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384 True/False questions

  1. Salmonella presents no problem if suspect foods are heated to __________.weekly or biweekly

          

  2. Which are the three typical market segmentations?Geographic, demographic, behavior

          

  3. Which type of wine is best served with white meatÑpork, turkey, chicken, veal, fish, and shellfish?White

          

  4. Several of the leading restaurant chains have found that teenagers beginning at age __________ are excellent candidates for doing almost every restaurant job.16

          

  5. __________ is made with butter and egg yolks.A thorough check to assure that everything works.

          

  6. Appetizers should be brought to the table within __________ minutes.four

          

  7. A sandwich shop can usually be opened for less than __________.$30,000

          

  8. Who is known as the as the creator of eggs Benedict, veal Oscar, and for aiding in the popularization of Thousand Island dressing?visibility

          

  9. What restaurant was credited as being the first French restaurant in the United States?premium-brand liquor

          

  10. The area set aside for open kitchens costs about __________ more than in a standard kitchen25%

          

  11. According to the text, the word manage implies __________.is a related sequence of work

          

  12. Low-temperature dishwashing machines operate with water temperatures as low as __________. Germicidal chemicals, rather than heat, are used to kill the germs.100°F

          

  13. The matrix of ideas that constitutes what will be perceived as the restaurant's image is the __________.restaurant concept

          

  14. To avoid liquor control problems institute an audit _________.left unspoken

          

  15. Using a town/city map to plot the location of existing restaurants on the map is an example of a __________.Topographical Survey

          

  16. The banker requires a certain amount to remain in the bank at all times. This is called having a(n) __________.compensating balance

          

  17. In the usual restaurant who decides on product specification and selects purveyors?public dining room

          

  18. __________ is made with white stock and white roux.Hollandaise

          

  19. The normal pouring cost for beer is about __________.25

          

  20. According to the text the best restaurant tables are:tables that can go from a deuce to four with slaps that makes it become a six

          

  21. Which type of restaurant is built around an idea, usually emphasizing fun and fantasy, glamorizing or romanticizing an activity?Porterhouse

          

  22. At age __________, teenagers may legally work at any job.18

          

  23. Fortified wines __________.Wine to which brandy or other spirits have been added to stop any further fermentation or to raise its alcoholic content.

          

  24. A restaurantÕs profit is typically only __________ of total revenue.daily sales

          

  25. Which approach to task and job analysis must be used in new restaurants because there are no existing employees to analyze?entertainment

          

  26. __________ is defined as a Òdifference, variety, or unlikeness.ÓDiversity

          

  27. The workhorse of the kitchen equipment is the __________.range top stove

          

  28. With restaurants, it is the __________, rather than just the food, that guests pay for.total dining experience

          

  29. The U.S. Department of Labor, Wage, and Hour Division deals with __________ discrimination.square foot per month

          

  30. __________ is like a Òmini blogÓÑitÕs a series of posts limited to only 140 charactersÑperfect for any busy restaurateur, bar manager, or chef.Twitter

          

  31. It is most common to find employee meals treated as a(n) __________ for a restaurant operation.food cost

          

  32. Which is not true with regards to staphylococcus?entertainment

          

  33. Which team provides the quantitative data for evaluating current store performance levels and user interface designs?NCRÕs Human Factors Engineering

          

  34. Which concentrates on restaurant performance improvements allowing the restaurant operator to identify areas in which to increase revenues, improve operational efficiency, and improve guest service?72

          

  35. Which established a broad range of standards with respect to vesting, funding, and planned participation in pension plans?Employment Retirement Income Security Act

          

  36. Closely related to role playing, which has been around a long time, which is a technique that depicts the right way to handle personnel problems, shows how to interview and evaluate applicants, and demonstrates decision making?. explain the company history, philosophy, mission, goals, and objectives

          

  37. In many restaurants, servers are selected in a large part on the basis of __________.forecast how many guests are expected

          

  38. Most restaurants use the back bar to add atmosphere by displaying the __________.premium-brand liquor

          

  39. The ÒTÓ in SWOT assessment stands for __________.threats

          

  40. Prime cost is the cost of __________.. food and labor

          

  41. Franchising a restaurant involves. Training low-skilled employees may be just as important as training highly skilled workers

          

  42. The conventional-wisdom method of pricing, which calculates the cost of the ingredients and multiplies it by a factor of three, to obtain a food cost percentage of 33, is called __________ pricing.cost-based

          

  43. What should the operator do to ensure that the tax authorities view independent contractors as indeed independent, and not employees?They should have a written agreement with the contractor specifying the nature and duration of the work.

