Intro Test ch. 7
Terms
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- ____is one of the largest contributors to food cost.
- Waste
- In addition to the seven steps of table service, servers are also expected to be "NCO," or:
- Neat, Clean, and Organized
- T or F "Curbside appeal" means that the restaurant is both attractive and welcoming.
- True
- T or F Waste is one of the largest contributors to food cost
- True
- Which of the following defines the style of service where food is prepared on plates in the kitchen, then served to the guest from tableside?
- American Service
- The size of the kitchen and its equipment is all designed around:
- Sales forecast
- The purpose of ____is to ensure the quantity, quality, and price is exactly as ordered
- Receiving
- T or F Stock rotation in the restaurant business requires the Last-in, First out (LIFO) method
- False
- Balancing the needs of the guest, the employees, and the company is known as :
- Triangle theory
- Friday, Saturday, and Sunday provide up to____of weekly revenue for most restaurants
- 50%
- T or F American-style service requires that the food is cooked and served from tableside
- True
- Once the product specifications is written, the restaurant generates a:
- Purchase order
- The restaurant area that includes anyone that has direct guest contact is:
- Front of the house
- A good server in a top restaurant can earn up to ____a year
- $50,000
- The ____ is the most important part of the kitchen layout.
- Cook's line
- Initiating an inventory control system requires that a certain level of product be on hand at all times. This is called:
- Par Stock
- Which of the following is not taken into consideration when forecasting sales?
- Inventory on hand
- T or F Most restaurants use the 12-period system for forecasting and budgeting
- False
- An item that is "86'ed" is:
- Temporarily out of stock
- placing the most recent purchases behind is an example of:
- First in -First Out
- Offering a guest frozen margarita on a hot day is an example of:
- Suggestive selling
- Which of the following does not happen when you deviate from a recipe specification?
- Customer satisfaction goes up
- The purpose of forecasting restaurants sales is to:
- All of the above. Calculate sales projections, predict staffing levels, predict labor cost percentages
- Which one of the following would you find as a part of the back-of-the house staff?
- Food production
- Which of the following is a trend in restaurant operations?
- All of these answers are trends