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Restaurant Management Exam
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Restaurant Management Exam
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25 Questions

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

2. Orientation

3. The margin of profit on a fountain drink is?

4. The most effective way to check an employee's references is to follow- up by __________.

5. Turnover rate for hourly workers in full- service operations is __________.

6. Many licensed casual and upscale restaurants have beverage sales of __________ of total sales.

7. Formula for liquor inventory usage

8. A job _________________lists the education and technical/conceptual skills a person needs to satisfactorily perform the requirements of the job.

9. Usually - the busiest periods in the restaurant business are during the __________.

10. The first thing restaurant managers do is to __________.

11. Which should be front and center in the restaurant business?

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

13. Which of the following would be considered a knockout criterion?

14. A 100- seat fully equipped casual dining restaurants may cost ______ per seat.

15. The cost of ingredients must equal the __________.

16. If you are the only person in a group that holds a different viewpoint - you will probably end up conforming to the group and not speaking your opinion - known as __________.

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

18. The cost of ingredients must equal the __________.

19. Experience has shown that the most practical and immediately beneficial way of training restaurant employees is the __________ method.

20. 80% of your food costs come from 20% of your items

21. With higher end spirits - your margin is typically lower but

22. A daily flash report shows __________.

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

24. How to keep labor costs low without losing staff?

25. The most profitable restaurants are in which category?

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