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Restaurant Organization & Operations Overview 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!

Page 1

Question 1 1. What is the purpose of a restaurant organizational chart?

Question 2 2. Which of the following would a customer typically find at a fine dining restaurant?

Question 3 3. What does the style of a restaurant refer to?

Question 4 4. Food is considered the _____ for most restaurant.

Question 5 5. A _____ over 5% is considered good for a non-chain restaurant.

Page 2

Question 6 6. Kelly is in charge of the restaurant's finances and accounting, and ensures that the restaurant's financial status is healthy. What is her role called?

Question 7 7. In which type of restaurant do customers order from a server?

Question 8 8. As the assistant manager of Good Burger, Elena likely performs which of the following tasks?

Question 9 9. Before opening her restaurant to the public, Martha obtained her food handler's permit, which _____.

Question 10 10. Why would Karen need a music license when opening up a restaurant?

Page 3

Question 11 11. Tammy is creating a business plan for her new restaurant. What information should be included in the competition and target market section of the business plan?

Question 12 12. Summarizing the business is the _____ step of writing a restaurant's business plan.

Question 13 13. What is a business plan?

Question 14 14. What information is included in the operating expenses step of a restaurant's business plan?

Question 15 15. _____ 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.

Page 4

Question 16 16. _____ is a type of upscale dining where you receive full-service, have a limited menu, and use the best glassware.

Question 17 17. Select the two expenses that are nearly the same when running a restaurant?

Question 18 18. The restaurant McResto has appointed Mary as the Manager. Which of her decisions will help in reducing operating costs?

Question 19 19. Why is a restaurant business plan useful?

Question 20 20. What does a prospective restaurant owner NOT need to know before writing their business plan?

Page 5

Question 21 21. Which permit is needed in order to serve food?

Question 22 22. Which license allows you to operate as a legal business that follows city, county, and state regulations?

Question 23 23. Why is an organizational structure helpful?

Question 24 24. The _____ is at the top of the structure.

Question 25 25. Why are cafeterias considered a self-service style?

Page 6

Question 26 26. Which of the following is an overhead cost to the business of a restaurant?

Question 27 27. Which of the following is NOT typically found in a restaurant business plan?

Question 28 28. Who can provide a certificate of occupancy?

Question 29 29. The _____ and _____ oversee area-specific staff and operations, including the front-of-house and kitchen.

Question 30 30. When discussing restaurants, the _____ refers to the delivery of service and the _____ refers to the kind and quality of food.

Restaurant Organization & Operations Overview 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!

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