HFT 3263 Final Exam Questions and Answers Already Passed Latest Update 2025-2026
Usually the busiest periods in the restaurant business are during the - Answers weekends
which involves the highest risks overall - Answers building
a franchise is - Answers a restaurant that has a branded product that the owner promotes,
markets and sells under a specific contract
____ is credited with being the first restaurant to franchise - Answers Howard Johnson
one of the most popular reasons why thousands of people seek to go into the restaurant
industry is - Answers the possible financial rewards
when asked by the author and others what helped most in getting where you are today, which of
the following was the number one factor? - Answers hard work
which is not a reason for entering the restaurant business - Answers holidays off
boulanger believed that ___ was the cure to all sorts of illnesses - Answers soup
what are the advantages in running a family owned restaurant - Answers lower cost and less
danger of theft are both correct
a 100 seat fully equipped casual dining restaurants may cost___ per seat - Answers 6,000-
10,000
which refers to the cuisine and service provided in restaurants where food, drink, and service are
expensive and usually leisurely - Answers fine dining
what are the responsibilities of a franchisee - Answers hiring employees and operating the store
which concept has the most sales of all the segment ratings - Answers burgers
the economic factor that differentiates fine dining from the average restaurant is/are: - Answers
labor costs can be high, meal prices are high, rents can be quite high
the ___ ethnic restaurant category represents the largest in number - Answers Italian
theme restaurants, such as Hard Rock and Planet Hollywood should be located near - Answers
tourist attractions
economies of scale can - Answers reduce food, labor, and overhead costs
which of the following is not a part of a franchise restaurant set up - Answers paying the payroll
which of the following is not an advantage of independent restaurants - Answers greater
advertising clout
, in the recent past, most food service millionaires have been - Answers franchisers
a restaurant concept is devised to interest a certain group of people, called - Answers target
market
which of the following would be considered a knockout criterion - Answers restaurant is
situated behind two buildings off the street
according to the textbook, a restaurant has two potential values - Answers real estate value and
value as a profit generator
surveys show that ___ to __ percent of all table service customers arrive in pairs - Answers 40-50
luxury and table service restaurants require ___ square feet per seat while cafeterias need just
___ square feed per seat or per stool - Answers 15-20/10-12
the magazine restaurant business publishes an annual restaurant growth index, the purpose of
which is to list - Answers the best and worst places to open a restaurant in the iUS
the most profitable restaurants are in which category - Answers quick service
quick service restaurants are likely to spend ___ percent of the income on advertising, more than
is spent by the casual, fast casual, or family restaurant, or the dinner house - Answers 4-5
prime location vs. ordinary locations usually cost - Answers a good deal more
how long will restaurant patrons travel to reach a hotel, steak, full menu, or fish restaurant -
Answers 15-18 mins
which is the difference between the sales price and the cost of the item - Answers Contribution
Margin
which is not a consideration in menu planning - Answers capabilities of the servers
according to the text, which should be front and center in the restaurant business - Answers
menu
generally, in a table service restaurant, there should be at least ___ entrees - Answers 8
consistency in food prep is achieved by - Answers standardizing recipes and cooking
procedures
prime cost is the cost of - Answers food and labor
prime costs should be close to ___ of sales - Answers 55-60%
if a restaurant offers a steak on the menu that costs $5 and sells for $14.95, the contribution
margin is ___ for every steak sold - Answers 9.95
Usually the busiest periods in the restaurant business are during the - Answers weekends
which involves the highest risks overall - Answers building
a franchise is - Answers a restaurant that has a branded product that the owner promotes,
markets and sells under a specific contract
____ is credited with being the first restaurant to franchise - Answers Howard Johnson
one of the most popular reasons why thousands of people seek to go into the restaurant
industry is - Answers the possible financial rewards
when asked by the author and others what helped most in getting where you are today, which of
the following was the number one factor? - Answers hard work
which is not a reason for entering the restaurant business - Answers holidays off
boulanger believed that ___ was the cure to all sorts of illnesses - Answers soup
what are the advantages in running a family owned restaurant - Answers lower cost and less
danger of theft are both correct
a 100 seat fully equipped casual dining restaurants may cost___ per seat - Answers 6,000-
10,000
which refers to the cuisine and service provided in restaurants where food, drink, and service are
expensive and usually leisurely - Answers fine dining
what are the responsibilities of a franchisee - Answers hiring employees and operating the store
which concept has the most sales of all the segment ratings - Answers burgers
the economic factor that differentiates fine dining from the average restaurant is/are: - Answers
labor costs can be high, meal prices are high, rents can be quite high
the ___ ethnic restaurant category represents the largest in number - Answers Italian
theme restaurants, such as Hard Rock and Planet Hollywood should be located near - Answers
tourist attractions
economies of scale can - Answers reduce food, labor, and overhead costs
which of the following is not a part of a franchise restaurant set up - Answers paying the payroll
which of the following is not an advantage of independent restaurants - Answers greater
advertising clout
, in the recent past, most food service millionaires have been - Answers franchisers
a restaurant concept is devised to interest a certain group of people, called - Answers target
market
which of the following would be considered a knockout criterion - Answers restaurant is
situated behind two buildings off the street
according to the textbook, a restaurant has two potential values - Answers real estate value and
value as a profit generator
surveys show that ___ to __ percent of all table service customers arrive in pairs - Answers 40-50
luxury and table service restaurants require ___ square feet per seat while cafeterias need just
___ square feed per seat or per stool - Answers 15-20/10-12
the magazine restaurant business publishes an annual restaurant growth index, the purpose of
which is to list - Answers the best and worst places to open a restaurant in the iUS
the most profitable restaurants are in which category - Answers quick service
quick service restaurants are likely to spend ___ percent of the income on advertising, more than
is spent by the casual, fast casual, or family restaurant, or the dinner house - Answers 4-5
prime location vs. ordinary locations usually cost - Answers a good deal more
how long will restaurant patrons travel to reach a hotel, steak, full menu, or fish restaurant -
Answers 15-18 mins
which is the difference between the sales price and the cost of the item - Answers Contribution
Margin
which is not a consideration in menu planning - Answers capabilities of the servers
according to the text, which should be front and center in the restaurant business - Answers
menu
generally, in a table service restaurant, there should be at least ___ entrees - Answers 8
consistency in food prep is achieved by - Answers standardizing recipes and cooking
procedures
prime cost is the cost of - Answers food and labor
prime costs should be close to ___ of sales - Answers 55-60%
if a restaurant offers a steak on the menu that costs $5 and sells for $14.95, the contribution
margin is ___ for every steak sold - Answers 9.95
