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Culinary Arts > HAMG 2301 - Restaurant Operational Management Final Review > Flashcards

HAMG 2301 - Restaurant Operational Management Final Review Flashcards

1
Q
  1. Whole milk must contain a minimum of ______ percent of milk fat.
A

a. 3.25

b. 4.25
c. 2.25
d. 1.25

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2
Q
  1. The embryo contained inside a kernel of wheat flour is called.
A

a. endosperm
b. seed
c. brand
* *d. germ**

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3
Q
  1. Meat inspection is typically ____; meat grading is _____.
A

a. voluntary; voluntary
b. voluntary; mandatory
* *c. mandatory; voluntary**
d. mandatory; mandatory

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4
Q
  1. A yield grade designation for meat means:
A

a. That the product is wholesome
* *b. That the amount of useable meat found on an animal carcass has been determined**
c. The product will not be to be inspected
d. that the amount of muscle marbling is known

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5
Q
  1. Broiling and grilling are _____ heat cooking methods.
A

a. moist

b. dry

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6
Q
  1. In most states, the BAC that defines legal intoxication is:
A

a. .10
b. .04
* *c. .08**
d. .06

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7
Q
  1. Which of the following systems to dispense alcoholic beverages during drink production involves the use of a metered pour spout?
A

a. jigger system
b. free pour
c. automated system
* *d. assisted pour**

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8
Q
  1. A public bar is:
A

a. a bar in which bartenders directly serve guest

b. a bar serving the restaurant’s lounge but not the dining room
c. a bar that is unavailable for servers to order/pickup beverages”
d. any bar in a restaurant serving the public

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9
Q
  1. In most cases, liquor licenses are granted by the designated governmental agency:
A
  • *a. for one year with renewal**
    b. for two years with renewal
    c. until such time that the operation is declared a “public nuisance”
    d. for five years with renewal
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10
Q
  1. Alcoholic beverages made from grains or fruits with an alcoholic content of 3-5% are:
A

a. Compounder

b. Fermented

c. Distilled
d. Pasteurized

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11
Q
  1. The proper way to open a bottle of champagne is to:
A
  • *a. hold the cork and twist the bottle**
    b. use a champagne bottle corkscrew
    c. hold the bottle and rock the cork back and forth
    d. hold the bottle and twist the cork
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12
Q
  1. Which of the following is NOT an effective tactic to handle a guest complaint?
A

a. listen carefully
b. check back to assure that corrective action has been effective
* *c. offer excuses**
d. apologize and show empathy

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13
Q
  1. The best reason for a manager to be informed about guest complaints is to:
A
  • *a. Express concern for the guest’s displeasure**
    b. Discover who caused the problems
    c. determine whether the problem is” legitimate”
    d. to evaluate the effectiveness of recruitment and selection efforts
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14
Q
  1. Which of the following statements about intoxication is correct?
A
  • *a. it is against the law in all states to sell and/or to provide alcoholic beverages to intoxicated persons.**
    b. In every state, the legal definition of intoxication is a BAC above .10.
    c. It is the responsibility of the guest, not the restaurant to determine whether additional drinks should be ordered/served.
    d. All of the above are correct.
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15
Q
  1. According to the concept of Dram Shop Liability, the first party is:
A

a. The hospitality operator selling/providing the alcoholic beverage
* *b. The intoxicated person**
c. the bartender or server who provides the drink
d. the injured person directly affected by the sale of alcohol

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16
Q
  1. A restaurant’s “cost of labor” includes:
A

a. Wages
b. Fringe benefits
c. Salaries
* *d. all of the above**

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17
Q
  1. If a restaurant is open for lunch and dinner, it is likely that the labor cost percentage:
A

a. will be more at lunch

b. will be different for both meals

c. will be more at dinner
d. will be the same for both meals

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18
Q
  1. Which of the following statements is correct?
A

a. Labor cost percentages are affected by changes in total revenue generated
b. Labor cost percentages are affected by changes in total revenue

c. Both of the above

d. neither of the above

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19
Q
  1. Which of the following, when properly utilized, is the “purest” productivity measure?
A

a. Guest serve per labor hour

b. Revenue per labor hour
c. Labor cost percentage
d. Labor dollars per cost

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20
Q
  1. What is the impact of overtime on productivity measurements that involve labor hours?
A

a. There is no impact

b. The productivity measurement cannot be used.
c. There is a decrease in labor hours.
d. There is an increase in labor hours.

