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157 True/False questions

  1. Contribution PricingA method of computing a product's selling price so that the price contributes to the gross income even if a contribution to net income is not possible and labor costs must not be too much and when combined food and labor cost should not go above 55-60% of sales. (Ex. cost-based would be $21 for fish so need to do contribution) S & D +/or Loyalty +/or Value

          

  2. Kitchen Display SystemsGeneral area for restaurants in a market share

          

  3. Team Table ServiceServers are given sections of the restaurant to serve to

          

  4. True or false: Fixed costs change in direct proportion to the level of sales.False

          

  5. In setting up a corporation, the entrepreneur must keep in mind that to maintain control, she or he must own ____% of the corporation's stock.6-11

          

  6. The _______________________ is a photo of the restaurants financial standing at a given moment in time usually at the end of the financial period or at the end of the financial year.Balance Sheet

          

  7. 3 Product LevelsHors d'oeuvres, soup, seafood, entrée, grillades (grilled meat), legumes, salads, desserts

          

  8. A la carte menuRepeat in cycle every few days (normally 7, 10, 14, or 28 days) and are generally use in institutions

          

  9. Sous VideA technique of preparing food during slack times then individually vacuum packing items to be refrigerated for future use

          

  10. The disadvantage of this entity type is that the owner/s cannot be a participant in the company's qualified pension or profit-sharing plans.7.65

          

  11. Advantages of being a Franchisee1. Assistance in opening and operating the business
    2. Franchisor-sponsored training and materials
    3. Greater exposure and higher revenue due to extensive advertising and name recognition
    4. Lower costs due to volume purchasing
    5. Tested operating procedures

          

  12. PartnershipAny venture where tow or more persons endeavor to make a profit. Taxes are the same as with a sole proprietorship.

          

  13. Wine fermentationThe process of writing off against expenses the cost of an asset over its useful life. Things such as furniture or buildings lower in value so money is set aside to replace those items. Tangible items that have a life span are depreciable while land is not.

          

  14. Difference between marketing and salesHave complete liability but full management rights

          

  15. ContractLess capital is required than building or buying. The beginner reduces the investment and, should the venutre fail, reduces loss. Signing it obligates the signer to come up with with the payments for the entire period, and if they cannot can sublet.

          

  16. CatchmentGeneral area for restaurants in a market share

          

  17. Disadvantages of Sole Proprietorship1. You cannot be a participant in your company's qualified pension or profit-sharing plans. A sole proprietor can set up a Keogh retirement plan for self and employees however law limits the amount.
    2. The owner's liability for all of the restaurant's debts and any tort liability to third parties is unlimited. Theoretically, owner's limit their liability by incorporating however in most cases the owner's are called upon to endorse or guarantee the corporation's liabilities.
    3. Sole proprietorship has no legal existence apart from the ownder. The death or incapacity of the owner has severe legal implications and results in the incorporation of the business, unless it has been willed to another person(s). Often, the willed property
    must pass through probate, which can be time-consuming and costly in terms of legal fees.

          

  18. Quid Pro Quo Sexual HarassmentWhen something is given in exchange for something else as a basis of employment decisions by a supervisor

          

  19. Fair Market ShareThe average number of guests who would, if all other things were equal, eat at any of the competing restaurants. Divide the number of potential guests in a catchment area by the number of competing restaurants.

          

  20. Individual Table Servicethe degree of caution and concern for the safety of himself/herself and others an ordinarily prudent and rational person would use in the circumstances

          

  21. True or false: Market value and book value are generally the same.False

          

  22. Return on InvestmentThe profit expected. Owners invest for ego, family employment, and livlihood. The return depends on alternatives. CD or money market fund; Stock market or mutual funds at 4-8%. Therefore considering risk-would hope for 12-18% return/yield.
    Operating profits+RE appreciation+Depreciation tax advantages
    -Consider risks and rewards

          

