Question 1 RsQ_014With seamless integration between restaurant m

Question 1 RsQ_014With seamless integration between restaurant managers and the Write On Handheld POS system:   servers simply jot down guests orders and send them to the kitchen   the handheld can access the accounting office information   servers need to key in orders on the POS system   makes it easier for servers to get 86’ed   Question 2 RsQ_026One of the biggest trends is technology that improves the guest experience, including __________ and __________ ordering and credit card payment.   hand held/ kitchen   on line/ tableside   hand held/ barside   phone in/ hostess stand   Question 3 RsQ_013The Federal Trade Commission’s Consumer Fraud and Identity Theft Complaint Data report stated that __________ was the most common form of reported identity theft.   social security number fraud   credit card fraud   driver’s license theft   character identity theft   Question 4 RsQ_027NCR Mobile Pay works with:   Smart phone Facebook   Computer touch screen   E-mail   Question 5 RsQ_029__________ and __________ encompass the largest amount of noncompliant establishments, who fall in the least demanding category of compliance.   large hotels and large restaurants   medium hotels and country clubs   small hotels and independent restaurants   small hotels and catering companies   Question 6 RsQ_025Back-office systems aid inventory control by quickly recording the inventory and easily allowing new stock to be added. This is called:   food costing   purchasing   inventory control   labor management   Question 7 RsQ_010Which is the advantage of an open platform advantage?   It is increasing the footprint and flexibility of systems.   It is helpful in choosing operating systems.   It is good for operating peripherals and inflexibility.   It is more flexibility with a smaller footprint.   Question 8 RsQ_028This common scam occurs when a server takes the guest’s card for payment and runs it through a device to capture the encoded information off the magnetic strip. The server returns the guest’s card, with the guest unaware that the card’s data has been stolen and he or she is now susceptible to fraudulent charges   Scamming   Skimming   Stealing   Extortion   Question 9 RsQ_017All back-of-the-house employees should take the __________ courses offered by the National Restaurant Association Educational Foundation.   Bar Code   ServSafe   PeopleSoft   TimePro     Question 10 RsQ_012Electronic cash registers (ECRs) __________.   have become obsolete   are now offering some of the flexibility of POS   are inefficient   are no longer used in restaurants   Question 11 RsQ_011POS systems have __________. come down in price gone up in price   stayed relatively the same in price   always been inexpensive   Question 12 RsQ_018Front-of-the-house technology revolves around the:   PDA   LAN   POS   SQL   Question 13 RsQ_006In order to stop employees from coming in early and taking a socialization break some restaurants have:   forecasted actual labor hours needed   checked actual against forecasted labor costs   copied schedules from one week to the next week   used programs that will not allow employees to clock in more than 10 minutes early and 5 minutes late.   Question 14 RsQ_030________  can add photos to the restaurant’s Yelp listing, or to Twitter and Facebook to facilitate social media sharing.   Smart phone   Computer   Tweet   QR code   Question 15 RsQ_015MenuLink has developed a new feature that provides a method in which the receiving store can process material transfers in the same general way as if the materials were purchased from a food vendor who is enabled for electronic ordering and invoicing. This is called a(n):   Expedited Material Transfer   Computed Material Transfer   Automated Raw Material Transfer   Expedited Computer Material Transfer   Question 16 RsQ_044According to the text, the total of all actual and potential guests is called the __________.   buyers   pool   market   target   Question 17 RsQ_036With restaurants, it is the __________, rather than just the food, that guests pay for.   entertainment   tangibles   total dining experience   controllable expenses   Question 18 RsQ_052Which finds out what guests want and providing it at a fair price that leaves a reasonable profit?   Positioning   Segmenting   Sales   Marketing   Question 19 RsQ_051A __________ analyzes the community, the potential guests, and the competition.   demographic assessment   topographical survey   behavioral survey   market assessment   Question 20 RsQ_053According to the product levels described in the text, the __________ product is the tangible part of the product and it includes the physical aspects of the restaurant and its décor.   core   formal   augmented   informal   Question 21 RsQ_048Marketing efforts are most needed __________.   