Question 1

Food that is attractively arranged on platters, presented to the guest by servers then completed tableside using a guerdion is known as what type of service? 
• American 
• Russian 
• English 
• French

Accepted Answer

• French

Question 2

Upselling, educating guests about specials, or suggesting a specific kind of wine to go with dinner are all examples of: 
• order taking 
• serving 
• bussing 
• suggestive selling

Accepted Answer

• suggestive selling

Question 3

Curbside appeal means: 
• having a carry out area on the side of the restaurant 
• providing a parking area adjacent to the building 
• keeping the restaurant looking attractive and welcoming 
• providing an area outside for overflow business

Accepted Answer

• providing a parking area adjacent to the building

Question 4

The front of the house areas in a restaurant include: 
• anyone with guest contact 
• dishwasher 
• cooks 
• management

Accepted Answer

The answer of The front of the house areas in...

Question 5

Standardized recipes are used in a production kitchen in order to 
• accommodate the number of servers and bartenders working in the front of the house 
• maintain consistency and minimize waste 
• accommodate the number of kitchen staff working each shift 
• standardized recipes are not used in production kitchens

Accepted Answer

The answer of Standardized recipes are used in a production...

Question 6

Food that is cooked in the kitchen, cut, placed onto serving dishes and attractively garnished, then presented to the guest and served individually by placing the food onto the guests plate using a serving fork and spoon is known as what kind of service? 
• American 
• Russian 
• English 
• French

Accepted Answer

The answer of Food that is cooked in the kitchen,...

Question 7

Describing, recommending, showing and offering a variety of food and beverage choices to a guest is known as: 
• order taking 
• sales competition 
• serving 
• suggestive selling

Accepted Answer

The answer of Describing, recommending, showing and offering a variety...

Question 8

In addition to sales projections, forecasting is used to predict all of the following except: 
• staffing levels 
• daily specials 
• labor cost percentages 
• food cost percentages

Accepted Answer

The answer of In addition to sales projections, forecasting is...

Question 9

Forecasting restaurant sales has two components: 
• guest counts and weather 
• guest counts and number of items sold during the week 
• guest counts and average check 
• average check and employee schedule requests

Accepted Answer

The answer of Forecasting restaurant sales has two components: 
•...

Question 10

Production control sheets are created to: 
• prevent employee turnover due to higher minimum wages 
• meet nutrition guidelines and requirements that are not identified on the menu 
• control equipment maintenance after warranties expire 
• coordinate the amount of product on hand and what needs to be prepped for a meal

Accepted Answer

The answer of Production control sheets are created to: 
•...

Question 11

Guest counts or covers are: 
• the number of tables in the dining room 
• the number of chairs in the dining room, including bar stools 
• the number of plates in inventory 
• the number of guests patronizing the restaurant over a given time

Accepted Answer

The answer of Guest counts or covers are: 
• the...

Question 12

Average guest check is calculated by: 
• counting how many guests were eating times number of meals served 
• dividing total sales by total number of guests 
• total number of guests served divided by total number of plates used 
• counting the average number of entrees prepped in one week

Accepted Answer

The answer of Average guest check is calculated by: 
•...

Question 13

Food that is prepared and decoratively placed onto plates in the kitchen, carried into the dining room and served to the guests is know as what type of service? 
• American 
• French 
• Russian 
• English

Accepted Answer

The answer of Food that is prepared and decoratively placed...

Question 14

Implementing a comprehensive training program in the kitchen is vital due to: 
• lack of culinary education programs 
• employment contracts 
• high turnover rates 
• federal regulations

Accepted Answer

The answer of Implementing a comprehensive training program in the...

Question 15

Formulating a budget that projects sales and costs on a weekly and monthly basis is known as: 
• forecasting 
• predicting 
• dreaming 
• guestimating

Accepted Answer

The answer of Formulating a budget that projects sales and...

Question 16

The person usually responsible for greeting and seating guests and for rotating arriving guests among dining room stations is the: 
• general manager 
• valet 
• greeter or host(ess) 
• server

Accepted Answer

The answer of The person usually responsible for greeting and...

Question 17

What should a chef consider in determining production amounts for a given day or meal period? 
• Amount needed for projected sales minus what is on hand 
• Number of servers and bartenders scheduled for a shift 
• Amount of product being delivered from purveyors 
• The number of hours available for production

Accepted Answer

The answer of What should a chef consider in determining...

Question 18

What is important to consider when designing the layout of a restaurant kitchen? 
• Education of the staff 
• Holidays and events 
• Number of servers employed 
• Projected business and menu design

Accepted Answer

The answer of What is important to consider when designing...

Question 19

Purchasing, receiving, food preparation, storing and issuing, stewarding, accounting, and budgeting are areas of the business included in: 
• the back of the house 
• back office areas 
• management areas 
• front of the house

Accepted Answer

The answer of Purchasing, receiving, food preparation, storing and issuing,...

Question 20

If total sales were $2550.00 and 110 guests were served, the average guest check would be: 
• $11.25 
• $15.82 
• $23.18 
• $19.50

Accepted Answer

The answer of If total sales were $2550.00 and 110...

Quiz 8: Restaurant Operations

Food that is attractively arranged on platters, presented to the guest by servers then completed tableside using a guerdion is known as what type of service? • American • Russian • English • French

Upselling, educating guests about specials, or suggesting a specific kind of wine to go with dinner are all examples of: • order taking • serving • bussing • suggestive selling

Curbside appeal means: • having a carry out area on the side of the restaurant • providing a parking area adjacent to the building • keeping the restaurant looking attractive and welcoming • providing an area outside for overflow business

The front of the house areas in a restaurant include: • anyone with guest contact • dishwasher • cooks • management

Describing, recommending, showing and offering a variety of food and beverage choices to a guest is known as: • order taking • sales competition • serving • suggestive selling

In addition to sales projections, forecasting is used to predict all of the following except: • staffing levels • daily specials • labor cost percentages • food cost percentages

Forecasting restaurant sales has two components: • guest counts and weather • guest counts and number of items sold during the week • guest counts and average check • average check and employee schedule requests

Guest counts or covers are: • the number of tables in the dining room • the number of chairs in the dining room, including bar stools • the number of plates in inventory • the number of guests patronizing the restaurant over a given time

Average guest check is calculated by: • counting how many guests were eating times number of meals served • dividing total sales by total number of guests • total number of guests served divided by total number of plates used • counting the average number of entrees prepped in one week

Food that is prepared and decoratively placed onto plates in the kitchen, carried into the dining room and served to the guests is know as what type of service? • American • French • Russian • English

Implementing a comprehensive training program in the kitchen is vital due to: • lack of culinary education programs • employment contracts • high turnover rates • federal regulations

Formulating a budget that projects sales and costs on a weekly and monthly basis is known as: • forecasting • predicting • dreaming • guestimating

The person usually responsible for greeting and seating guests and for rotating arriving guests among dining room stations is the: • general manager • valet • greeter or host(ess) • server

What is important to consider when designing the layout of a restaurant kitchen? • Education of the staff • Holidays and events • Number of servers employed • Projected business and menu design

Purchasing, receiving, food preparation, storing and issuing, stewarding, accounting, and budgeting are areas of the business included in: • the back of the house • back office areas • management areas • front of the house

If total sales were $2550.00 and 110 guests were served, the average guest check would be: • $11.25 • $15.82 • $23.18 • $19.50