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Restaurant Management Full Review
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Restaurant Management Full Review
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25 Questions

1. A daily flash report shows __________.

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

3. Fortified wines __________.

4. 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 __________.

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

6. The overall objective of restaurant layout planning is to

7. Mcdonald's requires $300 - 000 in cash or liquid assets - a __________ initial fee - plus a monthly service fee based on the restaurant's sales performance and rent.

8. Which is not a reason for entering the restaurant business?

9. Which best describes "oscar of the waldorf"?

10. The __________ ethnic restaurant category represents the largest in number of concepts.

11. Wine should have a pouring cost of __________.

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

13. In a partnership - who is responsible if things go wrong?

14. Most customer complaints are __________.

15. Which term is used to describe expenses that can be changed in the short term?

16. The second step in the haccp system is to __________.

17. If you have 27 tables and want four table sections how many servers are needed to cover the tables?

18. Which team provides the quantitative data for evaluating current store performance levels and user interface designs?

19. Many licensed casual and upscale restaurants have beverage sales of __________ of total sales.

20. The _______________is simply a tank holding heated water in which hot foods in pots or crocks are placed to keep food warm (above 140°f and to avoid further cooking).

21. Which gives the quantity of each menu item to be prepared and increases the efficiency and productivity by eliminating guesswork?

22. The complex - expensive cookery concerned with ôworking over' foods - long cooking times - the making of forcemeats - shaping and turning vegetables and combining foods in familiar ways is called __________ cuisine.

23. Appetizers should be brought to the table within __________ minutes.

24. In __________ sexual harassment - comments or innuendos of a sexual nature or physical contact are considered a violation when they interfere with an employeeõs work performance or create an òintimidating - hostile - or offensive working environment.Ó

25. The banker requires a certain amount to remain in the bank at all times. This is called having a(n) __________.

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