Response to the following :
Part. 1
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. NCR 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
Part. 2
Question 1. 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 2. SCORE is made up of __________.
successful restaurant entrepreneurs
hospitality employees
successful retired business people
restaurant employees
Question 3. When incorporating, the first step should always be to __________.
seek out a location
look for a partner
consult an attorney
find financing
Question 4. 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 5. 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 6. The bank wants __________, which they can take should the loan not be paid.
investments
contracts
collateral
homes
Question 7. 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 8. Which is not tax deductible?
company car
life insurance
low-cost loans
high-cost loans
Question 9. 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 10. In a partnership, who is responsible if things go wrong?
Partners making decisions
All partners
The lawyer
The employees
Question 11. Restaurant buildings and equipment are most likely to be __________.
purchased
leased
financed
sub-leased
Question 12. Costs that change proportionately according to sales are called __________.
variable
controlled
fixed
unadjustable
Question 13. The number-one factor in restaurant failure is said to be lack of __________.
promotion
capital
management
employees
Question 14. Which can be depreciated for tax purposes over its expected life?
Food cost
Labor cost
The building
Rent expenses
Question 15. 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