1. Quality is defined as in terms of acronym - RATER. What is the full form of RATER? Reliability, Assurance, ..............., ................. , Responsiveness.
Tangible, Empathy
In the chapter fundamentals of management, resources are defined as People, Money, Time, Energy, Products, Equipment, Procedures. True or False
True
The management process has basic activities/tasks - how many are there and what are they? Planning, ……………….., …………………, ……………………………., ……………………….., Controlling, Evaluating.
7 , Organizing, Coordinating, Staffing, Directing
Hospitality business is all about? A) technology, new shiny tools B) making money no matter how, even if it means unethical C) people and relationships D) choosing the right organization chart
C) people and relationships
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
The kitchen does not need to be proportionate to the menu size. True or False
False
Restaurant is divided into these to assist the servers and other staffs. A) Area B) Floors C) Layouts D) Sections
D) Sections
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
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
What is the name of a tool that was created in 1984, to analyze the service and to reduce the cost of poor quality service and which has been proved to decrease the operational costs by 25-40%.
The service blueprint
Amount of each item you want in stock at the beginning of the operation and stock-up after finishing your shift is called …………….A) Inventory B) Supply C) Par stock D) Opening stock
C) Par stock
The practice of counting and recording stock items. A) Inventory B) Supply C) Par stock D) Counting.
A) Inventory
Keeping budgeted costs as close as possible to actual costs. A) Par Value B) Cost Control C) Inventory Costs D) Cost of Goods Sold
B) Cost Control
Counting items manually one by one or by hand is called …………………… A) Perpetual Inventory B) Cost of Goods Sold C) Physical Inventory D) Keeping Diary
C) Physical Inventory
The order in which various menu items are placed on the menu within their categories is determined by: A) The items’ prices, with highest-priced items appearing first. B) The items’ popularity and profitability. C) The restaurant’s board
B) The items’ popularity and profitability.
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
