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Restaurant Organization Basics Chapter Exam

Exam Instructions:

Choose your answers to the questions and click 'Next' to see the next set of questions. You can skip questions if you would like and come back to them later with the yellow "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will appear. Click it to see your results. Good luck!

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Question 1 1. All of the following are primary tasks of an assistant manager of a restaurant EXCEPT:

Question 2 2. What does the organizational structure of a restaurant determine?

Question 3 3. Lila is the owner of Golden Dragon restaurant. Which of the following answer choices is most accurate?

Question 4 4. All of the following answer choices best describes a full-service, fine-dining restaurant EXCEPT:

Question 5 5. Which of the following is the best example of a limited-service restaurant?

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Question 6 6. What information is displayed in a restaurant's organizational chart?

Question 7 7. Which of the following is an overhead expense of a restaurant?

Question 8 8. _____ is a type of upscale dining where you receive full-service, have a limited menu, and use the best glassware.

Question 9 9. Why are cafeterias considered a self-service style?

Question 10 10. _____ is a type of restaurant where you typically order through a cashier and seat yourself. You must get up and ask for a drink or fill it yourself. The food may or may not be delivered to you.

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Question 11 11. When discussing restaurants, the _____ refers to the delivery of service and the _____ refers to the kind and quality of food.

Question 12 12. Which of the following is the BEST example of a full-service restaurant?

Question 13 13. The _____ and _____ oversee area-specific staff and operations, including the front-of-house and kitchen.

Question 14 14. The _____ is at the top of the structure.

Question 15 15. Why is an organizational structure helpful?

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Question 16 16. The _____ oversees the overall operations of the organization and is in charge of leading the assistant managers and the kitchen manager.

Question 17 17. The _____ is in charge of monitoring the organization's finances and ensuring compliance with local and federal financial laws.

Question 18 18. Which of these staff members is NOT normally compensated from food income?

Question 19 19. Identify the typical profit margin for a restaurant.

Question 20 20. The restaurant McResto has appointed Mary as the Manager. Which of her decisions will help in reducing operating costs?

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Question 21 21. Which of the following is an overhead cost to the business of a restaurant?

Question 22 22. Select the two expenses that are nearly the same when running a restaurant?

Restaurant Organization Basics Chapter Exam Instructions

Choose your answers to the questions and click 'Next' to see the next set of questions. You can skip questions if you would like and come back to them later with the yellow "Go To First Skipped Question" button. When you have completed the practice exam, a green submit button will appear. Click it to see your results. Good luck!

Hospitality 304: Hotel & Lodging Management & Operations  /  Business Courses
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