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Restaurant Management Exam 2
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Restaurant Management Exam 2
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25 Questions

1. The __________ process enables chefs to safely (and efficiently) prepare large amounts of food for long- term storage in a refrigerated environment.

2. Food and wine are described by flavor and texture - textures are __________.

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

4. A corporate structure that has only one basic class of stock - is slightly flexible on voting rights - is easy to set up - but limits your financing later is a(n) __________.

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

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

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

8. The grade __________ of meat is similar to prime - although the animal has been grain fed for 150 days - for medium 120 days - and low 90 days.

9. When analyzing the competition it makes sense to do a __________ - which shows how your restaurant compares to the competition.

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

11. Tipping in new york city is probably higher than in most american cities - close to __________.

12. __________ 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.

13. Menulink has developed a new feature that provides a method in which the receiving store can process material transfers in the same general way as if the materials were purchased from a food vendor who is enabled for electronic ordering and invoicing. This is called a(n) __________.

14. Servers can expect more problems from people who __________.

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

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

17. Soul food is a term used for an ethnic cuisine - food traditionally prepared and eaten by the __________ - residing in the southern united states.

18. The conventional- wisdom method of pricing - which calculates the cost of the ingredients and multiplies it by a factor of three - to obtain a food cost percentage of 33 - is called __________ pricing.

19. The grade __________ of meat comes from older cattle and lacks tenderness.

20. What does a 'lead sheet' list?

21. In purchasing a griddle - avery recommends buying only those that preheat to __________ in 7 to 12 minutes.

22. Easy access to restaurant web sites is important. It is also helpful to include:

23. Restaurant design has two main design areas: __________ and __________.

24. Sales minus __________ equals gross profit is a standard accounting entry.

25. In setting up a corporation - one must own __________ of stock to maintain control.

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