33)
Good selection of menu items cooked to order from scratch using quality ingredients are
characteristics of a ________ restaurant.
33)
Answer:
fine dining
Explanation:
34)
________ allow companies to expand rapidly by using other peoples money.
34)
Answer:
Franchises
Explanation:
35)
North America gained much of its culinary legacy from France the two main events
responsible for this were the ________ and Thomas Jefferson.
35)
Answer:
French Revolution
Explanation:
36)
________ restaurants provide a blend of two cuisines
36)
Answer:
Fusion
Explanation:
37)
________ restaurants are a group, each identical in market, concept, design, service, name,
and food.
37)
Answer:
Chain
Explanation:
38)
The most popular meal eaten away from home is ________.
38)
Answer:
lunch
Explanation:
39)
According to National Restaurant Association research ________ percent of American
diners said they would likely choose a restaurant based on its environmental friendliness.
39)
Answer:
62
Explanation:
40)
Co–branding at stores and non–traditional locations including highway plazas and
shopping centers is a concept currently being used by ________ restaurants to raise flat
sales figures.
40)
Answer:
quick service
Explanation:
7
MATCHING. Choose the item in column 2 that best matches each item in column 1.
Match the term with its definition
41)
A group of restaurants, each identical
in market, concept, design, service,
food and name
Answer:
42)
Quick service restaurants in
non–traditional locations
Answer:
43)
Typically owned by one or more
owners, usually involved in day to
day operations of the business
Answer:
44)
Growth fueled by delivery
Answer:
45)
Name recognition, from a franchise
point of view, and an associated level
of quality
Answer:
46)
International development
Answer:
47)
A business concept that allows for
rapid expansion using other peoples
money
Answer:
48)
Credited as the founder of classical
cuisine
Answer:
49)
A blend of two cuisines
Answer:
50)
A relaxing dining environment
Answer:
A)
Franchise
B)
Casual dining
C)
Fusion
D)
Globalization
E)
Auguste Escoffier
F)
Co–branding
G)
Chain
H)
Pizza
I)
Independent restaurants
J)
Branding
41)
42)
43)
44)
45)
46)
47)
48)
49)
50)
8
ESSAY. Write your answer in the space provided or on a separate sheet of paper.
51)
Identify the characteristics of Green Restaurant Certification. How does a restaurant receive certification and
why would they want to do so?
Answer:
Green restaurants are assessed based on seven environmental categories: water efficiency, waste
reduction and recycling, sustainable furnishings and building materials, sustainable food, energy,
disposables, and chemical and pollution reduction.
The restaurants accumulate points and are awarded stars depending on the number of points.
Guests are more attuned to businesses that practice sustainability and these restaurants may increase
their marketability as well as have a lasting effect on the environment.
52)
Briefly discuss the evolution of classical cuisine in the United States. Include those individuals responsible for
its legacy.
Answer:
Classical cuisines roots are in France. Two main events were responsible for the U.S.’s culinary legacy
from France. The French revolution in 1793-French chefs lost jobs or had the freedom to look for new jobs
abroad. Thomas Jefferson spent five years as an envoy to France and brought a French chef to the White
House when he became president. This stimulated interest in French cuisine and enticed U.S
restaurateurs to offer better quality and more interesting cuisine. Carême is credited as being the founder
of classical cuisine and Escoffier was known as the chef of kings.
53)
List five trends in the restaurant industry and discuss what they mean to you and how they affect the business.
Answer:
changing demographics, the power of branding, alternative outlets, globalization, diversification in
various dining segments, more multiple locations, more points of service
54)
List five classifications of restaurants and briefly describe each.
Answer:
fine dining, theme, celebrity, steak house, casual dining, family, ethnic, quick service/fast food
55)
Compare and contrast independent and chain restaurants
Answer:
independent–typically owned by one or more owners, usually involved in the day to day activities. If
owners own more than one store they operate independently. Not affiliated with any national brand or
name. Owner realizes all risks and opportunities. Owner is independent, can be creative and flexible.
chain–rapid expansion due to franchising; using other peoples money for growth. These groups of
restaurants share markets, concepts, design, service, food, and name. The marketing strategy of a chain is
to remove uncertainty from the dining experience-consistency is all but guaranteed from one location to
another
56)
Define franchising and list three drawbacks of franchising.
