Restaurant Final Exam Study Guide | complete revision notes and
practice review
Usually the busiest periods in the restaurant business is - correct answer ✔✔Weekends
A restaurant with a million dollar sales volume/year can generate ____ per year in profit before
taxes. - correct answer ✔✔150,000-200,000 (15% - 20%)
A 100 seat fully equipped restaurant casual dining may cost ____ per seat - correct answer
✔✔6,000-10,000/seat (6-10%)
Which is the highest original investment? - correct answer ✔✔Building
Which involves the highest risks overall? - correct answer ✔✔Building
According to the National Restaurant Association, how many jobs are to be added to the
restaurant industry by 2020? - correct answer ✔✔1.3 Million
What type of restaurant has a brand under a contract? - correct answer ✔✔Franchise
What is the first restaurant to franchise? - correct answer ✔✔Howard Johnson
What did Boulanger sell to travelers that he believed to be restorative? - correct answer
✔✔Soup
When asked by the author and others what helped in getting where you are today, what was
the #1 factor? - correct answer ✔✔Hardwork
,Starting a restaurant has a high risk: - correct answer ✔✔59% failure rate within the first 3 years
Which refers to the cuisine & service provided in restaurants where food, drink, & service are
expensive and usually leisurely? - correct answer ✔✔Fine Dining
What are the responsibilities of the franchisee? - correct answer ✔✔Hiring Employees &
Operating the Store
Which concept has the most sales of all segment ratings? - correct answer ✔✔Burgers
The economic factor(s) that differentiates fine dining from the average restaurant is/are: -
correct answer ✔✔All of the Above (Meal, Rent, & Labor are High in Cost)
The _________ ethnic restaurant category represents the largest in number - correct answer
✔✔Itallian
Theme restaurants such as Hard Rock Café & Planet Hollywood should be located near: - correct
answer ✔✔Tourist Attractions
Economies of scale can: - correct answer ✔✔Reduce Food, Labor, & Overhead Cost
Where is pizza native? - correct answer ✔✔Naples
Which of the following is NOT a part of franchise setup? - correct answer ✔✔Paying Payroll
Which of the following is not an advantage of independent restaurants? - correct answer
✔✔Greater Advertising Clout
, A restaurant concept is devised to interest a certain group of people called a(n) ________? -
correct answer ✔✔Target Market
Which of the following would be considered a knockout criterion? - correct answer
✔✔Restaurant is situated behind two buildings off of the street
According to textbook, a restaurant has two potential values; its: - correct answer ✔✔Real
Estate Value & Profit Generator
Surveys show that ___ to ___ percent of all table service customers arrive in pairs - correct
answer ✔✔40 to 50
Which of the following is not part of the planning process of concept development? - correct
answer ✔✔Who will train the staff?
In drawing up a restaurant mission statement, the following features should be explicit: - correct
answer ✔✔All of the Above
i. Market Standards
ii. Food Served
iii. Ethical Standards
Luxury and table-service restaurants require ______ square feet per seat while cafeterias need
just ______ square feet per seat or per stool - correct answer ✔✔a. 15 to 20
b. 10 - 12
A concept is strengthened if it immediately establishes a(n) ___________, one that is vivid and
easily remembered - correct answer ✔✔Ambiance
practice review
Usually the busiest periods in the restaurant business is - correct answer ✔✔Weekends
A restaurant with a million dollar sales volume/year can generate ____ per year in profit before
taxes. - correct answer ✔✔150,000-200,000 (15% - 20%)
A 100 seat fully equipped restaurant casual dining may cost ____ per seat - correct answer
✔✔6,000-10,000/seat (6-10%)
Which is the highest original investment? - correct answer ✔✔Building
Which involves the highest risks overall? - correct answer ✔✔Building
According to the National Restaurant Association, how many jobs are to be added to the
restaurant industry by 2020? - correct answer ✔✔1.3 Million
What type of restaurant has a brand under a contract? - correct answer ✔✔Franchise
What is the first restaurant to franchise? - correct answer ✔✔Howard Johnson
What did Boulanger sell to travelers that he believed to be restorative? - correct answer
✔✔Soup
When asked by the author and others what helped in getting where you are today, what was
the #1 factor? - correct answer ✔✔Hardwork
,Starting a restaurant has a high risk: - correct answer ✔✔59% failure rate within the first 3 years
Which refers to the cuisine & service provided in restaurants where food, drink, & service are
expensive and usually leisurely? - correct answer ✔✔Fine Dining
What are the responsibilities of the franchisee? - correct answer ✔✔Hiring Employees &
Operating the Store
Which concept has the most sales of all segment ratings? - correct answer ✔✔Burgers
The economic factor(s) that differentiates fine dining from the average restaurant is/are: -
correct answer ✔✔All of the Above (Meal, Rent, & Labor are High in Cost)
The _________ ethnic restaurant category represents the largest in number - correct answer
✔✔Itallian
Theme restaurants such as Hard Rock Café & Planet Hollywood should be located near: - correct
answer ✔✔Tourist Attractions
Economies of scale can: - correct answer ✔✔Reduce Food, Labor, & Overhead Cost
Where is pizza native? - correct answer ✔✔Naples
Which of the following is NOT a part of franchise setup? - correct answer ✔✔Paying Payroll
Which of the following is not an advantage of independent restaurants? - correct answer
✔✔Greater Advertising Clout
, A restaurant concept is devised to interest a certain group of people called a(n) ________? -
correct answer ✔✔Target Market
Which of the following would be considered a knockout criterion? - correct answer
✔✔Restaurant is situated behind two buildings off of the street
According to textbook, a restaurant has two potential values; its: - correct answer ✔✔Real
Estate Value & Profit Generator
Surveys show that ___ to ___ percent of all table service customers arrive in pairs - correct
answer ✔✔40 to 50
Which of the following is not part of the planning process of concept development? - correct
answer ✔✔Who will train the staff?
In drawing up a restaurant mission statement, the following features should be explicit: - correct
answer ✔✔All of the Above
i. Market Standards
ii. Food Served
iii. Ethical Standards
Luxury and table-service restaurants require ______ square feet per seat while cafeterias need
just ______ square feet per seat or per stool - correct answer ✔✔a. 15 to 20
b. 10 - 12
A concept is strengthened if it immediately establishes a(n) ___________, one that is vivid and
easily remembered - correct answer ✔✔Ambiance
