HSOp410 final exam
Question 1.1.(TCO 1) Which of the following is not a reason for entering the restaurant business? (Points : 4)
Money
Time
A firm lifestyle
Holidays off
Question 2.2.(TCO 2) In drawing up a restaurant mission statement, the following features should be explicit: (Points : 4)
Market(s) served
Kinds of food served and the atmosphere in which it will be served
Ethical standards
None of the above
Question 3.3.(TCO 2) One of the benefits of franchising is that the franchisors provide: (Points : 4)
help with site selection.
help in preparation with opening.
training of managers and staff.
All of the above
Question 4.4.(TCO 3) Promotion: (Points : 4)
includes communication and seeks to inform and persuade guests.
patterns the way management and ownership have decided to relate to guests.
is the activity by which restaurateurs seek to persuade guests not only to become first time buyers, but also to become repeat guests.
A and C
Question 5.5.(TCO 3) The most widely used advertising medium in North America is: (Points : 4)
Travel Guides
Yellow Pages
Mailing Lists
AAA Mobile Guide
Question 6.6.(TCO 4) Intermediate loans are made for: (Points : 4)
up to 5 years.
up to 10 years.
up to 15 years.
None of the above.
Question 7.7.(TCO 4) The cost of leasing a building is usually in: (Points : 4)
dollars and cents per square foot per month.
dollars and cents per square inch per month.
dollars and cents per square foot per week.
dollars and cents per square inch per week.
Question 8.8.(TCO 5) Accelerated depreciation results in ______ taxes during the early years of the restaurant with ______ after tax income (Points : 4)
lower, higher
higher, lower
no, higher
higher, higher
Question 9.9.(TCO 5) As a sole proprietor, the restaurant operator: (Points : 4)
is considered a salaried employee.
draws a salary for federal income tax purposes.
does not draw a salary for federal income purposes.
is not subject to self-employment tax.
Question 10.10.(TCO 6) If the opening inventory is $10,000, the purchases are $66,000, closing inventory is $10,000, and food sales are 120,000, what is the food cost percentage? (Points : 4)
45%
35%
33%
55%
Question 11.11.(TCO 6) Which of the following menus separate similar entrees: beef in one section, seafood in another? (Points : 4)
Du jour
A la carte
Table d’hôte
Dinner-house
Question 12.12.(TCO 7) To avoid liquor control problems, take inventory: (Points : 4)
once a month.
weekly or biweekly.
quarterly.
daily.
Question 13.13.(TCO 7) Many licensed casual and upscale restaurants have beverage sales of ___________% of total sales. (Points : 4)
15 – 20
25 – 30
35 – 45
45 – 55
Question 14.14.(TCO 8) Who usually sets up the system in the Purchasing Cycle? (Points : 4)
Purveyors and the chef
Shareholders and potential investors of the restaurant.
Key people, manager, and chef
All of the above
Question 15.15.(TCO 8) The government agency responsible for grading food product is the ________. (Points : 4)
FDA
USDA
FAA
USCIS
Question 16.16.(TCO 9) The area set aside for an open kitchen costs: (Points : 4)
less than a standard kitchen.
more than a standard kitchen.
the same as a standard kitchen.
none of the above
Question 17.17.(TCO 9) Kitchen floor coverings are usually covered with all but which of the following? (Points : 4)
Tile
Marble
Sealed concrete
Carpet
Question 18.18.(TCO 10) Liquor pouring costs should be ___________ percent of sales. (Points : 4)
5 to 10
1 to 5
16 to 20
20 to 25
Question 19.19.(TCO 10) The product mix: (Points : 4)
tells how many items were sold.
tells the food cost percentage.
tells the food cost percentage and labor cost percentage.
shows the total food and beverage revenue and total labor costs for the day.
Page 2
Question 1. 1. (TCO11) Describe in detail all the steps involved in staffing a restaurant. Briefly explain what is involved in each step (Points : 30)
Question 2. 2. (TCO 9) After choosing kitchen equipment, it is important to properly maintain that equipment. What are some considerations that need to be taken when maintaining kitchen equipment? (Points : 30)
Question 3. 3. (TCO 8) Explain in detail what is sustainable purchasing. Discuss how sustainable purchasing benefits the restaurant. Give at least 3 detailed examples. (Points : 30)
Question 4. 4. (TCO 2) List at least 3 advantages and 3 disadvantages of chef-owned restaurants, and discuss in detail each point. (Points : 30)
Question 5. 5. (TCO 1) Deciding if you should buy, build, franchise, or manage a restaurant often is a financial as well as a personal decision, but what would be the advantages of considering a restaurant operation which has previously failed? (Points : 30)
Question 6.6. (TCO 13) Labor management systems can now: (Points : 4)
be paperless.
include recruitment and 1-9 status.
take status and benefit information.
All of the above
Question 7.7. (TCO 13) Back of the house or back office restaurant technology consists of: (Points : 4)
Product assurance programs.
Just-in-time inventory return systems and POS.
Product management systems for purchasing, managing inventory, menu management, controlling labor costs, tip reporting, F+B cost percentages, human resources, and financial reporting.
B and C
Question 8.8. (TCO 12) The foodservice team system has one major advantage. (Points : 4)
Customers don’t have to wait long.
Customers get their meals hot.
Servers can pool their tips and make more money.
Servers don’t have to work so hard.
Question 9.9. (TCO12) How formal should the relations between host and guest be? (Points : 4)
You should always be formal when dealing with guests
Guests are everyday people; you never have to be formal with them
It depends on the type of experience you are trying to deliver
A and B
Question 10.10. (TCO 11) Which of the following is not a goal for an orientation program? (Points : 4)
To make employees feel welcome
To explain company history, goals and objectives
To explain what is not expected of them
All of the above are goals of an orientation program.
Question 11.11. (TCO 11) Job instructions are a list of: (Points : 4)
steps for performing a certain task.
responsibilities of an employee.
the work performed arranged in sequential order.
All of the above