  23. Disadvantages of being a Franchisee1. You cannot be a participant in your company's qualified pension or profit-sharing plans. A sole proprietor can set up a Keogh retirement plan for self and employees however law limits the amount.
    2. The owner's liability for all of the restaurant's debts and any tort liability to third parties is unlimited. Theoretically, owner's limit their liability by incorporating however in most cases the owner's are called upon to endorse or guarantee the corporation's liabilities.
    3. Sole proprietorship has no legal existence apart from the ownder. The death or incapacity of the owner has severe legal implications and results in the incorporation of the business, unless it has been willed to another person(s). Often, the willed property
    must pass through probate, which can be time-consuming and costly in terms of legal fees.

          

  24. FranchisorMust access product formulas and operational systems, Site evaluations, training programs, operations manual, representative on site during opening, periodic operations and on-going support, informative publications, marketing and advertising support, site selection help, assistance with building and design, help with opening, train managers and staff,

          

  25. Tourist menuOccassionally used to attract tourists'attention to a particular restuarant, underlining the value and acceptability to a guest who may be traveling in a foreign country where the food may be decidedly different.

          

  26. Advantages of partnershipsShare limited liability with no services performed

          

  27. ButcherA technique of preparing food during slack times then individually vacuum packing items to be refrigerated for future use

          

  28. Food/Beverage CostExpenses normally unaffected by changes in sales volume. (Ex. Real estate taxes, depreciation on equipment, insurance premiums)

          

  29. Corporation ShareholdersMeaning "to taste with relish". Is a sample of the chef's best dishes. Served in several courses showcasing the chef's flair for combining flavors and textures.

          

  30. Chef de Partie/Line Cook/Station ChefUnder the Sous Chef, in charge of a specific area of production. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed.

          

  31. Off-sale beer and wine beverage liscenseAuthorizes the sale of all types of alcoholic beverages-namely beer, wine, and distilled spirits for consumption on the premises.

          

  32. Product developmentInnovative menu items added to maintain or boost sales. By keeping consumer interest stimulated, can increase market share and profit.

          

  33. FDA-Food and Drug AdministrationQuality standards and the standards of fill of container are concerns. The FDA also requires labeling on most food items containing several ingredients. The common or usual names of all ingredients, listed in descending order of their presence by weight, must be on the container. All foods shipped interstate come under the jurisdiction of the FDA.

          

  34. Liquidation ValueSmall area (less than 100 seats), Low table turnover, Independently owner/operated, Professional chefs, High quality products and service, Skilled workers, Devoted management, Heavy wine sales, Priced for exclusivity (Ex. Seasons 52)

          

  35. The purpose of the ___________________is to provide information to management about the financial performance (profitability) of the restaurant over a given period of time.Income Statement

          

  36. Grill Chef/GrillardinPrepares all grilled foods; this position may be combined with the rotisseur.

          

  37. The Seven Commandments of Customer ServiceProvide highly visible, real-time info to manage and control kitchen efficiency. Displays food orders for preparation and monitors the timing of orders for speed of service. Provides status about the status of each table and captures service times for management reporting. Statistics such as service times for each guest check and table, average prep times, and reports on kitchen performance.

          

  38. True or false-The business plan begins with the Executive summaryTrue

          

  39. Off-sale general beverage liscenseAuthorizes for the sale of all types of alcoholic beverages for consumption off the premises in original, sealed containers.

          

  40. Aromatic WinesPays fees to the franchisor (4-6% weekly), must maintain business and quality standards, Improve the leasehold, lease or purchase equipment, hire employees and operate, Pay 2.5-3.5% national advertising fee weekly, pay additional local marketing fees

          

  41. AP (as purchased)The second in command and direct assistant of the Chef. This person may be responsible for scheduling and substituting when the Chef is off-duty,will also fill in for or assist the Chef de Partie (line cook) when needed, inventory, cleanliness of the kitchen, organization and constant training of all employees, taking commands from the Chef and following through with them,responsible for line checks and rotation of all product. Smaller operations may not have a sous-chef, while larger operations may have several.

