Final Exam, part 2 | HB 267 - Food and Beverage Management, Quizzes of Hospitality and Tourism

Download Final Exam, part 2 | HB 267 - Food and Beverage Management and more Quizzes Hospitality and Tourism in PDF only on Docsity! TERM 1 The Uniform System of Accounts for Restaurants is: DEFINITION 1 The blueprint developed to categorize restaurant revenues and expenses and for laying out the statement of income TERM 2 Administration and general, marketing and employee benefits are: DEFINITION 2 Controllable expenses in the income statement TERM 3 The balance sheet records: DEFINITION 3 The companys assets, liabilities and equity TERM 4 Capital budgeting can utilize which of the following methods to determine if a project is feasible? DEFINITION 4 Internal rate of return and net present value TERM 5 According to the National Restaurant Association survey of members and chefs the number one (#1) whats hot food trend is locally sourced meats and seafood DEFINITION 5 True TERM 6 Market penetration is a menu pricing method that is least likely to be suited for: DEFINITION 6 Fine dining restaurants TERM 7 If you know the menu selling price should be $16.75 and that your food cost percentage should be 31%, then the menu item should cost you about how much to prepare? DEFINITION 7 $5.19 TERM 8 The buying decision for a take-out or delivery meal is usually made 24 hours before the meal DEFINITION 8 False (Within 1 hour) TERM 9 One foodservice industry trend is that we are beginning to see partnerships between restaurants, foodservice distributors, food brokers and food manufacturers. DEFINITION 9 True TERM 10 When determining the correct purchasing amounts, the par stock level would be an important consideration. DEFINITION 10 True TERM 21 The function of a menu is: DEFINITION 21 To list various product offerings Serve as a contract with the customer To provide an essential marketing function (All of the above) TERM 22 Menu engineering is: DEFINITION 22 One of the best methods to use for quantifying the overall strength of a menu One of the best methods to use for quantifying the overall strength of one item relative to another A computer-supported management information system used to determine the best menu price based on the items contribution to profits or the contribution margin (All of the above) TERM 23 The National Restaurant Association Industry Operations Report shows that this area takes the largest amount out of restaurant profits: DEFINITION 23 Salaries and wages TERM 24 Which of the follow would be considered to be a high utility foodservice: DEFINITION 24 Vending machine TERM 25 The Nations Restaurant News article Brand recognition drives success for major chains Discusses how the brand contributes to a companys market capitalization DEFINITION 25 True TERM 26 Which of the following is NOT part of a restaurants life cycle: DEFINITION 26 Introductory and decline stages Maturity and growth stages Rejuvenation All of the above are part of a restaurants life cycle TERM 27 The purpose of promotion is to: DEFINITION 27 Inform, persuade and remind TERM 28 Which of the following is NOT an important consideration when developing a lunch menu? DEFINITION 28 Larger portion sizes TERM 29 Captive, mass, and status represent the categories of: DEFINITION 29 Major markets TERM 30 Fraud concerning alcoholic beverages is best controlled by which inventory method: DEFINITION 30 Perpetual Inventory TERM 31 Which program is designed to sell take-out meals or meal components to minimize or replace cooking at home? DEFINITION 31 Home meal replacement TERM 32 For students the most important factors when making dining decisions are: DEFINITION 32 Convenience and cost TERM 33 Key success factors in determining a restaurants success include: DEFINITION 33 The right concept and meeting customer expectations Qualified labor and delivering good customer service (Both a and b) TERM 34 According to the article The Psychology of Menu Design customers spend on average ____________ reading a menu. DEFINITION 34 109 seconds TERM 35 To determine the number of times inventory is converted to revenues, you would use: DEFINITION 35 The Inventory Turnover Rate TERM 46 A franchisor is one who: DEFINITION 46 Grants the right to another to market the companys concepts TERM 47 In menu engineering a plowhorse is an item with: DEFINITION 47 High sales and low contribution margin TERM 48 If your food cost target is 32% and you know that a menu item costs you $5.70 to make, what would be the best selling price for the item? DEFINITION 48 $17.95 TERM 49 Limited service restaurants have: DEFINITION 49 The highest median pre-tax profits as a percentage of sales TERM 50 Which of the following is a