2009 DECA Ontario Provincials CompetitionRFSM
Test 1009 RESTAURANT AND FOOD SERVICE MANAGEMENT 1
1.Restaurant chains that modify work schedules to reasonably accommodate the needs of all employees are complying with the requirements of the
A.Americans with Disabilities Act.C.Civil Rights Act of 1991.
B.Equal Employment Opportunity Act.D.Occupational Safety and Health Act.
2.Marsha wants to invest her savings in a restaurant. However, she wants to protect all of her personal assets. Which type of business ownership would be most appropriate for Marsha?
A.PartnershipC.Corporation
B.Franchise D.Sole proprietorship
3.What do restaurants need to do to avoid being fined or temporarily shut down by government agencies?
A.Offer quality table service C.Purchase expensive ingredients
B.Comply with health codes D.Hire trained employees
4.Efficient inventory control can keep a restaurant supply business from having too much of its ______tied up in stock.
A.capitalC.sales volume
B.accounts receivable D.utility
5.Which of the following makes it possible for a restaurant supply company's drivers to determine their exact location and obtain accurate directions to destinations:
A.Cellular telephone system C.Global positioning system
B.Video frequency technology D.Image scanning technology
6.One reason why reverse distribution systems are considered to be ethical is because they
A.are politically correct.C.address environmental concerns.
B.adhere to the letter of the law.D.are cost efficient to implement.
7.Which of the following is a true statement about channel-member relationships in the supply chain:
A.Technological advancements have made interaction among channel members unnecessary.
B.Because the producers are the channel leaders, they usually have more negotiating power.
C.Members can often reduce conflict by focusing on the common goal of customer satisfaction.
D.To minimize horizontal conflict, most wholesalers in the supply chain charge slotting fees.
8.Before a restaurant chain can effectively evaluate members in its distribution channel, it must first
A.assess its logistics needs. C.identify potential vendors.
B.conduct a location feasibility study.D.develop a strategic alliance.
9.When writing a proposal for a full-service restaurant, it is usually important to include a
A.current bibliography. C.plan of action.
B.list of charts. D.policy statement.
10.Which of the following is a reason for a full-service restaurant to conduct regular staff meetings:
A.To handle disciplinary problems C.To orient new employees
B.To allow employees to ask questionsD.To give employees time to relax from work
11.Restaurant supply salespeople who are well informed about the brands, sizes, and styles of goods that the business offers can easily answer which of the following customer questions:
A.What merchandise is carried by the business?
B.What is the business's return policy?
C.What type of credit does the business offer?
D.What hours is the business open?
12.A restaurant supply business establishes a policy that it "will not be undersold" in order to
A.maintain high inventory levels. C.offer a wide variety of goods.
B.compete with similar businesses.D.employ a large sales force.
13.Which of the following must be kept in refrigerated storage:
A.Soft drinksC.Potatoes
B.Bread D.Milk
14.Which of the following is a method that many restaurant suppliers use to ship products:
A.Internal waterways C.Package cars
B.Common carriersD.Private couriers
15.In order to maintain inventory levels, restaurants need to know which food items are in inventory as well as the
A.length of time in inventory. C.channel of distribution.
B.inventory storage method.D.name of the main supplier.
16.What requisition procedure is a restaurant following if it negotiates long-term prices for certain food items with a vendor that delivers the items at set times?
A.Competitive bid C.Blank check
B.Standing order D.Price quotation
17.How do producers answer the economic question of what to produce?
A.By developing incentivesC.By buying more resources
B.By comparing relative prices D.By rationing goods and services
18.One major way restaurant businesses, in general, show their social responsibility is by
A.contributing to public interests. C.paying taxes to the federal government.
B.providing educational scholarships. D.supporting environmental protection efforts.
19.Restaurant supply businesses can protect themselves from the risk associated with lost shipments by
A.training receiving personnel.C.purchasing transportation insurance.
B.inspecting shipments of goods. D.selecting resale items carefully.
20.Antonio works at a food-processing plant and is responsible for sorting apples by size. His coworker is responsible for cleaning the apples that Antonio sorts. The apples are then sent to another worker to be inspected. These jobs are examples of specialization by
A.trade. C.task.