on weekends   in mid-week     during low periods during busy periods       Question 22 RsQ_039According to the product levels described in the text, the __________ product is the function part of the product for the customer.   core   formal   augmented   informal   Question 23 RsQ_059Which partnerships have complete liability, but full management rights?   Limited partnership   General partnership   Corporate partnerships   Federal partnerships   Question 24 RsQ_050According to the product levels described in the text, the __________ product includes services, such as automatic acceptance of certain credit cards, valet parking, and table reservation service.   core     formal     augmented     informal Question 25 RsQ_049Which are types of demographics?   Age, sex, family life cycle, income, occupation, education, religion, and race   Country, state/province, county, city, and neighborhood   Occasions, benefits sought, user status, and usage rates   Loyalty status and buyer readiness     Question 26 RsQ_047Which is the only revenue generating variable in the marketing mix?   Product   Place   Price   Promotion   Question 27 RsQ_033Which is least related to restaurant sales?     advertising     entertainment     promotion     public relations   Question 28 RsQ_041Which are the three typical market segmentations?   Geographic, Demographic, Behavior Demographic, Behavior, Style   Concept, Geographic, Demographic   Behavior, Concept, Geographic.   Question 29 RsQ_060Restaurant owners should avoid ­­­­­­_________________-that is, engaging in public relations tactics (such as Joining programs) in order to portray the company as being more engaged in environmentally friendly practices than it really is.   whitewashing   greenbelting   greenwashing   highlighting   Question 30 RsQ_042Sales focuses on the needs of the __________.   buyer   seller   location   community     Quizz 10   Question 1 RsQ_030As sole proprietor, the restaurant operator __________.     is an employee     draws a salary for federal income tax purposes does not draw a salary for federal income tax purposes     has an income that is not subject to self-employment tax   Question 2 RsQ_007SCORE is made up of __________.     successful restaurant entrepreneurs   hospitality employees   successful retired business people   restaurant employees   Question 3 RsQ_026When incorporating, the first step should always be to __________.   seek out a location   look for a partner   consult an attorney   find financing   Question 4 RsQ_027Which best describes workers’ compensation insurance?     It is federally mandated but administered by the states.     It is not federally mandated but administered by the states.     It is federally mandated and administered.     It is optional. Question 5 RsQ_020A standby amount of cash to open the restaurant and to get through possibly several unprofitable months of operation is called __________.   capital   profit   collateral   income   Question 6 RsQ_009The bank wants __________, which they can take should the loan not be paid.   investments   contracts   collateral   homes   Question 7 RsQ_001Which is not required by the Small Business Administration for a restaurant loan?   Menu analysis, including a copy of the proposed menu.   Financial data, including tax returns for the past three years.   Marketing strategy, including promotion and advertising plans.   Tax returns for the past ten years.   Question 8 RsQ_025Which is not tax deductible?     company car life insurance low-cost loans   high-cost loans   Question 9 RsQ_006The cost of leasing a building is usually in __________.   square foot per month   square yard per month   square foot per week   square yard per week   Question 10 RsQ_023In a partnership, who is responsible if things go wrong?     Partners making decisions   All partners   The lawyer   The employees   Question 11 RsQ_002Restaurant buildings and equipment are most likely to be __________.   purchased   leased   financed   sub-leased   Question 12 RsQ_016Costs that change proportionately according to sales are called __________.   variable   controlled   fixed   unadjustable     Question 13 RsQ_012The number-one factor in restaurant failure is said to be lack of __________.     promotion   capital   management   employees   Question 14 RsQ_029Which can be depreciated for tax purposes over its expected life?     Food cost     Labor cost     The building     Rent expenses   Question 15 RsQ_014The balance sheet is an important document that __________.     is like a photo of the restaurants financial standing at a given moment in time shows the restaurants liabilities and equity in the future     is a statement of the restaurants strategies       shows the return on investments