current trend in the foodservice industry? DEFINITION 50 Consumers are more educated than in the past TERM 51 For control purposes, promotion objectives should be: DEFINITION 51 Specific, measurable, achievable, realistic and time- bound TERM 52 From the following, the best example of a quick-service restaurant would be: DEFINITION 52 Wendys TERM 53 The Prime Cost of a menu item is defined as the raw food cost plus ________________ DEFINITION 53 The labor cost involved in preparing the item TERM 54 Which of the following would be characteristic of a Theory Y managers beliefs about the average employee? DEFINITION 54 Will exercise self-direction in the service of objectives to which they are committed TERM 55 Sender, message, and receiver are: DEFINITION 55 The three primary elements of communication TERM 56 The management function of planning involves: DEFINITION 56 Determining in advance what should happen TERM 57 Balance is defined as: DEFINITION 57 Managerial adaptation to changing economic, political, social and technological conditions TERM 58 Span of management refers to: DEFINITION 58 The number of people one manager can effectively manage. TERM 59 The 80/20 rule, 80% of the outcome typically results from 20% of the input is also referred to as: DEFINITION 59 Pareto analysis TERM 60 The management function of control: DEFINITION 60 Involves ensuring that plans are being followed TERM 71 An example of an output for a foodservice system would be: DEFINITION 71 Employee satisfaction TERM 72 The concept of valence in expectancy theory is: DEFINITION 72 The value an employee places on rewards offered by a company TERM 73 The article Lessons From a Blue-Collar Millionaire restaurant owner Nick Sarillo lost his 3 unit steakhouse restaurant company because he could not create a viable company culture. DEFINITION 73 False TERM 74 Being responsible for ones actions is known as: DEFINITION 74 Accountability TERM 75 A democratic leadership style would be one in which: DEFINITION 75 The leader guides and encourages group decisions TERM 76 Programmed decisions: DEFINITION 76 Less likely to be used for group decision making TERM 77 The leadership grid weighs the concern for people versus the concern for production. What is the leadership style in which the leader has a low concern for people and a high concern for production? DEFINITION 77 Authority-obedience management TERM 78 Decisions are mostly made at the lower levels of management in: DEFINITION 78 Decentralized organizations TERM 79 Inputs, outputs and transformations are: DEFINITION 79 The three components of a basic model system TERM 80 Which of the following types of power comes from a followers identification with a leader? DEFINITION 80 Referent TERM 81 The right of a manager to direct others is known as: DEFINITION 81 Authority TERM 82 _____________________ departmentalization occurs when organizational units are defined by the nature of the work being performed. DEFINITION 82 Functional TERM 83 Groupthink: DEFINITION 83 Occurs when reaching an agreement becomes more important than finding the best decision TERM 84 The fifth step of the six primary steps of decision-making is: DEFINITION 84 Implementation of a chosen alternative TERM 85 Management functions, functional subsystems and linking processes are: DEFINITION 85 Part of the transformation portion of the systems model TERM 96 In the article Listening: The Toughest Management Skill the author discusses what five different skill areas required to be a good listener? DEFINITION 96 Hearing, Understanding, Remembering, Interpreting, and Evaluating TERM 97 Benchmarking is: DEFINITION 97 The process of comparing your operations performance against those considered front-runners in the industry TERM 98 Nonprogrammed decisions usually require less time and more judgment as compared to programmed decisions: DEFINITION 98 False TERM 99 It is particularly important for managers to be competent in which of the following skill sets at the start of their career? DEFINITION 99 Technical skills TERM 100 The fact that the word dinner may mean the noontime meal to one person, while the evening meal to another person is an example of: DEFINITION 100 A barrier to communication TERM 101 Responsibilities usually associated with the staffing function of management include: DEFINITION 101 Recruiting, training, and evaluating employees. TERM 102 A group of people working together in some form of coordinated effort to attain objectives is termed an organization: DEFINITION 102 True TERM 103 One of the ways the acculturation process can occur is through: DEFINITION 103 Separation TERM 104 Standards are important in the control process because they define the dimensions