          

  44. If a patron has the ÒNothing is too good for our anniversaryÓ attitude, the server should use (a) __________.accomodation

          

  45. The T in SWOT analysis stands for __________.threats

          

  46. It should be remembered that hot tables are not cooking appliances. Food should be above7

          

  47. If the opening food costs are $66,666 and total sales are $200,000 the food cost percentage is __________.33%

          

  48. The individual retirement annuity (IRA) and the Keogh plans make it possible for a self-employed person to put up to _________ into a tax-sheltered retirement plan.their presence as owners on the job can make the difference

          

  49. The Educational Foundation of the National Restaurant Association has developed informational video tapes and CD-ROMs. Topics areas include all except __________.Quick-service

          

  50. The grade __________ of meat comes from older cattle and lacks tenderness.Meats

          

  51. Many licensed casual and upscale restaurants have beverage sales of __________ of total sales.are seated in open spaces

          

  52. Without the use of a germicide the rinse water needs to beentertainment

          

  53. MenuLink has developed a new feature that provides a method in which the receiving store can process material transfers in the same general way as if the materials were purchased from a food vendor who is enabled for electronic ordering and invoicing. This is called a(n) __________.Automated Raw Material Transfer

          

  54. Kitchen floors are usually covered with which of the following?Tile, Sealed concrete

          

  55. MICROS __________ allows operations to manage by exception by monitors conditions and comparing them to established standards.co-op

          

  56. Two of the main menu pricing strategies includeusing a comparative approach and/or price and multiply by the ratio necessary to achieve a food-cost percentage

          

  57. Generally, in a table-service restaurant, there should be at least __________ entrées.8

          

  58. The most effective way to check an employeeÕs references is to follow-up by __________.phone

          

  59. The handheld device used to enter inventory amounts into the system is called a __________.PDA

          

  60. Fixed costs include all except __________.responsible for most of food borne illness

          

  61. Operators who frequently use canned fruits or vegetables perform can-cutting tests, usually in the __________.fall

          

  62. Wine is __________ by adding either egg white or bentonite, which removes impurities as it sinks to
    the bottom of the vat.
    Hollandaise

          

  63. The __________ of an employment test relates to whether it measures what it is supposed to measure and whether test scores predict successful job performance.validity

          

  64. A(n) _______________ takes in outside dry air and pass it through loosely woven pads.evaporative cooler

          

  65. Which best describes Clostridium perfringens?Bacteria present in soil, intestines of animals, including humans, and in sewage

          

  66. was quoted saying "I

    __________ was quoted saying "If you have fun at what you do, you'll never work a day in your life"?
    Fred DeLuca

          

  67. A can-cutting test should determine the ________.unit cost

          

  68. The cost of leasing a building is usually in __________.threats

          

  69. In order to stop employees from coming in early and taking a socialization break some restaurants have __________.tell the employee about it

          

  70. Which finds out what guests want and providing it at a fair price that leaves a reasonable profit?marketing

          

  71. The best guide in selecting a restaurant planner/consultant is by __________.Experience and Reputation

          

  72. The cost of ingredients must equal the __________.identify critical control points

          

  73. The Fair Labor Standards Act (FSLA) covers employees of a restaurant having an annual dollar volume of sales of at least __________ (exclusive of excise taxes at the retail level that are separately stated).$500,000

          

  74. Which involves the highest risks overall?Building from scratch

          

  75. Experience has shown that the most practical and immediately beneficial way of training restaurant employees is the __________ method.hands-on

          

  76. __________ is the application of strategies to settle opposing ideas, goals, and/or objectives in a positive manner.using a comparative approach and/or price and multiply by the ratio necessary to achieve a food-cost percentage

          

  77. __________ power is derived from an individualÕs personal charisma and the respect and/or admiration the individual inspires.Howard Johnson's

          

  78. What is the first thing severs should do upon approaching a new table?It is more flexibility with a smaller footprint.

          

  79. Whose mission is to awaken our thinking about food selection and its relationship to the planet?alice waters

          

  80. A(n) __________ menu offers a complete meal including soup or appetizer, salad and vegetable for a fixed price.table d'hôte

          

  81. Which person said, "The benefits of having an open kitchen are that it brings energy to the dining room, creates a show for the guest-like watching a performance, and it gives the customer a sense of being on the 'inside' - similar to a reality TV show"?Holidays off

          

  82. Restaurant design has two main design areas: __________ and __________.front-of-the-house, back-of-the-house

          

  83. Theme restaurants, such as Hard Rock Cafe and Planet Hollywood should be located near __________.400

          

  84. Consistency in food preparation is achieved byAll the tasks necessary to bring the food quantities up to par stock

          

  85. People do not purchase features, they purchase __________.benefits

          

  86. Who was the President of the Jack-in-the-Box burger chain before he started his own company?Norman Brinker

          

  87. Which is the advantage of an open platform advantage?Blending of the techniques and ingredients of two different cuisines.

          

  88. The temperature danger zone-between __________, is the range in which bacteria can thrive and
    multiply most rapidly.
    trans fatty acids

          

  89. Which bacterium lives in the intestine of chickens, ducks, mice, and rats and, given favorable
    conditions, may cause illness to humans (cooking foods to a temperature of 165¡F or higher can kill
    them)?
    Salmonella

          

  90. By definition, an on-sale general retail license authorizes the sale of __________.26% to 30%

          

  91. How long will restaurant patrons travel to reach a hotel, steak, full-menu, or fish restaurant?full-service

          

  92. The SBA was established for the purpose of __________.weaknesses

          

  93. Wine should have a pouring cost of __________.26% to 30%

          

  94. Most customer complaints are __________.left unspoken

          

  95. The first step in the planning process is __________.forecasting

          

