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