Deck 8: Restaurant Operations

Question 1

Standardized recipes are used in a production kitchen in order to:

A)ensure no product is left over after shifts
B)accommodate the number of servers and bartenders working in the front of the house
C)accommodate the number of kitchen staff working each shift
D)maintain consistency and minimize waste

Answer 1

D

Question 2

Implementing a comprehensive training program in the kitchen is vital due to:

A)high turnover rates
B)employment contracts
C)lack of culinary education programs
D)federal regulations

Answer 2

A

Question 3

Once an employee has been trained, the next step is:

A)annual pay increases
B)assigning a permanent work schedule
C)a comprehensive development program
D)increasing their hours

Answer 3

C

Question 4

What is important to consider when designing the layout of a restaurant kitchen?

A)Size of the equipment
B)Number of servers employed
C)Education of the staff
D)Projected business and menu design

Question 5

Food that is prepared and decoratively placed onto plates in the kitchen, carried into the dining room and served to the guests individually is know as what type of service?

A)English
B)American
C)Russian
D)French

Question 6

Curbside appeal means:

A)keeping the restaurant looking attractive and welcoming
B)providing an patio outside for overflow business
C)having a carry out area on the side of the restaurant
D)providing a parking area adjacent to the building

Question 7

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

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

Question 8

Production control sheets are created to:

A)prevent employee turnover due to higher minimum wages
B)meet nutrition guidelines and requirements that are not identified on the menu
C)coordinate the amount of product on hand and what needs to be prepped for a meal
D)control equipment maintenance after warranties expire

Question 9

What should a chef consider in determining production amounts for a given day or meal period?

A)Amount needed for projected sales minus what is on hand
B)Amount of product being delivered from purveyors
C)Number of service staff scheduled for a shift
D)The number of hours available for production

Question 10

Purchasing, receiving, food preparation, storing and issuing, stewarding, accounting, and budgeting are areas of the business included in:

A)management areas
B)front of the house
C)the back office
D)the back of the house

Question 11

The front of the house in a restaurant includes:

A)cooks
B)management
C)dishwasher
D)anyone with guest contact

Question 12

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

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

Question 13

Food that is attractively arranged on platters, presented to the guest by servers then cooked or prepared tableside using a gueridon is known as what type of service?

A)American
B)French
C)Russian
D)English

Question 14

Formulating a budget that projects sales and costs on a weekly and monthly basis is known as:

A)estimating
B)guesstimating
C)predicting
D)forecasting

Question 15

Guest counts or covers are:

A)the number of drinks sold over a given period of time
B)the number of guests patronizing the restaurant over a given time
C)the number of chairs in the dining room, including bar stools
D)the number of tables in the dining room

Question 16

In addition to sales projections, forecasting is used to predict all of the following except:

A)food cost percentages
B)staffing levels
C)labor cost percentages
D)daily specials

Question 17

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

A)owner
B)front of the house manager
C)server
D)greeter or host(ess)

Question 18

Average guest check is calculated by:

A)dividing total sales by total number of guests
B)total number of guests served divided by total number of entrees prepared
C)adding the number of entrees and appetizers
D)counting the average number of entrees prepped in one week

Question 19

Forecasting restaurant sales has two components:

A)guest counts and number of items sold during the week
B)guest counts and average check
C)average check and number of servers
D)guest counts and total number of checks

Question 20

Food that is cooked in the kitchen, cut, placed onto serving dishes and attractively garnished, then presented to the guest and served individually by placing the food onto the guests plate
Using a serving fork and spoon is known as what kind of service?

A)Russian
B)French
C)English
D)American

Question 21

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

A)overhead
B)labor
C)beverage
D)food

Question 22

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

A)beverage cost
B)rent
C)food cost
D)labor cost

Question 23

The document that identifies the proper amount of food product to be prepared for a
given meal period is the ________ sheet.

Question 24

A purchase order is often used in the industry and is defined as:

A)an order to the kitchen from a server for a special customer request
B)the slip of paper a server uses to communicate an order to the kitchen
C)customer pre orders for menu items called in before they arrive
D)an order to purchase a certain quantity of an item at a specific price

Question 25

If beverage sales are $25600 and beverage costs are $7500 the beverage cost percent is:

A)20%
B)33%
C)30%
D)29%

Question 26

Food sales are $50,000 and beverage sales are $25,600. what is the labor cost percent if labor cost are $18,800?

A)30%
B)33.6%
C)21%
D)24.9%

Question 27

The ________ includes anyone with guest contact from the host(ess)to the busperson
(server assistant).

Question 28

The average guest check is determined by ________.

Question 29

Par stock is best described as:

A)the point at which a product should be reordered
B)the number of menu items available
C)a stock level that must be on hand as all times
D)the amount of a product being delivered by a purveyor

Question 30

How is food cost percentage calculated?

A)cost of food sold divided by food sales
B)sales minus cost
C)food cost plus beverage cost minus sales
D)food sales minus beverage sales

Question 31

Which of the following would NOT be the responsibility of a restaurant manager?

A)accounting and cost controls
B)recruiting and employee development
C)supervision and communication
D)replace the Freon in the air conditioning system

Question 32

All products being delivered to a foodservice establishment should have a date stamp and be rotated using what common system:

A)last in first out
B)first in last out
C)first in first out
D)last out first in

Question 33

Placing food on an individual plate in the kitchen with decorative garnishes and then
serving the customer is known as ________ service.

Question 34

Offering a guest something from the dessert tray, upselling, and table tents are known
as ________.

Question 35

Formulating budgets that project sales and costs for a year on a weekly and monthly
basis is known as ________.

Question 36

A ________ is a trolley like cart with a burner used for cooking foods tableside.

Question 37

Great service adds tremendous ________ to the dining experience, something most
guests are willing to pay for.

Question 38

________ service is when the food is placed on platters and then finished tableside in
an elegant fashion.

Question 39

________ is the amount of product/inventory that must be on hand at all times.

Question 40

If total food sales are $50,000 and the cost of food sold is $16500 the food cost percent is:

A)33%
B)38%
C)20%
D)25%

Question 41

Who manages the Back-of-the-House operations and describe their primary duties. How does the
Back-of-the-House support the Front-of-the-House?

Question 42

Identify three front-of-the-house staff positions and describe their duties.

Question 43

Forecasting restaurant sales has two components, what are they and describe each of them.

Question 44

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

Question 45

What are five reasons for setting up a purchasing system?

Question 46

List and describe four management functions necessary to be successful in the restaurant industry.

Question 47

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

Question 48

Why is teamwork so important in the back-of-the-house? Describe how teamwork is accomplished.