  96. Up to __________ of the meals eaten away from home are for utilitarian purposes.Select

          

  97. Electronic cash registers (ECRs) __________.Reduce food, labor, and overhead costs

          

  98. Who is thought to be the first restaurant proprietor?Boulanger

          

  99. All front-of-the-house employees should take the __________ courses offered by the National Restaurant Association Educational Foundation.unit cost

          

  100. The magazine Restaurant Business publishes an annual Restaurant Growth Index, the purpose of which is to list:$500,000

          

  101. Which does the behavior modification theory urge?Hiring employees and operating a store

          

  102. The complex, expensive cookery concerned with Ôworking overÕ foods, long cooking times, the making
    of forcemeats, shaping and turning vegetables and combining foods in familiar ways is called
    __________ cuisine.
    pinot grigio

          

  103. A(n)__________ menu lists the food items served only on a particular day.standard

          

  104. Which can be depreciated for tax purposes over its expected life?It is more flexibility with a smaller footprint.

          

  105. H.G. Parsa found the actual failure rate of restaurants during the third year of operation isabove 116°F

          

  106. Raw bars or restaurants do not serve foodshould change its concept to fit the market

          

  107. Which is not one of the phrases suitable for use by a host/hostess?Just one?

          

  108. Several cities have now banned __________, which are a type of fat.have had brandy or wine alcohol added to them

          

  109. Union Square Cafe was created in 1985 with __________.identify critical control points

          

  110. __________ refers to what makes people tick: the needs and desires and fears and aspirations within people that make them behave as they do.Motivation

          

  111. __________ is credited with being the first restaurant to franchise.Howard Johnson's

          

  112. Sales focuses on the needs of the __________.seller

          

  113. The assembly of ingredients and equipment for the recipe is called __________.mise-en-place

          

  114. Taking the same day last year and factoring in things like todayÕs weather, day of the week and so on,
    are all parts of arriving at a(n) __________.
    guest count

          

  115. According to the text, a restaurant has two potential values, its:real estate value and value as a profit generator

          

  116. People will often travel __________ or more to reach a restaurant with a great reputation.1 hour

          

  117. According to the text, what should be front and center in the restaurant business?Boulanger

          

  118. Most ÔprepÕ (preparation) is done __________.in the early morning

          

  119. The reasonable amount of food to have on hand is known as __________.Different and Better

          

  120. Which is a compact, dense, boneless cut of meat?New York Strip

          

  121. Outback Steakhouse has five principles for success, they are:Hospitality, sharing, quality, fun and courage

          

  122. Accelerated depreciation results in __________ taxes during the early years of the restaurant.2.75%

          

  123. Restaurants can use programs like Chef Tec, which shows the actual food cost compared with the
    ideal food cost. This is known as:
    food optimization

          

  124. What is/are the advantage(s) in running a family-owned restaurant?All the tasks necessary to bring the food quantities up to par stock

          

  125. Which is the most widely used advertising medium in North America?. It is more flexibility with a smaller footprint.

          

  126. A concept is strengthened if it immediately establishes a(n) __________, one that is vivid and easily remembered.Different and Better

          

  127. When analyzing the competition it makes sense to do a __________, which shows how your restaurant compares to the competition.comparison benefit matrix

          

  128. The most useful source for finding employees is __________.referrals by current employees

          

  129. Which concepts has the most sales of all the segment ratings in the United States?Burgers

          

  130. A corporate structure that has only one basic class of stock, is slightly flexible on voting rights, is easy to set up, but limits your financing later is a(n) __________.S corporation

          

  131. ________ are the most expensive item served in most restaurants.Hiring employees and operating a store

          

  132. human or animal intestinal
    tracts, where they produce toxins?
    entertainment

          

  133. Velvety smooth sauces made from either thickened veal, fish, or chicken stock are called
    __________.
    VeloutŽ

          

  134. Which are types of demographics?Dram Shop laws make it possible for servers to sue intoxicated guests for any accidents.

          

  135. When asked by the author and others what helped most in getting where you are today, which of the following was the number one factor?restaurant concept

          

  136. If you were to ask any hospitality leader what his or her greatest challenge is, the likely answer would be __________.cooking line

          

  137. According to the text, food-cost percentage should be calculated at least __________.monthly

          

  138. When incorporating, the first step should always be to __________.consult an attorney

          

  139. For the past few years, the SBA loan interest rate has hovered around _________, depending on the amount being borrowed and the collateral pledged.5.50% to 7.50%

          

  140. In terms of payroll, __________ items usually refer to employee benefits and include health
    insurance, union welfare insurance, life insurance, and other employee benefits.
    fixed

          

  141. Under third party liability __________.predetermined food-cost percentage

          

  142. The __________ ethnic restaurant category represents the largest in number of concepts.theme

          

  143. ________________ can act as cooking pots; when filled with water, they can be used for quick-cooking vegetables, cooking hams or frankfurters, reheating foods, hard-boiling eggs, cooking macaroni or spaghetti, or holding canned or containerized foods.Deep-fat fryers

          

  144. By definition, an off-sale general retail license authorizes the sale of __________.any alcoholic beverage for consumption off the premises in original, sealed containers

          

  145. The DOL or state labor department officials may demand that a restaurant operator produce wage and hour records within __________ hours.72

          

  146. Which is not required by the Small Business Administration for a restaurant loan?Tax returns for the past ten years.

