Deck 7: Restaurant Management

Question 1

The average check refers to

A) weekly sales
B) the number of entrees sold in a period
C) the average money spent per guest
D) the average check per server

Answer 1

the average money spent per guest

Question 2

A cover is equivalent to

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

Answer 2

a guest

Question 3

Production sheet calculations include

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

Answer 3

counting products on-hand

Question 4

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

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

Question 5

American Service refers to

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

Question 6

Curbside appeal includes

A) the style of the menu
B) the speed of service
C) a well-equipped kitchen
D) the appearance of the property from the parking lot to the restrooms

Question 7

Forecasting is used

A) for calculating schedules only
B) for determining all expenditures
C) to calculate profits
D)for sales projections, staff levels, and cost percentages
E) to determine if the staff is efficient

Question 8

Each kitchen station must create

A) sales projections
B) production control sheets
C) job analysis
D) cost analysis

Question 9

Forecasting sales has two components:

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

Question 10

The person responsible for ordering should never be the

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

Question 11

Back-of-the-house restaurant systems are also known as

A) food cost inventory analysis
B) product management systems
C) labor management systems
D) cost reporting systems

Question 12

A __________ is used to track food and beverage charges and other retail charges.

A) guest check
B) P.O.S. system
C) cash register
D) cashier

Question 13

Production sheets are used for which of the following purposes?

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

Question 14

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

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

Question 15

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

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

Question 16

Financial management reporting needs to be

A) rigid and accurate
B) detailed and inclusive
C) flexible for interpretation
D) projected
E) budgeted

Question 17

Proper staffing in the kitchen is crucial, along with

A) training and developing skills
B) good relationship with servers
C) retaining employees
D) promotions
E) feedback

Question 18

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

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

Question 19

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

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

Question 20

Personal digital assistants (PDAs) are used by

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

Question 21

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

Question 22

What are five reasons for setting up a purchasing system?

Question 23

A par stock

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

Question 24

Prime cost is

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

Question 25

What is the primary difference between the balance sheet and the income statement?

Question 26

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

Question 27

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

Question 28

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

Question 29

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

Question 30

Strict controls on food inventory are important for

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

Question 31

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

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

Question 32

The contribution margin is the

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

Question 33

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

Question 34

Product specification determines ________.

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

Question 35

All of the following are questions that deal with purchasing EXCEPT:

A) What is our par stock level?
B) By how much can we exceed our reorder point?
C) Who will do the purchasing?
D) Who will do the receiving and storage?

Question 36

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