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Hotel Management 329 Final Exam
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Hotel Management 329 Final Exam
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25 Questions

1. Major influence in casual dining

2. As revenues increase - variable expenses as a percentage of sales:

3. As revenues increase - fixed expenses as a percentage of sales:

4. $ Sales to achieve a $Target Profit

5. Variance

6. Average profit margin for a restaurant

7. Disadvantages of a Static Menu

8. Disadvantages of a Cycle Menu

9. Antonin Careme

10. FIFO

11. As revenues increase - fixed expenses in regards to total dollars:

12. LIFO

13. Contribution Margin for Menu Analysis

14. Fernand Pointe

15. Average CM per Item

16. Breakeven Sales

17. Most important part of your business plan

18. Benefits of standardized recipes

19. Standardized recipes include

20. Workhorse

21. What % of the US GDP is supplied by foodservice facilities?

22. Pareto's Principle

23. Calculating True Cost (EP)

24. Which inventory method is more accurate?

25. Advantages of a Cycle Menu

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