If you push three tables for 4 together, how many people can be seated together? A) 12 B) 16 C) 6 D) 8
D) 8
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15
Where should the storage area be located? A) In the middle of the kitchen B) Close to the restrooms C) Close to the manager's office D) By the entrance
C) Close to the manager's office
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15
The financial document that is developed by projecting revenue, determining profit requirements, and estimating expenses is the: A) Balance sheet B) Operations budget C) Uniform system of accounts D) Income statement.
B) Operations budget
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20
1. Quality is defined as in terms of acronym - RATER. What is the full form of RATER? Reliability, Assurance, ..............., ................. , Responsiveness.
Tangible, Empathy
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15
Two major financial documents of concern to a food service operation are the income statement and the balance sheet. True or False
True
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gift
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lifesaver
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15
The continuity of service/the way of working, so that your staffs are able to provide service to your customers is also known as. A) Niche B) Staff flow C) Ambiance D) Experience
B) Staff flow
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heart
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seesaw
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baam
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15
The order in which various menu items are placed on the menu within their categories is determined by: A) The itemsâ prices, with highest-priced items appearing first. B) The itemsâ popularity and profitability. C) The restaurantâs board
B) The itemsâ popularity and profitability.
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15
Menu items high in popularity but lower in contribution margin are known as: A) Stars B) Puzzles C) Plowhorses D) Dogs
C) Plowhorses
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15
Counting items manually one by one or by hand is called âĶâĶâĶâĶâĶâĶâĶâĶ A) Perpetual Inventory B) Cost of Goods Sold C) Physical Inventory D) Keeping Diary
C) Physical Inventory
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15
In the chapter fundamentals of management, resources are defined as People, Money, Time, Energy, Products, Equipment, Procedures. True or False
True
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15
The management process has basic activities/tasks - how many are there and what are they? Planning, âĶâĶâĶâĶâĶâĶ.., âĶâĶâĶâĶâĶâĶâĶ, âĶâĶâĶâĶâĶâĶâĶâĶâĶâĶâĶ., âĶâĶâĶâĶâĶâĶâĶâĶâĶ.., Controlling, Evaluating.
7 , Organizing, Coordinating, Staffing, Directing
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15
Restaurant is divided into these to assist the servers and other staffs. A) Area B) Floors C) Layouts D) Sections
D) Sections
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15
Amount of each item you want in stock at the beginning of the operation and stock-up after finishing your shift is called âĶâĶâĶâĶâĶ.A) Inventory B) Supply C) Par stock D) Opening stock