Deck 7: Restaurants

Question 1

The person credited with setting up the first European restaurant of modern times, in 1765 was:

A)Monsieur Boulanger
B)Caesar Ritz
C)Howard Johnson
D)Auguste Escoffier

Answer 1

A

Question 2

The founders of classical cuisine are:

A)Ray Kroc and Kemmons Wilson
B)Bill Marriott and Howard Johnson
C)Marie-Antoine Carême and Auguste Escoffier
D)Bobby Flay and Mario Batali

Answer 2

C

Question 3

One part of the marketing strategy for chain restaurants is to:

A)offer food unique to the demographic market
B)provide flexibility in the menu at each restaurant
C)remove uncertainty from the dining experience
D)allow the General Manager and chef flexibility in creating their own recipes

Answer 3

C

Question 4

The fastest growing segment of ethnic restaurants in the U.S., based on popularity is:

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

Question 5

A wine expert, often found on the staff of a fine dining restaurant, is called the:

A)Garçon de Cuisine
B)Captain
C)Sommelier
D)Maitre d'

Question 6

The word restaurant comes from a French word meaning:

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

Question 7

Franchises are often affiliated with:

A)international cuisine restaurants
B)steak houses
C)independent ownership
D)chains

Question 8

Quick service restaurants have increased in popularity because of:

A)their location strategies
B)extensive menus
C)fusion cuisine
D)delicious food

Question 9

A restaurant that offers a good selection of menu items, with 15 or more being cooked to order and made from scratch could be categorized as a:

A)fine dining restaurant
B)fusion restaurant
C)family style restaurant
D)quick service restaurant

Question 10

Most ethnic restaurants are:

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

Question 11

Theme restaurants aim to wow guests with:

A)top-name entertainment
B)the total experience
C)celebrity sponsors
D)complex menus

Question 12

Quick service restaurants are known for their:

A)use of fresh ingredients
B)relaxing atmosphere
C)limited menus
D)table side service

Question 13

Longhorn, Outback, Ryan's and Chart House are examples of:

A)quick service restaurants
B)celebrity owned restaurants
C)steak houses
D)fusion restaurants

Question 14

Groups of restaurants identical in market, concept, design, services, food, and name are known as:

A)cafeterias
B)chains
C)steak houses
D)independent owners with multiple concepts

Question 15

The average person in our society spends about what percent of their food dollar away from home?

A)25%
B)33%
C)40%
D)50%

Question 16

Benefits to owning an independent restaurant include all but the following:

A)creativity
B)low risk
C)independence
D)flexibility

Question 17

The main benefit of franchise ownership is:

A)the initial fees paid to own a franchise are low
B)the concept is proven and less likely to fail
C)flexibility in operations
D)the return on the initial investment is quick

Question 18

There are several methods used to classify restaurants, experts agree that the two main categories of restaurants would be:

A)fine dining and quick serve
B)quick serve and family
C)independent and casual
D)independent and chain

Question 19

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

A)Quick service restaurants
B)Indies (or independent restaurants)
C)Chains
D)Franchises

Question 20

Family restaurants have evolved from:

A)coffee shops
B)steak houses
C)ethnic restaurants
D)dinner houses

Question 21

Co-branding at stores and non-traditional locations including highway plazas and
shopping centers is a concept currently being used by ________ restaurants to raise flat
sales figures.

Question 22

According to National Restaurant Association research ________ percent of American
diners said they would likely choose a restaurant based on its environmental
friendliness.

Question 23

All of the following are typical quick service restaurant offerings except:

A)hamburgers
B)sushi
C)sandwiches
D)pizza

Question 24

According to the Green Restaurant Association, a typical restaurant meal creates ________ pounds of waste a day.

A)500
B)275
C)333
D)1500

Question 25

________ restaurants are a group, each identical in market, concept, design, service,
name, and food.

Question 26

North America gained much of its culinary legacy from France the two main events
responsible for this were the ________ and Thomas Jefferson.

Question 27

The most popular meal eaten away from home is ________.

Question 28

Auguste Escoffier is known for many things including reducing the number of sauces
used in the kitchen to ________ mother sauces.

Question 29

Casual dining restaurants provide a more ________ experience.

Question 30

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

A)co-branding at stores and other non-traditional locations
B)serving fine dining food
C)offering high-end alcoholic beverages
D)hiring very skilled labor to enhance quality

Question 31

The restaurant industry employs more than:

A)5 million people
B)20 million people
C)12 million people
D)10 million people

Question 32

Good selection of menu items cooked to order from scratch using quality ingredients
are characteristics of a ________ restaurant.

Question 33

Chicken is likely to remain a popular menu item for all of the following reasons except:

A)it is perceived to be healthier
B)it is relatively inexpensive to produce
C)it is more expensive than beef
D)it is adaptable to various presentations

Question 34

Due to traditional markets becoming saturated, McDonald's has adopted a strategy of:

A)offering reduced franchise start up fees
B)expanding overseas
C)adopting more regional food items
D)building smaller restaurants

Question 35

The leader of the quick service market with worldwide sales in the billions is:

A)Burger King
B)Pizza Hut
C)McDonald's
D)KFC

Question 36

________ restaurants provide a blend of two cuisines

Question 37

A popular way for young entrepreneurs to enter the restaurant business is through a:

A)apprenticeship
B)sandwich restaurant
C)independent concept
D)food truck

Question 38

Back to basics cooking had been redefined to mean:

A)using green technology to improve the meal and the bottom line
B)returning to simple cooking methods
C)using only ingredients grown and purchased locally
D)infusing modern technology and science into classical cooking methods to create healthier dishes

Question 39

________ allow companies to expand rapidly by using other peoples money.

Question 40

Much of the growth in the pizza segment is due to:

A)hiring expensive workers for better quality
B)delivery
C)focus on developing a theme
D)opening new outlets in developing countries

Question 41

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

Question 42

Compare and contrast independent and chain restaurants

Question 43

Identify two chain and two independent restaurants and discuss how each can be both independent and
chain.

Question 44

List five classifications of restaurants and briefly describe each.

Question 45

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

Question 46

Describe three characteristics of restaurant marketing. Include areas such as service, theme, casual vs. fine
dining, and ethnic.

Question 47

Identify the characteristics of Green Restaurant Certification. How does a restaurant receive certification
and why would they want to do so?