Food Service and Franchising

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Questions and Answers

What type of catering service involves hosting an event at a location away from the caterer's place of business?

Private catering

On premise catering

Off premise catering (correct)

Home catering

Which type of table service involves food being dished into individual plates and served to guests?

American Service (correct)

English Service

French Service

Continental Service

What is the primary responsibility of the secondary or back waiter in French Service?

Doing tableside cooking

Serving bread and water, clearing each course, and serving coffee (correct)

Taking orders and serving food

Crumbs the table and serving drinks

In which type of table service is the main entrée placed in front of the host at the head of the table who then carves and plates it?

English Service Signup and view all the answers

What is the primary role of the waiter in French Service?

Doing tableside cooking and bringing the food Signup and view all the answers

What is the primary focus of an airline catering business?

Providing food prepared and packaged for service by an airline crew during a flight Signup and view all the answers

What is the term for the percentage of food cost to sales for a period?

Food Cost Percentage Signup and view all the answers

What is the facility where airline catering food is prepared and packaged?

Commissary Signup and view all the answers

What is the selling price of an item less its food cost?

Gross Profit Signup and view all the answers

What is the process of granting the right to run a business selling a product or providing a service?

Franchising Signup and view all the answers

What is the purpose of expressing labor costs as a percentage of sales?

To control labor costs Signup and view all the answers

What is the formula to calculate the Contribution Margin?

Average check minus variable cost Signup and view all the answers

What is the main purpose of a Menu in a restaurant?

To identify the equipment needed and the investment required Signup and view all the answers

What is the definition of a Fixed Cost in a restaurant?

A cost that remains the same regardless of the volume of business Signup and view all the answers

What is the Breakeven Point in a restaurant?

The point at which the restaurant neither makes a profit nor a loss Signup and view all the answers

What is the purpose of calculating the Average Guest Check?

To evaluate the performance of the restaurant over a period Signup and view all the answers

Study Notes

Restaurant Profitability

Average Guest Check is calculated by dividing total revenue by the total number of guests served during a specific period.
The Breakeven Point is the point where a business makes neither a profit nor a loss.
Fixed Costs are expenses that remain the same regardless of the volume of business.

Contribution Margin

Contribution Margin is calculated by subtracting the variable cost from the average check.

A menu is the basic planning document for a successful restaurant.
It determines the equipment needed and the investment required.
It also identifies the labor cost of the restaurant.

Types of Food Service

Airline Catering is the business of providing food prepared and packaged for service by an airline crew during a flight.
Franchising is a form of marketing and distribution where the owner of a business system grants the right to run a business selling a product or providing a service using the franchisor's business system.

Restaurant Profitability Measurements

Food Cost Percentage is used to measure a restaurant's marketing success.
It is calculated by dividing the food cost for a period by the sales for that same period and then multiplying it by 100.
Gross Profit is the selling price of an item less its food cost.
Labor Cost is controlled by expressing it as a percentage of sales on a daily, weekly, or monthly basis.

Types of Catering

Off Premise Catering occurs when the event is held away from the caterer's place of business.

Types of Table Service

French Service is a restaurant service where one waiter takes the order, does the tableside cooking, and brings the drinks and food.
American Service is a service where food is dished into individual plates and served to guests.
English Service is a restaurant service where the main entrée is placed in front of the host at the head of the table who then carves and plates it.

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Description

Test your knowledge of the food industry, including airline catering and franchising concepts. Learn about commissaries and how food is prepared and packaged for service. Explore the business side of food distribution and marketing.