Question 1. With seamless integration between restaurant managers and the Write On Handheld POS system:

servers simply jot down guests orders and send them to the kitchen

the handheld can access the accounting office information

servers need to key in orders on the POS system

makes it easier for servers to get 86'ed

Question 2. One of the biggest trends is technology that improves the guest experience, including __________ and __________ ordering and credit card payment.

hand held/ kitchen

on line/ tableside

hand held/ barside

phone in/ hostess stand

Question 3. The Federal Trade Commission's Consumer Fraud and Identity Theft Complaint Data report stated that __________ was the most common form of reported identity theft.

social security number fraud

credit card fraud

driver's license theft

character identity theft

Question 4. Mobile Pay works with:

Smart phone
Facebook

Computer touch screen

E-mail

Question 5. __________ and __________ encompass the largest amount of noncompliant establishments, who fall in the least demanding category of compliance.

large hotels and large restaurants

medium hotels and country clubs

small hotels and independent restaurants

small hotels and catering companies

Question 6. Back-office systems aid inventory control by quickly recording the inventory and easily allowing new stock to be added. This is called:

food costing

purchasing

inventory control

labor management

Question 7. Which is the advantage of an open platform advantage?

It is increasing the footprint and flexibility of systems.

It is helpful in choosing operating systems.

It is good for operating peripherals and inflexibility.

It is more flexibility with a smaller footprint.

Question 8. This common scam occurs when a server takes the guest's card for payment and runs it through a device to capture the encoded information off the magnetic strip. The server returns the guest's card, with the guest unaware that the card's data has been stolen and he or she is now susceptible to fraudulent charges

Scamming

Skimming

Stealing

Extortion

Question 9. All back-of-the-house employees should take the __________ courses offered by the National Restaurant Association Educational Foundation.

Bar Code

ServSafe

PeopleSoft

TimePro

Question 10. Electronic cash registers (ECRs) __________.

have become obsolete

are now offering some of the flexibility of POS

are inefficient

are no longer used in restaurants

Question 11. POS systems have __________.

come down in price
gone up in price

stayed relatively the same in price

always been inexpensive

Question 12. Front-of-the-house technology revolves around the:

PDA

LAN

POS

SQL

Question 13. In order to stop employees from coming in early and taking a socialization break some restaurants have:

forecasted actual labor hours needed

checked actual against forecasted labor costs

copied schedules from one week to the next week

used programs that will not allow employees to clock in more than 10 minutes early and 5 minutes late.

Question 14. ________ can add photos to the restaurant's Yelp listing, or to Twitter and Facebook to facilitate social media sharing.

Smart phone

Computer

Tweet

QR code

Question 15. MenuLink has developed a new feature that provides a method in which the receiving store can process material transfers in the same general way as if the materials were purchased from a food vendor who is enabled for electronic ordering and invoicing. This is called a(n):

Expedited Material Transfer

Computed Material Transfer

Automated Raw Material Transfer

Expedited Computer Material Transfer

Question 16. According to the text, the total of all actual and potential guests is called the __________.

buyers

pool

market

target

Question 17. With restaurants, it is the __________, rather than just the food, that guests pay for.

entertainment

tangibles

total dining experience

controllable expenses

Question 18. Which finds out what guests want and providing it at a fair price that leaves a reasonable profit?

Positioning

Segmenting

Sales

Marketing

Question 19. A __________ analyzes the community, the potential guests, and the competition.

demographic assessment

topographical survey

behavioral survey

market assessment

Question 20. According to the product levels described in the text, the __________ product is the tangible part of the product and it includes the physical aspects of the restaurant and its décor.

core

formal

augmented

informal

Question 21. Marketing efforts are most needed __________.

on weekends

in mid-week

during low periods
during busy periods

Question 22. According to the product levels described in the text, the __________ product is the function part of the product for the customer.

core

formal

augmented

informal

Question 23. Which partnerships have complete liability, but full management rights?

Limited partnership

General partnership

Corporate partnerships

Federal partnerships

Question 24. According to the product levels described in the text, the __________ product includes services, such as automatic acceptance of certain credit cards, valet parking, and table reservation service.

core

formal

augmented

informal

Question 25. Which are types of demographics?

Age, sex, family life cycle, income, occupation, education, religion, and race

Country, state/province, county, city, and neighborhood

Occasions, benefits sought, user status, and usage rates

Loyalty status and buyer readiness

Question 26. Which is the only revenue generating variable in the marketing mix?

Product

Place

Price

Promotion

Question 27. Which is least related to restaurant sales?

advertising

entertainment

promotion

public relations

Question 28. Which are the three typical market segmentations?

Geographic, Demographic, Behavior

Demographic, Behavior, Style

Concept, Geographic, Demographic

Behavior, Concept, Geographic.

Question 29. Restaurant owners should avoid ­­­­­­_________________-that is, engaging in public relations tactics (such as Joining programs) in order to portray the company as being more engaged in environmentally friendly practices than it really is.

whitewashing

greenbelting

greenwashing

highlighting

Question 30. Sales focuses on the needs of the __________.

buyer

seller

location

community

Question 31. As sole proprietor, the restaurant operator __________.

is an employee

draws a salary for federal income tax purposes

does not draw a salary for federal income tax purposes

has an income that is not subject to self-employment tax

Question 32. SCORE is made up of __________.

successful restaurant entrepreneurs

hospitality employees

successful retired business people

restaurant employees

Question 33. When incorporating, the first step should always be to __________.

seek out a location

look for a partner

consult an attorney

find financing

Question 34. Which best describes workers' compensation insurance?

It is federally mandated but administered by the states.

It is not federally mandated but administered by the states.

It is federally mandated and administered.

It is optional.

Question 35. A standby amount of cash to open the restaurant and to get through possibly several unprofitable months of operation is called __________.

capital

profit

collateral

income

Question 36. The bank wants __________, which they can take should the loan not be paid.

investments

contracts

collateral

homes

Question 37. Which is not required by the Small Business Administration for a restaurant loan?

Menu analysis, including a copy of the proposed menu.

Financial data, including tax returns for the past three years.

Marketing strategy, including promotion and advertising plans.

Tax returns for the past ten years.

Question 38. Which is not tax deductible?

company car
life insurance
low-cost loans

high-cost loans

Question 39. The cost of leasing a building is usually in __________.

square foot per month

square yard per month

square foot per week

square yard per week

Question 40. In a partnership, who is responsible if things go wrong?

Partners making decisions

All partners

The lawyer

The employees

Question 41. Restaurant buildings and equipment are most likely to be __________.

purchased

leased

financed

sub-leased

Question 42. Costs that change proportionately according to sales are called __________.

variable

controlled

fixed

unadjustable

Question 43. The number-one factor in restaurant failure is said to be lack of __________.

promotion

capital

management

employees

Question 44. Which can be depreciated for tax purposes over its expected life?

Food cost

Labor cost

The building

Rent expenses

Question 45. The balance sheet is an important document that __________.

is like a photo of the restaurants financial standing at a given moment in time

shows the restaurants liabilities and equity in the future

is a statement of the restaurants strategies

shows the return on investments