          

  147. Which statement about single use loans is correct?entertainment

          

  148. According to the Job Function Sheet in the text, which person is responsible for all food preparation and supervision of kitchen staff? (In addition, they must have thorough knowledge of food preparation and good food standards and should know how to work with and supervise people.)Food production manager

          

  149. What does a Òlead sheetÓ list?Staff on both shifts so you can easily see whoÕs on duty

          

  150. The average check for fine dining runs __________ or more.55 to 60%

          

  151. In purchasing a griddle, Avery recommends buying only those that preheat to __________ in 7 to 12 minutes.theme

          

  152. __________ departs from the often dimly lit restaurant operated by a Chinese family and offers, instead, an exhibition kitchen.Howard Johnson's

          

  153. Low temperature ovens permit low temperature roasting and baking are widely used in restaurants because they100°F

          

  154. If a restaurant offers a steak on the menu that costs $5 and sells for $14.95, the contribution margin is __________ for every steak sold.$9.95

          

  155. The cost of a POS system with two or three stations in the dining area, one in the bar, one in the managerÕs office, plus printers in the kitchen is about __________.$18,000- $20,000

          

  156. Individual restaurant operators have an advantage over chain operators becausetheir presence as owners on the job can make the difference

          

  157. Which is the prime source of information for restaurant location decisions?automobiles

          

  158. The __________ is used to determine a sole proprietor's or company's worth by listing all the assets and liabilities.balance sheet

          

  159. According to experts, an employer who is irritated and unhappy with an employeeÕs behavior should __________.tell the employee about it

          

  160. Which gives the quantity of each menu item to be prepared and increases the efficiency and
    productivity by eliminating guesswork?
    Production sheet

          

  161. Analyzing the competition's prices to determine the selection of appetizers, entrées, and desserts is known as the __________ approach to menu pricing.Comparative

          

  162. Restaurant equipment is generally thought to have a life expectancy of10 years

          

  163. Where is pizza native to?Naples

          

  164. The second step in the HACCP system is to __________.threats

          

  165. Easy access to restaurant Web sites is important. It is also helpful to include:directions and parking information

          

  166. The director at the Department of Alcoholic Beverage Control is appointed by the __________.30%

          

  167. The main disadvantage of corporate ownership of a restaurant is that it opens way for __________.double taxation

          

  168. Which is not a source of collateral for a bank mentioned in the text?automobiles

          

  169. Which best describes due diligence?Blending of the techniques and ingredients of two different cuisines.

          

  170. As additional items are placed in the oven, heating or cooking time may increase by __________ or more per item.75%

          

  171. After maturing, the wine is filtered to help stabilize it and remove any solid particles still in the wine.
    This process is called __________.
    variable and fixed

          

  172. Soul food is a term used for an ethnic cuisine, food traditionally prepared and eaten by the
    __________, residing in the Southern United States.
    African Americans

          

  173. __________ is the result of low concern for your own interests or the interest of your group, which produces a lose/win outcome. The opposing party is allowed to satisfy their interest, while oneÕs own interests are neglected.accomodation

          

  174. Which best describes the concept of recruitment?. Process by which prospective employees are attracted to the restaurant so that a suitable applicant may be selected for employment.

          

  175. Written standards for food that are based on a forecast of sales are calledHiring employees and operating a store

          

  176. Fresh meat should be stored at a temperature of __________.35-40

          

  177. Prime locations vs. ordinary locations usually cost __________.a good deal more

          

  178. Costs that change proportionately according to sales are called __________.left unspoken

          

  179. The first step in putting together a purchasing system is to determine the __________.Experience and Reputation

          

  180. Costs that are normally unaffected by changes in sales volume are called __________.reorder points

          

  181. Many licensed casual and upscale restaurants have beverage sales of __________ of total sales.. 25% to 30%

          

  182. All front-of-the-house employees should take the __________ courses offered by the National Restaurant Association Educational Foundation.16% to 20%

          

  183. In the marketing plan, goals need to be set for the four Ps, which are __________.25

          

  184. The __________ grade of meat is similar to select, but is less juicy and tender.Select

          

  185. In a partnership, who is responsible if things go wrong?Naples

          

  186. Suppose you invest $10,000 in a deferred annuity and receive 11% interest on it. In how many years will you have $20,000?trans fatty acids

          

  187. Which is not a reason for entering the restaurant business?entertainment

          

  188. If your restaurant operates with a profit margin of around 5 percent, you'll need about __________ worth of sales to earn $450.$9000

          

  189. A thorough check to assure that everything works.responsible for most of food borne illness

          

  190. Charlie Trotter's in Chicago has established itself as one of the finest restaurants. Chef Trotter stresses the use of pristine __________.single-concept chain

          

  191. The government agency responsible for grading food products is the __________.cost Ö sales ? 100

          

  192. The typical restaurantÕs percentage cost for wines is __________.opportunities

          

  193. Which is the difference between the sales price and the cost of the item?automobiles

          

  194. Tipping in New York City is probably higher than in most American cities, close to __________.. 20%

          

  195. Which best describes "Oscar of the Waldorf"?. Process by which prospective employees are attracted to the restaurant so that a suitable applicant may be selected for employment.

