Hospitality Industry Quiz 6

Chapter 1 Quiz QUIZ 6 1. The average person in our society spends about what percent of their food dollar away from home? a. 25.0% b. 47.5% c. 33.0% d. 40.0% 2. A French chef was first installed in the White House by which president? a. George Washington b. Abraham Lincoln c. James Monroe d. Thomas Jefferson 3. The word "restaurant" is a French word meaning a. rest b. refuel c. restore d. respond 4. The ________ are credited with the "culinary arts." a. Austrians b. British c. Germans d. French 5. ___________________ simplified French cooking and reduced the number of sauces to five "mother sauces." a. Julia Child b. Marie-Antoine Carême c. Charlie Trotter d. Auguste Escoffier 6. Novelle cuisine translates into what? a. New ideas b. Creative foods c. New creation d. Lighter cuisine Chapter 1 Quiz 7. ________ are operations owned by one or more owners who are usually involved with the day-to-day operations a. Independent restaurants b. Chains c. Franchises d. Fast food restaurants 8. Groups of restaurants identical in market, concept, design, service, food, and name are known as a. multiowner independent restaurants b. quick-service restaurants c. chains d. ethnic restaurants 9. Franchises are most often affiliated with a. independent ownership b. chains c. dinner houses d. ethnic restaurants 10. The founders of classical cuisine are a. Julia Child and James Beard b. Alice Waters and Julia Child c. Thomas Jefferson and Auguste Escoffier d. Marie Antoine Carême and Auguste Escoffier 11. Noise level, sounds, decorations, table settings, and other subconscious cues that a customer receives when entering a restaurant collectively make up the a. ambience b. environment c. location d. demographics e. niche 12. A(n) ________ menu offers items that are individually priced. a. table d' hote b. a la carte c. du jour d. cyclical e. tourist 13. A(n) ________ menu offers a selection of one or more items for each course at a fixed price. a. table d'hote b. a la carte c. du jour d. cyclical e. tourist 14. A(n) ________ menu repeatsitself after a period of time. a. table d'hote b. a la carte c. du jour d. cyclical e. tourist Chapter 1 Quiz 15. The _________ must harmonize with the theme of the restaurant. a. kitchen equipment b. cooks c. menu d. kitchen layout 16. The classification of restaurant categorized by price, decor, atmosphere, higher level of formality, and a menu made from scratch using quality fresh ingredients is a. fusion b. casual c. family d. fine dining 17. The target market and concept, to a large extent, will determine the a. contribution margin b. menu prices c. rental/lease costs d. food cost percentage 18. Fusion restaurants are a. fast food establishments b. a blend of two cuisines c. French in style d. dinner houses 19. TGI Friday's, Houlihan's, and Bennigan's are examples of a. fusion restaurants b. ethnic restaurants c. dinner house theme restaurants d. celebrity-owned restaurants 20. Ponderosa, Bonanza, Chart House, and Outback are examples of a. steak houses b. celebrity-owned restaurants c. fast food restaurants d. fine dining restaurants 21. Good examples of casual dining restaurants are a. Ruth's Chris and Morton's Steak House b. McDonald's and Burger King c. Macaroni Grill and Red Lobster d. Perkins and Baja Fresh 22. Most ethnic restaurants are a. franchised b. independently owned and operated c. celebrity owned d. family style 23. Family restaurants evolved from the a. steak house b. ethnic restaurant c. coffee shop-style restaurant d. fusion restaurant Chapter 1 Quiz 24. Which of the following is a considered a themed restaurant? a. House of Blues b. Kentucky Fried Chicken c. Spago d. McDonald's 25. Examples of quick-service/fast food restaurants are a. Ruth's Chris and Chart House b. TGI Friday's and Cheeseburger in Paradise c. Outback and Red Lobster d. Pizza Hut, KFC, and Subway 26. Quick service restaurants have increased in popularity because of a. their location strategies b. tasty food c. extensive menus d. diverse cuisine 27. Quick service restaurants have basically saturated the market. One strategy that some QSRs are using to increase sales a. serving higher-quality food b. co-branding at stores and nontraditional locations c. offering alcoholic beverages d. hiring very skilled labor to enhance quality 28. A group of typical guests who give an opinion on topics presented to them is known as a. a banquet b. a fusion group c. a focus group d. a family-style group 29. Chinese, Spanish, Thai, Indian, and Mediterranean are all examples of ________ restaurants. a. family b. quick service c. ethnic d. casual dining 30. Quick service restaurants are also known as a. casual dining b. ethnic dining c. dinner house d. fast food 31. The original McDonald's concept was expanded by a. Leo McDonald b. Louis Kane c. Ray Kroc d. Bill Darden 32. ________ is the market leader in the quick service chicken market. a. Kentucky Fried Chicken b. Church's Chicken c. Kenny Roger's Chicken d. Pollo Loco Chapter 1 Quiz 33. ________ is the fastest growing segment of the ethnic market. a. Chinese b. Mexican c. Thai d. Mediterranean 34. Theme restaurants are particularly appealing because they a. usually offer an extensive menu b. are usually located in the suburbs c. offer a total experience and a social meeting place d. offer haute cuisine 35. Which of the following is a current trend in restaurant service? a. Continued diversification b. Fewer twin and multiple locations c. Limited points of service d. Less competition from convenient stores