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21
Q
  1. The goals of an effective revenue collection system are to:
A

a. Collect the correct amount of revenue
b. Identify the employer collecting money
c. None of the above
* *d. Both A and B above**

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22
Q
  1. Threats to a restaurant’s cast assets can occur because of mismanagement relating to which of the following systems?
A

a. Revenue control
b. Revenue collection
c. None of the above
* *d. Both A and B above**

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23
Q
  1. Which of the following methods of beverage server frauds holds the greatest potential for loss to the restaurant?
A

a. Over-charging
b. Soft drink fraud

c. serving undocumented drinks

d. short-changing

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24
Q
  1. Which of the following statements is incorrect about a revenue recap sheet?
A

a. it provides information about cash but not debit/credit revenues

b. it is not necessary when a POS system is used.
c. it shows the amount of the daily deposit.
d. it includes information about currency on hand excluding cashier banks.

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25
Q
  1. If a credit card is authorized to be valid, this _____ guarantees that its use is legitimate.
A

a. Does

b. Does not

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26
Q
  1. What analyzing variances between planned and actual revenue and costs, managers should analyze:
A

a. Year-to-date months (this year)
b. Year-to-date months (last year)
c. The current month
* *d. All of the above**

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27
Q
  1. If actual revenue compared to budget is greater, what should happen to the food cost percentage?
A

a. It should be lower

b. these should be no change

c. it should be higher
d. One cannot know without additional financial information

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28
Q
  1. Which of the following is a potentially unmanageable reason for food cost problems?
A

a. The shift of guest preferences to higher food cost menu selection

b. Improper/inaccurate procedures to calculate actual food cost
c. Revenue theft
d. Portion control issues

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29
Q
  1. The formula to calculate a guest check average is:
A

a. total revenue (x) the number of guests served

b. total revenue (÷) by the number of guests served

c. total revenue (+) a number of guests served minus beverage cost
d. None of the above

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30
Q
  1. The source of information about “directs” o a worksheet for weekly food cost is:
A

a. Purchase orders
b. Delivery invoices
c. Purchase requisitions

d. Daily food issue requisition

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31
Q
  1. The legal standard used to measure one’s own action as a restaurant manager relative to the actions that should be or should have been taken is called:
A

a. allowance of negligence
b. Standard of care
c. Duty of care

d. Reasonable care

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32
Q
  1. The Federal Age Discrimination in Employment Act (ADEA) applies to employers with _____ or more employees:
A

a. 30
b. 15
c. 25

d. 20

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33
Q
  1. Which of the following factors is not a legitimate reason to justify paying a higher wage to an employee?
A

a. Specialized training
b. Certification status
c. Level of education
* *d. All of the above factors can be utilized to justify wage differentials**

34
Q
  1. Laws relating to days and times that alcohol can be sold, alcoholic beverage tax collection, and license termination are typically developed by _____ beverage control agencies?
A

a. Local
b. Federal

c. State

d. All of the above

35
Q
  1. Which of the following is not an appropriate step in managing an accident or injury response?
A

a. Avoid discussion about insurance
b. Maintain confidentiality
c. avoid assigning blame

d. Agree to pay treatment

36
Q
  1. A clean dish counter at the end of a dishwashing machine must typically be long enough to accommodate _____ dish racks:
A

a. 1-2
b. 5-6

c. 3-4

d. 2-3

37
Q
  1. _____ is an unproductive flow of products and employees in the restaurant:
A

a. Back tracking

b. Straight-line flow

38
Q
  1. Which of the following organizations issues general construction standards related to sanitation (ease of cleaning) of foodservice equipment?
A

a. Underwriter’s Laboratory
b. National Restaurant Association

c. NSF - National Sanitation Foundation, International

d. American Foodservice Equipment Society

39
Q
  1. Which of the following pieces of food production equipment can be used as a griddle, deep fryer, and range top?
A

a. Steam-jacketed kettle

b. Tilting Skillet

c. Salamander
d. Broiler

40
Q
  1. Which of the following types of dish machines require that doors be manually lowered after dish racks are placed in the units?
A

a. Single rack units

b. conveyor type machines
c. Under counter dish machines
d. None of the above equipment requires the use of doors.

41
Q
  1. A banquet bar featuring only several brands selected from those available at the property is called:
A

a. Cash bar

b. Limited service bar

c. Hosted bar
d. All of the above

42
Q
  1. Which of the following pricing structures can be used for a banquet bar?
A

a. Charge by the bottle
b. Charge by the hour
c. Charge by the drink
* *d. All of the above**

43
Q
  1. Large-volume banquets requested by prospective guests:
A

a. Should not be accepted unless the sponsor is a regular guest of the restaurant
b. Should only done on a day when the restaurant is closed
c. Should always be accepted because of the significant revenues to be generated

d. Must be carefully considered to assume the property’s quality standard can be met.