          

  196. The Federal Trade CommissionÕs Consumer Fraud and Identity Theft Complaint Data report stated that __________ was the most common form of reported identity theft.Variable and fixed

          

  197. The location of the restaurant is generally to be of _________ importance.major

          

  198. Which are the three typical market segmentations?All the tasks necessary to bring the food quantities up to par stock

          

  199. The initial fee to open a Subway for first-time franchise buyers is __________.par stock

          

  200. When developing a wine list, the selected varietals of white wine could include all but which of the
    following:
    Spaced training

          

  201. The __________ grade of meat is popular in supermarkets.installments, usually over a period longer than a year

          

  202. __________ restaurants are more likely to have chefs than other restaurants.single-concept chain

          

  203. With seamless integration between restaurant managers and the Write On Handheld POS system __________.servers simply jot down guests orders and send them to the kitchen

          

  204. A 100-seat restaurant with a bar would need an ice machine capable of producing __________ pounds of ice per day.400

          

  205. Notices stating that a license has been applied for must be placed in the newspaper and posted in the
    window of the restaurant. This notice must be posted for a minimum of
    New York Strip

          

  206. Using the straight-line depreciation method, if an oven cost $2,100 and is expected to last seven years __________ depreciation can be deducted each year for seven years.It depends on the type of experience you are trying to deliver.

          

  207. H.G. Parsa found the actual failure rate of restaurants during the second year of operation isIt depends on the type of experience you are trying to deliver.

          

  208. Loans cannot be made at more than __________ interest over the prime lending rate.2.75%

          

  209. Desserts should be brought to the table within __________ minutes.four

          

  210. Which pieces of kitchen equipment permits low-temperature roasting and baking?Geographic, Demographic, Behavior

          

  211. Which is the only revenue generating variable in the marketing mix?Geographic, Demographic, Behavior

          

  212. McDonald's is an example of a(n) __________ restaurant.Reduce food, labor, and overhead costs

          

  213. The Subway story began when __________, its cofounder, was 17 years old.trans fatty acids

          

  214. Fortified wines __________.have had brandy or wine alcohol added to them

          

  215. What does a production sheet list?All the tasks necessary to bring the food quantities up to par stock

          

  216. The __________ studies past sales experience records, confers with manager, keeps alert to holidays and special events, etc.bain marie

          

  217. A fruit that will not ripen after being picked is a(nincreasing value perceptions and lower prices

          

  218. How formal should the relations between host and guest be?It depends on the type of experience you are trying to deliver.

          

  219. Which finds out what guests want and providing it at a fair price that leaves a reasonable profit?Marketing

          

  220. Which is not tax deductible?entertainment

          

  221. Restaurant chains with preplanned restaurant concepts generally reduce the opening timeline by __________ months.June or July

          

  222. The concept of "D and B" stands for __________.Different and Better

          

  223. The more popular varietals of red wine include all but which of the following?Pinot Grigio

          

  224. The cost of food sold divided by food revenue equals the __________.food-cost percentage

          

  225. The points that indicate more food should be ordered are called __________.controllable

          

  226. The _______________is simply a tank holding heated water in which hot foods in pots or crocks are placed to keep food warm (above 140°F and to avoid further cooking).Deep-fat fryers

          

  227. In coming up with a concept for a new restaurant you should:Boulanger

          

  228. A person can be thought of as a clean-up person, but a better description would be Òa person who expedites seat turnover.Ó This is an example of emphasizing the __________.six

          

  229. According to the text, restaurant sales generally reach their maximum during __________.forecast how many guests are expected

          

  230. McDonald's requires $300,000 in cash or liquid assets, a __________ initial fee, plus a monthly service fee based on the restaurant's sales performance and rent.$45,000

          

  231. The length of time an item can be stored without appreciable loss in quality or weight is calledsquare foot per month

          

  232. China is divided into which culinary districts?Szechuan, Hunan, and Cantonese

          

  233. The overall objective of restaurant layout planning is tominimize the number of steps taken by wait staff, minimize the number of steps taken by kitchen personnel

          

  234. The Energy Star program claims that if you follow their cost-effective recommendations, your
    investment in energy efficiency can give you up to a(n) __________ return.
    30%

          

  235. Which law was designed to increase wages and increase employment by reducing the hours of the average workweek?Fair Labor Standards Act

          

  236. The two basic components of value creation areProduct specification, par stock, supplier selection, order placement, receiving, storage, and issuing

          

  237. According to the product levels described in the text, the __________ product is the tangible part of the product and it includes the physical aspects of the restaurant and its dŽcor.formal

          

  238. The product mix is a list of what was sold __________.yesterday

          

  239. Proper hand washing includes using water as hot as the hands can comfortably stand, using a brush
    for the fingernails, and rubbing the hands together using friction for __________.
    20 seconds

          

  240. High-protein foods are __________.responsible for most of food borne illness

          

  241. In drawing up a restaurant mission statement, the following features should be explicit:all of the above

          

