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Restaurant Management Exam 2
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Restaurant Management Exam 2
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25 Questions

1. What does a production sheet list?

2. Which is not a source of collateral for a bank mentioned in the text?

3. Which approach to task and job analysis must be used in new restaurants because there are no existing employees to analyze?

4. Red wine gains its color during which process?

5. Planning for contingencies is part of __________.

6. Keogh plans make it possible for a self- employed person or someone who has income from self- employment to put up to ___________ per year into a tax- sheltered retirement plan.

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

8. 'would you like a cocktail?' And 'will you have an after- dinner liqueur?' Are examples of __________.

9. Pumpkin - various types of beans - squash - peppers - blackberries - raspberries - and tomatoes were all introduced to settlers through the __________.

10. Several of the leading restaurant chains have found that teenagers beginning at age __________ are excellent candidates for doing almost every restaurant job.

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

12. Mcdonald's requires $300000 in cash or liquid assets - a __________ initial fee - plus a monthly service fee based on the restaurant's sales performance and rent.

13. The __________ grade of meat is a very lean product - containing 4 percent fat - and is sometimes referred to as "grass- fed beef."

14. 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) __________.

15. The lowest grade of produce quality practical to ship is __________.

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

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

18. Two of the main menu pricing strategies include

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

20. Which best describes workers' compensation insurance?

21. What is meant by the phrase 'a piece of the action'?

22. According to the nation's restaurant news study - which do guests value over any other aspect of the dining experience?

23. The educational foundation of the national restaurant association has developed informational video tapes and cd- roms. Topics areas include all except __________.

24. The_______________ - whose surface has sections separately controlled for temperature - can cook different foods at different temperatures at the same time

25. It should be remembered that hot tables are not cooking appliances - foods held above __________ are still cooking.

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