Hb 267 Test #1

Front 1

the _______ is the blueprint developed to categorize restaurant revenues and expenses and laying out the statement of income.

Back 1

Uniform System of Accounts

Front 2

Controllable expenses in the income statement include:

Back 2

administration and general, marketing and employee benefits

Front 3

Assets, liabilities and SE are found on the?

Back 3

balance sheet

Front 4

capital budgeting can utlize which of the following metods to determine if a project us feasable?

Back 4

internal rate of return and net present value

Front 5

According to NRA the #1 food trend of 2007 was ___?

Back 5

bite size deserts

Front 6

Market skimming is a menu pricing method that would most likely be suited for?

Back 6

fine dining restaurants

Front 7

When is the buying decision for a take out of delivery meal is usually made when?

Back 7

less than one hour before the meal

Front 8

TRUE/FALSE:
Foodservice operators will seek partnerships with distributors, manufacturers and brokers

Back 8

TRUE

Front 9

TRUE/FALSE:
when determining the correct purchasing amounts an important consideration would be the par stock level.

Back 9

TRUE

Front 10

TRUE/FALSE:
purchasing specifications should include the amount of the product you plan to purchase on a monthly basis

Back 10

FALSE

Front 11

How do you find the contribution margin?

Back 11

sales---cost

Front 12

In menu engineering, a star item is when it has...?

Back 12

high sales, high contribution margin

Front 13

what is the median pretax profits for fullservice restaurants?

Back 13

5.4%---3.2%

Front 14

what does FIFO stand for?

Back 14

first in, first out

Front 15

According to the NRA, what are the 3 most important factors of a manager's job?

Back 15

supervise shift operations, motive employee performance, and develope the staff

Front 16

Atmosphere is the most important factor to which of the restaurants?

Back 16

fine-casual restaurants

Front 17

TRUE/FALSE:
the key to maintaining sales volume is to ensure that preceived value recieved by the customer is less that or equal to the price charged?

Back 17

FALSE

Front 18

Listing various product offerings, to serve as a contact with the customer, and to provide an essential markering funtion is the function of the:____

Back 18

Menu

Front 19

The best method of a menu to make one item as relative to another is_____?

Back 19

Menu Engineering

Front 20

The NRA says that the area that takes the biggest bite of the restaurant profits is of:

Back 20

Salaries and wages

Front 21

An example of a low-utility foodservice is?

Back 21

Luxury Restaurant

Front 22

The NRA Article of brand recognition drives success for major chains discusses what?

Back 22

how the bransd contributes to a company's market capitalzation

Front 23

Introductory and decline stages, Maturity and growth stages are phases of a____?

Back 23

restaurants life cycle

Front 24

Offering a variety of items is popular with which meal menu?

Back 24

Lunch menu

Front 25

What is the purpose of promotion?

Back 25

to inform, persuade and remind

Front 26

Which three markets are found in the restuarant industy?

Back 26

capitive, mass, and status markets

Front 27

Alcoholic beverages uses this type of inventory mentod to control it___?

Back 27

perpetual

Front 28

To sell take-out meals or meal components to minimize or replace cooking at home is an example of?

Back 28

Home Meal Replacement

Front 29

What are the two most important factors in dining decisions of students?

Back 29

Convience and Cost

Front 30

What are the keys to a restaurants success?

Back 30

Having the right concept, meeting customers expectations, having qualified labor, and good customer service

Front 31

The two largest segments of commercial foodservice are____?

Back 31

casual dining and quick service

Front 32

On average, how long does it take a customer to read a menu?

Back 32

109 seconds

Front 33

With Radio advertising, the market selectivity is____ and the geographic selectivity is____?

Back 33

Broad; high

Front 34

two of the regulatory issues facing the food service operators today is____ and ___?

Back 34

Minimum wage laws and health care reform

Front 35

According to the NRA, which two important decision making deal breakers are affecting the customer?

Back 35

convenience and value

Front 36

TRUE/FALSE
TV is the primary advertising medium for most table service restaurants.

Back 36

False, THE INTERNET

Front 37

When developing a menu, the most important thing is to consider,?

Back 37

the customers

Front 38

Give an example of a fine-casual restaurant.

Back 38

The cheesecake Factory

Front 39

An easy way to increase sales is to

Back 39

introduce a new concept

Front 40

During a restaurants maturity stage what happends?

Back 40

sales increase at a decrease rate

Front 41

At a quick service restaurant, the menu pricing method is most likely called?

Back 41

Markey penetration

Front 42

A franchisee is one who:

Back 42

is granted the right to market a companys concepts

Front 43

a franchisor is one who:

Back 43

grants the rights to another to market the companys concepts

Front 44

Median pre-tax profits as a percentage of sales are highest for which restaurant segment?

Back 44

limited service

Front 45

For control purposes, promotion objectices should be

Back 45

specific, measurable, achievable, realistic and time-bound

Front 46

An example of quick-casual would be?

Back 46

panera

Front 47

What is the formula for prime cost?

Back 47

raw food cost+labor cost / desired food cost %=selling price