Podcast
Questions and Answers
Which one is not a strategy to increase safety in restaurants?
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?
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 profit-and-loss statement is also called?
a statement of income and expense
Control in the front of the house involves?
Control in the front of the house involves?
Controlling costs and quality in the back of the house are?
Controlling costs and quality in the back of the house are?
In the front of the house, supervision is ideally performed by?
In the front of the house, supervision is ideally performed by?
Bookkeeping and clerical work is highly automated in chain food service operations.
Bookkeeping and clerical work is highly automated in chain food service operations.
"Management presence" refers to?
"Management presence" refers to?
Work in the front of the house that is done by the waitstaff outside of meal times is called?
Work in the front of the house that is done by the waitstaff outside of meal times is called?
Using a restaurant's existing customer base, sales can be increased by?
Using a restaurant's existing customer base, sales can be increased by?
Opening duties in a restaurant involve?
Opening duties in a restaurant involve?
The stakeholders in restaurants are?
The stakeholders in restaurants are?
Empowerment in the front of the house refers to?
Empowerment in the front of the house refers to?
Cost control in the back of the house is accomplished most effectively by?
Cost control in the back of the house is accomplished most effectively by?
The kind of service that should be delivered has a great deal to do with?
The kind of service that should be delivered has a great deal to do with?
Controllable expenses are referred to as?
Controllable expenses are referred to as?
Basically, the bottom line in increasing restaurant sales is?
Basically, the bottom line in increasing restaurant sales is?
A role not that of the front of the house is?
A role not that of the front of the house is?
Cost of sales is?
Cost of sales is?
When more than one manager is present in a food service operation, they must?
When more than one manager is present in a food service operation, they must?
Reducing costs in a restaurant can result from?
Reducing costs in a restaurant can result from?
Capital costs are?
Capital costs are?
The basic approaches to increasing profits are to?
The basic approaches to increasing profits are to?
The back of the house has as its main responsibility the?
The back of the house has as its main responsibility the?
Increasing the size of the customer base is generally done with?
Increasing the size of the customer base is generally done with?
The key responsibility for the front of the house is?
The key responsibility for the front of the house is?
The major functions of the restaurant "office" are?
The major functions of the restaurant "office" are?
The most important factor in portion control that will control costs is to?
The most important factor in portion control that will control costs is to?
An average check is?
An average check is?
Food cost is generally higher in?
Food cost is generally higher in?
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.
