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Restaurant Management Exam 2
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Restaurant Management Exam 2
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25 Questions

1. Which can be converted into job instructions?

2. With grilled salmon - nowadays - the wine of choice seems to be a __________.

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

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

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

6. Low- temperature dishwashing machines operate with water temperatures as low as __________. Germicidal chemicals - rather than heat - are used to kill the germs.

7. Full- service restaurants normally allow about __________ for a deuce.

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

9. With a new process called __________ - fish are immersed in a liquid chemical that gets them to 265°f so fast that water molecules do not crystallize.

10. With restaurants - it is the __________ - rather than just the food - that guests pay for.

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

12. By definition - an off- sale beer and wine retail license authorizes the sale of __________.

13. Pefringens symptoms appear __________ after consumption.

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

15. The first restaurant ever was called a __________.

16. The purpose of the __________ is to provide information to management and ownership about the financial performance (profitability) of the restaurant over a given period of time.

17. Which best describes workers' compensation insurance?

18. The __________ of an employment test relates to whether it measures what it is supposed to measure and whether test scores predict successful job performance.

19. Bacteria present in soil - intestines of animals - including humans - and in sewage

20. The best restaurant tables are:

21. Psychologists tell us that inserting constructive criticism between two __________ softens the criticism while at the same time working the criticism.

22. 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).

23. Owners - managers - bartenders - and servers may be liable under law if they serve alcohol to a

24. __________ 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.

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

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