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Restaurant Management Full Review
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Restaurant Management Full Review
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25 Questions

1. Accelerated depreciation results in __________ taxes during the early years of the restaurant.

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

3. In many restaurants - servers are selected in a large part on the basis of __________.

4. Visitors to this country are pleasantly surprised by the service - especially that given by __________.

5. To avoid liquor control problems institute an audit _________.

6. Restaurant equipment is generally thought to have a life expectancy of

7. The typical restaurant's percentage cost for wines is __________.

8. The 'o' in swot analysis stands for __________.

9. Which is a nondepreciable item?

10. The educational foundation of the national restaurant association has developed informational video tapes and cd- roms. Topics areas include all except __________.

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

12. The text states that which of the following is fundamental to the entire human resource function?

13. The director at the department of alcoholic beverage control is appointed by the __________.

14. Alohaõs virtual order processing communicates between the

15. Desserts should be brought to the table within __________ minutes.

16. In order to stop employees from coming in early and taking a socialization break some restaurants have __________.

17. 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.

18. A daily flash report shows __________.

19. The complex - expensive cookery concerned with ôworking over' foods - long cooking times - the making of forcemeats - shaping and turning vegetables and combining foods in familiar ways is called __________ cuisine.

20. 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.

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

22. Meat buyers should use the __________ numbering system for meat items.

23. __________ departs from the often dimly lit restaurant operated by a chinese family and offers - instead - an exhibition kitchen.

24. The balance sheet is an important document that __________.

25. Fortified wines __________.

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