          

  42. Corporation Disadvantages1. Opens the way for double taxation (if so an S corporation can be used)

          

  43. Prime CostsThe combined costs of food and labor, usually expressed as a percentage of sales. It should not go above 55-60% of sales.

          

  44. True or False: In a Partnership entity with Limited Partnerships, all partners (Managing and Limited) have equal voice in the restaurant operationTrue

          

  45. Sales minus cost of sales equals ________________ is a standard accounting entry.Gross Profit

          

  46. Service GamemanshipMany servers look at the customer-server relationships as a battle of wits w/ a guest as opponent. Object of the game: extract maximum tip possible. At end of each evening, word is passed as to who received most in tips.
    If servers pitted against each other & prizes for most tips, easy for dining room to degenerate into a game w/ guest as secondary participant. One way to ensure harmony among all restaurant's personnel - insist that tips be pooled.

          

  47. Chef de Cuisine/Executive/Head ChefUnder the Sous Chef, in charge of a specific area of production. Line cooks are often divided into a hierarchy of their own, starting with "first cook", then "second cook", and so on as needed.

          

  48. Limited PartnershipsAny venture where tow or more persons endeavor to make a profit. Taxes are the same as with a sole proprietorship.

          

  49. Considerations in menu planningNeeds and desires of guests in target market and trends, capability of cooks, equipment capacity and layout, consistency and seaonsal availability of menu ingredients, price and pricing strategy, nutritional value, contribution theory, accuracy in menu, type of menu, actual menu items, menu analysis, menu design and layout, standard recipes, food-cost percentage

          

  50. Alcoholic Beverage LiscensesEvaluates and recommends restaurants and hotels. The stars are based on five criteria: quality of products, mastery of flavor and cooking, personality of the cuisine, value of the money, and constistancy between visits

          

  51. HACCPA program that presents methods for systematically ridding kitchens of pathogens. The system follows seven basic steps:
    1. Identify hazards and asses their severity and risks
    2. Determine critical control points (CCP) in food preparation
    3. Determine critical control limits (CCLs) for each CCP identified
    4. Monitor CCPs and record data
    5. Take corrective action whenever monitoring indicates a CCL is exceeded.
    6. Establish an effective record-keeping system to document the HACCP system
    7. Establish procedures to verify that the HACCP system is working

          

  52. Quick Service RestuarantMany locations, Variety of demographics, Limited menus, Competitive prices, Fast service (many self-service), Many part-time employees, unskilled labor, skilled management, drive throughs Chains dominate, simple units (Ex. McDonald's, KFC)

          

  53. Sous ChefA technique of preparing food during slack times then individually vacuum packing items to be refrigerated for future use

          

  54. Environmental sexual harrassment:Population group with similar characteristics (needs, wants, income, background, buying habits, and so on). A restaurant aims to address th wants and needs of specific market segments. When the product matches the desired segment's wants and needs, a successful marketing relationship is formed. Groups that respond in a similar way must be idendifiable, measurable, and of appropriate size. In addition, they must be reachable by advertising media.

          

  55. Sparkling winesChampagne, sparkling white wine, sparking rose wine. Sparkling comes from addition of CO2. 2nd fermentation in the bottle with methode champenoise.

          

  56. Family RestuarantThe precise assembly of ingredients and equipment required for the preparation of a recipe

          

  57. Du Jour menuHors d'oeuvres, soup, seafood, entrée, grillades (grilled meat), legumes, salads, desserts

          

  58. Labor CostsThe combined costs of food and labor, usually expressed as a percentage of sales. It should not go above 55-60% of sales.

          

  59. What segmentation is demographic?Family life cycle

          

  60. FranchisingA method of doing business wherin a franchisor liscenses trademarks and methods of doing business to a franchisee in exchange for a one-time franchise fee and a recurring royalty fee

          

  61. Service EncountersThe combined costs of food and labor, usually expressed as a percentage of sales. It should not go above 55-60% of sales.

