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65 True/False questions

  1. Who is the Union Square Hospitality Group president?Danny Meyer

          

  2. Weekends account for what percentage of sales?1550

          

  3. A quick service ethnic restaurant does not need the authenticity required of a full service ethnic restaurant?True

          

  4. What are examples of quick casual restaurants?Mcdonalds, Taco Bell, KFC

          

  5. What percentage of restaurants fail?26% in their first year, 59% in 3 years

          

  6. Are independent restaurants relatively easy to open?True

          

  7. What are current popular restaurant concepts?To create a concept that fits a definitie target market, a concept better suited to its market than that presented by competing restaurants, and to bring into being.

          

  8. What fees are involved with franchising?The authorization give by one company to another to sell its unique products and services; the name of the business format or product being franchised.

          

  9. Where are coffeehouses originated from?Italy

          

  10. What is an example of seafood restaurants?Bob Evans, Cracker Barrel, Friendly's, etc.

          

  11. What is the challenge for the quick-service operator?To create a concept that fits a definitie target market, a concept better suited to its market than that presented by competing restaurants, and to bring into being.

          

  12. What are steakhouses?Category of restaurants is appealing to people who wish to be part of a business that is simplified by a limited menu and that caters to well-identifed market: steak eaters.

          

  13. What type of ethnic restaurants have become popular?Mexican, Chinese, Japanese, and Thai

          

  14. What are advantages of chef-owned restaurants?Recognition in the marketplace, greater advertising clout, sophisticated systems development, and discounted purchasing.

          

  15. What are examples of family restaurants?Outback, Chili's, Hard Rock, etc.

          

  16. Concept comprises of what?Native to Naples, Italy

          

  17. When was the first cafe founded?1550

          

  18. Celebrity chefs are bigger today than ever before in history?Franchising fee, royalty fee, advertising royalty, and requirements of substantial personal net worth.

          

  19. Are food costs very higher or very lower in steakhouses?Higher

          

  20. What restaurant drives the industry?Quick Service Restaurants

          

  21. China is divided into what 3 culinary districts?Signature food items, creative bar menus or enhanced wine service, and comfortable, homey decor.

          

  22. Where can fine dining restaurants be located?1782

          

  23. Who founded McDonalds?Ray Kroc

          

  24. What are examples of quick-service restaurants?Chipotle, Chevy's, Panera, etc.

          

  25. What is the average check at fine dining?$60+

          

  26. Do seafood prices continue to rise or lower?Rise

          

  27. Is quality control critical?True

          

  28. What is the largest of the italian restaurant chains?Olive Garden

          

  29. How many restaurants in France got 3 stars?Quick Service Restaurants

          

  30. What is a franchise?Different and better.

          

  31. How much has American consumers racked up in charges for retail and restaurant services?Olive Garden

          

  32. What is the challenge of restaurant concepts?Various styles and themes of restaurants

          

  33. What is a restaurant concept?Various styles and themes of restaurants

          

  34. What page are the 10 concepts on?64

          

  35. What does fine dining menus consist of?The cuisine and service provided in restaurants where food, drink, and service are expensive and usually leisurely.

          

  36. How many people does the restaurant industry employ?12.5 million

          

  37. What's a good idea for coming up with a concept for a new restaurant?Be a copycat

          

  38. Every restaurant represents what?The logo, the line drawings, even the linen napkins and the service uniforms

          

  39. What is restaurant symbology?The logo, the line drawings, even the linen napkins and the service uniforms

          

  40. What are examples of casual restaurants?Bob Evans, Cracker Barrel, Friendly's, etc.

          

  41. What does centralization do?Reduces the costs of order taking, food preparation, and accounting. (Marketing costs may not decrease)

          

  42. What are the defining traits of QSR's?Signature food items, creative bar menus or enhanced wine service, and comfortable, homey decor.

          

  43. What do franchisors provide?Help with site selection and a review of any proposed sites, assistance with the design and building preparation, help with preparation for opening, training of managers and staff, planning and implantation of pre opening marketing strategies, and unit visits and ongoing operating advice

          

  44. When was the first restaurant founded?1550

          

  45. What are the qualifications for Michelin stars?Quality of product, mastery of flavor/cooking, "personality" of the cuisine, value for the money, and consistency between visits

          

  46. Is the cost of theme restaurants high or low?Are built around an idea, usually emphasizing fun and fantasy, glamorizing or romanticizing and activity such as sports, travel, an era in time, the Hollywood of yesterday, etc.

          

  47. What are the greatest success of any restaurants?Bob Evans, Cracker Barrel, Friendly's, etc.

          

  48. What are the defining traits of casual restaurants?The use of high-quality ingredients, fresh made-to-order menu items, healthful options, limited or self-serving formats, upscale decor, and carry-out meals

          

  49. Why are QSR's popular?It fits the societal trend of more relaxed lifestyle

          

  50. How many jobs will be added to the industry?18-20

          

  51. What are some advantages of a chain restaurant?Outback, Chili's, Hard Rock, etc.

          

  52. Why is casual dining popular?The cuisine and service provided in restaurants where food, drink, and service are expensive and usually leisurely.

          

  53. What are theme restaurants?Category of restaurants is appealing to people who wish to be part of a business that is simplified by a limited menu and that caters to well-identifed market: steak eaters.

          

  54. What is the best known husband-and-wife culinary team?Wolfgang Puck and Barara Lazaroff

          

  55. When was fast food introduced?1550

          

  56. The QSR segment drives the industry and includes all restaurants where the food is paid for before service1870's

          

  57. What is D&B?The authorization give by one company to another to sell its unique products and services; the name of the business format or product being franchised.

          

  58. What are the aspects of concept and market?Quality, menu, price, atmosphere, management, location, food, and service

          

  59. Restaurant industry totals what?A concept and projects a total impression or image, which appeals to a certain market.

          

  60. What is a major reason for a decline in restaurants?Could be the changing demographic of the area in which it is located.

          

  61. What percent of food dollar is spent away from home?High-tech, casual contemporary, ethnic, designer, and celebrity restaurants.

          

  62. Where did pizza come from?Different and better.

          

  63. What does fine dining refer to?The cuisine and service provided in restaurants where food, drink, and service are expensive and usually leisurely.

          

  64. When does the first quick service restaurant (QSR) date back to?1782

          

  65. What restaurant method involves the least amount of risk?Quick Service Restaurants