HTM 310 quiz 9 and 10<\/p>\n
Question 1
\nRsQ_014With seamless integration between restaurant managers and the Write On Handheld POS system:<\/p>\n
servers simply jot down guests orders and send them to the kitchen<\/p>\n
the handheld can access the accounting office information<\/p>\n
servers need to key in orders on the POS system<\/p>\n
makes it easier for servers to get 86\u2019ed<\/p>\n
Question 2
\nRsQ_026One of the biggest trends is technology that improves the guest experience, including __________ and __________ ordering and credit card payment.<\/p>\n
hand held\/ kitchen<\/p>\n
on line\/ tableside<\/p>\n
hand held\/ barside<\/p>\n
phone in\/ hostess stand<\/p>\n
Question 3
\nRsQ_013The Federal Trade Commission\u2019s Consumer Fraud and Identity Theft Complaint Data report stated that __________ was the most common form of reported identity theft.<\/p>\n
social security number fraud<\/p>\n
credit card fraud<\/p>\n
driver\u2019s license theft<\/p>\n
character identity theft<\/p>\n
Question 4
\nRsQ_027NCR Mobile Pay works with:<\/p>\n
Smart phone
\nFacebook<\/p>\n
Computer touch screen<\/p>\n
E-mail<\/p>\n
Question 5
\nRsQ_029__________ and __________ encompass the largest amount of noncompliant establishments, who fall in the least demanding category of compliance.<\/p>\n
large hotels and large restaurants<\/p>\n
medium hotels and country clubs<\/p>\n
small hotels and independent restaurants<\/p>\n
small hotels and catering companies<\/p>\n
Question 6
\nRsQ_025Back-office systems aid inventory control by quickly recording the inventory and easily allowing new stock to be added. This is called:<\/p>\n
food costing<\/p>\n
purchasing<\/p>\n
inventory control<\/p>\n
labor management<\/p>\n
Question 7
\nRsQ_010Which is the advantage of an open platform advantage?<\/p>\n
It is increasing the footprint and flexibility of systems.<\/p>\n
It is helpful in choosing operating systems.<\/p>\n
It is good for operating peripherals and inflexibility.<\/p>\n
It is more flexibility with a smaller footprint.<\/p>\n
Question 8
\nRsQ_028This common scam occurs when a server takes the guest\u2019s card for payment and runs it through a device to capture the encoded information off the magnetic strip. The server returns the guest\u2019s card, with the guest unaware that the card\u2019s data has been stolen and he or she is now susceptible to fraudulent charges<\/p>\n
Scamming<\/p>\n
Skimming<\/p>\n
Stealing<\/p>\n
Extortion<\/p>\n
Question 9
\nRsQ_017All back-of-the-house employees should take the __________ courses offered by the National Restaurant Association Educational Foundation.<\/p>\n
Bar Code<\/p>\n
ServSafe<\/p>\n
PeopleSoft<\/p>\n
TimePro<\/p>\n
Question 10
\nRsQ_012Electronic cash registers (ECRs) __________.<\/p>\n
have become obsolete<\/p>\n
are now offering some of the flexibility of POS<\/p>\n
are inefficient<\/p>\n
are no longer used in restaurants<\/p>\n
Question 11
\nRsQ_011POS systems have __________.
