HMGT Final Exam. Top questions and answers, rated A+

HMGT Final Exam. Top questions and answers, rated A+ Which of the following is not typically used to forecast guest count/revenue levels when point-of-sale (POS) systems are used? a. Number of managers' hours b. Last week's average daily guest count and revenue c. Last month's average daily guest count and revenue d. Yesterday's guest count and revenue - -Number of managers' hours A plan that estimates revenues and expenses for a specific period of time is called a(n): a. Income statement b. Balance sheet c. Operating budget d. Statement of financial change - -operating budget Which of the following is generally the most important factor in labor cost? a. Improved work schedule b. The menu c. An operation that emphasizes very fast guest service d. Payment of the lowest possible wage to keep labor costs low - -the menu Which of the following statements about scheduling is not correct? a. Develop a productivity target and schedule to meet it. b. Schedule to the needs of employees first and guests second. c. Use part-time employees to help with peak work volumes. d. Minimize split-shifts. - -Schedule to the needs of employees first and guests second. The legal definition of "overtime" refers to the number of hours of work after which an employee must receive a premium pay rate that is usually ________ times the basic hourly rate. a. 1 b. 1.5 c. 2 d. 2.5 - -1.5 Kitchen managers and their production teams ________ offer menus that will appeal to everyone all the time. a. Can b. Cannot - -cannot The menu directly impacts all of the following except: a. Labor b. Food and beverage products c. Standard operating procedures d. A and B e. All of the above - -all of the above Who of the following should be part of a menu planning team? a. Dining room manager b. Purchasing agent c. Controller d. All of the above e. None of the above - -all of the above The earliest menus were really: a.Lists of food items available spoken by servers to guests b. Lists of menu items scratched on a board c. Shopping lists used by cooks d. Signs placed in front of the restaurant - -Shopping lists used by cooks Which of the following is the first menu planning priority? a. Guest b. Food production employee c. Cost d. All of the above are equally important. - -guest Which of the following is a reason to add a new item to the menu? a. It "sounds good." b. The competitors offer it. c. It is a favorite of someone on the menu planning team. d. None of the above are good reasons to add a new menu item. - -None of the above are good reasons to add a new menu item. What is a good rule-of-thumb when trying to determine the estimated expense required to produce a product on-site? a. Expenses of more than $5.00 b. All expenses in excess of $10.00 c. All expenses in excess of $20.00 d. All expenses for which it is cost-effective and reasonable to determine their cost - -All expenses for which it is cost-effective and reasonable to determine their cost The property's operating budget ________ be considered when a menu is developed. a. Should b. Should not - -should Which of the following menu categories is generally first considered when menus are planned? a. Appetizers b. Before-dinner beverages c. Entrées d. Soups and salads - -entrees How many menu categories should generally be used on a menu? a. Five b. Seven c. Nine d. As many as are needed for the variety of menu items guests will want - -As many as are needed for the variety of menu items guests will want Which of the following are helpful menu planning tools? a. Copies of old and existing menus b. Standard recipes c. Copies of competitors' menus d. A and B e. All of the above - -all of the above Which of the following best describes the concept of "menu rationalization"? a. The thought that guests will like all items listed on a menu b. The use of the same ingredient in several different menu items c. The tactic of confirming that the menu is "good" by asking the restaurant manager d. Viewing the menu to confirm that it is "better" than the competitors' menus - -The use of the same ingredient in several different menu items Variety of menu items offered can be thought of in terms of: a. The number of different products that are offered b. The number of preparation methods that are used c. The differences in prices that are given for menu items d. A and B e. All of the above - -All of the above The "center of the plate" concept in food service is: a. The center of the guest plate should be empty. b. The center of the guest plate should contain garnishes. c. The entrée should be placed in the center of the plate. d. Part of the entrée and the primary accompaniment should be placed in the center of the plate. - -the entree should be placed in the center of the plate Which are the two most important concerns that are part of every make-or-buy decision? a. Quality and cost of alternatives b. Quality and availability of alternatives c. Cost and availability of alternatives d. Availability of labor and equipment to product alternatives - -quality and cost of alternatives Which is the first thing that a kitchen manager must do when performing a make-or-buy analysis for a new menu item? a. Consider supply