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 ...

1. 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

2. 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

3. 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.

4. 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

5. 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):

6. 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?

7. 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 __________.

8. 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

9. 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

10. 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.

11. 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

12. 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.

13. 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.

14. 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

15. 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

16. 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

17. shows the return on investments