Handheld POS system

Question 1

RsQ_014With seamless integration between restaurant managers and the Write On Handheld POS system:

 

servers simply jot down guests orders and send them to the kitchen

 

the handheld can access the accounting office information

 

servers need to key in orders on the POS system

 

makes it easier for servers to get 86’ed

 

Question 2

RsQ_026One of the biggest trends is technology that improves the guest experience, including __________ and __________ ordering and credit card payment.

 

hand held/ kitchen

 

on line/ tableside

 

hand held/ barside

 

phone in/ hostess stand

 

Question 3

RsQ_013The Federal Trade Commission’s Consumer Fraud and Identity Theft Complaint Data report stated that __________ was the most common form of reported identity theft.

 

social security number fraud

 

credit card fraud

 

driver’s license theft

 

character identity theft

 

Question 4

RsQ_027NCR Mobile Pay works with:

 

Smart phone

Facebook

 

Computer touch screen

 

E-mail

 

Question 5

RsQ_029__________ and __________ encompass the largest amount of noncompliant establishments, who fall in the least demanding category of compliance.

 

large hotels and large restaurants

 

medium hotels and country clubs

 

small hotels and independent restaurants

 

small hotels and catering companies

 

Question 6

RsQ_025Back-office systems aid inventory control by quickly recording the inventory and easily allowing new stock to be added. This is called:

 

food costing

 

purchasing

 

inventory control

 

labor management

 

Question 7

RsQ_010Which is the advantage of an open platform advantage?

 

It is increasing the footprint and flexibility of systems.

 

It is helpful in choosing operating systems.

 

It is good for operating peripherals and inflexibility.

 

It is more flexibility with a smaller footprint.

 

Question 8

RsQ_028This common scam occurs when a server takes the guest’s card for payment and runs it through a device to capture the encoded information off the magnetic strip. The server returns the guest’s card, with the guest unaware that the card’s data has been stolen and he or she is now susceptible to fraudulent charges

 

Scamming

 

Skimming

 

Stealing

 

Extortion

 

Question 9

RsQ_017All back-of-the-house employees should take the __________ courses offered by the National Restaurant Association Educational Foundation.

 

Bar Code

 

ServSafe

 

PeopleSoft

 

TimePro

 

 

Question 10

RsQ_012Electronic cash registers (ECRs) __________.

 

have become obsolete

 

are now offering some of the flexibility of POS

 

are inefficient

 

are no longer used in restaurants

 

Question 11

RsQ_011POS systems have __________.

come down in price

gone up in price

 

stayed relatively the same in price

 

always been inexpensive

 

Question 12

RsQ_018Front-of-the-house technology revolves around the:

 

PDA

 

LAN

 

POS

 

SQL

 

Question 13

RsQ_006In order to stop employees from coming in early and taking a socialization break some restaurants have:

 

forecasted actual labor hours needed

 

checked actual against forecasted labor costs

 

copied schedules from one week to the next week

 

used programs that will not allow employees to clock in more than 10 minutes early and 5 minutes late.

 

Question 14

RsQ_030________  can add photos to the restaurant’s Yelp listing, or to Twitter and Facebook to facilitate social media sharing.

 

Smart phone

 

Computer

 

Tweet

 

QR code

 

Question 15

RsQ_015MenuLink has developed a new feature that provides a method in which the receiving store can process material transfers in the same general way as if the materials were purchased from a food vendor who is enabled for electronic ordering and invoicing. This is called a(n):

 

Expedited Material Transfer

 

Computed Material Transfer

 

Automated Raw Material Transfer

 

Expedited Computer Material Transfer

 

Question 16

RsQ_044According to the text, the total of all actual and potential guests is called the __________.

 

buyers

 

pool

 

market

 

target

 

Question 17

RsQ_036With restaurants, it is the __________, rather than just the food, that guests pay for.

 

entertainment

 

tangibles

 

total dining experience

 

controllable expenses

 

Question 18

RsQ_052Which finds out what guests want and providing it at a fair price that leaves a reasonable profit?

 

Positioning

 

Segmenting

 

Sales

 

Marketing

 

Question 19

RsQ_051A __________ analyzes the community, the potential guests, and the competition.

 

demographic assessment

 

topographical survey

 

behavioral survey

 

market assessment

 

Question 20

RsQ_053According to the product levels described in the text, the __________ product is the tangible part of the product and it includes the physical aspects of the restaurant and its décor.

 

core

 

formal

 

augmented

 

informal

 

Question 21

RsQ_048Marketing efforts are most needed __________.