B.stage of production. D.profession.
21.Restaurant chains often build teams to solve problems, which involves giving ______to the team.
A.authority C.insight
B.compensation D.leadership
22.The restaurant chain manager takes time during a staff meeting to recognize Paul's efforts to finish a big project on time. How is this recognition likely to affect Paul?
A.Increased morale C.Higher commissions
B.Lower motivation D.Decreased self-esteem
23.Developing political relationships within a food service organization often involves
A.agreeing with others at meetings. C.doing favors for others.
B.following the rules. D.negotiating for responsibility.
24.The purpose of handing out menus to customers who are on the waiting list is to
A.stimulate their appetites.
B.reassure them that they will eventually get a table.
C.make them think that the dining experience has begun.
D.distract them from noticing the order in which people are being seated.
25.What is the main reason that restaurants need financing?
A.To cash checks C.To obtain funds
B.To pay interest D.To save money
26.A characteristic of the accrual method of accounting is that it
A.is the method used by businesses that don't offer credit.
B.is the method most frequently used by small businesses.
C.records credit purchases when the purchases are made.
D.records transactions at the time the money changes hands.
27.Calculate a small full-service restaurant's monthly cash payments if it has rent of $600, utility costs of $150, salaries of $2,400, cost of goods sold of $4,750, miscellaneous expenses of $550, and inventory worth $1,200.
A.$8,450 C.$9,250
B.$8,150 D.$9,650
28.A restaurant supply company prepares an invoice for Gino's Italian Restaurant, which has purchased the following: two coffee urns at $35.50 each and three stainless steel pans at $22.75 each. If shipping costs are $11.60, what is the total amount of the invoice?
A.$159.40 C.$168.25
B.$150.85 D.$171.00
29.Michaela's Fine Dining Restaurant has $375,900,000 in total assets, $255,700,000 in total liabilities, and $7,500,800 in total inventory. Calculate the debt-to-assets ratio for Michaela's Fine Dining Restaurant.
A.0.68 C.1.44
B.1.47 D.0.67
30.A restaurant's net sales for the year were $990,000, cost of goods sold was $650,000, and total operating expenses were $320,000. Determine the amount of the restaurant's net profit or loss.
A.$660,000 (loss)C.$20,000 (profit)
B.$20,000 (loss) D.$1,320,000 (profit)
31.When a supervisor notifies restaurant employees that their performance is below standard and their jobs are in jeopardy, the supervisor should
A.put the notice in writing. C.give verbal notification only.
B.e-mail the employees. D.post the notice on the bulletin board.
32.Why should you encourage questions during a job orientation?
A.To make new employees feel productive from the beginning
B.To determine what points need clarification
C.To help new employees remember key points
D.To prove that new employees have been made aware of policies and procedures
33.Who is responsible for implementing the equity laws that apply to a restaurant?
A.The government C.The courts
B.The management D.The employees
34.Which of the following is generally considered a fringe benefit:
A.Employee ratingsC.Salary
B.Quota plan D.Health insurance
35.One reason why a full-service restaurant might gather marketing information is to
A.manipulate data.C.remain competitive.
B.control customers. D.eliminate risks.
36.A large restaurant supply corporation wants to gather information on its biggest competitor's product development plans. Should the corporation advertise and hold interviews for nonexistent jobs in order to get information from the competitor's employees?
A.Yes, any method of gathering information is fair.
B.No, this strategy for gathering information is unethical.
C.No, the competitor's employees probably have no useful information.
D.Yes, employees would share information if they thought they would be hired.
37.To determine marketing-information needs, restaurant owners often conduct a ______analysis.
A.primary C.secondary
B.relative D.situational
38.What type of marketing-information management system might a full-service restaurant develop specifically for analyzing or comparing numerical data?
A.InternalC.Statistical
B.Interactive D.Simulated
39.One way that restaurants forecast the number of servings of menu items needed each day is to determine the
A.edible portion of ingredients.C.yield from each recipe.
B.average ordered in the past.D.weight of cartons on order.
40.For both the customer and the seller, striking the right pricing balance makes the exchange
A.manageable.C.beneficial.
