Deck 7: Restaurants

Question 1

The average person in our society spends about what percent of their food dollar away from home?
• 25%
• 50%
• 33%
• 40%

Answer 1

• 50%

Question 2

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:
• fine dining restaurant
• quick service restaurant
• fusion restaurant
• family style restaurant

Answer 2

• fine dining restaurant

Question 3

There are several methods used to classify restaurants, experts agree that the two main categories of restaurants would be:
• Independent and chain
• Quick serve and family
• Independent and casual
• Fine dining and quick serve

Answer 3

• Independent and chain

Question 4

Quick service restaurants are known for their:
• Limited menus
• Table side service
• Relaxing atmosphere
• Use of fresh ingredients

Question 5

Family restaurants have evolved from:
• steak houses
• ethnic restaurants
• coffee shops
• dinner houses

Question 6

The fastest growing segment of ethnic restaurants in the U.S., based on popularity is:
• Chinese
• Thai
• Polish
• Mexican

Question 7

Franchises are often affiliated with:
• independent ownership
• international cuisine restaurants
• steak houses
• chains

Question 8

Longhorn, Outback, Ryan's and Chart House are examples of:
• steak houses
• celebrity owned restaurants
• quick service restaurants
• fusion restaurants

Question 9

Theme restaurants aim to wow guests with:
• fancy gimmicks
• complex menus
• celebrity sponsors
• the total experience

Question 10

_____________ are operations owned by one or more owners who are usually involved in the day to day operations of the business.
• Chains
• Indies (or independent restaurants)
• Franchises
• Quick service restaurants

Question 11

The person credited with setting up the first European restaurant of modern times, in 1765 was:
• Auguste Escoffier
• Caesar Ritz
• Howard Johnson
• Monsieur Boulanger

Question 12

The founders of classical cuisine are:
• Bill Marriott and Howard Johnson
• Ray Kroc and Kemmons Wilson
• Marie-Antoine Careme and Auguste Escoffier
• Bobby Flay and Mario Batali

Question 13

The main benefit of franchise ownership is:
• the return on the initial investment is quick
• the concept is proven and less likely to fail
• the initial fees paid to own a franchise are low
• all franchise owners become millionaires

Question 14

The leader of the quick service market with worldwide sales in the billions is:
• KFC
• Pizza Hut
• McDonald's
• Burger King

Question 15

Groups of restaurants identical in market, concept, design, services, food, and name are known as:
• Steak houses
• Independent owners with multiple concepts
• Chains
• Cafeterias

Question 16

One part of the marketing strategy for chain restaurants is to:
• remove uncertainty from the dining experience
• provide flexibility in the menu at each restaurant
• allow the General Manager flexibility in creating their own recipes
• offer food unique to the market

Question 17

Benefits to owning an independent restaurant include all but the following:
• Independence
• Low risk
• Creativity
• Flexibility

Question 18

Quick service restaurants have increased in popularity because of:
• delicious food
• their location strategies
• extensive menus
• fusion cuisine

Question 19

A wine expert, often found on the staff of a fine dining restaurant, is called the:
• Maitre d'
• Captain
• Sommelier
• Server

Question 20

Most ethnic restaurants are:
• franchised
• independently owned and operated
• celebrity owned
• family style

Question 21

A popular way for young entrepreneurs to enter the restaurant business is through a:
• independent concept
• apprenticeship
• sandwich restaurant
• food truck

Question 22

Richard Melman is the founder and chairman of :
• Lettuce Entertain You Enterprises, Inc.
• Levy Restaurants
• Darden Restaurants
• Morrissey Hospitality Group

Question 23

All of the following are typical quick service restaurant offerings except:
• Hamburgers
• Sandwiches
• Sushi
• Pizza

Question 24

Monthly payments to the franchisor based on a percent of sales are known as __________ .

Question 25

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

Question 26

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

Question 27

The most popular meal eaten away from home is __________ .

Question 28

Define franchising and list three drawbacks of franchising.

Question 29

Chain restaurants can be owned by ________, ________, or ________.

Question 30

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 31

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

Question 32

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

Question 33

Chicken is likely to remain a popular menu item for all of the following reasons except:
• it is difficult to obtain
• it is relatively inexpensive to produce
• it is adaptable to various presentations
• it is perceived to be healthier

Question 34

Due to traditional markets becoming saturated, McDonald's has adopted a strategy of:
• free burger Fridays
• expanding overseas
• co-branding
• offering reduced franchise start up fees

Question 35

Back to basics cooking had been redefined to mean:
• Using only ingredients grown and purchased locally
• Infusing modern technology and science into classical cooking methods to create healthier dishes
• Returning to simple cooking methods
• Using green technology to improve the meal and the bottom line

Question 36

Casual dining restaurants provide a more __________ experience.

Question 37

Quick service restaurants have saturated the market. One strategy some quick service restaurants are using to increase sales is:
• serving fine dining food
• offering alcoholic beverages
• co-branding at stores and other non-traditional locations
• hiring very skilled labor to enhance quality

Question 38

Fusion restaurants provide a __________ of two cuisines

Question 39

The restaurant industry employs over:
• 5 million people
• 10 million people
• 12 million people
• 20 million people

Question 40

According to the Green Restaurant Association, a typical restaurant meal creates _____________ pounds of waste a day.
• 1500
• 500
• 333
• 275

Question 41

Compare and contrast independent and chain restaurants

Question 42

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

Question 43

List five classifications of restaurants and briefly describe each.

Question 44

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