Question 1

Which of the following is NOT a cost that management can control?

Accepted Answer

A)   Labor cost
B)   Beverage cost
C)   Rent
D)   Food cost

Question 2

What is the primary difference between the front of the house and the back of the house?

Accepted Answer

The primary difference is that customers...

Question 3

A "cover" is also known as

Accepted Answer

A)   a table
B)   a hat
C)   a guest
D)   an entree

Question 4

The contribution margin is the

Accepted Answer

A)   contribution the business can afford to give to charity
B)   difference between revenue and net profit
C)   the gross profit made from a menu item
D)   cost of a menu item
E)   food cost percentage

Question 5

Organization and performance on the cooking line as well as good results depend on

Accepted Answer

A)   the back -of -the -house manager
B)   sales forecast
C)   teamwork
D)   servers

Question 6

There are ________ accounting periods per fiscal year in a typical restaurant.

Accepted Answer

A)   10
B)   13
C)   11
D)   12

Question 7

Why is the purchasing, receiving, storing, and issuing cycle so critical to the financial stability of a foodservice facility?

Accepted Answer

This process is critical in that your in...

Question 8

How is food cost percentage calculated?

Accepted Answer

A)   Cost of food sold divided by food sales
B)   Cost of food sales divided by net profit
C)   Food sales minus beverage sales divided by sales
D)   Food cost plus beverage cost divided by sales

Question 9

What are the seven suggested steps to take in table service?

Accepted Answer

Greet the guests Introduce and suggestiv...

Question 10

The person responsible for ordering should never be the

Accepted Answer

A)   same person
B)   line cook
C)   manager
D)   chef

Question 11

The ________ is the most important part of the kitchen layout.

Accepted Answer

A)   food line
B)   stove tops
C)   cooking line
D)   prep line

Question 12

Management can make an immediate impact on the quality of operations through

Accepted Answer

A)   retaining employees
B)   staff recognition
C)   good relationships with guests
D)   promotions

Question 13

Describing, recommending, showing and offering a variety of food and beverage choices to a guest is known as

Accepted Answer

A)   suggestive selling
B)   serving
C)   order taking
D)   sales competition

Question 14

Product specification determines

Accepted Answer

A)   temperature and humidity
B)   the cost of the food item
C)   cut of meat, weight, fat, etc.
D)   how to order food

Question 15

Discuss the relationship between the purchase order and receiving.

Accepted Answer

Using the product specifications, a purc...

Question 16

Food cost percentage is defined as

Accepted Answer

A)   labor cost plus food cost divided by sales times 100
B)   food cost divided by food sales times 100
C)   food cost minus labor cost divided by food sales times 100
D)   Food sales divided by food cost times 100

Question 17

The average guest check is calculate by

Accepted Answer

A)   dividing total sales by the number of tables used during a meal period
B)   weekly sales divided by the forecasted sales
C)   dividing total sales by the number of guests
D)   food sales divided by the number of entrees sold in a period

Question 18

Combined food and labor costs are known as

Accepted Answer

A)   prime costs
B)   fixed costs
C)   controllable costs
D)   variable costs

Question 19

The Beacon Drive Inn had food sales of $45,000, an opening inventory of $8,000, purchases of $13,000 and an ending inventory of $9,000. What was the food cost percentage?

Accepted Answer

A)   26.7%
B)   27.3%
C)   27.6%
D)   26.3%

Question 20

Strict controls on food inventory is important for

Accepted Answer

A)   receiving, storing, dating, and using
B)   cost and waste records
C)   health department regulations
D)   creating product specifications

Exam 7: Restaurant Management

Organization and performance on the cooking line as well as good results depend on

Correct AnswerverifiedShow Answer

Food cost percentage is defined as

Correct AnswerverifiedShow Answer

Strict controls on food inventory is important for

Correct AnswerverifiedShow Answer

Product specification determines

Correct AnswerverifiedShow Answer

Combined food and labor costs are known as

Correct AnswerverifiedShow Answer

The Beacon Drive Inn had food sales of $45,000, an opening inventory of $8,000, purchases of $13,000 and an ending inventory of $9,000. What was the food cost percentage?

Correct AnswerverifiedShow Answer

The person responsible for ordering should never be the

Correct AnswerverifiedShow Answer

What are the seven suggested steps to take in table service?

Correct AnswerverifiedGreet the guests Introduce and suggestiv...View AnswerShow Answer

How is food cost percentage calculated?

Correct AnswerverifiedShow Answer

Why is the purchasing, receiving, storing, and issuing cycle so critical to the financial stability of a foodservice facility?

Correct AnswerverifiedThis process is critical in that your in...View AnswerShow Answer

What is the primary difference between the front of the house and the back of the house?

Correct AnswerverifiedThe primary difference is that customers...View AnswerShow Answer

A "cover" is also known as

Correct AnswerverifiedShow Answer

Discuss the relationship between the purchase order and receiving.

Correct AnswerverifiedUsing the product specifications, a purc...View AnswerShow Answer

The ________ is the most important part of the kitchen layout.

Correct AnswerverifiedShow Answer

Which of the following is NOT a cost that management can control?

Correct AnswerverifiedShow Answer

Management can make an immediate impact on the quality of operations through

Correct AnswerverifiedShow Answer

The average guest check is calculate by

Correct AnswerverifiedShow Answer

The contribution margin is the

Correct AnswerverifiedShow Answer

Describing, recommending, showing and offering a variety of food and beverage choices to a guest is known as

Correct AnswerverifiedShow Answer

There are ________ accounting periods per fiscal year in a typical restaurant.

Correct AnswerverifiedShow Answer

Correct Answer
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Greet the guests Introduce and suggestiv...
View Answer

Correct Answer
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Correct Answer
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This process is critical in that your in...
View Answer

Correct Answer
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The primary difference is that customers...
View Answer

Correct Answer
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Correct Answer
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Using the product specifications, a purc...
View Answer

Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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