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Culinary Arts > HAMG 2301 - Restaurant Operational Management Final Review (Answer Only) > Flashcards

HAMG 2301 - Restaurant Operational Management Final Review (Answer Only) Flashcards

1
Q

1.

A

A. 3.25

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2
Q

2.

A

D. germ

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3
Q

3.

A

C. mandatory; voluntary

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4
Q

4.

A

B. That the amount of useable meat found on an animal carcass has been determined

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5
Q

5.

A

B. dry

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6
Q

6.

A

C. .08

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7
Q

7.

A

D. assisted pour

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8
Q

8.

A

A. a bar in which bartenders directly serve guest

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9
Q

9.

A

A. for one year with renewal

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10
Q

10.

A

B. Fermented

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11
Q

11.

A

A. hold the cork and twist the bottle

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12
Q

12.

A

C. offer excuses

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13
Q

13.

A

A. Express concern for the guest’s displeasure

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14
Q

14.

A

A. it is against the law in all states to sell and/or to provide alcoholic beverages to intoxicated persons.

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15
Q

15.

A

B. The intoxicated person

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16
Q

16.

A

D. all of the above

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17
Q

17.

A

B. will be different for both meals

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18
Q

18.

A

C. Both of the above

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19
Q

19.

A

A. Guest serve per labor hour

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20
Q

20.

A

A. There is no impact

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21
Q

21.

A

D. Both A and B above

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22
Q

22.

A

D. Both A and B above

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23
Q

23.

A

C. serving undocumented drinks

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24
Q

24.

A

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

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25
Q

25.

A

B. Does not

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26
Q

26.

A

D. All of the above

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27
Q

27.

A

B. these should be no change

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28
Q

28.

A

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

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29
Q

29.

A

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

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30
Q

30.

A

D. Daily food issue requisition

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31
Q

31.

A

D. Reasonable care

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32
Q

32.

A

D. 20

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33
Q

33.

A

D. All of the above factors can be utilized to justify wage differentials

34
Q

34.

A

C. State

35
Q

35.

A

D. Agree to pay treatment

36
Q

36.

A

C. 3-4

37
Q

37.

A

A. Back tracking

38
Q

38.

A

C. NSF - National Sanitation Foundation, International

39
Q

39.

A

B. Tilting Skillet

40
Q

40.

A

A. Single rack units

41
Q

41.

A

B. Limited service bar

42
Q

42.

A

D. All of the above

43
Q

43.

A

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

44
Q

44.

A

A. will

45
Q

45.

A

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

46
Q

46.

A

A. Electricity

47
Q

47.

A

A. condenser

48
Q

48.

A

A. 180ºF (82.2ºC)

49
Q

49.

A

D. Ceramic tile

50
Q

50.

A

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

51
Q

51.

A

T - True

52
Q

52.

A

T - True

53
Q

53.

A

F - False

54
Q

54.

A

F - False

55
Q

55.

A

T - True

56
Q

56.

A

T - True

57
Q

57.

A

F - False

58
Q

58.

A

T - True

59
Q

59.

A

F - False

60
Q

60.

A

F - False

61
Q

61.

A

T - True

62
Q

62.

A

F - False

63
Q

63.

A

T - True

64
Q

64.

A

F - False

65
Q

65.

A

F - False

66
Q

66.

A

T - True

67
Q

67.

A

T - True

68
Q

68.

A

T - True

69
Q

69.

A

T - True

70
Q

70.

A

T - True

71
Q

71.

A

T - True

72
Q

72.

A

F - False

73
Q

73.

A

T - True

74
Q

74.

A

F - False

75
Q

75.

A

T - True

76
Q

76.

A

F - False

77
Q

77.

A

F - False

78
Q

78.

A

F - False

79
Q

79.

A

T - True

80
Q

80.

A

T - True

Culinary Arts (20 decks)

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