          

  62. The federal government requires the restaurant operator to pay: sales income tax to the city, state and federal governments; workers compensation; employee withholding for social security and income taxes, federal unemployment tax from the employees gross wages or salary. The percentage paid by the employee is _____%7.65

          

  63. On-sale beer beverage liscenseAuthorizes the sale on the licensed premises of beer and other malt beverages with an alcoholic content of 4 percent or less by weight.

          

  64. Fusion cuisineA blending of techniques and ingredients of two cuisines

          

  65. General PartnershipsWhen one person operates a restaurant, and one of the simplest and most prevalent form of business organization. An attorney or accountant is not needed and a new proprietor is required to register the business name

          

  66. On-sale general beverage licenseAuthorizes the sale on the premises of all types of beer, wine, and malt liquor

          

  67. Fry Chef/FriturierPrepares roasted and braised meats and their appropriate sauce.

          

  68. Accelerated DepreciationAssumes a fixed life for an item (seven years for an oven). The cost of the item is divided by the expected life to arrive at the depreciation allowance.

          

  69. Saute chef/SaucierPrepares all fried items; this position may be combined with the rotisseur position.

          

  70. Reasonable Carethe degree of caution and concern for the safety of himself/herself and others an ordinarily prudent and rational person would use in the circumstances

          

  71. On-sale beer and wine beverage liscenseAuthorizes the sale on the premises of all types of beer, wine, and malt liquor

          

  72. Advantages of Sole Proprietorship1. If a partner receives a salary from the partnership, no payroll taxes are deducted.
    2. Quite flexible for tax purposes and lends itself to situations whereby one partner supplies the capital and another supplies only services or services plus a lesser amount of capital.

          

  73. Straight-Line DepreciationAssumes a fixed life for an item (seven years for an oven). The cost of the item is divided by the expected life to arrive at the depreciation allowance.

          

  74. Disadvantages of Franchises1. Is only as strong as his weakest link
    2. Must enforce policies
    3. Hard to serve every market
    4. Can be liable for accidents
    5. Do need to provide training and quality control monitering
    6. Kept in check and balance by franchisee board

          

  75. Pantry Chef/Garde MangerPrepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.

          

  76. Mise en placeAny time a guest has an opportunity to form an impression about the hospitality organization

          

  77. Moment of TruthPopulation group with similar characteristics (needs, wants, income, background, buying habits, and so on). A restaurant aims to address th wants and needs of specific market segments. When the product matches the desired segment's wants and needs, a successful marketing relationship is formed. Groups that respond in a similar way must be idendifiable, measurable, and of appropriate size. In addition, they must be reachable by advertising media.

          

  78. Fast Casual RestuarantSelf service (not table service), fresh made to order, high food quality ingredients, priced in between QSR and Casual, upgraded decor, not drive through, carry out (Ex. Panera, Chipotle)

          

  79. Fixed CostsExpenses normally unaffected by changes in sales volume. (Ex. Real estate taxes, depreciation on equipment, insurance premiums)

          

  80. The Rule of 72With pension plans, they are not taxable to particpants. To calculate how fast an investment doubles itself if no taxes are paid, divide the rate of return into 72 and you get the number of years required to double your money at that rate of interest. (Ex. 8 percent (72/8)=9 years

          

  81. Cost-based pricingCalculates the cost of the ingredients and multiplies by a factor of 3 to obtain a food cost percentage of 33. For example, if cost of ingredients is $3.24, selling price would be $9.75 ($3.24 x 3=$9.75)

          

  82. Light Beverage (still) Table WinesHigher food cost for more expensive and better quality foods.

          

  83. EEOC (Equal Employment Opportunity Commission)The organization to which employees or job applicants may appeal if they feel they have been discriminated against. Applies to discrimination based on race, sex, religion, color, national origin, veteran status, age, mental or physical disabilities.

