Question 1

Why can cost- cutting be detrimental?

Accepted Answer

When sales drop managers are often tempted to cut costs to compensate for reduced sales. Advertising may be reduced; employee uniforms are not laundered as frequently; less expensive cuts of meat replace menu staples. As a result, the customers who remain become disenchanted with the operation and leave. The focus often is on cutting costs when it should be on increasing sales.

Question 2

The greatest recent growth for contractors has been in primary- and secondary- school markets because they have:

Accepted Answer

C

Question 3

In the early stages of a new operation, the restaurant goes through an introductory stage in which the___________ is introduced into the marketplace.

Accepted Answer

concept

Question 4

In recent years sandwich chains have responded to customer demand for healthier items by doing what?

Accepted Answer

The answer of In recent years sandwich chains have responded...

Question 5

Daily changes can be what?

Accepted Answer

Daily changes can be cyclical or complete because they repeat themselves over time.

Question 6

An advantage of à la carte menus is their perception of being:

Accepted Answer

À la carte menus are often perceived as more elite because they allow customers to select individual dishes, often associated with higher quality and customization, rather than being restricted to set meals.

Question 7

By increasing costs through such things as bigger portion sizes or more service, a restaurant becomes more attractive to customers, thereby increasing ____________.

Accepted Answer

The answer of By increasing costs through such things as...

Question 8

Poor speed of service and inattentive staff are the most common service complaints. What factors cause customers to perceive these problems?

Accepted Answer

The answer of Poor speed of service and inattentive staff...

Question 9

Table d'hôte is a method of pricing in which:

Accepted Answer

Table d'hôte is a pricing method where a complete meal is offered at a set price, typically including multiple courses.

Question 10

What are the steps that should be taken during employee training to ensure good service?

Accepted Answer

The answer of What are the steps that should be...

Question 11

Inventory costs and waste costs can be kept down by a(n):

Accepted Answer

A limited menu helps in reducing inventory and waste costs by focusing on fewer ingredients, leading to better inventory management and less spoilage.

Question 12

Which is NOT an example of a captive customer base?

Accepted Answer

A neighborhood restaurant does not have a captive customer base because its customers have the freedom to choose from various dining options in the area. In contrast, college dorms and jails have limited options for their residents, making them captive audiences.

Question 13

Which is the largest contractor, with 29 percent of the market?

Accepted Answer

Aramark is the largest contractor with 29 percent of the market.

Question 14

A limited menu___________ the number of customers.

Accepted Answer

A limited menu restricts the number of customers because it offers fewer options, which may not cater to the diverse preferences of a larger customer base.

Question 15

In recent years pizza chains have pursued a strategy of competing on price by targeting___________and young families.

Accepted Answer

The answer of In recent years pizza chains have pursued...

Question 16

Describe "careful expansion."

Accepted Answer

The answer of Describe "careful expansion."...

Question 17

What is employee turnover and why is it a problem?

Accepted Answer

The answer of What is employee turnover and why is...

Question 18

To a large extent, high employee costs are a result of poor___________ .

Accepted Answer

The answer of To a large extent, high employee costs...

Question 19

What type of chain accounts for the most sales in the United States?

Accepted Answer

Sandwich chains, particularly those like Subway, have a significant presence and account for a large portion of sales in the U.S. fast-food industry.

Question 20

The___________ manager waits until trends work their way through society and manifest themselves.

Accepted Answer

The answer of The___________ manager waits until trends work their...

Quiz 1: Introduction