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Restaurant Management Full Review
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Restaurant Management Full Review
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25 Questions

1. When a restaurantõs employees are not productive and customer- service levels are not up to snuff - such problems can often be traced to the design of the __________ interface - ranging from complicated screen layouts to inappropriately sized buttons and the poor use of colors for different menu items.

2. The cost of a pos system with two or three stations in the dining area - one in the bar - one in the managerõs office - plus printers in the kitchen is about __________.

3. Who is the president of union square hospitality group?

4. When combined - prime costs should not go above __________ of sales.

5. With seamless integration between restaurant managers and the write on handheld pos system __________.

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

7. __________ is defined as a òdifference - variety - or unlikeness.Ó

8. According to the text - the word manage implies __________.

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

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

11. All front- of- the- house employees should take the __________ courses offered by the national restaurant association educational foundation.

12. The normal pouring cost for beer is about __________.

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

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

15. A daily flash report shows __________.

16. __________ is made with butter and egg yolks.

17. The workhorse of the kitchen equipment is the __________.

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

19. Liquor pouring costs should be __________ of sales.

20. According to the text the best restaurant tables are: tables that can go from a deuce to four with slaps that makes it become a six by definition - an off- sale general retail license authorizes the sale of __________.

21. If the opening food costs are $66 - 666 and total sales are $200 - 000 the food cost percentage is __________.

22. A forced- air convection oven is similar to a(n) __________ except that a fan or rotor - usually located in the back - makes for rapid circulation of the air and quicker heating of the food.

23. About __________ appetizers are adequate for the majority of restaurants.

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

25. Which is the advantage of an open platform advantage?

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