BEBCHING REVIEW chap. 6

Question 1

In 1200 public cook shops in London which offer ____________ the royal families of Europe introduced cutlery, table linen, and crystal glasses.

Answer 1

precooked take-out food

Question 2

Give the royal families of Europe introduced in the year 1200

Answer 2

• cutlery
• table linen
• crystal glasses

Question 3

In 16th Century British inns and tavern began to serve one meal a day at a fixed time and price, the meal was known as ________ and the dining room was called _________.

Answer 3

first blank: ordinary
second blank: ordinaries

Question 4

Who created an early version of the hamburger for his menu at a small café in Athens, Texas.

Answer 4

Fletch Davis

Question 5

Who founded the first root beer stand?

Answer 5

Ron Allen and Frank Wright

Question 6

It is an American brand of root beer that was founded in 1919 by Roy Allen

Answer 6

A&W root beer

Question 7

Allen Wright partner with __________ in 1922 on of Allen innovation

Answer 7

Frank Wright

Question 8

The first fine dining restaurant in America serving upscale cuisine and prime steak.

Answer 8

Delmicos (It was opened in New York Delmicos)

Question 9

Give me atleast 3 types of restaurants

Answer 9

• Family or Commercial Restaurants
• Coffee Shops
• Cafeterias
• Gourmet Restaurants
• Ethnic Restaurants
• Fast-Food Restaurants
• Deli Shops
• Buffet Restaurants
• Transportation Restaurants

Question 10

It is a contractual relationship between a licensor (franchisor) and a licensee (franchisee) that allows the business owner to use the licensor’s brand

Answer 10

Franchising (purrrrrrrrrrrr)

Question 11

It is a method of doing business to distribute products or services to consumers.

Answer 11

Franchising (coquette)

Question 12

It is the money a restaurant makes after paying its total expenses

Answer 12

Restaurant profit margin

Question 13

It is the profit a business makes after subtracting all the costs that are related to manufacturing and selling its products or services.

Answer 13

Gross Profit (slaaaaaaaaaaaaaay)

Question 14

It is the amount paid by an employer to cover an employee’s wages and benefits, plus related payroll taxes and benefits.

Answer 14

Cost of Labor (koriqqqqqqqq)

Question 15

It is the average check in a restaurant is the amount of money that a customer spends at the restaurant in a single transaction.

Answer 15

Average guest check

Question 16

It is a key metric to calculate restaurant profits, as it can be used to track how much revenue is being generated per customer.

Answer 16

Average guest check (grabe ba mapeperfect mo na ang exam niyo)

Question 17

It is the point at which total cost and total revenue are equal, meaning there is no loss or gain for your small business.

Answer 17

Breakeven Point (yey tama ikaw mwa mwa)

Question 18

Formula of Break Even Point

Answer 18

(Refer to your reviewer baby)

Question 19

It is the basic planning document for a successful restaurant. Several aspects of the restaurant’s operation depend on

Answer 19

Menus

Question 20

It is an establishment that offers food and beverage services to airlines, typically meeting safety regulations and passenger preferences.

Answer 20

Airline catering (galing galing naman my babyching)

Question 21

The standards of food prepared for consumption during flights, focusing on fresh ingredients, hygienic preparation, and flavorful taste to enhance the overall passenger experience

Answer 21

Food quality ( Keyword: standards of food )

Question 22

Concerns the coordination and planning of tasks involved in catering operation, including food preparation, transportation, and delivery to aircraft, ensuring efficient processes and timely service.

Answer 22

Logistics

Question 23

Designated areas within aircraft where food is prepared and served by cabin crew to passengers during flights.

Answer 23

Airline Galleys (Keyword: Designated areas within aircraft)

Question 24

Catering facilities dedicated to producing meals for multiple airline flights, often located near airports, and adhering to strict food safety and quality standards.

Answer 24

Flight Kitchens ( Keyword: Catering Facilities for multiple airline flights )

Question 25

What is the differences between airline catering & restaurant catering

Answer 25

In airline catering, they can make last-minute adjustment if there is any delay in “their flight, whereas in restaurant catering. They have no choice but to serve the food immediately.

Keyword:
Airline catering can adjust if may delayed flight whereas restaurant catering is walang choice but to serve the food agad.