          

  84. According to the Rule of 72 if you invest $2,000 at an interest rate of 6%, how many years would it take before the $2000 becomes $4000?1. Assistance in opening and operating the business
    2. Franchisor-sponsored training and materials
    3. Greater exposure and higher revenue due to extensive advertising and name recognition
    4. Lower costs due to volume purchasing
    5. Tested operating procedures

          

  85. Degustation menuMeaning "to taste with relish". Is a sample of the chef's best dishes. Served in several courses showcasing the chef's flair for combining flavors and textures.

          

  86. ForeseeabilityReasonable anticipation of the possible results of an action

          

  87. True or False: The responsibilities of managers to stop sexual harassment may extend to controlling the behavior of guests.False

          

  88. Product positioningConveys to the guest the best face or image of the restauarant, what people like most about it, or how it stands out from the competition. (Ex. if value is the best feature, emphasize in postioning statement and ads)

          

  89. Beverage Cost percentsManagement decides on selling price & mark-up for beer, wine & liquor (Sets standard for beverage cost %)
    Normal pouring cost for beer - 24- 25%, Wine pouring cost - 26-30%, Liquor pouring costs 16-20% of sales.
    Combined beverage pouring cost s/b 23-25%
    [drink cost/selling price x100]

          

  90. Business Plan-Cover Sheet (Executive summary, Statement of purpose, Table of Contents, Name and legal structure)
    -Description of Business (Mgmt. philosophy-mission/ goals/strategies/type of organization, mgmt qualifications/experience/capabilities)
    -Description of Concept Liscences and Lease (Concept,Menu, Menu Pricing, Liquor Liscence/Health/Fire Permits, Business Liscence, Lease)
    -Market Analysis and Stategy (Target market, demographics, market potential/size/rate of growth
    -Competitive Analysis
    -Pricing Strategy
    -Advertising and promotional campaign
    -Financial Data
    -Other info
    -Existing Restaurant Balance Sheet
    -Appendixes (420)

          

  91. To determine the _____________________, we divide the number of potential guests in the catchment are by the number of competing restaurants.True

          

  92. Fish Chef/PoisonnierPrepares fish dishes and often does all fish butchering as well as appropriate sauces. This station may be combined with the saucier position.

          

  93. POS Point-of-Sale SystemProvide highly visible, real-time info to manage and control kitchen efficiency. Displays food orders for preparation and monitors the timing of orders for speed of service. Provides status about the status of each table and captures service times for management reporting. Statistics such as service times for each guest check and table, average prep times, and reports on kitchen performance.

          

  94. True or False: A negotiated Triple Net Lease means that the Lessor pays for the insurance and taxes and improvements to the building.False

          

  95. The SBA has an excellent success record in lending money to restaurants - a ____% success rate.7.65

          

  96. Cyclical menuRepeat in cycle every few days (normally 7, 10, 14, or 28 days) and are generally use in institutions

          

  97. Compensatory Damages-Dry storage should be 50-75 degrees
    -Produce should be stored at 37-40 degrees
    -Meat and poultry should be stored at 33-38 degrees
    -Dairy should be stored at 33-38 degrees
    -Seafood should be stored at 33-38 degrees
    -Temperature danger zone 40-140 degrees
    -Final rinse of dishwashing machines is 180 degrees
    -Chemical sanitation is most effective at temps between 75 and 120 degrees

          

  98. FranchiseeA method of doing business wherin a franchisor liscenses trademarks and methods of doing business to a franchisee in exchange for a one-time franchise fee and a recurring royalty fee

          

  99. ForbesThe second in command and direct assistant of the Chef. This person may be responsible for scheduling and substituting when the Chef is off-duty,will also fill in for or assist the Chef de Partie (line cook) when needed, inventory, cleanliness of the kitchen, organization and constant training of all employees, taking commands from the Chef and following through with them,responsible for line checks and rotation of all product. Smaller operations may not have a sous-chef, while larger operations may have several.

