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Restaurant Management Exam 2
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Avg score: 68% • Most missed: “Planning for contingencies is part of __________.”
Restaurant Management Exam 2
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25 Questions

1. 25%

2. 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.

3. A term loan is repaid in __________.

4. Which is the workhorse of restaurant operations?

5. __________ is like a 'mini blog' - it's a series of posts limited to only 140 characters - perfect for any busy restaurateur - bar manager - or chef.

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

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

8. The __________ product is the tangible part of the product and it includes the physical aspects of the restaurant and its džcor.

9. 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 __________.

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

11. Which is false?

12. When taking an order - the __________ order should be taken first.

13. Planning for contingencies is part of __________.

14. The foodservice management professional credential exam covers __________ areas.

15. The educational foundation of the national restaurant association has developed a foodservice management professional credential (fmp). This credential has minimum requirements and/or an examination with five sections. The five sections include all except __________.

16. 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.

17. Full- service restaurants normally allow about __________ for a deuce.

18. The reasonable amount of food to have on hand is known as __________.

19. ________ are the most expensive item served in most restaurants.

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

21. The seven commandments of customer service include all except __________.

22. Fresh meat should be stored at a temperature of __________.

23. The sba was established for the purpose of __________.

24. Which menu separates similar entrées: beef in one section - seafood in another?

25. The assembly of ingredients and equipment for the recipe is called __________.

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