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- 1. Multiple Choice
Suggestive selling occurs when servers introduce themselves and offer a variety of beverages and/or specials, or invite guests to select from the menu.
true
false
- 2. Multiple Choice
________ service is a method in which the food is prepared and decoratively placed onto plates in the kitchen, carried into the dining room, and served to guests.
French
American
Russian
English
- 3. Multiple Choice
The back of the house includes anyone with guest contact from the hostess to the busperson.
true
false
- 4. Multiple Choice
Which of the following operations is the backbone of a full-service restaurant?
Bar
Service
Accounts
Kitchen
- 5. Multiple Choice
A production control sheet is used to note the number of dishes returned by guests.
True
False
- 6. Multiple Choice
Which of the following statements is true about the training and development of kitchen staff?
The most competent chefs are rarely used to train new hires.
Implementing a comprehensive training program is vital in the kitchen due to a very low turnover rate.
Ensuring adequate training is necessary because the success of the business lies in the hands of the trainer and the trainee.
An employee's training is considered to be complete when he or she passes a test.
- 7. Multiple Choice
The food cost percentage is calculated as the cost of food sold divided by beverage sales for a specific period.
True
False
- 8. Multiple Choice
In the week leading up to Easter, the cost of food sold by a cafe is $8,500. The total food sales in the same period amount to $42,000. Calculate the food cost percentage.
24.4%
20.2%
15.3%
18.7%
- 9. Multiple Choice
The National Restaurant Association (NRA) has formulated an analysis of the foodservice manager's job by functional areas and tasks.
True
False
- 10. Multiple Choice
Wallace, the restaurant manager at a restaurant, is preparing for the evening shift. As he does every day, 30 minutes prior to the start of the shift, Wallace goes through his shift readiness checklist. In this scenario, which of the managerial functions described by the NRA guidelines is Wallace undertaking?
Financial Management
Operations Management
Administrative Management
Human Resource Management
- 11. Multiple Choice
The front of the house in a restaurant includes:
cooks
dishwasher
anyone with guest contact
management
- 12. Multiple Choice
Curbside appeal means:
providing a parking area adjacent to the building
providing an patio outside for overflow business
keeping the restaurant looking attractive and welcoming
having a carry out area on the side of the restaurant
- 13. Multiple Choice
The person usually responsible for greeting and seating guests and for rotating arriving guests among dining room stations is the:
greeter or host(ess)
front of the house manager
server
owner
- 14. Multiple Choice
Describing, recommending, showing and offering a variety of food and beverage choices to a guest is known as:
order taking
suggestive selling
serving
sales competition
- 15. Multiple Choice
Formulating a budget that projects sales and costs on a weekly and monthly basis is known as:
forecasting
guesstimating
estimating
predicting
- 16. Multiple Choice
Forecasting restaurant sales has two components:
guest counts and number of items sold during the week
average check and number of servers
guest counts and total number of checks
guest counts and average check
- 17. Multiple Choice
Guest counts or covers are:
the number of chairs in the dining room, including bar stools
the number of drinks sold over a given period of time
the number of guests patronizing the restaurant over a given time
the number of tables in the dining room
- 18. Multiple Choice
Average guest check is calculated by:
counting the average number of entrees prepped in one week
adding the number of entrees and appetizers
total number of guests served divided by total number of entrees prepared
dividing total sales by total number of guests
- 19. Multiple Choice
If total sales were $2550.00 and 110 guests were served, the average guest check would be:
$23.18
$15.82
$19.50
$11.25
- 20. Multiple Choice
In addition to sales projections, forecasting is used to predict all of the following except:
labor cost percentages
staffing levels
food cost percentages
daily specials
- 21. Multiple Choice
Food that is prepared and decoratively placed onto plates in the kitchen, carried into the dining room and served to the guests individually is know as what type of service?
Russian
French
American
English
- 22. Multiple Choice
Food that is attractively arranged on platters, presented to the guest by servers then cooked or prepared tableside using a gueridon is known as what type of service?
Russian
English
French
American
- 23. Multiple Choice
Food that is cooked in the kitchen, cut, placed onto serving dishes and attractively garnished, then presented to the guest and served individually by placing the food onto the guests plate using a serving fork and spoon is known as what kind of service?
French
English
Russian
American
- 24. Multiple Choice
Once an employee has been trained, the next step is:
annual pay increases
assigning a permanent work schedule
increasing their hours
a comprehensive development program
- 25. Multiple Choice
Purchasing, receiving, food preparation, storing and issuing, stewarding, accounting, and budgeting are areas of the business included in:
management areas
the back office
front of the house
the back of the house
- 26. Multiple Choice
What is important to consider when designing the layout of a restaurant kitchen?
projected business and menu design
number of servers employed
size of the equipment
education of the staff
- 27. Multiple Choice
Implementing a comprehensive training program in the kitchen is vital due to:
federal regulations
employment contracts
high turnover rates
lack of culinary education programs
- 28. Multiple Choice
Production control sheets are created to:
prevent employee turnover due to higher minimum wages
control equipment maintenance after warranties expire
coordinate the amount of product on hand and what needs to be prepped for a meal
meet nutrition guidelines and requirements that are not identified on the menu
- 29. Multiple Choice
What should a chef consider in determining production amounts for a given day or meal period?
Amount of product being delivered from purveyors
The number of hours available for production
Amount needed for projected sales minus what is on hand
Number of service staff scheduled for a shift
- 30. Multiple Choice
Standardized recipes are used in a production kitchen in order to:
accommodate the number of servers and bartenders working in the front of the house
maintain consistency and minimize waste
ensure no product is left over after shifts
accommodate the number of kitchen staff working each shift
- 31. Multiple Choice
Par stock is best described as:
a stock level that must be on hand as all times
the amount of a product being delivered by a purveyor
the number of menu items available
the point at which a product should be reordered
- 32. Multiple Choice
A purchase order is often used in the industry and is defined as:
customer pre orders for menu items called in before they arrive
an order to purchase a certain quantity of an item at a specific price
an order to the kitchen from a server for a special customer request
the slip of paper a server uses to communicate an order to the kitchen
- 33. Multiple Choice
All products being delivered to a foodservice establishment should have a date stamp and be rotated using what common system:
last out first in
first in last out
last in first out
first in first out
- 34. Multiple Choice
Which of the following is NOT a cost management can control?
rent
labor cost
beverage cost
food cost
- 35. Multiple Choice
How is food cost percentage calculated?
food sales minus beverage sales
food cost plus beverage cost minus sales
sales minus cost
cost of food sold divided by food sales
- 36. Multiple Choice
If total food sales are $50,000 and the cost of food sold is $16500 the food cost percent is:
25%
20%
38%
33%
- 37. Multiple Choice
If beverage sales are $25600 and beverage costs are $7500 the beverage cost percent is:
33%
20%
30%
29%
- 38. Multiple Choice
Which of the following costs is typically the highest cost in operating a restaurant?
labor
food
overhead
beverage
- 39. Multiple Choice
Which of the following would NOT be the responsibility of a restaurant manager?
accounting and cost controls
replace the Freon in the air conditioning system
supervision and communication
recruiting and employee development
- 40. Multiple Choice
Food sales are $50,000 and beverage sales are $25,600. what is the labor cost percent if labor cost are $18,800?
30%
21%
33.6%
24.9%
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