          

  100. Variable CostsMay range from 16% of sales per week in a quick service restaurant to 28% in a casual operation and up to 40% in an upscale. Payroll Related costs fall into 2 categories:
    Variable (% ratio to payroll)
    - Servers & Part-time
    Fixed ($ amount per employee on payroll).
    - Managers + Administrative

          

  101. Commis (Chef)A technique of preparing food during slack times then individually vacuum packing items to be refrigerated for future use

          

  102. According to the Operating Ratios: Rent, Property Tax and Insurance should be in the range of ___ to ____%:7.65

          

  103. 3 Compartment SinkA dishwashing system in which there are three compartments, the wash, rinse, and sanitize; the wash is a brush with 110 degrees water with detergent; the rinse is for removing the soap from the item being washed, because detergent may make the sanitizing agent less effective; the third compartment is used to removed bacteria and germs, and can be either 171 degrees or higher, or use a diluted chemical. the rubber mat drains glasses

          

  104. LeaseLess capital is required than building or buying. The beginner reduces the investment and, should the venutre fail, reduces loss. Signing it obligates the signer to come up with with the payments for the entire period, and if they cannot can sublet.

          

  105. Depreciation-Dry storage should be 50-75 degrees
    -Produce should be stored at 37-40 degrees
    -Meat and poultry should be stored at 33-38 degrees
    -Dairy should be stored at 33-38 degrees
    -Seafood should be stored at 33-38 degrees
    -Temperature danger zone 40-140 degrees
    -Final rinse of dishwashing machines is 180 degrees
    -Chemical sanitation is most effective at temps between 75 and 120 degrees

          

  106. Table d'hote menuA list of food items served only on a particular day (ex. soup du jour)

          

  107. Fortified WinesIs a leading source for reliable business news and financial information.

          

  108. Sole ProprietorshipWhen one person operates a restaurant, and one of the simplest and most prevalent form of business organization. An attorney or accountant is not needed and a new proprietor is required to register the business name

          

  109. Luxury/UpscaleSmall area (less than 100 seats), Low table turnover, Independently owner/operated, Professional chefs, High quality products and service, Skilled workers, Devoted management, Heavy wine sales, Priced for exclusivity (Ex. Seasons 52)

          

  110. True or false- People do not purchase benefits, they purchase featuresFalse

          

  111. ZagatWorld's leading consumer based reviews on restaurants

          

  112. FermentationFermented juice of freshly gathered grapes. Yeast enzymes convert grape sugars to alcohol and CO2

          

  113. Restaurant DifferentiationFermented juice of freshly gathered grapes. Yeast enzymes convert grape sugars to alcohol and CO2

          

  114. Sales volume has two components:-An employer cannot make sexual advances or demandss as a condition of employment or advancement
    -Cannot abolish an employee's job because the employee refuses sexual advances by the employer or supervisory personnel
    -Cannot refuse to investigate complaints from an employee that supervisor personnel have engaged in it
    -Can be perpetrated by any sex
    -Employers are liable for harassment conducted by their employees, supervisory or nonsupervisory

          

  115. Contribution MarginA method of computing a product's selling price so that the price contributes to the gross income even if a contribution to net income is not possible and labor costs must not be too much and when combined food and labor cost should not go above 55-60% of sales. (Ex. cost-based would be $21 for fish so need to do contribution) S & D +/or Loyalty +/or Value

          

  116. Food Cost percentageThe percentage of the product that you can actually use. Servable weight (edible or usable after cooking & trimming)/Original weight (as purchased & before cooking/trimming)

          

  117. Alcohol ProofAgreement of promise made between 2 or more parties; courts will enforce (the Law provides a remedy). Must have:
    1. Proper Form
    2. Legal Capacity
    3. Mutuality
    4. Legality
    5. Consideration
    6. Genuine Assent

          

  118. Mobil Travel GuideLists thousands of hotels/motels and restaurants located in more than 4,000 cities. Solicitations from restaurant operators are accepted.

