Exam II_ Attempt review

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San Jose State University *

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2023/1/12 22:42 Exam II: Attempt review https://ilearn.sfsu.edu/ay2223/mod/quiz/review.php?attempt=375784&cmid=324550 1/11 My Courses / HTM011001-W23E-1041 / Module 7: 1.15.22 - 1.17.22 / Exam II Started on Thursday, 12 January 2023, 9:57 PM State Finished Completed on Thursday, 12 January 2023, 10:42 PM Time taken 44 mins 20 secs Grade Not yet graded Question 1 Complete Marked out of 10.00 Question 2 Complete Mark 2.00 out of 2.00 List and brieﬂy describe five trends in the restaurant business according to Dr. Greg Dunn with the UF Eric Friedheim Tourism Institute 1. Social media is a medium to promote social development and for the restaurant industry, it can bring more business opportunities. 2. Organic food is a trend that is reﬂected in people's increasing demand for quality of life and concern for their health. 3. Global menu. It is a menu of diversified foods, including regional cuisines from all over the world. 4. Cost control of food products, a trend that benefits from the control of prices of food products and does not cause unnecessary waste. 5. Donations, which assist the less fortunate, are made when there is a surplus of food, and the extra food is donated to nonprofit groups and then distributed to the less fortunate in need. The average person in our society spends about what percent of their food dollar away from home? Select one: a. 25.0% b. 33.0% c. 40.0% d. 50.0%

2023/1/12 22:42 Exam II: Attempt review https://ilearn.sfsu.edu/ay2223/mod/quiz/review.php?attempt=375784&cmid=324550 2/11 Question 3 Complete Mark 2.00 out of 2.00 Question 4 Complete Mark 2.00 out of 2.00 Question 5 Complete Mark 2.00 out of 2.00 The two main initiators/founders of classical cuisine are Select one: a. Julia Child and James Beard b. Alice Waters and Julia Child c. Marie Antoine Carême and Auguste Escoﬃer d. Thomas Jefferson and Auguste Escoﬃer Groups of restaurants identical in market, concept, design, service, food, and name are known as Select one: a. ethnic restaurants b. multiowner independent restaurants c. quick-service restaurants d. chains ________ is the fastest growing segment of the ethnic market. Select one: a. Chinese b. Thai c. Mexican d. Mediterranean

2023/1/12 22:42 Exam II: Attempt review https://ilearn.sfsu.edu/ay2223/mod/quiz/review.php?attempt=375784&cmid=324550 3/11 Question 6 Complete Mark 2.00 out of 2.00 Question 7 Complete Mark 2.00 out of 2.00 Question 8 Complete Mark 2.00 out of 2.00 Quick service restaurants have basically saturated the market. One strategy that some QSRs are using to increase sales is Select one: a. cobranding at stores and nontraditional locations b. offering alcoholic beverages c. serving higher-quality food d. hiring very skilled labor to enhance quality The target market and concept, to a large extent, will determine the Select one: a. food cost percentage b. menu price ranges c. rental/lease costs d. contribution margin Quick service restaurants are also known as Select one: a. ethnic dining b. dinner house c. casual dining d. fast-food

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2023/1/12 22:42 Exam II: Attempt review https://ilearn.sfsu.edu/ay2223/mod/quiz/review.php?attempt=375784&cmid=324550 4/11 Question 9 Complete Mark 2.00 out of 2.00 Question 10 Complete Mark 2.00 out of 2.00 Question 11 Complete Mark 2.00 out of 2.00 The average guest check refers to Select one: a. weekly sales b. the number of entrees sold in a period c. the average money spent per guest d. the average check per server Prime cost is Select one: a. food and beverage costs b. food and overhead costs c. labor and overhead costs d. food and labor cost Food cost percentage is defined as Select one: a. food sales divided by food cost times 100 b. labor cost plus food cost divided by sales times 100 c. food cost minus labor cost divided by food sales times 100 d. food cost divided by food sales times 100

2023/1/12 22:42 Exam II: Attempt review https://ilearn.sfsu.edu/ay2223/mod/quiz/review.php?attempt=375784&cmid=324550 5/11 Question 12 Complete Mark 2.00 out of 2.00 Question 13 Complete Mark 2.00 out of 2.00 Question 14 Complete Mark 2.00 out of 2.00 A par stock Select one: a. is the amount of stock to be on hand b. indicates who is responsible for ordering c. is less than the total on hand d. is the reorder procedure e. is a record of product received Which of the following costs is typically the highest cost in operating a restaurant? Select one: a. Liquor b. Beverage c. Food d. Labor Restaurant forecasting is used Select one: a. for sales projections, staff levels, and cost percentages b. to determine if the staff is eﬃcient c. for determining all expenditures d. to calculate profits e. for calculating schedules only

2023/1/12 22:42 Exam II: Attempt review https://ilearn.sfsu.edu/ay2223/mod/quiz/review.php?attempt=375784&cmid=324550 6/11 Question 15 Complete Mark 2.00 out of 2.00 Question 16 Complete Mark 2.00 out of 2.00 Question 17 Complete Mark 2.00 out of 2.00 The main focus of hospital foodservice is the Select one: a. speed of service b. MREs c. uniform standards d. tray line Which of the following is NOT included in managed services? Select one: a. Colleges and universities b. Airports c. Conference Centers d. Wineries Airlines regard in-ﬂight foodservice as Select one: a. a major profit center with their business b. an expense that needs to be controlled c. a way to test new menu items for use in partner chain businesses d. a way to promote business in chain restaurants in airports

