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Mid Term Reviewer > MICRO MIDTERM REVIEWER OF LESSON 6 > Flashcards

MICRO MIDTERM REVIEWER OF LESSON 6 Flashcards

1
Q

Early History (CERF)

A

Communal cooking
Early inns
Roman Era
Forerunner of Modern Restaurants

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2
Q

Middle Ages (MIPR)

A

Manor and Castles
Inns
Public cook shops
Royal Families

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3
Q

16th and 17th Centuries (BOFW)

A

British Inns and Taverns
Ordinaries
Fashionable club and Gambling places
Word Restaurant

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4
Q

United States (TD20THS)

A

Taverns and Inns
Delmonico’s
20th century
Second world war

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5
Q

TYPE OF RESTAURANTS (9 restaurants)

A

1.FAMILY OR COMMERCIAL RESTAURANTS
2.COFFEE SHOPS
3.CAFETERIAS
4.GOURMET RESTAURANTS
5.ETHNIC RESTAURANTS
6.FASTFOOD RESTAURANTS
7.DELI SHOPS
8.BUFFET RESTAURANTS
9.TRANSPORTATION RESTAURANTS

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6
Q

Wide menu: Meat, potato, and other dishes.
Price range: Appeals to average family income.
Decor: Bright and inviting.
Seating: Combination of counters, tables, and
booths.
Location: Near residential areas and highways.
Operating hours: Early evening to midnight.
Staff: Friendly and efficient.
Initial investment: Medium to high.

A

Family or Commercial Restaurants

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7
Q

Fast-food service: Quick service and limited menu.
Decor: Simple and minimalist.
Prices: Relatively low.
Location: Office buildings and shopping malls.
Rent: High.
Staff: Minimally trained.
Peak periods: Lunch and coffee breaks.
Operating hours: Early morning to early evening.
Takeout service: May be offered.

A

Coffee Shops

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8
Q

Self-service: Customers choose their own food.
Menu: Limited to soups, entrees, desserts, and beverages.
Location: Shopping centers and office buildings.
Preparation area: Requires a large space.
Staff: Minimally trained.
Alcoholic beverages: May be offered.
Fast service: Necessary to handle traffic volume.
Operating hours: Depend on location (schools, offices,
airports, highways).

A

Cafeterias

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9
Q

Higher investment: Expensive ambiance and decor.
Target market: Discriminating diners seeking high-quality food.
Prices: Higher due to investment.
Menu and wines: Carefully planned.
Staff: Highly trained.
Operating hours: Primarily in the evening.
Location: Important but not critical.
Success factors: Word-of-mouth advertising and repeat
business.

A

Gourmet Restaurants

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10
Q

Feature cuisine: Specific region or country.
Decor: Ethnic motif.
Authentic cuisine: Essential for success.
Staff training: Must be well-trained and
knowledgeable.
Prices: Range from budget to high.
Alcoholic beverages: May or may not be served.
Initial investment: High due to decor and staff
training.
Location: Variable.
Operating hours: Primarily in the evening

A

Ethnic Restaurants

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11
Q

Increased popularity: In recent decades due to
mobility.
Franchising: Common business model.
Limited menu: Low prices and efficient operation.
Long operating hours: Seven days a week.
Alcoholic beverages: Not offered.
Staff training: Well-trained to maintain standards.
Success factors: Limited menu, efficient operations,
and disposable containers

A

Fast-food Restaurants

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12
Q

Delicatessen food service: Cold cuts, cheese,
sandwiches, salads.
Limited seating: Often takeout or counter
service.
Location: Shopping areas and office buildings.
Operating hours: 9:00 AM to 5:00 PM or 9:00
PM.
Capital investment: Low.
Labor costs: Low due to small staff

A

Deli Shops

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13
Q

Self-service: All-you-can-eat buffet.
Alcoholic beverages: May be offered with
table service.
Food preparation and service: Minimal
staff.
Target market: Families seeking affordable
dining.
Operating hours: 5:00 PM to 11:00 PM.

A

Buffet Restaurants

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14
Q

ocation: Along transportation routes, in
transportation buildings, or on vehicles.
Cater to tour groups: Special facilities for
quick service.
Profitability: Depends on maintaining a
consistent market.
Requirements: Cafeteria or buffet-type
facilities for efficient service.