          

  119. California menuGeneral area for restaurants in a market share

          

  120. Soft Server ApproachMore straight forward serving approach. (Ex. Will you have dessert?)

          

  121. TemperaturesA legal entity similar to a person in that it ca borrow, buy, and conduct business and must pay state and federal taxes on profits. Corporations provide limited liability for the owner. Corporation owners cannot be sued for the debts of the corporation unless they personally guarantee them. Step 1-Hire and attorney for legal advice. Step 2-Select a state in which to incorporate. The entrepreneur (shareholders/stockholders) must own 50% of stock to regain control.

          

  122. Menu EngineeringIn this approach, the best menu items are those that have the highest contribution margin per unit and the highest sales. By combining food-cost percentage, contribution margin, and sales volume you can find the "prime" items which have a low food cost % and a high contribution margin weighted by sales volume.

          

  123. French MenusHors d'oeuvres, soup, seafood, entrée, grillades (grilled meat), legumes, salads, desserts

          

  124. Single use real estate loans are made for______.Family life cycle

          

  125. Casual RestuarantTable service, Usually no alcohol, competes with QSR and Casual, Home meal replacement, many breakfast and lunch only restuarants, (Ex. Boston Market, Friendly's, Denny's)

          

  126. Roundsman/TournantAlso referred to as a swing cook, fills in as needed on stations in the kitchen.

          

  127. CorporationA legal entity similar to a person in that it ca borrow, buy, and conduct business and must pay state and federal taxes on profits. Corporations provide limited liability for the owner. Corporation owners cannot be sued for the debts of the corporation unless they personally guarantee them. Step 1-Hire and attorney for legal advice. Step 2-Select a state in which to incorporate. The entrepreneur (shareholders/stockholders) must own 50% of stock to regain control.

          

  128. True or false- Marketing is a broad concept that includes both sales and merchandisingFalse

          

  129. Pastry Chef/PatissierIs qualified in making baked goods such as pastries, cakes, biscuits, macarons, chocolates, breads and desserts. Pastry Chefs can specialize in cakes in patisseries or bakeries by making wedding, cupcakes, birthday and special occasion cakes. In larger establishments, the pastry chef often supervises a separate team in their own kitchen or separate shop.

          

  130. Michelin RatingsVermouth and Apertif. Flavored with herbs, roots, flowers, barks. These wines can be sweet and dry. Normally enjoyed before a meal to stimulate digestive juices.

          

  131. Disadvantages of Proprietorships1. Same disadvantages as sole proprietorsips.
    2. In addition, each partner can create debts for the partnership
    3. Each partnership interest is an asset that can under certain circumstances be subject to legal claims of an individual partner's creditors or other claimants.
    4. Partnerships can be expected to dissolve someday (death, disagreement, etc.)

          

  132. Disadvantages of being a Franchisor1. Same disadvantages as sole proprietorsips.
    2. In addition, each partner can create debts for the partnership
    3. Each partnership interest is an asset that can under certain circumstances be subject to legal claims of an individual partner's creditors or other claimants.
    4. Partnerships can be expected to dissolve someday (death, disagreement, etc.)

          

  133. Market SharePopulation group with similar characteristics (needs, wants, income, background, buying habits, and so on). A restaurant aims to address th wants and needs of specific market segments. When the product matches the desired segment's wants and needs, a successful marketing relationship is formed. Groups that respond in a similar way must be idendifiable, measurable, and of appropriate size. In addition, they must be reachable by advertising media.

          

  134. Advantages of Franchises1. Able to experiment for less risk
    2. Resources to hire staff specialists
    3. Greater access to useful comparative financial info
    4. Marketplace recognition
    5. Advertising help
    6. Systems development
    7. Economy of scale purchasing
    8. Loans are more likely

          

  135. Part-Time Employees AdvantagesMany servers are skilled performers. Server & guest are both actors in the play. Once the meal is finished, the play is over, the guest leaves & the server moves on to next stage.

