chapter 8

Question 1

what does front of house include?

Answer 1

includes anyone with guest contact

Question 2

what does the greeter/hostess/host do?

Answer 2

greets the guests and rotates arriving guests among sections or stations

Question 3

what do servers do?

Answer 3

oversee the guest dining experience

Question 4

what is suggestive selling?

Answer 4

to make suggestions on specials or beverages to enhance a meal

Question 5

what do server assistants or bussers do?

Answer 5

clear tables, help pour beverages, and keep stations stocked

Question 6

what is restaurant forecasting used for?

Answer 6

calculate sales projections, predict staffing levels and labor cost percentages, and help calculate profit and loss

Question 7

describe American restaurant service

Answer 7

food is cooked in the kitchen, arranged decoratively on plates, and served to guests, very casual

Question 8

describe French restaurant service

Answer 8

food is arranged on platters and presented to guests at the table, very expensive and formal

Question 9

describe Russian restaurant service

Answer 9

food is placed on a serving dish and garnished, plates are presented individually to guests by the server, very expensive and formal

Question 10

what is food production in a restaurant kitchen based on?

Answer 10

expected volume of business

Question 11

how do you estimate the expected number of guests?

Answer 11

take the sales from the prior year and use them as a forecast for this year

Question 12

food production procedures relate directly to what?

Answer 12

directly to the recipes on hand and the amount of product on hand to produce the menu

Question 13

what are production control sheets?

Answer 13

they are prep work sheets created for every station to meet forecasted restaurant volume

Question 14

standardized procedures and recipes help with what?

Answer 14

help create consistency, maintain food quality, and minimize waste

Question 15

what is purchasing?

Answer 15

procuring products and services that the restaurant needs to serve guests

Question 16

purchasing systems determine what 5 things?

Answer 16

standards, control of theft/loss, par stock and reorder points, who does the purchasing, and who handles receiving and storing

Question 17

what is product specification?

Answer 17

established standards for each product

Question 18

what is par stock?

Answer 18

the stock level of a product that must be on hand at all times

Question 19

what is purchase order?

Answer 19

an order to purchase a certain quantity of an item at a specific price

Question 20

what is the first-in first-out system?

Answer 20

a method of rotating product that places the most recent purchases behind previous purchases

Question 21

what is the formula of the food cost percentage?

Answer 21

cost of food sold/food sales for a specific time

Question 22

the actual food cost percentage is compared to what?

Answer 22

the budgeted percent for the designated period

Question 23

what is the formula of the beverage cost percentage?

Answer 23

cost of beverages sold/total beverage sales

Question 24

depending on the type of restaurant, labor cost control accounts for what percentages of total sales?

Answer 24

24-30%

Question 25

what is a good example of how labor cost works?

Answer 25

25% of labor cost means 25% of every dollar of sales is used to cover labor costs

Question 26

how is labor cost calculated?

Answer 26

labor dollars/sales