B.painful. D.disappointing.
41.Which of the following marketing functions would measure consumer response to a new product:
A.Distribution C.Purchasing
B.Marketing-information managementD.Selling
42.When a restaurant chain is planning to enter the international market, the trade barriers that countries establish often have an impact on the restaurant chain's
A.distribution methods. C.pricing strategies.
B.selling techniques. D.promotional activities.
43.Ed's Family Restaurant mailed discount coupons to all the people who moved into the area during the past year. The company has targeted a market based on
A.psychographics. C.economics.
B.geographics. D.demographics.
44.When identifying a target market, restaurants often create a record of information such as age, income level, ethnic background, occupation, and attitudes, which is known as a
A.preference list. C.customer profile.
B.demographic breakdown. D.consumer composite.
45.An important part of a restaurant's overall business plan is the ______plan.
A.marketing C.emergency
B.credit D.training
46.A restaurant supply business considers segment size, product demand, and potential profitability when it conducts a
A.trend study. C.technology evaluation.
B.market analysis. D.strategic assessment.
47.What is a potential strength a full-service restaurant owner might identify in a SWOT analysis?
A.New foreign markets C.Large inventories
B.Market leadership D.Market saturation
48.The restaurant supply company projected that its sales would increase significantly over the next few years, and it decided to
A.borrow operating funds.C.lower inventory levels.
B.raise its prices. D.hire more workers.
49.Which of the following is an example of a full-service restaurant analyzing information in order to set a marketing budget:
A.Estimating the cost of ingredients and supplies
B.Reviewing qualifications of various employees
C.Studying current profit and loss statements
D.Comparing advertising agency presentations
50.What do many restaurants analyze to determine if their marketing efforts are effectively reaching their target market?
A.Procurement processC.Customer satisfaction
B.Exclusive distribution D.Vertical integration
51.When conducting a marketing audit, a full-service restaurant must answer which of the following questions relating to its marketing strategies:
A.What pricing approach is appropriate? C.Who conducts marketing research?
B.Are there enough resources? D.How accurate are the marketing reports?
52.How has the use of handheld computers impacted the food and beverage industry?
A.Customers can play computer games while they wait for a table.
B.Customers' credit-card payments are faster to process.
C.Servers have more time to interact with customers.
D.There is a greater need for face-to-face interaction between cooks and servers.
53.One method a restaurant-supply business can use to prevent theft by employees and customers is to
A.establish a floor limit.C.hire security guards.
B.purchase liability insurance.D.take frequent inventories.
54.Effective project planning is important because it often helps a restaurant supply company to
A.buy supplies.C.control costs.
B.train employees. D.keep records.
55.A restaurant that places orders after reviewing written quotes provided by several suppliers is using the ______buying method.
A.competitive-bid C.lowest-price
B.blank-check D.standard-markup
56.Restaurant employees can help the restaurant control expenses by
A.answering the telephone courteously. C.refusing to accept gratuities.
B.taking patrons' orders accurately. D.extending their shifts to include overtime.
57.If a restaurant currently leases 2,250 square feet of space at $1.75 per square foot per month and will pay 4% more next year, what amount will the restaurant pay in rent next year?
A.$49,475C.$47,250
B.$47,715 D.$49,140
58.There is $241.49 in the restaurant's cash register at the end of the day. Of this amount, $191.49 was for cash sales. The amount of money in the drawer at the beginning of the day was
A.$191.49.C.$100.50.
B.$40.00. D.$50.00.
59.One reason why some restaurant servers disclose the amount of their tips to the restaurant is because they
A.are not required to pay taxes. C.want an increase in wages.
B.share tips with coworkers.D.expect to receive promotions.
60.Full-service restaurant employees often can be helpful during a robbery situation if they are
A.conscientious.C.friendly.
B.sensitive. D.observant.
61.Which of the following is a recommended method of cleaning floors in restaurants:
A.Washing by hand C.Dry dusting
B.Wet mopping D.Sweeping with a broom
62.Restaurants develop specific procedures for cooking and storing food and for cleaning food-processing equipment in order to
A.eliminate safety hazards. C.prevent sanitation problems.
B.regulate personal hygiene. D.reduce operating expenses.
