Question 1

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

Accepted Answer

The answer of A __________ is a trolley like cart...

Question 2

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

Accepted Answer

The answer of __________ is the amount of product/inventory that...

Question 3

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

Accepted Answer

The answer of Great service adds tremendous __________ to the...

Question 4

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

Accepted Answer

The answer of The document that identifies the proper amount...

Question 5

Food sales are $50,000 and beverage sales are $25,600. what is the labor cost percent if labor cost are $18,800? 
• 21% 
• 30% 
• 24.8% 
• 33.6%

Accepted Answer

The answer of Food sales are $50,000 and beverage sales...

Question 6

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

Accepted Answer

The answer of The __________ includes anyone with guest contact...

Question 7

How is food cost percentage calculated? 
• cost of food minus sales 
• cost of food sold divided by food sales 
• food cost plus beverage cost minus sales 
• food sales minus beverage sales

Accepted Answer

The answer of How is food cost percentage calculated? 
•...

Question 8

Plating food in the kitchen with decorative garnishes and then serving the customer is known as __________ service.

Accepted Answer

The answer of Plating food in the kitchen with decorative...

Question 9

If total food sales are $50,000 and the cost of food sold is $16500 the food cost percent is : 
• 25% 
• 20% 
• 38% 
• 33%

Accepted Answer

The answer of If total food sales are $50,000 and...

Question 10

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

Accepted Answer

The answer of Formulating budgets that project sales and costs...

Question 11

A purchase order is often used in the industry and is defined as 
• an order to purchase a certain quantity of an item at a specific price 
• an order to the kitchen from a server for a special customer request 
• customer pre orders for menu items called in with their reservation 
• the slip of paper a server uses to communicate an order to the kitchen

Accepted Answer

The answer of A purchase order is often used in...

Question 12

Which of the following would NOT be the responsibility of a restaurant manager? 
• recruiting and employee development 
• supervision and communication 
• accounting and cost controls 
• all of these are manager responsibilities

Accepted Answer

The answer of Which of the following would NOT be...

Question 13

If beverage sales are $25600 and beverage costs are $7500 the beverage cost percent is : 
• 33% 
• 30% 
• 29% 
• 20%

Accepted Answer

The answer of If beverage sales are $25600 and beverage...

Question 14

The average guest check is determined by __________ .

Accepted Answer

The answer of The average guest check is determined by...

Question 15

All products being delivered to a foodservice establishment should have a date stamp and be rotated using what common system: 
• first in last out 
• first in first out 
• finished in last order 
• last in first out

Accepted Answer

The answer of All products being delivered to a foodservice...

Question 16

Which of the following costs is typically the highest cost in operating a restaurant? 
• beverage 
• food 
• labor 
• liquor

Accepted Answer

The answer of Which of the following costs is typically...

Question 17

Par stock is best described as 
• the number of menu items 
• the amount of a product being delivered by a purveyor 
• the point at which a product should be reordered 
• a stock level that must be on hand as all times

Accepted Answer

The answer of Par stock is best described as 
•...

Question 18

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

Accepted Answer

The answer of Offering a guest something from the dessert...

Question 19

__________ service is when the food is placed on platters and then finished tableside.

Accepted Answer

The answer of __________ service is when the food is...

Question 20

Which of the following is NOT a cost management can control? 
• food cost 
• beverage cost 
• labor cost 
• rent

Accepted Answer

The answer of Which of the following is NOT a...

Quiz 8: Restaurant Operations

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

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

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

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

Food sales are $50,000 and beverage sales are $25,600. what is the labor cost percent if labor cost are $18,800? • 21% • 30% • 24.8% • 33.6%

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

How is food cost percentage calculated? • cost of food minus sales • cost of food sold divided by food sales • food cost plus beverage cost minus sales • food sales minus beverage sales

Plating food in the kitchen with decorative garnishes and then serving the customer is known as __________ service.

If total food sales are $50,000 and the cost of food sold is $16500 the food cost percent is : • 25% • 20% • 38% • 33%

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

Which of the following would NOT be the responsibility of a restaurant manager? • recruiting and employee development • supervision and communication • accounting and cost controls • all of these are manager responsibilities

If beverage sales are $25600 and beverage costs are $7500 the beverage cost percent is : • 33% • 30% • 29% • 20%

The average guest check is determined by __________ .

All products being delivered to a foodservice establishment should have a date stamp and be rotated using what common system: • first in last out • first in first out • finished in last order • last in first out

Which of the following costs is typically the highest cost in operating a restaurant? • beverage • food • labor • liquor

Par stock is best described as • the number of menu items • the amount of a product being delivered by a purveyor • the point at which a product should be reordered • a stock level that must be on hand as all times

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

__________ service is when the food is placed on platters and then finished tableside.

Which of the following is NOT a cost management can control? • food cost • beverage cost • labor cost • rent