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3rd year > RESTAURANT MANAGEMENT(1st) > Flashcards

RESTAURANT MANAGEMENT(1st) Flashcards

1
Q

The first restaurant set up was discovered during the period of _______

A. Ancient period
B. Medieval Period
C.Classical Antiquity
D.17th century

A

Classical Antiquity

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2
Q

______________from Greek which means cook-shop, literally “a place where (something) hot is sold. It served food in bowls carved into an
L-shaped counter

A

Thermopolia

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3
Q

Emergence of Taverns and Inns in Europe for travelers

A. The Middle Ages and Renaissance period
B.The Medieval period
C.Early Modern Period
D.Late Modern Period

A

. The Middle Ages and Renaissance period

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4
Q

what country the term “restaurant” first appeared in the 18th century?

A. Spain
B.France
C. Italy
D. Finland

A

France

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5
Q

It referred to a reinvigorating meat _______? which people ate to recharge the body

A

Broth

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6
Q

was the first to open an establishment in Paris and used the term “restaurant”

A. Auguste Escoffier
B. Frédéric Anton
C. Monsieur Boulanger
D. Antoine Beauvilliers

A

. Monsieur Boulanger

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7
Q

In the what century, lifestyles changed?

A.19th
B.16th
C.20th
D.17th

A

20th Century

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8
Q

What are the Challenges in the Restaurant Operation

A

1.The Menu
2.Customer Service
3.Unique Selling Point
4.Management
5.Hiring and Training Staff
6.Marketing
7.Capital

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9
Q

What are the Latest Trends in the Restaurant Industry

A

•Technology
•Online Selling
•Food Deliveries
•Specialty Restaurant
•Instagram Worthy
•Influencers Endorsement

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10
Q

What are the Latest Trends in the Restaurant Industry

A

•Technology
•Online Selling
•Food Deliveries
•Specialty Restaurant
•Instagram Worthy
•Influencers Endorsement

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11
Q

What are the Restaurant Concept & Development

A

1.Target Markets
2.Location
2.Theme
4.Menu
5.Layout
6.Service
7.Pricing
8.Management
9.Operations

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12
Q

Two main categories of Restaurant:

A

Independent & Chain

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13
Q

The owners, whether one person or a group of people, are in charge of all the financing, marketing, brand design and training involved with running a successful restaurant.
A. Partnerships Restaurant
B.Independent Restaurant
C. Sole Restaurant
D.Chain Restaurant

A

Independent Restaurant

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14
Q

The owner of a trademarked restaurant brand and logo allows another person to purchase the rights to use the chain’s brand and marketing materials for profit.
A. Partnerships Restaurant
B.Independent Restaurant
C. Sole Restaurant
D.Chain Restaurant

A

Chain Restaurant

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15
Q

Common Types Of Restaurants

A

1.Fine Dining
2.Casual Dining / Fast Casual
3.Fast Food
4.Family Style
5.Buffet Style
6.Café
7.Pub

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16
Q

Also known as the “bill of fare” in English

A. Receipt
B.Menu
C.Location
D.Pricing

A

Menu

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17
Q

Most important internal advertising tools
A. Receipt
B.Menu
C.Location
D.Pricing

A

Menu

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18
Q

is a French term which means a list of food items a restaurant prepares and serves

A. Receipt
B.Menu
C.Location
D.Pricing

A

Menu

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19
Q

Factors to Consider in Creating a Menu

A

Operations Hour
Target Markets
Type of Cuisine
Production
Availability of ingredients
Price
Style Of Service
Type of Menu

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20
Q

Common Menu Types

A

À la carte
Du Jour Menu
Cycle Menu
Static Menu
Table d’Hote Menu
Prix Fixe Menu
Beverage Menu
Dessert Menu
Digital Menu

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21
Q

is a French phrase that translates literally as “by the card” and “according to the menu”
A. À la carte
B.Du Jour Menu
C.Cycle Menu
D.Static Menu

A

À la carte

22
Q

a larger menu, typically divided into categories. It’s the most widely used menu today

A. À la carte
B.Du Jour Menu
C.Cycle Menu
D.Static Menu

A

Static Menu

23
Q

menu changes daily, a French phrase that means “of the day.”

A. À la carte
B.Du Jour Menu
C.Cycle Menu
D.Static Menu

A

Du Jour Menu

24
Q
  • a menu that has repeated options over a specific period of time.
    A. À la carte
    B.Du Jour Menu
    C.Cycle Menu
    D.Static Menu
A

Cycle Menu

25
Q

is a menu that offers a choice of appetizer, entree, and dessert all at a fixed total price.