          

  136. Roast Chef/RotisseurResponsible for all sautéed items and their sauce. This is usually the highest stratified position of all the stations.

          

  137. Depending on location, lease expenses are generally approximately ____to ____% of sales.5-8

          

  138. How wine is madethe degree of caution and concern for the safety of himself/herself and others an ordinarily prudent and rational person would use in the circumstances

          

  139. Nouvelle CuisineNew cuisine-lighter with fewer calories

          

  140. SBA (Small Business Association)Loan program that has helped launch some of the nation's biggest success stories. Use the program to start, acuire, or expand their business. Loans have four basic requirements:
    1. The right type of business
    2. A clear idea of which loan program is best for you
    3. Knowing how to fill out the application properly
    4. Willingness to provide the detailed financial and market data required

          

  141. EP (Edible portion)The usable portion of a product. (As Purchased Price $/Yield %) [when calculating put yield % in decimal format]

          

  142. Dinner HouseThe precise assembly of ingredients and equipment required for the preparation of a recipe

          

  143. SWOT Analysis (strengths, weaknesses, opportunities, threats)Done by comparing the organization to its competitors and the general business environment and configure the points of comparison.

          

  144. Actual Market ShareOffers individually priced items

          

  145. If a bank finds an application for a loan to be acceptable, the banker forwards the application to the SBA. As a rule, the SBA approves 50% of the loans in ___days and a further 35% in ___days.3, 10

          

  146. AAALargest distribution of travel guides reaching more than 40 million members. Those near major tourist attractions are preferred. Solicitations from restaurant operators are welcome.

          

  147. Advantages of TrainingA method of computing a product's selling price so that the price contributes to the gross income even if a contribution to net income is not possible and labor costs must not be too much and when combined food and labor cost should not go above 55-60% of sales. (Ex. cost-based would be $21 for fish so need to do contribution) S & D +/or Loyalty +/or Value

          

  148. Sexual Harrassment-An employer cannot make sexual advances or demandss as a condition of employment or advancement
    -Cannot abolish an employee's job because the employee refuses sexual advances by the employer or supervisory personnel
    -Cannot refuse to investigate complaints from an employee that supervisor personnel have engaged in it
    -Can be perpetrated by any sex
    -Employers are liable for harassment conducted by their employees, supervisory or nonsupervisory

          

  149. Part-Time Employees DisadvantagesPossible lack of continuity which increases the need for training, Most don't want to work there as a permanent career, more people who are not motivated to want to learn job

          

  150. Hard Server ApproachMore straight forward serving approach. (Ex. Will you have dessert?)

          

  151. Yield percentageFermented juice of freshly gathered grapes. Yeast enzymes convert grape sugars to alcohol and CO2

          

  152. Market SegmentThe share of the market that a business has. The average number of guests who would, if all other things were equal, eat at any of the competing restaurants. You must divide the number of potential guests in a catchment area by the number of competing restaurants. The market share goal is to be the leader in the market segment.

          

  153. Vegetable Chef/EntremetierPrepares hot appetizers and often prepares the soups, vegetables, pastas and starches. In a full brigade system a potager would prepare soups and a legumier would prepare vegetables.

          

  154. Competitive PricingAfter doing cost-based pricing first and compare with competition. If there is a significant difference then the operator must choose another item or alter the ingredients of the existing item to bring its price in line.

          

  155. BCG Portfolio MatrixMore cash than needs to maintain market share

          

  156. Advantages of being a Franchisor1. Do not have to invest in capitol
    2. Do not have to invest operating funds
    3. Receive a fee upfront
    4. Receive a monthly fee regardless
    5. Every franchisee=more advertising exposure
    6. Every franchisee=better economy of scale

          

  157. Third-party sexual harrassmentOffers individually priced items