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Restaurant Management Full Review
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Restaurant Management Full Review
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25 Questions

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

2. Restaurants can use programs like chef tec - which shows the actual food cost compared with the ideal food cost. This is known as:

3. According to the text - the ___________ determines the equipment.

4. The average check for fine dining runs __________ or more.

5. The first known quick- service restaurant dates back to the 1870s - when a new york city foodservice establishment called the __________.

6. The second step in the haccp system is to __________.

7. The government agency responsible for grading food products is the __________.

8. Combined - the beverage pouring cost should be __________ of beverage sales.

9. Most restaurants use the back bar to add atmosphere by displaying the __________.

10. Variable cost items include those mandated by law - such as: __________

11. Which method of training does t.g.i. Friday's use?

12. What is/are the advantage(s) in running a family- owned restaurant?

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

14. 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 __________.

15. According to the text - a task __________.

16. According to the text job specifications __________.

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

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

19. Which team provides the quantitative data for evaluating current store performance levels and user interface designs?

20. 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) __________.

21. Salmonella presents no problem if suspect foods are heated to __________.

22. Electronic cash registers (ecrs) __________.

23. High- protein foods are __________.

24. Loans cannot be made at more than __________ interest over the prime lending rate.

25. 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.

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