A. Table d’Hote Menu
B. Digital Menu
C. Prix Fixe Menu
D. Beverage Menu
E. Dessert Menu

A

. Table d’Hote Menu

26
Q

is a fixed menu with little to no variability for a fixed total price

A. Table d’Hote Menu
B. Digital Menu
C. Prix Fixe Menu
D. Beverage Menu
E. Dessert Menu

A

Prix Fixe Menu

27
Q

menu that displays its content digitally—via screen—instead of printed on paper. Innovation of these are the Menu Applications & QR Code-Based Menus

A. Table d’Hote Menu
B. Digital Menu
C. Prix Fixe Menu
D. Beverage Menu
E. Dessert Menu

A

Digital Menu

28
Q

a menu that mostly lists sugary cuisine.
A. Table d’Hote Menu
B. Digital Menu
C. Prix Fixe Menu
D. Beverage Menu
E. Dessert Menu

A

. Dessert Menu

29
Q
  • a menu that sells alcoholic and non-alcoholic drinks.

A. Table d’Hote Menu
B. Digital Menu
C. Prix Fixe Menu
D. Beverage Menu
E. Dessert Menu

A

Beverage Menu

30
Q

is the process of calculating the price for the food & beverage that you would want to sell in your restaurant.
A. Cost Plus Markup Pricing
B. Traditional Menu Pricing
C. Menu Pricing
D. Restaurant Pricing

A

Menu Pricing

31
Q

Factors That Affect Restaurant Menu Pricing

A

Direct Cost & Indirect Cost

32
Q

Are the Cost of raw material

A. Independent cost
B.Variable Cost
C.Direct Cost
D. Indirect Cost

A

Direct Cost

33
Q

Are the Cost of raw material

A. Independent cost
B.Variable Cost
C.Direct Cost
D. Indirect Cost

A

Direct Cost

34
Q

Are the Cost of operational expenses

A. Independent cost
B.Variable Cost
C.Direct Cost
D. Indirect Cost

A

Indirect Cost

35
Q

Components of a Commercial Kitchen

A

1.Delivery
2.Storage
3. Food preparation
4.Cooking station
5.Service Area
6.Washing Station

36
Q

Components of a Commercial Kitchen

A

1.Delivery
2.Storage
3. Food preparation
4.Cooking station
5.Service Area
6.Washing Station

37
Q

should be located at the back of your restaurant
A.food preparation
B.Storage
C.Delivery
D.Cooking Station

A

Delivery

38
Q

 away from the sinks, separate storage units. Refrigerators for perishable foods, a pantry for dry goods, and cupboards for place settings and tools.

A.food preparation
B.Storage
C.Delivery
D.Cooking Station

A

Storage

39
Q

it should be near the refrigerator

A.food preparation
B.Storage
C.Delivery
D.Cooking Station

A

food preparation

40
Q

Most restaurants have gas range-oven combinations and commercial fryers

A.food preparation
B.Storage
C.Delivery
D.Cooking Station

A

Cooking Station

41
Q

should have heat lamps to keep food warm & close to the dining room to lessen the distance from the kitchen to the table for waiters.

A.food preparation
B.Service Area
C.Washing Station
D.Cooking Station

A

Service Area

42
Q

separate commercial sinks for dishwashing & food preparation & drying racks

A.food preparation
B.Service Area
C.Washing Station
D.Cooking Station

A

Washing Station

43
Q

Types of Commercial Kitchen Layout

A

•Assembly line layout
●Island layout
●Zone-style layout
●Galley layout
●Open kitchen layout

44
Q

Types of Commercial Kitchen Layout

A

•Assembly line layout
●Island layout
●Zone-style layout
●Galley layout
●Open kitchen layout

45
Q

Set up in one long row starting with ingredient prep, to hot food cooking, to plating, and service station.

A. Assembly line layout
B.Island layout
C.Zone-style layout
D.Galley layout
E.Open kitchen layout

A

Assembly line layout

46
Q

Set up in one long row starting with ingredient prep, to hot food cooking, to plating, and service station.

A. Assembly line layout
B.Island layout
C.Zone-style layout
D.Galley layout
E.Open kitchen layout

A

Assembly line layout

47
Q

lets customers see the action that usually takes place behind the scenes. Any commercial kitchen layout can be turned into an ______________ by taking down a wall

A. Assembly line layout
B.Island layout
C.Zone-style layout
D.Galley layout
E.Open kitchen layout

A

Open kitchen layout

48
Q

All stations and equipment are on the perimeter of the kitchen. In A very tight space, kitchen equipment is placed along only parallel two walls. Common in food trucks

A. Assembly line layout
B.Island layout
C.Zone-style layout
D.Galley layout
E.Open kitchen layout

A

Galley layout

49
Q

The kitchen is divided into different areas depending on the task at hand. Example, soup and salad station, meat station, frying station, and baking station.

A. Assembly line layout
B.Island layout
C.Zone-style layout
D.Galley layout
E.Open kitchen layout

A

Zone-style layout

50
Q

Features one main block of workspace for cooking in the center, with all of the prep and serving stations and equipment along the outside perimeter.

A.Assembly line layout
B.Island layout
C.Zone-style layout
D.Galley layout
E.Open kitchen layout

A

Island layout

51
Q

Food Production Considerations

A

●Standard Recipe
●Storage
●Supplies
●Kitchen Equipment’s
●Cold VS Hot
●Sanitation

52
Q

Factors to Consider for the Design and Layout of a Bar/Counter

A

●Strategic Kitchen Location
●Space, Service & Safety
●Ambiance
●Restrooms
●Ergonomics Measurements:
•Bar Top
•Bar Height
•Bar Rails

3rd year (6 decks)

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