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Restaurant Management Exam
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Restaurant Management Exam
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25 Questions

1. In the usual restaurant who decides on product specification and selects purveyors?

2. The __________ ethnic restaurant category represents the largest in number.

3. Which of the following is not a part of a franchise restaurant set up?

4. Boulanger believed that __________ was the cure to all sorts of illnesses.

5. Which are the three typical market segmentations?

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. Theme restaurants - such as hard rock café and planet hollywood should be located near __________.

8. Which should be front and center in the restaurant business?

9. Which of the following would be considered a knockout criterion?

10. When combined - prime costs should not go above __________ of sales.

11. Effective leaders have six traits that distinguish them from non- leaders:

12. Luxury and table- service restaurants require ________square feet per seat while cafeterias need just ____________ square feet per seat or per stool.

13. Menu tips

14. Most restaurants use the back bar to add atmosphere by displaying the __________.

15. The location of the restaurant is generally to be of _________ importance.

16. The most profitable restaurants are in which category?

17. __________ refers to what makes people tick: the needs and desires and fears and aspirations within people that make them behave as they do.

18. A chef is responsible for __________ of a restaurant's food costs.

19. Common problems that restaurants face

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

21. A job _________________lists the education and technical/conceptual skills a person needs to satisfactorily perform the requirements of the job.

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

23. Which of the following is not an advantage of independent restaurants?

24. Which training method allows the learning to be absorbed and avoids fatigue?

25. Four types of leadership styles

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