Deck 7: Restaurant Management

Question 1

A "cover" is also known as

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

Answer 1

C

Question 2

Forecasting is used

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

Answer 2

C

Question 3

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) greeter or hostess or host
C) waiter or waitress
D) valet

Answer 3

B

Question 4

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

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

Question 5

The average guest check is calculate by

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

Question 6

Production sheets serve which of the following purposes?

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

Question 7

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

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

Question 8

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

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

Question 9

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

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

Question 10

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

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

Question 11

Personal digital assistants (PDAs) are usually used by

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

Question 12

Forecasting sales has two components,

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

Question 13

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

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

Question 14

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

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

Question 15

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

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

Question 16

Production sheet calculations include

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

Question 17

Curbside appeal includes

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

Question 18

The person responsible for ordering should never be the

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

Question 19

American Service refers to

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

Question 20

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

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

Question 21

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

Question 22

Average beverage cost percentage runs

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

Question 23

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

Question 24

The cost of a lease should be
________ to
________ percent of sales.

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

Question 25

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) 25.0%
C) 20.0%
D) 33.0%

Question 26

A par stock

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

Question 27

Prime cost is

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

Question 28

Combined food and labor costs are known as

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

Question 29

Food cost percentage is defined as

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

Question 30

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

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

Question 31

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

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) the gross profit made from a menu item
D) cost of a menu item
E) food cost percentage

Question 33

Product specification determines

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

Question 34

How is food cost percentage calculated?

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

Question 35

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

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

Question 36

What are five reasons for setting up a purchasing system?

Question 37

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

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

Question 38

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

Question 39

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

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

Question 40

Strict controls on food inventory is important for

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

Question 41

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

Question 42

Discuss the relationship between the purchase order and receiving.

Question 43

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

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

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