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Restaurant Management Full Review
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Restaurant Management Full Review
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25 Questions

1. Which pieces of kitchen equipment permits low- temperature roasting and baking?

2. 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 __________.

3. The first step in the planning process is __________.

4. 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.

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

6. Which statement is not true?

7. By definition - an on- sale general retail license authorizes the sale of __________.

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

9. According to the product levels described in the text - the __________ product is the function part of the product for the customer.

10. The most effective way to check an employeeõs references is to follow- up by __________.

11. The òwó in swot assessment stands for __________.

12. Electronic cash registers (ecrs) __________.

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

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

15. 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.

16. Economies of scale can __________.

17. A failing restaurant:

18. In setting instructional goals - trainers should...

19. According to brian wilber - district manager of bon appžtit management company - a chef is responsible for __________ of its food costs.

20. Outback steakhouse has five principles for success - they are:

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

22. In a partnership - who is responsible if things go wrong?

23. 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"?

24. Which concepts has the most sales of all the segment ratings in the united states?

25. The u.s. Department of labor - wage - and hour division deals with __________ discrimination.

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