63.An efficient way to organize a work area is to
A.avoid using filing cabinets. C.remove all materials from the work surface.
B.arrange everything within easy reach. D.keep reference materials out of your office.
64.What type of information may be listed in the work experience section of a resume, if the person has had only a few paying jobs?
A.Career objectivesC.Volunteer positions
B.Technical training D.Personal references
65.Trade publications are used by full-service restaurant personnel for which of the following reasons:
A.To obtain up-to-date informationC.To set up an operating budget
B.To determine quantities to buyD.To appeal to the general public
66.Under bad economic conditions, what must restaurant suppliers be willing to do to attract customers?
A.Increase inventory C.Adjust prices
B.Remodel facilities D.Improve parking
67.One way that computer technology impacts the pricing function is by making it possible for businesses to
A.adjust their prices over time. C.generate purchase orders.
B.post their prices online. D.pay invoices electronically.
68.Factors that affect the final cost of a product to a restaurant are price allowances given by vendors and manufacturers known as
A.EOM. C.discounts.
B.advance terms. D.FO.
69.Which of the following questions do restaurant supply businesses ask when they evaluate the feasibility of a product idea:
A.Does this product satisfy the company's needs?
B.How can we come up with innovative ideas for more products?
C.Do we have access to the resources to make this product?
D.Will vendors buy or use the product if it is available?
70.The Food, Drug, and Cosmetic Act is a federal statute intended to assure consumers that the products they buy will be safe, which means that the products are
A.pure and meet certain standards. C.covered by a written warranty.
B.free from fear and danger. D.manufactured by professionals.
71.A restaurant supply company wants to evaluate its customers' experiences with the company and its products by asking them to complete a questionnaire. When formatting the questionnaire, the company should
A.use a simple sentence structure that asks for general information.
B.write the questions so that most of them are open-ended.
C.include specific questions about operational components.
D.require contact information, such as name and telephone number.
72.A restaurant supply company that wants to attract a different market segment by offering products that are similar to its core product line should consider a
A.shallow-variation mix. C.product-mix extension.
B.product-line deletion. D.wide-retention strategy.
73.A restaurant is extending its operating hours to accommodate its customers. Which of the following is a business cost associated with this service:
A.Increased sales volume C.Higher profit margins
B.Higher payroll expenses D.Increased customer satisfaction
74.One reason why many restaurants flag certain menu items with some type of a healthy heart symbol is to indicate that the items
A.are approved by food organizations.C.meet specific nutrition standards.
B.contain only quality ingredients.D.provide a day's supply of vitamins.
75.A restaurant supply business that positions its products as the ones offering the best quality and service for the price might gain a
A.geographic benefit.C.competitive advantage.
B.promotional consideration. D.marketing incentive.
76.Full-service restaurants benefit from repeat sales to customers who have brand
A.resistance.C.loyalty.
B.experience. D.objections.
77.Which of the following statements is an example of a business that developed a positioning strategy by emphasizing product benefits:
A.To dine in a luxurious, elegant atmosphere is to visit the Premier Gourmet Restaurant.
B.Unlike other items in the marketplace, Major Foods does not test its products on animals.
C.If you are short on cash and need legal help, call Wilson Law Offices at 1-800-ABC-LAWS.
D.For optimal speed and cutting-edge security, try Lightning-Fast Internet Services, Inc.
78.What is the formula for calculating planned gross margin?
A.Retail price minus costC.Net sales minus cost of goods sold
B.Net sales minus operating expensesD.Purchases minus reductions
79.Why do many restaurants select items to add to the menu based on what they will need to charge for those items?
A.To provide a fun experienceC.To maintain a consistent image
B.To follow an established themeD.To negotiate a low purchase price
80.Which of the following factors would encourage a family with children to dine at a particular restaurant:
A.Small-quantity orders C.Large, straight chairs
B.Crowded dining area D.Linen napkins and tablecloths
81.When planning the quantity of prime rib to order to prepare a certain number of dinners, a restaurant should consider the
A.volume discount.C.nutrition value.
B.cooking time. D.yield percentage.
82.What do restaurants consider when ordering the quantity of food products to prepare menu items?