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Restaurant Management Full Review
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Restaurant Management Full Review
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25 Questions

1. Which type of wine is best served with white meatñpork - turkey - chicken - veal - fish - and shellfish?

2. The best guide in selecting a restaurant planner/consultant is by __________.

3. __________ may be just as important as training highly skilled workers

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

5. Which finds out what guests want and providing it at a fair price that leaves a reasonable profit?

6. 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"?

7. Electronic cash registers (ecrs) __________.

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

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

10. Which conveys to the customer the best face or image of the restaurant - what people like most about it - or how it stands out from the competition?

11. The __________ grade applies to highly specialized produce - a very small percentage of the total crop. This grade is rarely used on most commodities because it is too costly to pack.

12. Grapes for making wine are harvested in the __________ - after they have been tested for maturity - acidity - and sugar content.

13. Wine is __________ by adding either egg white or bentonite - which removes impurities as it sinks to the bottom of the vat.

14. For a 30 percent cost - if a bottle of wine cost $10.00 - the selling price is __________.

15. The lowest grade of produce quality practical to ship is __________.

16. A sandwich shop can usually be opened for less than __________.

17. First coffee cafe was establshed

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

19. What are the responsibilities of a franchisee?

20. For the past few years - the sba loan interest rate has hovered around _________ - depending on the amount being borrowed and the collateral pledged.

21. The temperature danger zone- between __________ - is the range in which bacteria can thrive and multiply most rapidly.

22. Expenses that can be changed in the short term are called __________.

23. Which established a broad range of standards with respect to vesting - funding - and planned participation in pension plans?

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

25. Grapes for making wine are harvested in the __________ - after they have been tested for maturity - acidity - and sugar content.

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