\ncome down in price
\ngone up in price<\/p>\n
stayed relatively the same in price<\/p>\n
always been inexpensive<\/p>\n
Question 12
\nRsQ_018Front-of-the-house technology revolves around the:<\/p>\n
PDA<\/p>\n
LAN<\/p>\n
POS<\/p>\n
SQL<\/p>\n
Question 13
\nRsQ_006In order to stop employees from coming in early and taking a socialization break some restaurants have:<\/p>\n
forecasted actual labor hours needed<\/p>\n
checked actual against forecasted labor costs<\/p>\n
copied schedules from one week to the next week<\/p>\n
used programs that will not allow employees to clock in more than 10 minutes early and 5 minutes late.<\/p>\n
Question 14
\nRsQ_030________ can add photos to the restaurant\u2019s Yelp listing, or to Twitter and Facebook to facilitate social media sharing.<\/p>\n
Smart phone<\/p>\n
Computer<\/p>\n
Tweet<\/p>\n
QR code<\/p>\n
Question 15
\nRsQ_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):<\/p>\n
Expedited Material Transfer<\/p>\n
Computed Material Transfer<\/p>\n
Automated Raw Material Transfer<\/p>\n
Expedited Computer Material Transfer<\/p>\n
Question 16
\nRsQ_044According to the text, the total of all actual and potential guests is called the __________.<\/p>\n
buyers<\/p>\n
pool<\/p>\n
market<\/p>\n
target<\/p>\n
Question 17
\nRsQ_036With restaurants, it is the __________, rather than just the food, that guests pay for.<\/p>\n
entertainment<\/p>\n
tangibles<\/p>\n
total dining experience<\/p>\n
controllable expenses<\/p>\n
Question 18
\nRsQ_052Which finds out what guests want and providing it at a fair price that leaves a reasonable profit?<\/p>\n
Positioning<\/p>\n
Segmenting<\/p>\n
Sales<\/p>\n
Marketing<\/p>\n
Question 19
\nRsQ_051A __________ analyzes the community, the potential guests, and the competition.<\/p>\n
demographic assessment<\/p>\n
topographical survey<\/p>\n
behavioral survey<\/p>\n
market assessment<\/p>\n
Question 20
\nRsQ_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 d\u00e9cor.<\/p>\n
core<\/p>\n
formal<\/p>\n
augmented<\/p>\n
informal<\/p>\n
Question 21
\nRsQ_048Marketing efforts are most needed __________.<\/p>\n
on weekends<\/p>\n
in mid-week<\/p>\n
during low periods
\nduring busy periods<\/p>\n
Question 22
\nRsQ_039According to the product levels described in the text, the __________ product is the function part of the product for the customer.<\/p>\n
core<\/p>\n
formal<\/p>\n
augmented<\/p>\n
informal<\/p>\n
Question 23
\nRsQ_059Which partnerships have complete liability, but full management rights?<\/p>\n
Limited partnership<\/p>\n
General partnership<\/p>\n
Corporate partnerships<\/p>\n
Federal partnerships<\/p>\n
Question 24
\nRsQ_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.<\/p>\n
core<\/p>\n
formal<\/p>\n
augmented<\/p>\n
informal
\nQuestion 25
\nRsQ_049Which are types of demographics?<\/p>\n
Age, sex, family life cycle, income, occupation, education, religion, and race<\/p>\n
Country, state\/province, county, city, and neighborhood<\/p>\n
Occasions, benefits sought, user status, and usage rates<\/p>\n
Loyalty status and buyer readiness<\/p>\n
Question 26
\nRsQ_047Which is the only revenue generating variable in the marketing mix?<\/p>\n
Product<\/p>\n
Place<\/p>\n
Price<\/p>\n
Promotion<\/p>\n
Question 27
\nRsQ_033Which is least related to restaurant sales?<\/p>\n
advertising<\/p>\n
entertainment<\/p>\n
promotion<\/p>\n
public relations<\/p>\n
Question 28
\nRsQ_041Which are the three typical market segmentations?<\/p>\n
Geographic, Demographic, Behavior
\nDemographic, Behavior, Style<\/p>\n
Concept, Geographic, Demographic<\/p>\n
Behavior, Concept, Geographic.<\/p>\n
Question 29
\nRsQ_060Restaurant owners should avoid \u00ad\u00ad\u00ad\u00ad\u00ad\u00ad_________________-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.<\/p>\n
whitewashing<\/p>\n
greenbelting<\/p>\n
greenwashing<\/p>\n
highlighting<\/p>\n
Question 30
\nRsQ_042Sales focuses on the needs of the __________.<\/p>\n
buyer<\/p>\n
seller<\/p>\n
location<\/p>\n
community<\/p>\n
Quizz 10<\/p>\n
Question 1
\nRsQ_030As sole proprietor, the restaurant operator __________.<\/p>\n
is an employee<\/p>\n
draws a salary for federal income tax purposes
\ndoes not draw a salary for federal income tax purposes<\/p>\n
has an income that is not subject to self-employment tax<\/p>\n
Question 2
\nRsQ_007SCORE is made up of __________.<\/p>\n
successful restaurant entrepreneurs<\/p>\n
hospitality employees<\/p>\n
successful retired business people<\/p>\n
restaurant employees<\/p>\n
Question 3
\nRsQ_026When incorporating, the first step should always be to __________.<\/p>\n
seek out a location<\/p>\n
look for a partner<\/p>\n
consult an attorney<\/p>\n
find financing<\/p>\n
Question 4
\nRsQ_027Which best describes workers\u2019 compensation insurance?<\/p>\n
It is federally mandated but administered by the states.<\/p>\n
It is not federally mandated but administered by the states.<\/p>\n
It is federally mandated and administered.<\/p>\n
It is optional.
