Question 1

Average guest check is calculated by:

Accepted Answer

A)  dividing total sales by total number of guests
B)  total number of guests served divided by total number of entrees prepared
C)  adding the number of entrees and appetizers
D)  counting the average number of entrees prepped in one weekE) A) and D)
F) None of the above

Question 2

What are five reasons for setting up a purchasing system?

Accepted Answer

1. to develop standards for each item; p...

Question 3

Placing food on an individual plate in the kitchen with decorative garnishes and then
serving the customer is known as ________ service.

Accepted Answer

The answer of Placing food on an individual plate in...

Question 4

If total sales were $2550.00 and 110 guests were served, the average guest check would be:

Accepted Answer

A)  $19.50
B)  $23.18
C)  $11.25
D)  $15.82E) B) and D)
F) A) and B)

Question 5

How is food cost percentage calculated?

Accepted Answer

A)  cost of food sold divided by food sales
B)  sales minus cost
C)  food cost plus beverage cost minus sales
D)  food sales minus beverage salesE) B) and D)
F) A) and B)

Question 6

What should a chef consider in determining production amounts for a given day or meal period?

Accepted Answer

A)  Amount needed for projected sales minus what is on hand
B)  Amount of product being delivered from purveyors
C)  Number of service staff scheduled for a shift
D)  The number of hours available for productionE) A) and B)
F) None of the above

Question 7

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?

Accepted Answer

A)  American
B)  French
C)  Russian
D)  EnglishE) A) and B)
F) B) and D)

Question 8

Formulating a budget that projects sales and costs on a weekly and monthly basis is known as:

Accepted Answer

A)  estimating
B)  guesstimating
C)  predicting
D)  forecastingE) A) and D)
F) B) and C)

Question 9

The ________ includes anyone with guest contact from the host(ess)to the busperson
(server assistant).

Accepted Answer

The answer of The ________ includes anyone with guest contact...

Question 10

List and describe four management functions necessary to be successful in the restaurant industry.

Accepted Answer

This answer will include Human...

Question 11

Once an employee has been trained, the next step is:

Accepted Answer

A)  annual pay increases
B)  assigning a permanent work schedule
C)  a comprehensive development program
D)  increasing their hoursE) A) and B)
F) A) and C)

Question 12

If total food sales are $50,000 and the cost of food sold is $16500 the food cost percent is:

Accepted Answer

A)  33%
B)  38%
C)  20%
D)  25%E) All of the above
F) B) and C) A

Question 13

________ service is when the food is placed on platters and then finished tableside in
an elegant fashion.

Accepted Answer

French

Question 14

If beverage sales are $25600 and beverage costs are $7500 the beverage cost percent is:

Accepted Answer

A)  20%
B)  33%
C)  30%
D)  29%E) A) and B)
F) A) and C)

Question 15

Forecasting restaurant sales has two components, what are they and describe each of them.

Accepted Answer

1. guest counts or covers-the number of ...

Question 16

Who manages the Back-of-the-House operations and describe their primary duties. How does the
Back-of-the-House support the Front-of-the-House?

Accepted Answer

The B.O.T.H. is run by the kitchen manag...

Question 17

Discuss the importance of training and staff development. What might it help eliminate and why?

Accepted Answer

implementing a comprehensive training pr...

Question 18

Par stock is best described as:

Accepted Answer

A)  the point at which a product should be reordered
B)  the number of menu items available
C)  a stock level that must be on hand as all times
D)  the amount of a product being delivered by a purveyorE) A) and B)
F) All of the above

Question 19

Food sales are $50,000 and beverage sales are $25,600. what is the labor cost percent if labor cost are $18,800?

Accepted Answer

A)  30%
B)  33.6%
C)  21%
D)  24.9%E) None of the above
F) A) and D) D

Question 20

In addition to sales projections, forecasting is used to predict all of the following except:

Accepted Answer

A)  food cost percentages
B)  staffing levels
C)  labor cost percentages
D)  daily specialsE) C) and D)
F) All of the above

Exam 8: Restaurant Operations

Average guest check is calculated by:

Correct AnswerverifiedShow Answer

What are five reasons for setting up a purchasing system?

Correct Answerverified1. to develop standards for each item; p...View AnswerShow Answer

Placing food on an individual plate in the kitchen with decorative garnishes and then serving the customer is known as ________ service.

Correct AnswerverifiedShow Answer

If total sales were $2550.00 and 110 guests were served, the average guest check would be:

Correct AnswerverifiedShow Answer

How is food cost percentage calculated?

Correct AnswerverifiedShow Answer

What should a chef consider in determining production amounts for a given day or meal period?

Correct AnswerverifiedShow Answer

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?

Correct AnswerverifiedShow Answer

Formulating a budget that projects sales and costs on a weekly and monthly basis is known as:

Correct AnswerverifiedShow Answer

The ________ includes anyone with guest contact from the host(ess)to the busperson (server assistant).

Correct AnswerverifiedShow Answer

List and describe four management functions necessary to be successful in the restaurant industry.

Correct AnswerverifiedThis answer will include Human...View AnswerShow Answer

Once an employee has been trained, the next step is:

Correct AnswerverifiedShow Answer

If total food sales are $50,000 and the cost of food sold is $16500 the food cost percent is:

Correct AnswerverifiedA

________ service is when the food is placed on platters and then finished tableside in an elegant fashion.

Correct AnswerverifiedFrench

If beverage sales are $25600 and beverage costs are $7500 the beverage cost percent is:

Correct AnswerverifiedShow Answer

Forecasting restaurant sales has two components, what are they and describe each of them.

Correct Answerverified1. guest counts or covers-the number of ...View AnswerShow Answer

Who manages the Back-of-the-House operations and describe their primary duties. How does the Back-of-the-House support the Front-of-the-House?

Correct AnswerverifiedThe B.O.T.H. is run by the kitchen manag...View AnswerShow Answer

Discuss the importance of training and staff development. What might it help eliminate and why?

Correct Answerverifiedimplementing a comprehensive training pr...View AnswerShow Answer

Par stock is best described as:

Correct AnswerverifiedShow Answer

Food sales are $50,000 and beverage sales are $25,600. what is the labor cost percent if labor cost are $18,800?

Correct AnswerverifiedD

In addition to sales projections, forecasting is used to predict all of the following except:

Correct AnswerverifiedShow Answer

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1. to develop standards for each item; p...
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This answer will include Human...
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A

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French

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1. guest counts or covers-the number of ...
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The B.O.T.H. is run by the kitchen manag...
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implementing a comprehensive training pr...
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D

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