  242. The ÒSÓ in SWOT analysis stands for __________.strengths

          

  243. Food is prepared, individually vacuum packed, and refrigerated for future use. This is known as the __________ method.Yellow Pages

          

  244. Who borrowed around $60,000 from family and friends and opened two restaurants named The Great American Disaster?Peter Morton

          

  245. A forced-air convection oven is similar to a(n) __________ except that a fan or rotor, usually located in the back, makes for rapid circulation of the air and quicker heating of the food.conventional oven

          

  246. A 100-seat fully equipped casual dining restaurants may cost ______ per seat.does not draw a salary for federal income tax purposes

          

  247. The area set aside for open kitchens costs about __________ more than in a standard kitchen.conventional oven

          

  248. Variable cost items include those mandated by law, such as: __________.Social Security (FICA)

          

  249. A corporate structure that has only one basic class of stock, is slightly flexible on voting rights, is easy to set up, but limits your financing later is a(n) __________.S Corporation

          

  250. The purchasing cycle consists ofProduct specification, par stock, supplier selection, order placement, receiving, storage, and issuing

          

  251. Sales minus __________ equals gross profit is a standard accounting entry.Select

          

  252. Over the years, experience has shown that ___________.daily sales

          

  253. Which conveys to the customer the best face or image of the restaurant, what people like most about it, or how it stands out from the competition?Boulanger

          

  254. Baked goat cheese frequently shows up on menus in salads, on a designer pizza, or incorporated into a baked mélange, and the accompanying wine served is a __________.Sauvignon blanc

          

  255. Technological improvements have made it possible to do a restaurantÕs food cost percentage in about _____________of the time it used to take and with more accuracy.adapt concepts from successful restaurants

          

  256. The money taken in before considering the depreciation allowance is called __________.target market

          

  257. The Educational Foundation of the National Restaurant Association has developed informational video tapes and CD-ROMs. Topics areas include all except __________.profit sharing

          

  258. Which best describes the hands-in-pocket policy?The manager will never consider being physical when handling a customer problem

          

  259. Which opportunity requires the highest original investment?Geographic, Demographic, Behavior

          

  260. How do back-office systems aid inventory control?How do back-office systems aid inventory control?They quickly record inventory and easily allowing new stock to be added.

          

  261. Variable cost items include those mandated by law, such as:The manager will never consider being physical when handling a customer problem

          

  262. Outbreaks of food-borne or water-borne diseases are usually caused by all but which of the
    following?
    fining

          

  263. Several restaurants use the _________ to assist in managing the restaurant; it aids from planning to
    control.
    red Book

          

  264. About __________ appetizers are adequate for the majority of restaurants.full-service

          

  265. Which is the advantage of an open platform advantage?Blending of the techniques and ingredients of two different cuisines.

          

  266. According to Brian Wilber, district manager of Bon AppŽtit Management Company, a chef is responsible for __________ of its food costs.95%

          

  267. With grilled salmon, nowadays, the wine of choice seems to be a __________.26% to 30%

          

  268. What are the categories of payroll and related costs?Geographic, Demographic, Behavior

          

  269. According to the text, a task __________.is a related sequence of work

          

  270. Which statement is not true?Dram Shop laws make it possible for servers to sue intoxicated guests for any accidents.

          

  271. Once alcohol has been certified organic for three years, it can be considered __________.filtered

          

  272. Which involves the least financial risk, yet the psychological risk may be high?An immediate reward for whatever behavior is desired

          

  273. Marketing focuses on the needs of the __________.buyer

          

  274. Liquor pouring costs should be __________ of sales.16% to 20%

          

  275. The first restaurant ever was called a __________.public dining room

          

  276. First coffee cafe was establshedStaff on both shifts so you can easily see whoÕs on duty

          

  277. To protect themselves, restaurant owners should make their lease contingent on obtaining the necessary __________.licenses and permits

          

  278. Which restaurant opportunity has the highest original investment needed, highest psychological cost of failure, highest financial risk as well as provides a high potential for reward?Building from scratch

          

  279. The __________ grade of meat is a very lean product, containing 4 percent fat, and is sometimes referred to as "grass-fed beef."U.S. Fancy

          

  280. Who is responsible for maintaining inspection services at principal shipping points and terminal markets?usda

          

  281. Which grade is used for the best meat product available?Prime

          

  282. Which has the Eclipse PC Workstation which combines a small footprint and seams designed to channel liquids off the unit?Danny Meyer

          

  283. Seat turnover is also highly correlated with __________.installments, usually over a period longer than a year

          

  284. Which best describes fusion cuisine?Blending of the techniques and ingredients of two different cuisines.

          

  285. Which method of training does T.G.I. FridayÕs use?Bacteria present in soil, intestines of animals, including humans, and in sewage

          

  286. Who is the chef-owner of Spago?Naples

          

  287. The ÒOÓ in SWOT analysis stands for __________.threats

          

  288. The ÒSÓ in the acronym GUEST stands for:should change its concept to fit the market

          

  289. __________, president of Union Square Hospitality Group, describes his restaurants as machines.Danny Meyer

          

  290. Which best describes learner-controlled instruction (LCI)?Geographic, Demographic, Behavior

          

  291. Because some restaurants go out of business, used equipment is __________ available from restaurant dealers.almost always

          

  292. The ÒWÓ in SWOT assessment stands for __________.threats

          

  293. Which training method allows the learning to be absorbed and avoids fatigue?It is more flexibility with a smaller footprint.