sources b. Request product samples c. Determine quality requirements d. Consider costs of each alternative - -determine quality requirements Which are the two tools used to develop quality standards? a. Input from production personnel and standard recipes b. Input from production personnel and food purchase specifications c. Standard recipes and food purchase specifications d. Standard recipes and the kitchen manager's experience - -standard recipes and food purchase specifications The selling price of a menu item ________ affect profitability. a. Does b. Does not - -does With which type of menu are all items sold at one price? a. Table d'hôte b. A la carte c. Cyclical d. Du jour - -table d'hote With which type of menu is each food item priced separately? a. Table d'hôte b. A la carte c. Buffet d. None of the above - -a la carte How can nontraditional menus be used by a kitchen manager? a. They can be sent to potential guests as advertising. b. They can be attached to a sign outside the food service operation to attract persons walking by. c. They can be left on the table for guests to read after they are seated. d. All of the above - -they can be left on the table for guests to read after they are seated What is the best recommendation for the length of a menu? a. No more than two pages b. No more than four pages c. No more than six pages d. There is no definite answer to this question. - -there is no definite answer to this question Which of the following is not a useful tactic to promote items the restaurants want to sell? a. Use a box. b. Use shading. c. Use a different type style. d. Place the item in the bottom left-hand corner of the menu. - -place the item in the bottom left-hand corner of the menu As a rule of thumb, approximately ________ percent of the space on a menu page should remain blank. a. 20% b. 40% c. 50% d. 90% - -50% Where should the most popular and highly profitable menu items be placed on a menu? a. Bottom left-hand corner b. Bottom right-hand corner c. Prime real estate area d. Bottom middle of the page - -prime real estate area A detailed description of ingredients to be used in a specific food product is called a(n): a. Ingredient definition b. Standard of identity c. Ingredient overview d. Ingredient formula - -standard of identity Those who rewrite and re-edit menus ________ need to be good spellers because the emphasis is on menu item descriptions, not grammar. a. Do b. Do not - -do Which of the following statements is most correct? a. Only large food service operations require standard recipes. b. Only commercial food service operations with profit goals require standard recipes. c. The food service operation's guests should decide whether standard recipes are needed. d. All food service operations in every industry segment serving every type of guest need standard recipes. - -All food service operations in every industry segment serving every type of guest need standard recipes. The term "recipe yield" refers to: a. The number of servings produced when a standard recipe is followed b. The size of each serving that is produced when a standard recipe is followed c. A and B d. None of the above - -A and B Properly developed standard recipes indicate: a. Necessary ingredients b. Quantity (weight or volume) of ingredients c. Required small utensils d. A and B e. All of the above - -all of the above How can standard recipe yields be expressed? a. By volume b. By weight c. By number of servings d. A and B e. All of the above - -all of the above The concept of productivity relates to: a. The quality of output compared to the amount of input b. The quantity of output compared to the amount of input c. The experience of production personnel producing food d. A and B e. All of the above - -A and B Guests generally have an overall impression of the food service operation's selling prices ________ they receive a menu. a. Before b. After - -before Which of the following violates truth-in-menu issues? a. Fresh gulf shrimp from the Gulf of Mexico b. Idaho potatoes from Michigan c. Fresh catfish that were frozen and then thawed d. All of the above - -all of the above The tactic of boasting about a product when advertising it on a menu in a way that is not believable is called: a. Lying b. Marketing c. Selling d. Trade puffing - -trade puffing Which of the following affects the overall size of the menu? a. The number of menu items b. Spacing c. Graphics d. A and B e. All of the above - -all of the above Writing information on a dinner menu that promotes a weekend brunch is an example of: a. Unreasonable information for a dinner menu b. Meal differentiation c. Cross selling d. Use of the promotional mix - -cross selling Those who consume dairy products in addition to their vegetarian diets are called: a. Vegans b. Lacto-vegetarians c. Ovo-vegetarians d. Lacto-ovo vegetarians - -lacto-vegetarians Organic foods ________, by definition, those that are sold in the local area where they are grown. a. Are b. Are not - -are not Which of the following ingredients cannot be included in a kosher meal? a. Pork b. Rabbit c. Catfish d. A and B e. All of the above - -all of the above Which of the following are lawful (permitted) when a Halal diet is followed