Answer:
A franchise is where a restaurant operator can rapidly expand a concept by using other peoples money.
Franchising requires an initial fee as well as monthly percent based payments. Most franchise concepts
are proven and unlikely to fail, meaning less risk. Franchisees generally get help with marketing and
operating assistance with procedures and training.
Drawbacks include: large initial fee, large construction costs, royalty payments, marketing and
advertising payments, limited flexibility and creativity
57)
Describe three characteristics of restaurant marketing. Include areas such as service, theme, casual vs. fine
dining, and ethnic.
Answer:
Answers will vary.
58)
Identify two chain and two independent restaurants and discuss how each can be both independent and chain.
Answer:
Independent restaurants are not affiliated with any brand name. The owners have independence,
creativity, and flexibility in their operations. Chains are identical in market, concept, and design and
attempt to remove the uncertainty from the dining experience.
Independent chains maintain a similarity to the chain concept. Independents are owned by one or more
individuals yet maintain the same standards as a chain.
10
Answer Key
Testname: C7
1)
C
2)
B
3)
A
4)
B
5)
C
6)
D
7)
D
8)
A
9)
A
10)
C
11)
C
12)
B
13)
A
14)
A
15)
C
16)
C
17)
C
18)
C
19)
D
20)
B
21)
A
22)
C
23)
B
24)
D
25)
D
26)
A
27)
D
28)
D
29)
A
30)
B
31)
relaxed
32)
five
33)
fine dining
34)
Franchises
35)
French Revolution
36)
Fusion
37)
Chain
38)
lunch
39)
62
40)
quick service
41)
G
42)
F
43)
I
44)
H
45)
J
46)
D
47)
A
48)
E
49)
C
50)
B
Answer Key
Testname: C7
51)
Green restaurants are assessed based on seven environmental categories: water efficiency, waste reduction and
recycling, sustainable furnishings and building materials, sustainable food, energy, disposables, and chemical and
pollution reduction.
The restaurants accumulate points and are awarded stars depending on the number of points.
Guests are more attuned to businesses that practice sustainability and these restaurants may increase their
marketability as well as have a lasting effect on the environment.
52)
Classical cuisines roots are in France. Two main events were responsible for the U.S.’s culinary legacy from France. The
French revolution in 1793-French chefs lost jobs or had the freedom to look for new jobs abroad. Thomas Jefferson
spent five years as an envoy to France and brought a French chef to the White House when he became president. This
stimulated interest in French cuisine and enticed U.S restaurateurs to offer better quality and more interesting cuisine.
Carême is credited as being the founder of classical cuisine and Escoffier was known as the chef of kings.
53)
changing demographics, the power of branding, alternative outlets, globalization, diversification in various dining
segments, more multiple locations, more points of service
54)
fine dining, theme, celebrity, steak house, casual dining, family, ethnic, quick service/fast food
55)
independent–typically owned by one or more owners, usually involved in the day to day activities. If owners own
more than one store they operate independently. Not affiliated with any national brand or name. Owner realizes all
risks and opportunities. Owner is independent, can be creative and flexible.
chain–rapid expansion due to franchising; using other peoples money for growth. These groups of restaurants share
markets, concepts, design, service, food, and name. The marketing strategy of a chain is to remove uncertainty from the
dining experience-consistency is all but guaranteed from one location to another
56)
A franchise is where a restaurant operator can rapidly expand a concept by using other peoples money. Franchising
requires an initial fee as well as monthly percent based payments. Most franchise concepts are proven and unlikely to
fail, meaning less risk. Franchisees generally get help with marketing and operating assistance with procedures and
training.
Drawbacks include: large initial fee, large construction costs, royalty payments, marketing and advertising payments,
limited flexibility and creativity
57)
Answers will vary.
58)
Independent restaurants are not affiliated with any brand name. The owners have independence, creativity, and
flexibility in their operations. Chains are identical in market, concept, and design and attempt to remove the
uncertainty from the dining experience.
Independent chains maintain a similarity to the chain concept. Independents are owned by one or more individuals yet
maintain the same standards as a chain.