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