\nQuestion 5
\nRsQ_020A standby amount of cash to open the restaurant and to get through possibly several unprofitable months of operation is called __________.<\/p>\n
capital<\/p>\n
profit<\/p>\n
collateral<\/p>\n
income<\/p>\n
Question 6
\nRsQ_009The bank wants __________, which they can take should the loan not be paid.<\/p>\n
investments<\/p>\n
contracts<\/p>\n
collateral<\/p>\n
homes<\/p>\n
Question 7
\nRsQ_001Which is not required by the Small Business Administration for a restaurant loan?<\/p>\n
Menu analysis, including a copy of the proposed menu.<\/p>\n
Financial data, including tax returns for the past three years.<\/p>\n
Marketing strategy, including promotion and advertising plans.<\/p>\n
Tax returns for the past ten years.<\/p>\n
Question 8
\nRsQ_025Which is not tax deductible?<\/p>\n
company car
\nlife insurance
\nlow-cost loans<\/p>\n
high-cost loans<\/p>\n
Question 9
\nRsQ_006The cost of leasing a building is usually in __________.<\/p>\n
square foot per month<\/p>\n
square yard per month<\/p>\n
square foot per week<\/p>\n
square yard per week<\/p>\n
Question 10
\nRsQ_023In a partnership, who is responsible if things go wrong?<\/p>\n
Partners making decisions<\/p>\n
All partners<\/p>\n
The lawyer<\/p>\n
The employees<\/p>\n
Question 11
\nRsQ_002Restaurant buildings and equipment are most likely to be __________.<\/p>\n
purchased<\/p>\n
leased<\/p>\n
financed<\/p>\n
sub-leased<\/p>\n
Question 12
\nRsQ_016Costs that change proportionately according to sales are called __________.<\/p>\n
variable<\/p>\n
controlled<\/p>\n
fixed<\/p>\n
unadjustable<\/p>\n
Question 13
\nRsQ_012The number-one factor in restaurant failure is said to be lack of __________.<\/p>\n
promotion<\/p>\n
capital<\/p>\n
management<\/p>\n
employees<\/p>\n
Question 14
\nRsQ_029Which can be depreciated for tax purposes over its expected life?<\/p>\n
Food cost<\/p>\n
Labor cost<\/p>\n
The building<\/p>\n
Rent expenses<\/p>\n
Question 15
\nRsQ_014The balance sheet is an important document that __________.<\/p>\n
is like a photo of the restaurants financial standing at a given moment in time
\nshows the restaurants liabilities and equity in the future<\/p>\n
is a statement of the restaurants strategies<\/p>\n
shows the return on investments<\/p>\n","protected":false},"excerpt":{"rendered":"
HTM 310 quiz 9 and 10 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 Read More …<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-19464","post","type-post","status-publish","format-standard","hentry"],"_links":{"self":[{"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/posts\/19464","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/comments?post=19464"}],"version-history":[{"count":0,"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/posts\/19464\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/media?parent=19464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/categories?post=19464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.benedictsol.com\/blogs\/wp-json\/wp\/v2\/tags?post=19464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}