          

  294. In __________ sexual harassment, comments or innuendos of a sexual nature or physical contact are considered a violation when they interfere with an employeeÕs work performance or create an Òintimidating, hostile, or offensive working environment.Óenvironmental

          

  295. Which is the reason why salads have become the preferred "starter" in an increasing number of restaurants?Geographic, Demographic, Behavior

          

  296. The __________ is used to determine a sole proprietorÕs or companyÕs worth by listing all the assets and liabilities.balance sheet

          

  297. The concept is devised to interest a certain group of people, called a(n) __________.target market

          

  298. In carefully controlled tests conducted at the Rutgers Center of Alcohol Studies, social drinkers,
    bartenders, and police officers were able to judge levels of intoxication of subjects accurately only
    __________ of the time.
    25%

          

  299. Prime costs should be close to __________ of sales.55 to 60%

          

  300. To ensure menu ingredients are available, fresh, and priced right restaurant operators shouldBoulanger

          

  301. What are the categories of payroll and related costs?variable and fixed

          

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

          

  303. A failing restaurant:Wine to which brandy or other spirits have been added to stop any further fermentation or to raise its alcoholic content.

          

  304. If corporation owners do not want to accumulate after-tax income in the corporation or if its shareholders are in low tax brackets or have personal tax loses a(n) __________ corporation is ideal.14%

          

  305. Which is true?A thorough check to assure that everything works.

          

  306. Which chef owns the restaurant No. 9 Park, in Boston's Beacon Hill neighborhood?cooking line

          

  307. Real estate commissions are ordinarily _______ of the building selling price and _______ of the selling price of raw land.U.S. Department of Agriculture

          

  308. The first step in establishing a foundation for leadership development is to:commit to investing the time, resources, and money needed

          

  309. According to the product levels described in the text, the __________ product includes services, such as automatic acceptance of certain credit cards, valet parking, and table reservation service.augmented

          

  310. The_______________, whose surface has sections separately controlled for temperature, can cook different foods at different temperatures at the same timesectionalized griddle

          

  311. Factors that go into building perceived price-value includesquare foot per month

          

  312. The __________ process enables chefs to safely (and efficiently) prepare large amounts of food for long-term storage in a refrigerated environment.cook-chill

          

  313. The O in SWOT analysis stands for __________.. food and labor

          

  314. The more popular varietals of red wine include all but which of the following?Tile, Sealed concrete

          

  315. According to the National Restaurant Association's "What's Hot" survey, the number-one trend among chefs was buying __________.local produce

          

  316. When combined, prime costs should not go above __________ of sales.60%

          

  317. What is the first goal for an orientation program?. It is more flexibility with a smaller footprint.

          

  318. The seven commandments of customer service include all except __________.donÕt be aggressive in listening

          

  319. Boulanger believed that __________ was the cure to all sorts of illnesses.soup

          

  320. According to the text, the ___________ determines the equipment.Wine to which brandy or other spirits have been added to stop any further fermentation or to raise its alcoholic content.

          

  321. Which term is used to describe expenses that can be changed in the short term?Controllable expenses

          

  322. Which type of steak is taken from the thick end of the short loin, has a T-bone and a sizable piece of tenderloin?Porterhouse

          

  323. __________, single-celled microorganisms that are capable of reproducing in about 20 minutes,
    cause the highest number of biological food-borne illness.
    Mission statement

          

  324. The lowest grade of produce quality practical to ship is __________.U.S. No. 2

          

  325. According to the text job specifications __________.purpose and the mobilization of resources for given goals

          

  326. Because evaporative coolers have no need of compressors, they operate at approximately __________ of the cost of operating a refrigerated air-conditioning unit of similar cooling capacity.double taxation

          

  327. Grapes for making wine are harvested in the __________, after they have been tested for maturity,
    acidity, and sugar content.
    fall

          

  328. A term loan is repaid in __________.threats

          

  329. Which is true?Training low-skilled employees may be just as important as training highly skilled workers

          

  330. Which is false?A thorough check to assure that everything works.

          

  331. Vegan restaurantshigh-cost loans

          

  332. A restaurant with a million-dollar sales volume per year can generate __________ per year in profit before taxes.front-of-the-house, back-of-the-house

          

  333. According to the text, the total of all actual and potential guests is called the __________.is a related sequence of work

          

  334. A __________ is a nonprofit institution that is able to provide restaurant food and supplies at lower cost than the profit-oriented purveyors.VeloutŽ

          

  335. The first thing restaurant managers do is to __________.public dining room

          

  336. Full-service restaurants normally allow about __________ for a deuce.single-concept chain

          

  337. The extent to which the restaurant can be seen for a reasonable amount of time and whether the potential guest is walking or driving is the concept of __________.It depends on the type of experience you are trying to deliver.