for what is expected to happen DEFINITION 104 True TERM 105 Choosing appropriate objectives is known as DEFINITION 105 Effectiveness TERM 106 Negotiation is a process in which two or more parties make offers, counteroffers and concessions to reach an agreement. The two general approaches to negotiation are integrative bargaining and distributive bargaining. DEFINITION 106 True TERM 107 The inner force that activates or motivates a person toward achievement of a goal: DEFINITION 107 Motivation TERM 108 Power, status and hierarchical relationships are an example of: DEFINITION 108 Delegation of authority TERM 109 Linking processes are: DEFINITION 109 a) The portion of the system model that is used to coordinate the activities of the system so that goals and objectives can be accomplished b) Integral to managements effectiveness in transforming inputs to outputsc) Used to govern the flow or resources or systems inputs TERM 110 The management function of directing: DEFINITION 110 Involves guiding and channeling human effort for the accomplishment of objectives TERM 121 When considering quality service as an important strategic goal one of the five dimensions of service (SERVQUAL) is: DEFINITION 121 Assurance TERM 122 When employees must deal with the idea of having two bosses they experience: DEFINITION 122 Role conflict TERM 123 The convivial or sociable dimension of service includes: DEFINITION 123 Suggestive selling TERM 124 Major problems in the interactions with restaurant customers occur when: DEFINITION 124 a)Customer expectations exceed the capabilities of the service systemb)The performance of the company or employee does not match the potential of the service system TERM 125 In the article The Great Debate (posted for you to read in ANGEL) the researcher found that the vast majority of offenses that upset guests had to do with the condition or quality of the food rather than the elements of service. DEFINITION 125 False TERM 126 13. away dissatisfied from the restaurant due to something seemingly as insignificant as: In the article The devil, and repeat business, is in the details (posted for you to read in ANGEL) the customer walked DEFINITION 126 A side of salsa TERM 127 In the Danny Meyer Dictionary (posted for you to read in ANGEL) he refers to recovering from a mistake or problem by using the three As apologize, acknowledge, and act as: DEFINITION 127 Writing a great next chapter TERM 128 The process in which plans are developed to ensure that replacements can be readily identified to fill important positions in a company is called: DEFINITION 128 Succession planning TERM 129 Group training is particularly effective for teaching: DEFINITION 129 Human relations skills TERM 130 The step in the training process that determines the extent to which the training objectives have been met is called: DEFINITION 130 Evaluation TERM 131 The oldest and most common method of management development is: DEFINITION 131 Coaching TERM 132 Job related skills are most effectively taught through: DEFINITION 132 Individual training TERM 133 A main characteristic of learner-controlled instruction is DEFINITION 133 Demonstration of mastery TERM 134 Employee orientation should cover: DEFINITION 134 The work unit, the job and the organization TERM 135 Turnover cost is composed of what three cost components? DEFINITION 135 Training, separation and replacement costs TERM 146 The three basic leadership theories are: DEFINITION 146 Trait, behavioral and situational TERM 147 Managers can affect employee job satisfaction and performance through the style of leadership they adopt. DEFINITION 147 True TERM 148 The four main factors that influence a persons organizational commitment are: DEFINITION 148 Investments, lack of alternatives, identification and reciprocity TERM 149 _________________________ is based on the perceptions of the people that work there. DEFINITION 149 Organizational climate TERM 150 A managerial process in which managers and employees join in pursuit or specific, mutually agreed upon goals of limited duration, though a plan of action that is monitored in appraisal sessions following mutually determined standards is called: DEFINITION 150 Management by objective TERM 151 Which of the following three job dimensions best determine how meaningful a job appears to the employee doing it: DEFINITION 151 Variety of skills used, task significance and task identity D. None of the above TERM 152 For employees whose jobs are stressful, frustrating or dissatisfying the following leadership style is most effective: DEFINITION 152 Supportive TERM 153 A large part of an employees performance can be explained by a persons need for monetary reward. DEFINITION 153 False