 

on weekends

 

in mid-week

 

 

during low periods

during busy periods

 

 

 

Question 22

RsQ_039According to the product levels described in the text, the __________ product is the function part of the product for the customer.

 

core

 

formal

 

augmented

 

informal

 

Question 23

RsQ_059Which partnerships have complete liability, but full management rights?

 

Limited partnership

 

General partnership

 

Corporate partnerships

 

Federal partnerships

 

Question 24

RsQ_050According to the product levels described in the text, the __________ product includes services, such as automatic acceptance of certain credit cards, valet parking, and table reservation service.

 

core

 

 

formal

 

 

augmented

 

 

informal

Question 25

RsQ_049Which are types of demographics?

 

Age, sex, family life cycle, income, occupation, education, religion, and race

 

Country, state/province, county, city, and neighborhood

 

Occasions, benefits sought, user status, and usage rates

 

Loyalty status and buyer readiness

 

 

Question 26

RsQ_047Which is the only revenue generating variable in the marketing mix?

 

Product

 

Place

 

Price

 

Promotion

 

Question 27

RsQ_033Which is least related to restaurant sales?

 

 

advertising

 

 

entertainment

 

 

promotion

 

 

public relations

 

Question 28

RsQ_041Which are the three typical market segmentations?

 

Geographic, Demographic, Behavior

Demographic, Behavior, Style

 

Concept, Geographic, Demographic

 

Behavior, Concept, Geographic.

 

Question 29

RsQ_060Restaurant owners should avoid ­­­­­­_________________-that is, engaging in public relations tactics (such as Joining programs) in order to portray the company as being more engaged in environmentally friendly practices than it really is.

 

whitewashing

 

greenbelting

 

greenwashing

 

highlighting

 

Question 30

RsQ_042Sales focuses on the needs of the __________.

 

buyer

 

seller

 

location

 

community

 

 

Quizz 10

 

Question 1

RsQ_030As sole proprietor, the restaurant operator __________.

 

 

is an employee

 

 

draws a salary for federal income tax purposes

does not draw a salary for federal income tax purposes

 

 

has an income that is not subject to self-employment tax

 

Question 2

RsQ_007SCORE is made up of __________.

 

 

successful restaurant entrepreneurs

 

hospitality employees

 

successful retired business people

 

restaurant employees

 

Question 3

RsQ_026When incorporating, the first step should always be to __________.

 

seek out a location

 

look for a partner

 

consult an attorney

 

find financing

 

Question 4

RsQ_027Which best describes workers’ compensation insurance?

 

 

It is federally mandated but administered by the states.

 

 

It is not federally mandated but administered by the states.

 

 

It is federally mandated and administered.

 

 

It is optional.

Question 5

RsQ_020A standby amount of cash to open the restaurant and to get through possibly several unprofitable months of operation is called __________.

 

capital

 

profit

 

collateral

 

income

 

Question 6

RsQ_009The bank wants __________, which they can take should the loan not be paid.

 

investments

 

contracts

 

collateral

 

homes

 

Question 7

RsQ_001Which is not required by the Small Business Administration for a restaurant loan?

 

Menu analysis, including a copy of the proposed menu.

 

Financial data, including tax returns for the past three years.

 

Marketing strategy, including promotion and advertising plans.

 

Tax returns for the past ten years.

 

Question 8

RsQ_025Which is not tax deductible?

 

 

company car

life insurance

low-cost loans

 

high-cost loans

 

Question 9

RsQ_006The cost of leasing a building is usually in __________.

 

square foot per month

 

square yard per month

 

square foot per week

 

square yard per week

 

Question 10

RsQ_023In a partnership, who is responsible if things go wrong?

 

 

Partners making decisions

 

All partners

 

The lawyer

 

The employees

 

Question 11

RsQ_002Restaurant buildings and equipment are most likely to be __________.

 

purchased

 

leased

 

financed

 

sub-leased

 

Question 12

RsQ_016Costs that change proportionately according to sales are called __________.

 

variable

 

controlled

 

fixed

 

unadjustable

 

 

Question 13

RsQ_012The number-one factor in restaurant failure is said to be lack of __________.

 

 

promotion

 

capital

 

management

 

employees

 

Question 14

RsQ_029Which can be depreciated for tax purposes over its expected life?

 

 

Food cost

 

 

Labor cost

 

 

The building

 

 

Rent expenses

 

Question 15

RsQ_014The balance sheet is an important document that __________.

 

 

is like a photo of the restaurants financial standing at a given moment in time

shows the restaurants liabilities and equity in the future

 

 

is a statement of the restaurants strategies

 

 

 

shows the return on investments