1. Which of the following terms has been redefined to mean taking classical cooking methods and infusing technology and science to create healthy and flavorful dishes.
Fusion cuisine
Redefinition
Amplifying
Back-to-basic cooking
2. America gained most of its culinary legacy from which of the following countries?
England
France
Germany
Italy
3. Most QSR restaurants utilize which form of service?
Platter service
Buffet service
Counter service
Family service
4. As a trend, and due the high cost of land and of opening a restaurant, operators will continue to do which of the following?
Slowing the number of operations opening per year
Opening twin and multiple restaurant locations
Expanding via franchising
Rebrand themselves
5. Quick service restaurants have increased in popularity because of their:
Location strategies
Processed ingredients
Expansive menu
Skilled labor
6. Because elementary schools are funded by the government, they are required to participate in the National School Lunch Program (NSLP).
True
False
7. A food cost of 26 percent tells management of a food service establishment that $.26 of each $1.00 in food sales is spent on the cost of food prepared.
True
False
8. TGI Friday's, Houlihan's, and Bennigan's are theme restaurants that are classified as:
Fast casual restaurants
Steak houses
Family style restaurants
Dinner houses
9. Chain restaurants are a group of restaurants, each identical in concept, design, service, food, name, and:
Location
Ownership
Market
Revenue potential
10. A stock level that must be on hand at all times is called
Par stock
Minimum stock
Available stock
Purchase stock
11. Managed services consists of food service operations that include which of the following (check all that apply)
Airline food service
Elementary school food service
Health care facility food service
Food courts in malls and shopping centers
Restaurant outlets in gas stations
12. Full service restaurants may be formal or casual and may be further categorized by price, decor/atmosphere, level of formality, and:
Number of menu items
Ownership
Location
Menu
13. Which of the following styles of cooking most fits that of managed services?
American service
Du jour cooking
Batch cooking
A la carte cooking
14. Which of the following term is generic term for a variety of mash-based, yeast fermented, malt brewed beverages?
Soda
Beer
wine
Cocktail
15. Restaurant managers and food service operators establish standards for each product they create and serve. These standards are called
Product specifications
Purchase order
Standardized recipe
Food requisition
16. One of the reasons it is better to overstaff the kitchen, rather than that understaff, is
It reduce overall labor costs
To allow for cross-training and development
All of the responses are valid reasons to overstaff
It allows you to make more food if it gets busy
17. Part of the marketing strategy of a chain restaurant is to remove what factor from the dining experience?
Lack of professionalism
Impersonality
Higher food costs
Uncertainty
18. FIFO is a concept used in
Storing and issuing
Ordering
Receiving
Purchasing
19. Which of the following categories of restaurants generally serves a limited menu but aims to wow the guest by creating a total experience?
Theme restaurants
Ethnic restaurants
Fusion restaurants
Fine dining restaurants
20. The word restaurant comes from the French word meaning:
Relax
Eat
Food
Restore
21. As a society, we spend an increasing amount of our food dollars away from home. This percentage is approaching:
50%
40%
60%
30%
22. As a manager, you are forecasting restaurant sales for the next month. In the process, you are reviewing two components: guest counts or covers and
Determining service style
Management controls
Developing job descriptions
Average guest check
23. You and a friend are going out to dinner tonight. Curbside appeal refers to the condition of the:
Back of the house of the restaurant
Yellow paint on the curbs which outline changes in levels in the parking lot
Exterior of the restaurant you are going to
Front of the house of the restaurant
24. Which category of restaurants pay particular attention to their menu when blending two unique ethnic flavors?
Scorm restaurants
Eclectic restaurants
Fusion restaurants
Theme restaurants
25. As a manager of a restaurant, you are reviewing your current information and forecasts. Restaurant forecasting is used for which the following?
Calculating anticipated labor percentages
Calculating sales projections
Predicting staffing levels
All of the stated reasons
Fusion cuisine
Redefinition
Amplifying
Back-to-basic cooking
2. America gained most of its culinary legacy from which of the following countries?
England
France
Germany
Italy
3. Most QSR restaurants utilize which form of service?
Platter service
Buffet service
Counter service
Family service
4. As a trend, and due the high cost of land and of opening a restaurant, operators will continue to do which of the following?
Slowing the number of operations opening per year
Opening twin and multiple restaurant locations
Expanding via franchising
Rebrand themselves
5. Quick service restaurants have increased in popularity because of their:
Location strategies
Processed ingredients
Expansive menu
Skilled labor
6. Because elementary schools are funded by the government, they are required to participate in the National School Lunch Program (NSLP).
True
False
7. A food cost of 26 percent tells management of a food service establishment that $.26 of each $1.00 in food sales is spent on the cost of food prepared.
True
False
8. TGI Friday's, Houlihan's, and Bennigan's are theme restaurants that are classified as:
Fast casual restaurants
Steak houses
Family style restaurants
Dinner houses
9. Chain restaurants are a group of restaurants, each identical in concept, design, service, food, name, and:
Location
Ownership
Market
Revenue potential
10. A stock level that must be on hand at all times is called
Par stock
Minimum stock
Available stock
Purchase stock
11. Managed services consists of food service operations that include which of the following (check all that apply)
Airline food service
Elementary school food service
Health care facility food service
Food courts in malls and shopping centers
Restaurant outlets in gas stations
12. Full service restaurants may be formal or casual and may be further categorized by price, decor/atmosphere, level of formality, and:
Number of menu items
Ownership
Location
Menu
13. Which of the following styles of cooking most fits that of managed services?
American service
Du jour cooking
Batch cooking
A la carte cooking
14. Which of the following term is generic term for a variety of mash-based, yeast fermented, malt brewed beverages?
Soda
Beer
wine
Cocktail
15. Restaurant managers and food service operators establish standards for each product they create and serve. These standards are called
Product specifications
Purchase order
Standardized recipe
Food requisition
16. One of the reasons it is better to overstaff the kitchen, rather than that understaff, is
It reduce overall labor costs
To allow for cross-training and development
All of the responses are valid reasons to overstaff
It allows you to make more food if it gets busy
17. Part of the marketing strategy of a chain restaurant is to remove what factor from the dining experience?
Lack of professionalism
Impersonality
Higher food costs
Uncertainty
18. FIFO is a concept used in
Storing and issuing
Ordering
Receiving
Purchasing
19. Which of the following categories of restaurants generally serves a limited menu but aims to wow the guest by creating a total experience?
Theme restaurants
Ethnic restaurants
Fusion restaurants
Fine dining restaurants
20. The word restaurant comes from the French word meaning:
Relax
Eat
Food
Restore
21. As a society, we spend an increasing amount of our food dollars away from home. This percentage is approaching:
50%
40%
60%
30%
22. As a manager, you are forecasting restaurant sales for the next month. In the process, you are reviewing two components: guest counts or covers and
Determining service style
Management controls
Developing job descriptions
Average guest check
23. You and a friend are going out to dinner tonight. Curbside appeal refers to the condition of the:
Back of the house of the restaurant
Yellow paint on the curbs which outline changes in levels in the parking lot
Exterior of the restaurant you are going to
Front of the house of the restaurant
24. Which category of restaurants pay particular attention to their menu when blending two unique ethnic flavors?
Scorm restaurants
Eclectic restaurants
Fusion restaurants
Theme restaurants
25. As a manager of a restaurant, you are reviewing your current information and forecasts. Restaurant forecasting is used for which the following?
Calculating anticipated labor percentages
Calculating sales projections
Predicting staffing levels
All of the stated reasons
