Food And Beverages: Trivia Quiz On The National Restaurant Association!
Below is a Trivia Quiz on the National Restaurant Association, concerning food and beverages that are perfect for everyone starting a restaurant business. The food industry can be a very tricky place to start a business, but with the correct smarts, you are sure to do a business that stands the storm of time. How knowledgeable are you as a restaurateur, well take the quiz to find out!
- 1.Important Considerations when developing a lunch menu include:
- A.
Complexity
- B.
Variety of items
- C.
Larger portion sizes
- D.
Both A and B
- 2.If your food cost target is 32% and you know that a menu item costs you $3.75 to make, what would be the best selling price for the item?
- A.
10.95
- B.
8.95
- C.
14.25
- D.
11.75
- 3.Key success factors in determining a restaurant's success include:
- A.
The right concept and meeting customer expectaions
- B.
Qualified labor and delivering good customer service
- C.
Both A and B
- D.
None of the above
- 4.Restaurants can increase sales by:
- A.
Reducing labor costs
- B.
Increasing productivity
- C.
Reducing food costs
- D.
Introducing a new concept
- 5.Home meal replacement is a foodservice program designed:
- A.
To encourage to eat out in a local restaurant to replace the home-cooked meal.
- B.
To sell take-out or meal components to minimize or replace cooking at home.
- C.
By grocery store to encourage shoppers to eat a meal in the grocery store to replace eating home or in a restaurant
- D.
As a marketing campaign by quick-service restaurants to encourage families to replace their at home meal with a meal eaten with the family at the restaurant.
- 6.The perpetual inventory method is best suited for controlling:
- A.
Frozen foods
- B.
Bulk storage goods
- C.
Smallwares and glasswares
- D.
Alcoholic beverages
- 7.If you know that an item cost you $3.15 to make and you sell it for $9.75 would this be acceptable to the owner who has requested that you maintain a food cost between 32-33%?
- A.
No, because the food cost percentage for that item is too high.
- B.
Yes it should be acceptable since it is within the required food cost percentage
- C.
There is not enough information to answer this question
- D.
No, because the food cost percentage for that item is too low.
- 8.Inventory turnover rate is:
- A.
Equal to the cost of goods sold divided by the average inventory for a period
- B.
Based on the total inventory for the period and the average of the standard and actual food cost of goods sold.
- C.
Used to determine the number of times revenue is converted into inventory
- D.
All of the above
- 9.A restaurant's life cycle includes:
- A.
Introductory and decline stages
- B.
Maturity and growth stages
- C.
Both A and B
- D.
None of the above
- 10.The most important thing to consider when developing a menu is
- A.
The equipment available
- B.
The customers
- C.
What type of food you want to serve
- D.
Food availability
- 11.Newspaper is the primary advertising medium for most table service restaurants
- A.
True
- B.
False
- 12.Current trends in the foodservice industry include all of the following except:
- A.
Consumers are more educated than in the past
- B.
The "Baby Boomers" will be the biggest spending group in the current population
- C.
The majority of people under the age of 19 do not meet the Federal guidelines for the healthy diets
- D.
The population of those people over the age of 80 is expected to decrease by 50% before 2020.
- 13.Convenience and cost are the most important factors in the dining decisions of:
- A.
Travelers
- B.
Seniors
- C.
Students
- D.
Workers
- 14.Which of the following would be considered to be a high quality utility foodservice:
- A.
Vending machine
- B.
Casual dining restaurant
- C.
Family restaurant
- D.
Luxury restaurant
- 15.The National Restaurant Association Industry Operations Report shows the area that takes the largest amount out of restaurant profits, no matter what the segment is:
- A.
Direct operating expenses
- B.
Salaries and wages
- C.
Taxes and depreciation
- D.
Food cost
- 16.Given the limited amount of management time available, profits might be increased more by focusing on the sales side of the profit equation rather than on the expense side.
- A.
True
- B.
False
- 17.A franchisee is one who:
- A.
Grants the right to another to market the company's concepts
- B.
Is granted the right to market a company's concepts
- C.
Contracts with another to run a restaurant
- D.
Partners with distributors to reduce costs in a foodservice operation
- 18.Regulatory issues facing foodservice operators include
- A.
Minimum wage laws
- B.
Health care reform
- C.
Taft-Hartley act
- D.
Both A and B
- 19.During a restaurant's maturity stage:
- A.
Sales increase at a decreasing rate
- B.
Sales decrease at an increasing rate
- C.
Sales increase at an increasing rate
- D.
Sales decrease at a decreasing rate
- 20.Proper selection of the parts of the promotional plan will consider:
- A.
Media selection and planning
- B.
Budgeting
- C.
Necessary response
- D.
All of the above
- 21.The buying decision for a take-out or delivery meal is usually made when:
- A.
Several days in advance
- B.
One day before
- C.
Less than one hour before the meal
- D.
In the morning
- 22.IF you know the menu selling price should be $22.50 and that your food cost percentage should be 32%, then the menu item should cost you about how much to prepare?
- A.
There is not enough information to answer this question
- B.
5.65
- C.
7.20
- D.
7.00
- 23.In a study done by the National Restaurant Association, what two issues were mentioned as taking on greater importance in terms of customer decision-making?
- A.
Price and service
- B.
Technology and marketing
- C.
Convenience and value
- D.
Safety and quality
- 24.One of the best methods to use for quantifying the overall strength of a menu or one item relative to another is
- A.
Item cost
- B.
Moving average
- C.
Menu points
- D.
Menu engineering
- 25.When considering radio advertising, market selectivity is_________ and geographic selectivity is _________.
- A.
Narrow; low
- B.
Broad; high
- C.
Broad; low
- D.
Narrow; high
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