Thursday, 03 August 2017 / Published in Uncategorized

Devry HSOP410 final exam

HSOp410 final exam

Question
1.1.(TCO 1) Which of the following is not a reason for
entering the restaurant business? (Points : 4)

Money
Time
A
firm lifestyle
Holidays
off

Question
2.2.(TCO 2) In drawing up a restaurant mission statement,
the following features should be explicit: (Points : 4)

Market(s)
served
Kinds
of food served and the atmosphere in which it will be served
Ethical
standards
None
of the above

Question
3.3.(TCO 2) One of the benefits of franchising is that the
franchisors provide: (Points : 4)

help
with site selection.
help
in preparation with opening.
training
of managers and staff.
All
of the above

Question
4.4.(TCO 3) Promotion: (Points : 4)

includes
communication and seeks to inform and persuade guests.
patterns
the way management and ownership have decided to relate to guests.
is
the activity by which restaurateurs seek to persuade guests not only to
become first time buyers, but also to become repeat guests.
A
and C

Question
5.5.(TCO 3) The most widely used advertising medium in North
America is: (Points : 4)

Travel
Guides
Yellow
Pages
Mailing
Lists
AAA
Mobile Guide

Question
6.6.(TCO 4) Intermediate loans are made for: (Points : 4)

up
to 5 years.
up
to 10 years.
up
to 15 years.
None
of the above.

Question
7.7.(TCO 4) The cost of leasing a building is usually in:
(Points : 4)

dollars
and cents per square foot per month.
dollars
and cents per square inch per month.
dollars
and cents per square foot per week.
dollars
and cents per square inch per week.

Question
8.8.(TCO 5) Accelerated depreciation results in ______ taxes
during the early years of the restaurant with ______ after tax income
(Points : 4)

lower,
higher
higher,
lower
no,
higher
higher,
higher

Question
9.9.(TCO 5) As a sole proprietor, the restaurant operator:
(Points : 4)

is
considered a salaried employee.
draws
a salary for federal income tax purposes.
does
not draw a salary for federal income purposes.
is
not subject to self-employment tax.

Question
10.10.(TCO 6) If the opening inventory is $10,000, the
purchases are $66,000, closing inventory is $10,000, and food sales
are 120,000, what is the food cost percentage? (Points : 4)

45%
35%
33%
55%

Question
11.11.(TCO 6) Which of the following menus separate similar
entrees: beef in one section, seafood in another? (Points : 4)

Du
jour
A
la carte
Table
d’hôte
Dinner-house

Question
12.12.(TCO 7) To avoid liquor control problems, take
inventory: (Points : 4)

once
a month.
weekly
or biweekly.
quarterly.
daily.

Question
13.13.(TCO 7) Many licensed casual and upscale restaurants
have beverage sales of ___________% of total sales. (Points : 4)

15
– 20
25
– 30
35
– 45
45
– 55

Question
14.14.(TCO 8) Who usually sets up the system in the
Purchasing Cycle? (Points : 4)

Purveyors
and the chef
Shareholders
and potential investors of the restaurant.
Key
people, manager, and chef
All
of the above

Question
15.15.(TCO 8) The government agency responsible for grading
food product is the ________. (Points : 4)

FDA
USDA
FAA
USCIS

Question
16.16.(TCO 9) The area set aside for an open kitchen costs:
(Points : 4)

less
than a standard kitchen.
more
than a standard kitchen.
the
same as a standard kitchen.
none
of the above

Question
17.17.(TCO 9) Kitchen floor coverings are usually covered
with all but which of the following? (Points : 4)

Tile
Marble
Sealed
concrete
Carpet

Question
18.18.(TCO 10) Liquor pouring costs should be ___________
percent of sales. (Points : 4)

5
to 10
1
to 5
16
to 20
20
to 25

Question
19.19.(TCO 10) The product mix: (Points : 4)

tells
how many items were sold.
tells
the food cost percentage.
tells
the food cost percentage and labor cost percentage.
shows
the total food and beverage revenue and total labor costs for the day.

Page 2

Question 1. 1. (TCO11) Describe in detail all the steps
involved in staffing a restaurant. Briefly explain what is involved in each
step (Points : 30)

Question 2. 2. (TCO 9) After choosing kitchen equipment, it
is important to properly maintain that equipment. What are some considerations
that need to be taken when maintaining kitchen equipment? (Points : 30)

Question 3. 3. (TCO 8) Explain in detail what is sustainable
purchasing. Discuss how sustainable purchasing benefits the restaurant. Give at
least 3 detailed examples. (Points : 30)

Question 4. 4. (TCO 2) List at least 3 advantages and 3
disadvantages of chef-owned restaurants, and discuss in detail each point.
(Points : 30)

Question 5. 5. (TCO 1) Deciding if you should buy, build,
franchise, or manage a restaurant often is a financial as well as a personal
decision, but what would be the advantages of considering a restaurant
operation which has previously failed? (Points : 30)

Question 6.6. (TCO 13) Labor management systems can now:
(Points : 4)

be paperless.

include
recruitment and 1-9 status.

take status and
benefit information.

All of the
above

Question 7.7. (TCO 13) Back of the house or back office
restaurant technology consists of: (Points : 4)

Product
assurance programs.

Just-in-time
inventory return systems and POS.

Product
management systems for purchasing, managing inventory, menu management, controlling
labor costs, tip reporting, F+B cost percentages, human resources, and
financial reporting.

B and C

Question 8.8. (TCO 12) The foodservice team system has one
major advantage. (Points : 4)

Customers don’t
have to wait long.

Customers get their meals hot.

Servers can
pool their tips and make more money.

Servers don’t
have to work so hard.

Question 9.9. (TCO12) How formal should the relations
between host and guest be? (Points : 4)

You should
always be formal when dealing with guests

Guests are
everyday people; you never have to be formal with them

It depends on
the type of experience you are trying to deliver

A and B

Question 10.10. (TCO 11) Which of the following is not a
goal for an orientation program? (Points : 4)

To make
employees feel welcome

To explain
company history, goals and objectives

To explain what
is not expected of them

All of the
above are goals of an orientation program.

Question 11.11. (TCO 11) Job instructions are a list of:
(Points : 4)

steps for
performing a certain task.

responsibilities of an employee.

the work
performed arranged in sequential order.

All of the
above

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