Deck 7: Restaurant Management

Question 1

The person responsible for ordering should never be the

A)same person
B)manager
C)line cook
D)chef

Answer 1

A

Question 2

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

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

Answer 2

C

Question 3

Forecasting is used

A)for determining all expenditures
B)to determine staff efficiency
C)for sales projections,staff levels,and cost percentages
D)to estimate profits

Answer 3

C

Question 4

Production sheet calculations include

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

Question 5

Personal digital assistants (PDAs)are usually used by

A)restaurant servers
B)managers
C)employers to track hours
D)accountants

Question 6

American Service refers to

A)more formal dining
B)number of servers
C)style of the menu
D)less formal,yet professionally served

Question 7

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

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

Question 8

Organization and performance on the cooking line as well as good results depend on

A)sales forecast
B)teamwork
C)the back ^-of ^-the ^-house manager
D)servers

Question 9

Curbside appeal includes

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 10

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

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

Question 11

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

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

Question 12

The average guest check is calculate by

A)dividing total sales by the number of tables used during a meal period
B)food sales divided by the number of entrees sold in a period
C)weekly sales divided by the forecasted sales
D)dividing total sales by the number of guests

Question 13

The ________ is the most important part of the kitchen layout.

A)food line
B)prep line
C)stove tops
D)cooking line

Question 14

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

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

Question 15

A "cover" is also known as

A)a guest
B)a hat
C)an entree
D)a table

Question 16

Forecasting sales has two components,

A)guest counts or covers,and average check amount
B)food budget and guest counts or covers
C)average check amount and total sales
D)total sales and average entrée price

Question 17

Production sheets serve which of the following purposes?

A)Inventory the product used the day before
B)Determine projected sales
C)Determine production level for day before
D)Serve as the key to consistency and food quality

Question 18

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

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

Question 19

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

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

Question 20

Setting up purchasing systems that determine standards for each item involves creating

A)prime costs
B)product specification sheets
C)cost analysis projections
D)sales projections

Question 21

Combined food and labor costs are known as

A)variable costs
B)fixed costs
C)prime costs
D)controllable costs

Question 22

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

Question 23

Strict controls on food inventory is important for

A)cost and waste records
B)creating product specifications
C)health department regulations
D)receiving,storing,dating,and using

Question 24

The contribution margin is the

A)cost of a menu item
B)difference between revenue and net profit
C)the gross profit made from a menu item
D)food cost percentage
E)contribution the business can afford to give to charity

Question 25

Prime cost is

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

Question 26

Food cost percentage is defined as

A)Food sales divided by food cost times 100
B)labor cost plus food cost divided by sales times 100
C)food cost divided by food sales times 100
D)food cost minus labor cost divided by food sales times 100

Question 27

The cost of a lease should be______to___________

A)5,8
B)7,14
C)2,6
D)10,18

Question 28

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

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

Question 29

The Beacon Drive Inn had food sales of $45,000,an opening inventory of $8,000,purchases of $13,000 and an ending inventory of $9,000.What was the food cost percentage?

A)27.6%
B)26.3%
C)27.3%
D)26.7%

Question 30

Which of the following is NOT a cost that management can control?

A)Beverage cost
B)Labor cost
C)Food cost
D)Rent

Question 31

Which of the following costs is typically the highest cost in operating a restaurant?

A)Beverage
B)Labor
C)Food
D)Liquor

Question 32

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

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

Question 33

A par stock

A)is the reorder procedure
B)is the level to keep on hand
C)is the total on hand
D)is a record of product received
E)indicates who is responsible for ordering

Question 34

Average beverage cost percentage runs

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

Question 35

If beverage sales are $25,600 and beverage costs are $7,500 the beverage cost percent is

A)20.6%
B)32.9%
C)29.3%
D)30.4%

Question 36

What are five reasons for setting up a purchasing system?

Question 37

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

Question 38

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

Question 39

How is food cost percentage calculated?

A)Food sales minus beverage sales divided by sales
B)Food cost plus beverage cost divided by sales
C)Cost of food sales divided by net profit
D)Cost of food sold divided by food sales

Question 40

Product specification determines

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

Question 41

Why is the purchasing,receiving,storing,and issuing cycle so critical to the financial stability of a foodservice facility?

Question 42

Discuss the relationship between the purchase order and receiving.

Question 43

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

Question 44

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.

Question 45

Explain the importance of forecasting.What are the pros and cons of relying solely on past performance to predict future performance?