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2023/1/12 22:42 Exam II: Attempt review https://ilearn.sfsu.edu/ay2223/mod/quiz/review.php?attempt=375784&cmid=324550 7/11 Question 18 Complete Mark 2.00 out of 2.00 Question 19 Complete Mark 2.00 out of 2.00 Question 20 Complete Mark 2.00 out of 2.00 Some of the driving forces and trends with college campus foodservice are Select one: a. McDonald's and Burger King Visa bank cards b. students pay one fee for all meals each day, whether they eat them or not c. branded concepts, privatization, campus cards and computer use d. programs similar to the National School Lunch Program In college campus foodservice, the daily rate refers to the amount of Select one: a. money required per day from each person to pay for the foodservice b. number of meal plans offered to students who live on campus c. food needed to prepare each day d. students and faculty necessary to realize a profit each week, based on the number of days in a semester Compared to commercial operations, managed services have the advantage of Select one: a. focusing exclusively on the guest b. busier weekends c. being able to predict the number of meals and portion sizes d. putting out all the food at the same time

2023/1/12 22:42 Exam II: Attempt review https://ilearn.sfsu.edu/ay2223/mod/quiz/review.php?attempt=375784&cmid=324550 8/11 Question 21 Complete Mark 2.00 out of 2.00 Question 22 Complete Mark 2.00 out of 2.00 Question 23 Complete Mark 2.00 out of 2.00 New money spent by tourists and then respent by hotels and restaurants, and their employees, in the community for goods and services is known as Select one: a. a tax exemption b. the ripple effect c. the multiplier effect d. disposable income The pleasure traveler constitutes what percentage of the rental car market? Select one: a. 20% b. 10% c. 40% d. 30% The largest single cost for airline operations is Select one: a. fuel b. advertising and marketing c. labor d. terminal landing fees

2023/1/12 22:42 Exam II: Attempt review https://ilearn.sfsu.edu/ay2223/mod/quiz/review.php?attempt=375784&cmid=324550 9/11 Question 24 Complete Mark 2.00 out of 2.00 Question 25 Complete Mark 2.00 out of 2.00 Question 26 Complete Mark 2.00 out of 2.00 Sustainable tourism Select one: a. causes a decline in tourism b. places a broad-based obligation on society c. is based primarily in Africa d. has little effect on society Ecotourism refers to Select one: a. geological digs for a fee b. tourism with a conscience c. visiting areas of a country that have the greatest impact on the economy d. dude ranches Cultural tourism is motivated by Select one: a. business travel b. interest in cultural events such as feasts or festivals c. infrastructure d. health and fitness opportunities

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2023/1/12 22:42 Exam II: Attempt review https://ilearn.sfsu.edu/ay2223/mod/quiz/review.php?attempt=375784&cmid=324550 10/11 Question 27 Complete Marked out of 20.00 Question 28 Complete Marked out of 20.00 Part 1: List five classifications of restaurants and brieﬂy describe each. Part 2: List and brieﬂy describe the seven suggested steps to take in table service? Part 1: The five classification of restaurants consist of finne dining, quick service, casual,ethnic and dinner house. 1. Fine dining is the result of the continuous progress of society and the increasing demands of customers for food and dining environment. A beautiful environment, delicious food and a high level of service quality realize the pursuit of customers for dining experience. 2. Theme restaurants can provide different sophisticated specialty and certain special types of restaurants for the customers, so the customers can have an unique experience in their restaurants. Also, they create a special menu to their customers as well . 3. Casual restaurants, the main consumer guests are traveling or leisurely, so there are clear requirements in the choice of restaurant locations, and the interior decoration will be more towards the style that allows guests to relax. 4. Ethnic restaurants, a reﬂection of an integrated society, serve food with a distinctive culture, so there will be different religious and ethnic characteristics. 5. Family Restaurants, that is designed to someone wants to celebrate with their family or meet their family, so the setting is warm and bright. Part 2: 1. Greet guests 2. Outline beverages 3. suggest appetizers 4. orders 5. Check back after two bits 6. sell another drink 7. sell dessert and suggest after dinner drinks. Part 1: List and brieﬂy describe six main types of menus. Part 2: Forecasting restaurant sales has two components. List and brieﬂy describe each. Here are the six main types of menus. a.À la carte menus. These menu items served are individually priced. b.Table d’hôte menus. Menus provide a fixed-price option of one or more products for each course. b. Du jour menus. The restaurants will display all the day’s items to the guests in the menu. d. Tourist menus. It provides affordable, regional tastes to the guests on the menu. e. California menus. Some restaurants in California allow guests to order any item on the menu for the whole day. f. Cyclical menus. Cyclical menus recur the items over a period of time. The two key components of forecasting restaurant sales are guest counts and guest check. And guest counts indicate the number of guests visiting the hotel during a specific time period. To calculate the average guest check, total restaurant sales are divided by the number of guests.

2023/1/12 22:42 Exam II: Attempt review https://ilearn.sfsu.edu/ay2223/mod/quiz/review.php?attempt=375784&cmid=324550 11/11 Assignment #5 Submission Jump to... HTM 110 - Chapter 11 San Francisco State University A California State University Campus Academic Technology

Exam II_ Attempt review

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