          

  338. The formula for doing the food cost percentage is __________.cost Ö sales ? 100

          

  339. The most profitable restaurants are in which category?the least financial risk compared to independent restaurants, least financial risk to professional managers

          

  340. __________is made with brown stock and brown roux.Espagnole

          

  341. In the sale of a business, a __________ preserves continuity of ownership in the business and insures that the buyer as well as the seller is treated fairly.Fred DeLuca

          

  342. Economies of scale can __________.responsible for most of food borne illness

          

  343. Servers can expect more problems from people who __________.are seated in open spaces

          

  344. Expenses that can be changed in the short term are called __________.controllable

          

  345. The bank wants __________, which they can take should the loan not be paid.Commercial

          

  346. With __________, the conflict is avoided by both parties and neither party takes action to resolve it.avoidance

          

  347. The __________ describes the purpose of the organization and outlines the kinds of activities performed for guests.mission statement

          

  348. According to Energy Star, a branch of the U.S. Environmental Protection Agency, as much as __________ of the $10 billion annual energy bill for the commercial foodservice industry does no useful work.adapt concepts from successful restaurants

          

  349. In order to stop employees from coming in early and taking a socialization break some restaurants have __________.. explain the company history, philosophy, mission, goals, and objectives

          

  350. Which menu separates similar entrées: beef in one section, seafood in another?. It is more flexibility with a smaller footprint.

          

  351. The most atmospheric restaurants are those with a __________.30%

          

  352. A __________ should include a vision of what the restaurant owner would like for the restaurant in the future.35-40

          

  353. In the food and beverage industry it is estimated that __________ of employees will steal regardless
    of the controls in place.
    25%

          

  354. The __________ model views restaurant managers as coaches, they are engaged in informal training much of the timeÑshowing, telling, correcting, praising, and providing direction.manager as coach

          

  355. When a restaurantÕs employees are not productive and customer-service levels are not up to snuff, such problems can often be traced to the design of the __________ interface, ranging from complicated screen layouts to inappropriately sized buttons and the poor use of colors for different menu items.All the tasks necessary to bring the food quantities up to par stock

          

  356. As sole proprietor, the restaurant operator __________.does not draw a salary for federal income tax purposes

          

  357. A test is said to be __________ if essentially the same results are seen on repeated testing.valid

          

  358. Which is a nondepreciable item?Training low-skilled employees may be just as important as training highly skilled workers

          

  359. By definition, an on-sale general retail license authorizes the sale of __________.encouraging small business to develop

          

  360. The text states that which of the following is fundamental to the entire human resource function?task and job analysis

          

  361. The __________ grade applies to highly specialized produce, a very small percentage of the total crop. This grade is rarely used on most commodities because it is too costly to pack.Prime

          

  362. __________ is a term for problem-solving and grievance resolution approaches to address employee relations and disputes outside the courtroom.alternative dispute resolution

          

  363. The first known quick-service restaurant dates back to the 1870s, when a New York City foodservice establishment called the __________.contribution margin

          

  364. AlohaÕs virtual order processing communicates between theBacteria present in soil, intestines of animals, including humans, and in sewage

          

  365. Meat buyers should use the __________ numbering system for meat items.U.S. Department of Agriculture

          

  366. For a 30 percent cost, if a bottle of wine cost $10.00, the selling price is __________.forecasting

          

  367. According to the product levels described in the text, the __________ product is the function part of the product for the customer.core

          

  368. The number-one factor in restaurant failure is said to be lack of __________.management

          

  369. The managerÕs resources manual, assembled by C&C Services sets up performance criteria for management trainees that lead them through nine modules of learning. Each learning module is completed when the trainee passes a module test at a(n) __________ score.80% to 90%

          

  370. Independently owned and managed companies set up to provide debt and equity capital to small businesses are called __________.shelf life

          

  371. __________ assumes that customers change and that they want new menu items, new atmosphere, and sometimes new service.full-service

          

  372. Combined, the beverage pouring cost should be __________ of beverage sales.purpose and the mobilization of resources for given goals

          

  373. A daily flash report shows __________.seller

          

  374. What are the responsibilities of a franchisee?Hiring employees and operating a store

          

  375. Psychologists tell us that inserting constructive criticism between two __________ softens the criticism while at the same time working the criticism.is like a photo of the restaurants financial standing at a given moment in time

          

  376. The balance sheet is an important document that __________.is like a photo of the restaurants financial standing at a given moment in time

          

  377. Goals are set for each __________. For example, sales goals include the number of guests per meal
    every day and the average check.
    key result area

          

  378. Which is least related to restaurant sales?entertainment

          

  379. In full-service restaurants, the largest variable is __________ costs.does not draw a salary for federal income tax purposes

          

  380. Visitors to this country are pleasantly surprised by the service, especially that given by __________.college students

          

  381. Notices stating that a license has been applied for must be placed in the newspaper and posted in the
    window of the restaurant. This notice must be posted for a minimum of __________.
    30 days

          

  382. If you have 27 tables and want four table sections how many servers are needed to cover the tables?7

          

  383. Which is the most important part of the kitchen layout?cooking line

          

  384. Employee __________ programs deal with perspectives, attitudes and feelings about the restaurant, the job, the customers and the boss.Hollandaise