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Restaurant
promoting
| Question | Answer |
|---|---|
| How are items priced on a table d'hote menu? | A complete meal is offered at a fixed price |
| What is the term for business costs, such as rent, that do not change regardless of increases or decreases in sales production? | Fixed costs |
| What federal agency creates and enforces safety related standards and regulations in the workplace? | OSHA The Occupational Safety and Health Administration |
| What type of income reflects the amount of money left after expenses have been taken out? | Net Income |
| What title is given to a person that manages and assumes the risks of a business? | Entrepreneur |
| What term describes the act of giving another person responsibility for a job and permission to preform the job? | Delegation |
| Where is food plated according to the American style of service> | In the kitchen |
| What type of communication relies on the spoken word? | verbal |
| What term describes the increase in value of property? | Appreciation |
| What type of income reflects the total amount of money taken in each day regardless of expenses? | Gross income |
| What lists all items to be purchased each day and can help in future forecasting? | Production sheet |
| What economic concept explains the imbalance between byers and sellers that determines whether prices rise and fall? | Supply and demand |
| Which legislative act addresses compensation to workers injured on the job, including income and medical benefits as well as safety and accident prevention training? | Workers compensation act |
| How food is served according to the French style of service? | Food is cooked tableside and/or served from a cart |
| What kind of restaurant inspection is based upon sanitation practices? | Health inspection |
| What is a detailed outline of duties, skills, and needed qualifications of a certain job called? | Job description |
| What government agency is responsible for enforcing the Food, Drug, and Cosmetic Act of 1938, publishing the Model Food Code, inspecting food and, checking labeling? | The FDA, Food and Drug Administration |
| What type of document lists the education, professional experience and job qualifications of an applicant seeking employment with an establishment? it is usually submitted with a cover letter prior to filling out a job application. | Resume |
| What term describes a series of steps that a person can take to further his/her own career? | Career ladder |
| What legislative act established overtime and minimum age requirements? It requires employers to pay employees time and a half for hours worked over 40 hours per week, also states that employees must be at least 16 years old, at least 18 years old for haz | The Fair Labor Act of 1938 |
| What marketing tool uses information about people including age, sex, occupation, income, lifestyle, and tastes? | Demographics |
| What marketing term describes the complete marketing package that communicates a recognized and consistent brand identity to the customer? | Branded concept |
| How is food served according to the Russian style of service? | Food is put on platters in the kitchen and then plated in the dining room, table side. |
| What type of food service operation is not designed to make a profit, but rather fulfills a need to provide food to employees or residents? | Noncommercial, examples hospitals and nursing homes, schools |
| What type of food service operation, such as a restaurant chain, is designed to make a profit? | Commercial |
| What is it called when all the items in stock are counted by hand? | Physical inventory |
| What term describes the portion of dollars that a particular menu item contributes to overall profits? | Contribution margin |
| What is a forecast of sales activity and an estimate of cost associated with those sales called? | Operating budget |
| What term describes a predetermined 365 day period (not necessarily from January 1 to December 31) during which a business cycle takes place? | Fiscal year |
| What is a realistic idea of goals and objectives for a set period of time expressed in financial terms called? | Budget |
| What is a clear vision of an operations 's goals and objectives called? | Operational Plan |
| What is using dates and history of sales to predict future sales called? | Forecasting |
| How are items priced on an a' la carte menu? | Each item is priced separately |
| What type of business costs are directly related to business volume, such as supplies or payroll? | Variable costs |
| At what point during an employee's hire should information about the establishment, introductions to other employees, and explanations of various procedures and policies be given? | Orientation |
| What is an assumption that all members of a group fit the same pattern? | Stereotype |
| What type of communication uses body language, including facial expressions, tone of voice, gestures and postures? | Non-Verbal |
| What is the inclusion of people from a variety of backgrounds, experiences, opinions, religions, ages, talents, and abilities within an organization? | Diversity |
| What do the letters OSHA stand for? | Occupational Safety and Health Administration |
| What is a listing of information that accompanies each chemical used in an operation and identifies the hazards involved, what to do in an emergency and who to contact? Must be kept in an easily accessible place and clearly identified. | MSDS sheet, materiel safety data sheet |
| What kind of restaurant inspection is based upon the flow of food within the establishment? | HACCP inspection, Hazzard Analysis Critical Control Point |
| What do letters int he HACCP stand for? | Hazzard Analysis Critical Control Point |
| What do the letters in the words FAT-TOM stand for | Food, acidity, time, temperature and moisture |
| What sentence or phrase states that the operating philosophy of an establishment or business? | Mission Statement |
| What is a merchandising technique that includes mentioning additional items or features that a customer has not ordered? | Suggestive selling or up selling |
Created by:
kjstone
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