A) Finding a location B) Buying kitchen equipment C) Hiring staff D) Developing a solid business plan
A) Employee handbook B) Menu design C) Choosing paint colors D) Market analysis
A) Securing funding B) Designing the restaurant layout C) Testing recipes D) Identifying your target audience and competition
A) Limited Liability Company (LLC) B) Sole Proprietorship C) Partnership D) Franchise
A) A historical financial statement B) A tax return C) A projected financial statement D) A bank statement
A) Buying expensive equipment B) Knowing the right people C) A catchy restaurant name D) A detailed business plan and good credit
A) Dog walking permit B) Construction permit C) Retail permit D) Food service permit
A) Verifies the building is safe and compliant B) Authorizes outdoor seating C) Allows you to sell alcohol D) Registers your business name
A) The number of parking spaces B) The price of rent C) Rules that dictate how land can be used D) The color of the building
A) Proximity to your home B) The landlord's personality C) Foot traffic and visibility D) Your favorite color scheme
A) Cleaning the restaurant B) The initial menu design C) The opening day promotion D) The process of renovating a space
A) A large refrigerated storage unit B) A kitchen entrance C) A type of customer D) A server's station
A) To keep food cold B) To create a pleasant ambiance C) To remove smoke, heat, and odors D) To save money on electricity
A) Food Items, Only B) First In, First Out C) Final Inventory, Open D) Fast Inventory, Fast Out
A) Menu creation B) Restaurant layout design C) Point of Sale - managing transactions D) Employee scheduling
A) Employee wages B) The direct costs of ingredients used C) The price of the building D) Marketing expenses
A) The maximum amount of inventory B) The average food cost C) The number of employees needed D) The minimum amount of inventory to have on hand
A) To make the owner famous B) To annoy competitors C) To attract and retain customers D) To spend money
A) Using random colors and fonts B) Ignoring customer feedback C) Creating a consistent identity D) Changing the logo every week
A) Selling old food B) Encouraging customers to buy more expensive items C) Ignoring customers D) Lowering prices
A) To punish employees B) Ensures consistent service and food quality C) To make employees quit D) To waste time
A) Training employees in multiple roles B) Training employees to steal C) Training employees in another restaurant D) Teaching employees to be angry
A) Happy and Caring Culinary Professionals B) Hasty and Careless Cooking Practices C) Highly Active Culinary Arts Program D) Hazard Analysis and Critical Control Points
A) Making food taste better B) Preventing foodborne illnesses C) Impressing customers D) Saving money on ingredients
A) Storing raw meat above cooked food B) Using the same utensils for everything C) Using separate cutting boards for raw meat and vegetables D) Washing hands only once a day
A) Changing the menu daily B) Rotating servers in the kitchen C) Rotating food in the freezer D) Fairly assigning tables to servers
A) Ignoring them B) Arguing with the customer C) Blaming the staff D) Addressing them promptly and professionally
A) How quickly inventory is sold and replaced B) How fast the food cooks C) How often the restaurant is cleaned D) How often the staff rotates
A) The point where the restaurant closes B) The point where the owner gets rich C) The point where the food tastes best D) The point where revenue equals expenses
A) To understand customer satisfaction and address concerns B) To argue with critics C) To get free advertising D) To stalk customers |