A

Transportation Restaurants

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15
Q

Operational assistance: Guidance on day-to-day operations.
Training: Support for staff development.
Layout and design assistance: Help with restaurant design.
Location assistance: Advice on choosing suitable locations.
Managerial expertise: Guidance from experienced franchisors.
Group purchasing power: Lower costs through bulk buying.
Brand recognition: Benefit from a well-known and supported
brand.
Easier financing: Access to loans from lending institutions

A

Benefits of Franchising

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16
Q

Franchise Models (2)

A

*Individual franchise rights
*Regionsl franchise

17
Q

Types of Franchised Restaurants (7)

A

FASTFOOD CHAINS
DINE IN RESTAURANTS
CARRYOUT ESTABLISHMENTS
TABLE-SERVICE ESTABLISHMENTS
TABLE-SERVICE RESTAURANTS
BUFFET STYLE RESTAURANTS
GLOBAL EXPANSION

18
Q

Fast-food chains

A

McDonald’s, KFC, Pizza Hut, A&W Root
Beer, Burger King.

19
Q

Dine-in restaurants:

A

Wendy’s, Pizza Inn.

20
Q

Carry-out establishments:

A

Orange Julius.

21
Q

Table-service restaurants:

A

Denny’s Steak and Ale, Victoria
Station.

22
Q

Buffet-style restaurants:

A

Bonanza.

23
Q

Global expansion:

A

Many franchised restaurants have
expanded internationally.

24
Q

*It is the difference between the selling price of a
menu item and its food cost.
*It represents the amount of
revenue remaining after accounting for the direct costs
associated with producing the item.

A

Gross profit

25
Q

Importance of Gross Profit

A

Comparing menu items
Contribution to net profit

26
Q

Gross profit can help determine
which menu items are more profitable.

A

Comparing menu items

27
Q

Items with higher gross profit
contribute more to the overall profitability of the restaurant.

A

Contribution to net profit

28
Q

This are a significant expense for restaurants. Effective management of labor costs is
essential for maintaining profitability.

A

Labor costs

29
Q

*it is a profitablity measure used in restaurants is the average guest spending or average check.
*It is a financial metric that indicates the average
amount spent by each customer during a specific period.
*It is
calculated by dividing the total revenue by the number of guests
served.

A

Average guest check

30
Q

It is the level of sales at which a business neither
makes a profit nor a loss. It occurs when total revenue equals total
costs.

A

Breakeven point

31
Q

This are essential planning documents for restaurants. They outline the offerings, pricing, and overall theme of the
establishment.
Key Aspects:

A

Menus

32
Q

It is a specialized field within the food service industry, with
unique challenges and requirements. Airlines spend significant amounts on
food, recognizing its importance in the overall passenger experience.

A

Airline catering

33
Q

History of Flight kitchen (when)

A

The first airline flight kitchen was established in the late 1930s by Marriott.

34
Q

IT OFTEN USED TO MEASURE A RESTAURANTS MARKETING SUCCESS.

A

Food cost percentage

35
Q

*Airline companies spend billions of dollars every year for food purchases.
*Average cost is 1$ to 7$ depending on the length of the journey.
*

A

AIRLINE CATERING

36
Q

*The main problem of airlines companies is to cook the meal on the ground and serve it several hours later in extraordinary dry cabin atmosphere.

A

FOOD QUALITY

37
Q

Airline companies prepare hot meal specifications using forecast methods, passenger reservations, standbys, and last-minute reservations. Preliminary meal counts are prepared 24 to 72 hours ahead to ensure correct raw materials, equipment, and food production staff.

A

LOGISTICS

38
Q

*IT DESIGNED IN 1936 BY DOUGLAS FOR ITS DC-3.
*Prepare on the ground were kept hot and cold in insulated containers on the aircraft.
*The removable oven are filled with hor food in the ground flight kitchen,moved to the aircraft, snd then plugged into electrical

A

Airplane Galleys

39
Q

*IT WAS OPENED IN RHE LATE 1930S NEAR WASHINGTON D.C.
*HOOVER FIELD AIRPORT BY A GENTLEMEN NAME MARRIOTT.
* HE HAD RESTAURANT NEAR AIRPORT

A

FLIGHT KITCHENS

Mid Term Reviewer (6 decks)

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