Restaurant Operations Flashcards Chapter 4

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Questions and Answers

Which one is not a strategy to increase safety in restaurants?

Regular staff training on safety

Maintaining equipment properly

Replacing the chef with several cooks (correct)

Implementing strict sanitation procedures

If you wish to be promoted rapidly in the restaurant business, usually your best avenue is through what?

Marketing

Finance

Operations (correct)

Customer Service

A profit-and-loss statement is also called?

a statement of income and expense

Control in the front of the house involves?

guest check and cash control Signup and view all the answers

Controlling costs and quality in the back of the house are?

parallel activities with food production Signup and view all the answers

In the front of the house, supervision is ideally performed by?

a senior manager Signup and view all the answers

Bookkeeping and clerical work is highly automated in chain food service operations.

True Signup and view all the answers

"Management presence" refers to?

the need to have someone in the unit who is in charge at all times Signup and view all the answers

Work in the front of the house that is done by the waitstaff outside of meal times is called?

sidework Signup and view all the answers

Using a restaurant's existing customer base, sales can be increased by?

menu redesign, "bundling" of food items, and suggestive selling Signup and view all the answers

Opening duties in a restaurant involve?

unlocking secure areas and starting equipment Signup and view all the answers

The stakeholders in restaurants are?

guests, employees, and owners Signup and view all the answers

Empowerment in the front of the house refers to?

giving employees enough discretion to favorably affect the guest's experience Signup and view all the answers

Cost control in the back of the house is accomplished most effectively by?

portion control Signup and view all the answers

The kind of service that should be delivered has a great deal to do with?

what the guest wants and expects Signup and view all the answers

Controllable expenses are referred to as?

variable costs Signup and view all the answers

Basically, the bottom line in increasing restaurant sales is?

consumer demand Signup and view all the answers

A role not that of the front of the house is?

food preparation Signup and view all the answers

Cost of sales is?

cost of product consumed by the guest Signup and view all the answers

When more than one manager is present in a food service operation, they must?

act as a team to maintain costs and quality standards Signup and view all the answers

Reducing costs in a restaurant can result from?

improved efficiency Signup and view all the answers

Capital costs are?

costs that vary with the value of fixed assets Signup and view all the answers

The basic approaches to increasing profits are to?

increase sales and reduce costs Signup and view all the answers

The back of the house has as its main responsibility the?

fast and efficient preparation of food Signup and view all the answers

Increasing the size of the customer base is generally done with?

advertising, promotion, and word-of-mouth Signup and view all the answers

The key responsibility for the front of the house is?

guest satisfaction Signup and view all the answers

The major functions of the restaurant "office" are?

administrative coordination and accounting Signup and view all the answers

The most important factor in portion control that will control costs is to?

give precisely the same portion to each guest Signup and view all the answers

An average check is?

the total sales divided by the number of guests Signup and view all the answers

Food cost is generally higher in?

fine-dining restaurants Signup and view all the answers

Study Notes

Restaurant Operations Overview

Chefs may be replaced with several cooks and a kitchen manager to enhance efficiency.
Strategies for increasing safety in restaurants are crucial for operational success.

Career Advancement

Rapid promotion in the restaurant business is often achieved through operational excellence and experience.

Financial Management

Profit-and-loss statements summarize a restaurant's income and expenses.
Controlling costs and quality is critical in the back of the house for operational success.

Safety and Supervision

Front of the house supervision should ideally be performed by senior management for optimal performance.
Management presence ensures there is always someone accountable in the restaurant.

Operational Tasks

Sidework is performed by waitstaff during non-meal times to support operations.
Opening duties involve securing premises and starting essential equipment.

Stakeholders in Restaurants

Key stakeholders include guests, employees, and owners, all of whom contribute to the restaurant ecosystem.
Employee empowerment enhances guest experiences by allowing staff discretion.

Cost Control

Effective cost control in the kitchen is primarily achieved through portion control.
Controllable expenses are classified as variable costs that fluctuate with operational levels.

Sales and Profitability

Consumer demand drives the bottom line, influencing strategies to increase sales.
Basic approaches to profit enhancement involve increasing sales and reducing costs.
Techniques such as menu redesign and suggestive selling can leverage an existing customer base.

Responsibilities and Operations

The back of the house focuses on fast and efficient food preparation.
The front of the house prioritizes guest satisfaction as a key responsibility.

Administrative Functions

The restaurant office's major functions encompass administrative coordination and accounting.
Consistent portioning ensures cost control and maintains service quality.

Customer Engagement

Average check is calculated by dividing total sales by the number of guests served.
Fine-dining establishments typically incur higher food costs due to premium ingredients and service standards.

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Description

Dive into Chapter 4 of restaurant operations with these flashcards that cover essential terms and concepts. From strategies for safety to understanding profit-and-loss statements, this quiz will enhance your knowledge in the restaurant business. Perfect for students and professionals seeking to improve their operational skills.