Deck 6: The Restaurant Business

Question 1

Noise level, sounds, decorations, table settings, and other subconscious cues that a customer receives when entering a restaurant collectively make up the

A) ambience
B) environment
C) location
D) demographics
E) niche

Answer 1

ambience

Question 2

The founders of classical cuisine are

A) Julia Child and James Beard
B) Alice Waters and Julia Child
C) Thomas Jefferson and Auguste Escoffier
D) Marie Antoine Carime and Auguste Escoffier

Answer 2

Marie Antoine Carime and Auguste Escoffier

Question 3

Fusion restaurants are

A) fast food establishments
B) a blend of two cuisines
C) French in style
D) dinner houses

Answer 3

a blend of two cuisines

Question 4

Most ethnic restaurants are

A) franchised
B) independently owned and operated
C) celebrity owned
D) family style

Question 5

Novelle cuisine translates into what?

A) New ideas
B) Creative foods
C) New creation
D) Lighter cuisine

Question 6

The target market and concept, to a large extent, will determine the

A) contribution margin
B) menu prices
C) rental/lease costs
D) food cost percentage

Question 7

A(n) ________ menu offers items that are individually priced.

A) table d' hote
B) a la carte
C) du jour
D) cyclical
E) tourist

Question 8

Ponderosa, Bonanza, Chart House, and Outback are examples of

A) steak houses
B) celebrity-owned restaurants
C) fast food restaurants
D) fine dining restaurants

Question 9

The word "restaurant" is a French word meaning

A) rest
B) refuel
C) restore
D) respond

Question 10

________ are operations owned by one or more owners who are usually involved with the day-to-day operations of the business.

A) Independent restaurants
B) Chains
C) Franchises
D) Fast food restaurants

Question 11

___________________ simplified French cooking and reduced the number of sauces to five "mother sauces."

A) Julia Child
B) Marie-Antoine Carime
C) Charlie Trotter
D) Auguste Escoffier

Question 12

A(n) ________ menu repeatsitself after a period of time.

A) table d'hote
B) a la carte
C) du jour
D) cyclical
E) tourist

Question 13

Good examples of casual dining restaurants are

A) Ruth's Chris and Morton?s Steak House
B) McDonal's and Burger King
C) Macaroni Grill and Red Lobster
D) Perkins and Baja Fresh

Question 14

The ________ are credited with the "culinary arts."

A) Austrians
B) British
C) Germans
D) French

Question 15

Franchises are most often affiliated with

A) independent ownership
B) chains
C) dinner houses
D) ethnic restaurants

Question 16

A(n) ________ menu offers a selection of one or more items for each course at a fixed price.

A) table d'hote
B) a la carte
C) du jour
D) cyclical
E) tourist

Question 17

Groups of restaurants identical in market, concept, design, service, food, and name are known as

A) multiowner independent restaurants
B) quick-service restaurants
C) chains
D) ethnic restaurants

Question 18

TGI Friday's, Houlihan's, and Bennigan's are examples of

A) fusion restaurants
B) ethnic restaurants
C) dinner house theme restaurants
D) celebrity-owned restaurants

Question 19

The classification of restaurant categorized by price, decor, atmosphere, higher level of formality, and a menu made from scratch using quality fresh ingredients is

A) fusion
B) casual
C) family
D) fine dining

Question 20

The _________ must harmonize with the theme of the restaurant.

A) kitchen equipment
B) cooks
C) menu
D) kitchen layout

Question 21

Family restaurants evolved from the

A) steak house
B) ethnic restaurant
C) coffee shop-style restaurant
D) fusion restaurant

Question 22

Which of the following is a current trend in restaurant service?

A) Continued diversification
B) Fewer twin and multiple locations
C) Limited points of service
D) Less competition from convenient stores

Question 23

Quick service restaurants are also known as

A) casual dining
B) ethnic dining
C) dinner house
D) fast food

Question 24

List and describe six main types of menus. Identify where each might be used.

Question 25

A group of typical guests who give an opinion on topics presented to them is known as

A) a banquet
B) a fusion group
C) a focus group
D) a family-style group

Question 26

List five classifications of restaurants and briefly describe each.

Question 27

Chinese, Spanish, Thai, Indian, and Mediterranean are all examples of ________ restaurants.

A) family
B) quick service
C) ethnic
D) casual dining

Question 28

Which of the following is a considered a themed restaurant?

A) House of Blues
B) Kentucky Fried Chicken
C) Spago
D) McDonald's

Question 29

Quick service restaurants have increased in popularity because of

A) their location strategies
B) tasty food
C) extensive menus
D) diverse cuisine

Question 30

________ is the market leader in the quick service chicken market.

A) Kentucky Fried Chicken
B) Church's Chicken
C) Kenny Roger's Chicken
D) Pollo Loco

Question 31

The original McDonald's concept was expanded by

A) Leo McDonald
B) Louis Kane
C) Ray Kroc
D) Bill Darden

Question 32

________ is the fastest growing segment of the ethnic market.

A) Chinese
B) Mexican
C) Thai
D) Mediterranean

Question 33

Briefly discuss the evolution of classical cuisine in the United States. Include those individuals responsible for its legacy.

Question 34

Theme restaurants are particularly appealing because they

A) usually offer an extensive menu
B) are usually located in the suburbs
C) offer a total experience and a social meeting place
D) offer haute cuisine

Question 35

Quick service restaurants have basically saturated the market. One strategy that some QSRs are using to increase sales is

A) serving higher-quality food
B) co-branding at stores and nontraditional locations
C) offering alcoholic beverages
D) hiring very skilled labor to enhance quality

Question 36

Examples of quick-service/fast food restaurants are

A) Ruth's Chris and Chart House
B) TGI Friday's and Cheeseburger in Paradise
C) Outback and Red Lobster
D) Pizza Hut, KFC, and Subway

Question 37

Compare and contrast independent restaurants and chain restaurants.

Question 38

List five trends in the restaurant industry and discuss what they mean to you and how they affect the business.

Question 39

Discuss the phenomena of celebrity-themed restaurants. Why do some fail and some succeed? hold of many tourism-driven areas in the past 5 years. New Orleans (Emeril Lagasse), Las Vegas (Wolfgang Puck), and Miami (Jennifer Lopez, Britney Spears)

Question 40

Discuss the importance of matching the restaurant's concept to the location.

Question 41

Define restaurant market, concept, ambience, and atmosphere. Describe how each are related in the development of a restaurant.