Deck 6: The Restaurant Business

Question 1

The founders of classical cuisine are

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

Answer 1

C

Question 2

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)family
C)casual
D)fine dining

Answer 2

D

Question 3

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

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

Answer 3

A

Question 4

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

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

Question 5

The ________ are credited with the "Culinary Arts."

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

Question 6

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

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

Question 7

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

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

Question 8

Fusion restaurants are

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

Question 9

Franchises are most often affiliated with

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

Question 10

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

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

Question 11

With chain restaurants most of the important managerial decisions are made

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

Question 12

The ________ must harmonize with the theme of the restaurant.

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

Question 13

The word restaurant is a French word meaning to

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

Question 14

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

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

Question 15

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

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

Question 16

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

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

Question 17

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

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

Question 18

"Nouvelle cuisine" translates into what?

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

Question 19

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

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

Question 20

Ponderosa,Bonanza,Chart House and Outback are examples of

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

Question 21

Examples of quick ^-service/fast food restaurants are

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

Question 22

The most important goal in planning a menu is to

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

Question 23

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

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

Question 24

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

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

Question 25

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

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

Question 26

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

Question 27

Theme restaurants are particularly appealing because they

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

Question 28

Good examples of casual dining restaurants are

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

Question 29

Family restaurants evolved from the

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

Question 30

________ is the fastest growing segment of the ethnic market.

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

Question 31

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

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

Question 32

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

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

Question 33

Quick service restaurants are also known as

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

Question 34

Which of the following is a considered a themed restaurant?

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

Question 35

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

Question 36

List five classifications of restaurants and briefly describe each

Question 37

Quick service restaurants have increased in popularity because of

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

Question 38

Most ethnic restaurants are

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

Question 39

Compare and contrast independent restaurants and chain restaurants

Question 40

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

Question 41

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

Question 42

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

Question 43

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 44

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