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Restaurant Management Full Review
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Restaurant Management Full Review
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25 Questions

1. Because evaporative coolers have no need of compressors - they operate at approximately __________ of the cost of operating a refrigerated air- conditioning unit of similar cooling capacity.

2. Low temperature ovens permit low temperature roasting and baking are widely used in restaurants because they

3. A term loan is repaid in __________.

4. The __________ studies past sales experience records - confers with manager - keeps alert to holidays and special events - etc.

5. A sandwich shop can usually be opened for less than __________.

6. Accelerated depreciation results in __________ taxes during the early years of the restaurant.

7. A corporate structure that has only one basic class of stock - is slightly flexible on voting rights - is easy to set up - but limits your financing later is a(n) __________.

8. Notices stating that a license has been applied for must be placed in the newspaper and posted in the window of the restaurant. This notice must be posted for a minimum of

9. The òtó in swot assessment stands for __________.

10. At age __________ - teenagers may legally work at any job.

11. According to the job function sheet in the text - which person is responsible for all food preparation and supervision of kitchen staff? (in addition - they must have thorough knowledge of food preparation and good food standards and should know how to work with and supervise people.)

12. 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 __________.

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

14. Which conveys to the customer the best face or image of the restaurant - what people like most about it - or how it stands out from the competition?

15. A can- cutting test should determine the ________.

16. The sba was established for the purpose of __________.

17. How formal should the relations between host and guest be?

18. Which best describes fusion cuisine?

19. Most ôprepõ (preparation) is done __________.

20. The cost of leasing a building is usually in __________.

21. High- protein foods are __________.

22. Several restaurants use the _________ to assist in managing the restaurant; it aids from planning to control.

23. Wine should have a pouring cost of __________.

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

25. The 's' in swot analysis stands for __________.

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