Deck 6: The Restaurant Business

Question 1

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

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

Answer 1

D

Question 2

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

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

Answer 2

A

Question 3

Ponderosa, Bonanza, Chart House and Outback are examples of

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

Answer 3

D

Question 4

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

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

Question 5

Franchises are most often affiliated with

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

Question 6

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

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

Question 7

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

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

Question 8

The founders of classical cuisine are

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

Question 9

"Nouvelle cuisine" translates into what?

A) new ideas
B) lighter cuisine
C) new creation
D) creative foods

Question 10

With chain restaurants most of the important managerial decisions are made

A) At the district level
B) At the corporate level
C) Local management
D) By the franchise owner

Question 11

A(n) ________ menu repeat themselves after a period of time

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

Question 12

The ________ must harmonize with the theme of the restaurant.

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

Question 13

The word restaurant is a French word meaning to

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

Question 14

Fusion restaurants are

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

Question 15

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

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

Question 16

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

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

Question 17

The ________ are credited with the "Culinary Arts."

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

Question 18

The average household spends about what percent of their food dollar away from home?

A) 50.0%
B) 25.0%
C) 33.0%
D) 40.0%

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) fine dining
C) casual
D) family

Question 20

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

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

Question 21

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

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

Question 22

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

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

Question 23

Good examples of casual dining restaurants are

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

Question 24

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

A) Focus on social media
B) Limited points of service
C) Fewer twin and multiple locations
D) Less competition from convenient stores

Question 25

Theme restaurants are particularly appealing because they

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

Question 26

Quick service restaurants have increased in popularity because of

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

Question 27

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

Question 28

Compare and contrast independent restaurants and chain restaurants

Question 29

The most important goal in planning a menu is to

A) accommodate the needs of the guest
B) minimize product storage
C) price the menu with profit in mind
D) keep costs low

Question 30

Most ethnic restaurants are

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

Question 31

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

Question 32

Family restaurants evolved from the

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

Question 33

________ operates on the principle that food costs are not as important as total contribution margin.

A) Menu layout
B) Menu engineering
C) Staffing
D) Costing and pricing

Question 34

List five classifications of restaurants and briefly describe each

Question 35

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

Question 36

Which of the following is a considered a themed restaurant?

A) Kentucky Fried Chicken
B) Rainforest Cafe
C) McDonald's
D) Chipotle's

Question 37

________ is the fastest growing segment of the ethnic market.

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

Question 38

The ________ may be the most important ingredient in a restaurant's success.

A) kitchen
B) staff
C) manager
D) menu

Question 39

Examples of quick -service/fast food restaurants are

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

Question 40

Quick service restaurants are also known as

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

Question 41

Pricing is one of the most critical elements of designing the menu. Discuss some of the elements of designing a menu for your new independent, themed restaurant.

Question 42

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

Question 43

Discuss the phenomena of celebrity -themed restaurants. Why do some fail and some succeed?

Question 44

List the five facets that influence a restaurant's menu prices. Which do you think has the greatest impact? Justify your answer.