Ch7 Restaurant Operations

Question 1

Two traditional areas of restaurant operations

Answer 1

front of the house and back of the house

Question 2

Host Help and Servers belong to this area of restaurant operations

Answer 2

front of the house

Question 3

What is it called when servers introduce themselves and offer a variety of beverages and/or specials and invite guests to select from the menu.

Answer 3

Suggestive Selling

Question 4

NCO stands for …

Answer 4

neat, clean and organized

Question 5

It is the number of guests patronizing the restaurant over a given time period

Answer 5

Guest counts or covers

Question 6

This is calculated by dividing total sales by the number of guests

Answer 6

average guest check

Question 7

This is used to calculate sales projections and predict staffing levels

Answer 7

restaurant forecasting

Question 8

This is a method in which the food is prepared and decoratively plated onto plates in the kitchen, carried into the dining room and served

Answer 8

America service

Question 9

In this service style, a gueridon is used for tableside cooking

Answer 9

French service

Question 10

This person usually runs the back of the house

Answer 10

Kitchen Manager

Question 11

This is a system where good is stored using a date stamped and rotation system

Answer 11

FIFO - First in, First out

Question 12

The cost of food sold divided by food sales for a specific period

Answer 12

food cost percentage

Question 13

The highest cost in operating a restaurant

Answer 13

labor

Question 14

This is a non-controllable expense

Answer 14

rent

Question 15

Ensuring that the restaurant looks attractive and welcoming

Answer 15

curbside appeal