HMGT 1350 EXAM 2 STUDY GUIDE
areas of dominant influences (ADI) - Answers - a term used in television industry to
describe areas covered by the signals of major television stations as measured by
Arbitron, a national TV rating service
casual restaurant - Answers - a restaurant distinguishable by a combination of decor,
informal atmosphere, and eclectic menu that draws from ethnic and traditional offerings
cyclical menu - Answers - a menu that changes every day for a certain number of days,
then , then repeats the cycle A few cycle menus change regularly but without any set
pattern; also known as cycle menu
ethnic restaurant - Answers - a restaurant featuring a particular cuisine such as
Chinese, Mexican, or Italian.
family restaurant - Answers - a restaurant that caters to families with an emphasis on
satisfying the needs of children that serves breakfast, lunch and dinner, offering
traditional menu items.
feasibility study - Answers - a study commissioned by developers and prepared by
consultants that seeks to determine the potential success of a proposed business on a
proposed site.
fine-dining restaurant - Answers - a restaurant that features luxury dining and an
exciting menu (not necessarily French or haute cuisine, however), and employs well-
trained, creative chefs and skilled food servers. Fine-dining restaurants are generally
small and independently operated, with more employees per guest than other types of
restaurants.
full-service restaurant - Answers - a restaurant that (1) has more than a dozen or so
main-course items on the menu, and (2) cooks to order.
fusion cuisine - Answers - a style of cooking in which chefs take ingredients or
techniques from more than one cuisine and create new dishes with the results
theme restaurant - Answers - a restaurant distinguishable by its combination of decor,
atmosphere, and menu
quick-service restaurant - Answers - a restaurant that focuses on convenience, offers a
narrow selection of food, and provides limited service and speedy preparation.
ambience - Answers - the decor, lighting, furnishings, and other factors that create a
feeling about or an identity for a restaurant
, bar par - Answers - the amount of each type of beverage established for behind-the-bar
storage, based on expected consumption
blind receiving - Answers - a receiving system in which the supplier gives the receiving
clerk a list of items being delivered but not the quantities or weights, thereby forcing the
clerk to count or weigh the incoming products and record the results. These results are
later compared with the suppliers invoice
contribution margin - Answers - a food or beverage item's selling price minus the cost of
the ingredients used to prepare the item
cost of food sold - Answers - the cost of the food that is sold to a guest
direct purchase - Answers - food sent directly from the receiving area to the kitchen or
dining room rather than to a storage area
dogs - Answers - unpopular menu items with a low contribution margin
first-in, first-out (FIFO) - Answers - inventory method for rotating and issuing stored food
that requires items that have been in storage the longest to be used first
fixed menu - Answers - a menu with a set list of items that is used for several months or
longer before it is changed. Also known as a static menu.
food cost - Answers - the cost of food used in the production of a menu item
food cost percentage - Answers - a ratio comparing the cost of food sold to food sales,
which is calculated by dividing the cost of food sold during a given period by food sales
during the same period.
gross profit - Answers - price - the cost of food = gross profit
perpetual inventory system - Answers - a system for tracking inventory by keeping a
running balance of inventory quantities- that is, recording all additions to and
subtractions from stock.
plowhorses - Answers - popular menu items with a low contribution margin
prime costs - Answers - the cost of food sold plus payroll costs (including employee
benefits). These are a restaurant's highest costs
primes - Answers - menu items with a low food cost and a high contribution margin
purchase specifications - Answers - a detailed description- for ordering purposes- of the
quality, size, weight, and other characteristics desired for a particular item.
areas of dominant influences (ADI) - Answers - a term used in television industry to
describe areas covered by the signals of major television stations as measured by
Arbitron, a national TV rating service
casual restaurant - Answers - a restaurant distinguishable by a combination of decor,
informal atmosphere, and eclectic menu that draws from ethnic and traditional offerings
cyclical menu - Answers - a menu that changes every day for a certain number of days,
then , then repeats the cycle A few cycle menus change regularly but without any set
pattern; also known as cycle menu
ethnic restaurant - Answers - a restaurant featuring a particular cuisine such as
Chinese, Mexican, or Italian.
family restaurant - Answers - a restaurant that caters to families with an emphasis on
satisfying the needs of children that serves breakfast, lunch and dinner, offering
traditional menu items.
feasibility study - Answers - a study commissioned by developers and prepared by
consultants that seeks to determine the potential success of a proposed business on a
proposed site.
fine-dining restaurant - Answers - a restaurant that features luxury dining and an
exciting menu (not necessarily French or haute cuisine, however), and employs well-
trained, creative chefs and skilled food servers. Fine-dining restaurants are generally
small and independently operated, with more employees per guest than other types of
restaurants.
full-service restaurant - Answers - a restaurant that (1) has more than a dozen or so
main-course items on the menu, and (2) cooks to order.
fusion cuisine - Answers - a style of cooking in which chefs take ingredients or
techniques from more than one cuisine and create new dishes with the results
theme restaurant - Answers - a restaurant distinguishable by its combination of decor,
atmosphere, and menu
quick-service restaurant - Answers - a restaurant that focuses on convenience, offers a
narrow selection of food, and provides limited service and speedy preparation.
ambience - Answers - the decor, lighting, furnishings, and other factors that create a
feeling about or an identity for a restaurant
, bar par - Answers - the amount of each type of beverage established for behind-the-bar
storage, based on expected consumption
blind receiving - Answers - a receiving system in which the supplier gives the receiving
clerk a list of items being delivered but not the quantities or weights, thereby forcing the
clerk to count or weigh the incoming products and record the results. These results are
later compared with the suppliers invoice
contribution margin - Answers - a food or beverage item's selling price minus the cost of
the ingredients used to prepare the item
cost of food sold - Answers - the cost of the food that is sold to a guest
direct purchase - Answers - food sent directly from the receiving area to the kitchen or
dining room rather than to a storage area
dogs - Answers - unpopular menu items with a low contribution margin
first-in, first-out (FIFO) - Answers - inventory method for rotating and issuing stored food
that requires items that have been in storage the longest to be used first
fixed menu - Answers - a menu with a set list of items that is used for several months or
longer before it is changed. Also known as a static menu.
food cost - Answers - the cost of food used in the production of a menu item
food cost percentage - Answers - a ratio comparing the cost of food sold to food sales,
which is calculated by dividing the cost of food sold during a given period by food sales
during the same period.
gross profit - Answers - price - the cost of food = gross profit
perpetual inventory system - Answers - a system for tracking inventory by keeping a
running balance of inventory quantities- that is, recording all additions to and
subtractions from stock.
plowhorses - Answers - popular menu items with a low contribution margin
prime costs - Answers - the cost of food sold plus payroll costs (including employee
benefits). These are a restaurant's highest costs
primes - Answers - menu items with a low food cost and a high contribution margin
purchase specifications - Answers - a detailed description- for ordering purposes- of the
quality, size, weight, and other characteristics desired for a particular item.
