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384 Multiple choice questions

  1. programs that will not allow employees to clock in more than 10 minutes early and 5 minutes late
  2. Prime
  3. premium-brand liquor
  4. comparison benefit matrix
  5. Marketing
  6. bain marie
  7. pinot grigio
  8. New York Strip
  9. double taxation
  10. Managing
  11. management
  12. is a related sequence of work
  13. visibility
  14. profit sharing
  15. the building
  16. A thorough check to assure that everything works.
  17. reorder points
  18. 25% to 30%
  19. Select
  20. . 20%
  21. not benefits.
  22. Burgers
  23. 5.50% to 7.50%
  24. Alert Manager
  25. Norman Brinker
  26. Mission statement
  27. Julien's of Boston
  28. buy-sell agreement
  29. partners making decisions
  30. fining
  31. forecasting
  32. . explain the company history, philosophy, mission, goals, and objectives
  33. 8
  34. job objective
  35. $15,000
  36. usda
  37. 16
  38. Dinner-house
  39. introduce themselves
  40. Constantinople
  41. Szechuan, Hunan, and Cantonese
  42. china bistro
  43. threats
  44. Bar Code
  45. cost Ö sales ? 100
  46. A program which employees can achieve given standards at their own pace
  47. have had brandy or wine alcohol added to them
  48. Top-down
  49. alcoholic beveragesÑnamely, beer, wine, and distilled spiritsÑfor consumption on the
    premises
  50. ambiance
  51. Product specification, par stock, supplier selection, order placement, receiving, storage, and issuing
  52. hard sell
  53. cost of sales
  54. Peter Morton
  55. Efficiency
  56. 6.5
  57. variable
  58. Italian
  59. validity
  60. yesterday
  61. sex and age
  62. above 116°F
  63. It depends on the type of experience you are trying to deliver.
  64. variable and fixed
  65. Hollandaise
  66. using a comparative approach and/or price and multiply by the ratio necessary to achieve a food-cost percentage
  67. fall
  68. monthly
  69. range top stove
  70. 35-40
  71. Espagnole
  72. $500,000
  73. 6 to 8
  74. It has a long incubation period
  75. take advantage of the seasons when items are at the lowest price and best quality , use the ups and downs in food prices and partially overcome them by seasonal or even daily menus , use frozen foods when fresh foods are not available,
  76. hands-on
  77. do not serve dairy or meat
  78. E. Coli
  79. Theme
  80. 6 to 12
  81. Different and Better
  82. adapt concepts from successful restaurants
  83. 25%
  84. Real Estate Agents
  85. installments, usually over a period longer than a year
  86. food standards
  87. alice waters
  88. buyer
  89. front-of-the-house, back-of-the-house
  90. Bacteria present in soil, intestines of animals, including humans, and in sewage
  91. fall
  92. alternative dispute resolution
  93. Tourist Attractions
  94. development
  95. unit cost
  96. 25%
  97. 25%
  98. Motivation
  99. $6,000 - $10,000
  100. Profit sharing
  101. Hard Work
  102. Norman Brinker
  103. co-op
  104. servers simply jot down guests orders and send them to the kitchen
  105. Reduce food, labor, and overhead costs
  106. daily sales
  107. VeloutŽ
  108. U.S. Department of Agriculture
  109. 80
  110. evaporative cooler
  111. They should have a written agreement with the contractor specifying the nature and duration of the work.
  112. environmental
  113. red Book
  114. 95%
  115. net worth
  116. $33.30
  117. 18
  118. They typically run less than 20 years.
  119. are now offering some of the flexibility of POS
  120. favorable comments
  121. Variable and fixed
  122. public dining room
  123. cost-based
  124. 2.75%
  125. $45,000
  126. automobiles
  127. manager as coach
  128. Pinot Grigio
  129. Barbara Lynch
  130. U.S. No. 2
  131. $18,000- $20,000
  132. licenses and permits
  133. . Oscar of the Waldorf
  134. compensating balance
  135. Controllable expenses
  136. controllable
  137. Geographic, Demographic, Behavior
  138. the least financial risk compared to independent restaurants, least financial risk to professional managers
  139. In setting instructional goals, trainers should give trainees more work than they can accomplish so that they will work toward high standards
  140. food optimization
  141. balance sheet
  142. 25%
  143. POS
  144. local produce
  145. Hospitality, sharing, quality, fun and courage
  146. 23% to 25%
  147. 19%
  148. core
  149. Fair Labor Standards Act
  150. . Training low-skilled employees may be just as important as training highly skilled workers
  151. donÕt be aggressive in listening
  152. sous vide
  153. Staff on both shifts so you can easily see whoÕs on duty
  154. pinot noir
  155. major
  156. consult an attorney
  157. food-cost percentage
  158. high-cost loans
  159. building
  160. SBICs
  161. 3% to 9%
  162. balance sheet
  163. opportunities
  164. building
  165. soup
  166. 140
  167. Price
  168. Wolfgang Puck
  169. Age, sex, family life cycle, income, occupation, education, religion, and race
  170. 14%
  171. directions and parking information
  172. labor
  173. All the tasks necessary to bring the food quantities up to par stock
  174. 75%
  175. 26% to 30%
  176. all types of alcoholic beveragesÑnamely, beer, wine, and distilled spiritsÑfor consumption on the