44
Q
  1. If a restaurant features both ala carte and banquet operations, the quality of the banquet product/service _____ impacts on the reputation of the restaurant’s ala carte dining.
A

a. will

b. will not

45
Q
  1. The concept of “packaging” banquet entrees refers to:
A

a. combining table service and buffet service into the same banquet.
b. Utilizing convenience foods for all/most of the items offered at the banquet.

c. Offering several entries available at the same price for guest selection.

d. Including all accompaniments that will go with the selected entree.

46
Q
  1. _____ is the most common and usually the most expensive type of power in restaurants.
A

a. Electricity

b. Can
c. Water
d. Propane

47
Q
  1. The component in a refrigeration system responsible for transferring heat from a refrigerant to either air or water is called the:
A

a. condenser

b. evaporator
c. compressor
d. expansion valve

48
Q
  1. According to the U.S. Department of Public Health Code, water at a temperature of at least _____ °F (_____ °C) is required to sanitize tableware/utensils.
A

a. 180ºF (82.2ºC)

b. 170ºF (76.7ºC)
c. 175ºF (79.4ºC)
d. 185ºF (85ºC)

49
Q
  1. When properly installed, a _____ floor will outlast nearly any floor-covering product created for the same use.
A

a. Wood
b. Can
c. Carpet

d. Ceramic tile

50
Q
  1. Which of the following statements is true about routine and preventive maintenance tasks?
A

a. Routine maintenance should be done by an external specialist: preventive maintenance should be done by an employee.

b. Both tasks should be assigned to a specific individual in the organization.

c. Both routine and preventive maintenance tasks should be assigned to an external specialist.
d. Routine tasks should be assigned to a specific individual in the organization: preventive maintenance tasks should be assigned to an external specialist.

51
Q
  1. Value is the relationship between price and quality.
A

T - True

52
Q
  1. Water is the world’s most important and popular beverage.
A

T - True

53
Q
  1. The USDA has established grading standards for fish.
A

F - False

54
Q
  1. The requirements for a restaurant to obtain a liquor license are the same in every state.
A

F - False

55
Q
  1. Every state requires that a person be 21 years or older to purchase alcoholic beverages.
A

T - True

56
Q
  1. Ale is a heavier brew of beer than is lager.
A

T - True

57
Q
  1. Mis en place activities apply to back-of-house, but not front-of-house positions.
A

F - False

58
Q
  1. In a table service restaurant, trays should be used to carry everything to the table.
A

T - True

59
Q
  1. Beverages should be served from the guest’s left side with the server’s right hand.
A

F - False

60
Q
  1. It is relatively common for restaurants to produce all items “from scratch.”
A

F - False

61
Q
  1. Experienced employees still need training and re-training.
A

T - True

62
Q
  1. The first step in the four-step labor cost control system is to forecast guests and/or revenue.
A

F - False

63
Q
  1. Individuals who make daily revenue deposits should be bonded.
A

T - True

64
Q
  1. Guests who leave a restaurant without paying their bill should be physically restrained, if possible.
A

F - False

65
Q
  1. There is little, if any, need for managers to investigate reasons for cash bank overages.
A

F - False

66
Q
  1. Food transfers to labor costs increase the labor cost.
A

T - True

67
Q
  1. There is typically an inverse relationship between revenue and the labor cost percentage.
A

T - True

68
Q
  1. Some problems may be beyond the manager’s ability to control.
A

T - True

69
Q
  1. The term, personal injury, includes harm to a person’s emotions.
A

T - True

70
Q
  1. The term, gross negligence, refers to a failure to use even the slightest amount of reasonable care.
A

T - True

71
Q
  1. According to Dram Shop Liability, the restaurant serving alcohol is the “second party.”
A

T - True

72
Q
  1. A pantry area is used to store food products when dry storage areas are full.
A

F - False

73
Q
  1. When possible, it is better to buy stock rather than custom equipment.
A

T - True

74
Q
  1. A “range” and “oven” are basically the same thing.
A

F - False

75
Q
  1. Dollar-for-dollar, banquets are typically more profitable than their ala carte counterparts.
A

T - True

76
Q
  1. The only effective way to collect cash at a banquet cash bar is to have a separate bar cashier.
A

F - False

77
Q
  1. It is never appropriate to change service styles between courses in a banquet.
A

F - False

78
Q
  1. The term, “engineering,” refers to activities required to keep a building and its contents in good repair.
A

F - False

79
Q
  1. It is possible for grease traps to be mounted on pieces of affected equipment items.
A

T - True

80
Q
  1. Information about preventive maintenance requirements for specific equipment items can be based upon the manufacturer’s recommendations.
A

T - True

Culinary Arts (20 decks)

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