Question 1 RsQ_014With 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 RsQ_026One 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 RsQ_013The 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 RsQ_027NCR Mobile Pay works with: Smart phone Facebook Computer touch screen E-mail Question 5 RsQ_029__________ 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 RsQ_025Back-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 RsQ_010Which 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 RsQ_028This 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 RsQ_017All back-of-the-house employees should take the __________ courses offered by the National Restaurant Association Educational Foundation. Bar Code ServSafe PeopleSoft TimePro Question 10 RsQ_012Electronic 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 RsQ_011POS systems have __________. come down in price gone up in price stayed relatively the same in price always been inexpensive Question 12 RsQ_018Front-of-the-house technology revolves around the: PDA LAN POS SQL Question 13 RsQ_006In 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 RsQ_030________ 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 RsQ_015MenuLink 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 RsQ_044According to the text, the total of all actual and potential guests is called the __________. buyers pool market target Question 17 RsQ_036With restaurants, it is the __________, rather than just the food, that guests pay for. entertainment tangibles total dining experience controllable expenses Question 18 RsQ_052Which finds out what guests want and providing it at a fair price that leaves a reasonable profit? Positioning Segmenting Sales Marketing Question 19 RsQ_051A __________ analyzes the community, the potential guests, and the competition. demographic assessment topographical survey behavioral survey market assessment Question 20 RsQ_053According 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 RsQ_048Marketing efforts are most needed __________. on weekends in mid-week during low periods during busy periods Question 22 RsQ_039According 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 RsQ_059Which partnerships have complete liability, but full management rights? Limited partnership General partnership Corporate partnerships Federal partnerships Question 24 RsQ_050According 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 RsQ_049Which 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 RsQ_047Which is the only revenue generating variable in the marketing mix? Product Place Price Promotion Question 27 RsQ_033Which is least related to restaurant sales? advertising entertainment promotion public relations Question 28 RsQ_041Which are the three typical market segmentations? Geographic, Demographic, Behavior Demographic, Behavior, Style Concept, Geographic, Demographic Behavior, Concept, Geographic. Question 29 RsQ_060Restaurant 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 RsQ_042Sales focuses on the needs of the __________. buyer seller location community Quizz 10 Question 1 RsQ_030As 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 2 RsQ_007SCORE is made up of __________. successful restaurant entrepreneurs hospitality employees successful retired business people restaurant employees Question 3 RsQ_026When incorporating, the first step should always be to __________. seek out a location look for a partner consult an attorney find financing Question 4 RsQ_027Which 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 5 RsQ_020A 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 6 RsQ_009The bank wants __________, which they can take should the loan not be paid. investments contracts collateral homes Question 7 RsQ_001Which 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 8 RsQ_025Which is not tax deductible? company car life insurance low-cost loans high-cost loans Question 9 RsQ_006The 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 10 RsQ_023In a partnership, who is responsible if things go wrong? Partners making decisions All partners The lawyer The employees Question 11 RsQ_002Restaurant buildings and equipment are most likely to be __________. purchased leased financed sub-leased Question 12 RsQ_016Costs that change proportionately according to sales are called __________. variable controlled fixed unadjustable Question 13 RsQ_012The number-one factor in restaurant failure is said to be lack of __________. promotion capital management employees Question 14 RsQ_029Which can be depreciated for tax purposes over its expected life? Food cost Labor cost The building Rent expenses Question 15 RsQ_014The 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
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