    premises
  177. total dining experience
  178. U.S. Fancy
  179. commit to investing the time, resources, and money needed
  180. encouraging small business to develop
  181. increasing value perceptions and lower prices
  182. Tax returns for the past ten years.
  183. all of the above
  184. 100°F
  185. four
  186. Social Security (FICA)
  187. 40¡F and 140¡F
  188. identify critical control points
  189. 30%
  190. Foods cooked directly after handling
  191. low-temperature ovens
  192. Pinot noir
  193. single-concept chain
  194. Tile, Sealed concrete
  195. Plate House
  196. Geographic, demographic, behavior
  197. 7
  198. Production sheet
  199. portion size, choices, service consistency, comfort level
  200. tell the employee about it
  201. $9.95
  202. assistant manager
  203. filtered
  204. shelf life
  205. marketing
  206. Boulanger
  207. $60.00
  208. seller
  209. Naples
  210. Select
  211. collateral
  212. clarified
  213. 6%, 10%
  214. forecast how many guests are expected
  215. motivation
  216. USDA
  217. opportunities
  218. Danny Meyer
  219. Automated Raw Material Transfer
  220. product, price, place, and promotion
  221. lower
  222. threats
  223. 33%
  224. Fred DeLuca
  225. phone
  226. 25
  227. Yellow Pages
  228. Ma"tre dÕ
  229. Just one?
  230. fixed
  231. Building from scratch
  232. is like a photo of the restaurants financial standing at a given moment in time
  233. Commercial
  234. reduce shrinkage of meat and hold meat so that it can be served to order from oven
  235. standardizing recipes and cooking procedures
  236. red wine is best served with beef, lamb, game, or duck
  237. a good deal more
  238. Blending of the techniques and ingredients of two different cuisines.
  239. $150,000 to $200,000
  240. 75%
  241. land
  242. Sauvignon blanc
  243. identify the qualifications and skills needed to perform the job
  244. bar code
  245. should change its concept to fit the market
  246. the best and worst places to open a restaurant in the United States
  247. one-third
  248. their presence as owners on the job can make the difference
  249. mission statement
  250. $300
  251. It is more flexibility with a smaller footprint.
  252. cash flow
  253. They tend to be ultraconservative.
  254. Lower cost and less danger of theft
  255. $9000
  256. trans fatty acids
  257. marketing
  258. Howard Johnson's
  259. 15 to 18 minutes
  260. task and job analysis
  261. 80% to 90%
  262. mise-en-place
  263. Wine to which brandy or other spirits have been added to stop any further fermentation or to raise its alcoholic content.
  264. 30%
  265. full-service
  266. sectionalized griddle
  267. Bacteria
  268. $75,000.00
  269. theme
  270. Dram Shop laws make it possible for servers to sue intoxicated guests for any accidents.
  271. . It is more flexibility with a smaller footprint.
  272. in the early morning
  273. 350°F or 400°F
  274. fixed
  275. Porterhouse
  276. owners, managers, bartenders, and servers may be liable under law if they serve alcohol to a
    minor or people who are intoxicated
  277. 55 to 60%
  278. ÒSÓ
  279. purpose and the mobilization of resources for given goals
  280. standard
  281. 400
  282. Danny Meyer
  283. 25
  284. Employment Retirement Income Security Act
  285. ordering points
  286. . menu
  287. satisfy
  288. par stock
  289. any alcoholic beverage for consumption off the premises in original, sealed containers
  290. college students
  291. Comparative
  292. guest count
  293. minimize the number of steps taken by wait staff, minimize the number of steps taken by kitchen personnel
  294. strengths
  295. cooking line
  296. 30 days
  297. Conflict management
  298. target market
  299. Food production manager
  300. weekly or biweekly
  301. avoidance
  302. 60%
  303. tables that can go from a deuce to four with slaps that makes it become a six
  304. responsible for most of food borne illness
  305. Deep-fat fryers
  306. NCRÕs Human Factors Engineering
  307. conventional oven
  308. HFE
  309. positioning
  310. Roland Passot
  311. haute
  312. Spaced training
  313. contribution margin
  314. VeloutŽ
  315. weaknesses
  316. du jour
  317. key result area
  318. seasonally naturally raised foodstuffs
  319. Meats
  320. $30,000
  321. White
  322. Twitter
  323. Diversity
  324. Wide variety of salad items and inexpensive and always fresh
  325. The menu
  326. real estate value and value as a profit generator
  327. used programs that will not allow employees to clock in more than 10 minutes early and 5 minutes late
  328. restaurant concept
  329. Training low-skilled employees may be just as important as training highly skilled workers
  330. S Corporation
  331. augmented
  332. S corporation
  333. 16% to 20%
  334. does not draw a salary for federal income tax purposes
  335. 25%
  336. formal
  337. cook-chill
  338. Topographical Survey
  339. predetermined food-cost percentage
  340. credit card fraud
  341. . Process by which prospective employees are attracted to the restaurant so that a suitable applicant may be selected for employment.
  342. The manager, in consultation with the chef
  343. micros
  344. are seated in open spaces
  345. Holidays off
  346. referrals by current employees
  347. June or July
  348. governor
  349. step-by-step
  350. Salmonella
  351. benefits
  352. table d'hôte
  353. accomodation
  354. 1? hours
  355. appearance
  356. 180
  357. An immediate reward for whatever behavior is desired
  358. . food and labor
  359. kitchen and waitstaff
  360. square foot per month
  361. almost always
  362. Hiring employees and operating a store
  363. 20 seconds
  364. behavior modeling
  365. 165¡F
  366. pineapple
  367. They quickly record inventory and easily allowing new stock to be added.
  368. six
  369. entertainment
  370. market
  371. African Americans
  372. . 25% to 30%
  373. food cost
  374. 72
  375. Expert
  376. The manager will never consider being physical when handling a customer problem
  377. . 30 days
  378. 1 hour
  379. PDA
  380. 10 years
  381. Quick-service
  382. valid
  383. left unspoken
  384. Experience and Reputation