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Restaurant Management Full Review
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Restaurant Management Full Review
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25 Questions

1. The length of time an item can be stored without appreciable loss in quality or weight is called

2. Which is not one of the phrases suitable for use by a host/hostess?

3. As sole proprietor - the restaurant operator __________.

4. What are the categories of payroll and related costs?

5. Which is least related to restaurant sales?

6. When asked by the author and others what helped most in getting where you are today - which of the following was the number one factor?

7. What restaurant was credited as being the first french restaurant in the united states?

8. How long will restaurant patrons travel to reach a hotel - steak - full- menu - or fish restaurant?

9. How formal should the relations between host and guest be?

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

11. The first restaurant ever was called a __________.

12. According to the text - restaurant sales generally reach their maximum during __________.

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

14. In the food and beverage industry it is estimated that __________ of employees will steal regardless of the controls in place.

15. Which is the difference between the sales price and the cost of the item?

16. H.g. Parsa found the actual failure rate of restaurants during the third year of operation is

17. The __________ grade of meat is similar to select - but is less juicy and tender.

18. What is the first goal for an orientation program?

19. Operators who frequently use canned fruits or vegetables perform can- cutting tests - usually in the __________.

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

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

22. Which grade is used for the best meat product available?

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

24. Human or animal intestinal tracts - where they produce toxins?

25. Costs that change proportionately according to sales are called __________.

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