Food And Beverages: Trivia Quiz On The National Restaurant Association!

53 Questions | Total Attempts: 167

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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!


Questions and Answers
  • 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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