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