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

53 Questions | By Kingwasabi_ | Updated: Mar 21, 2022 | Attempts: 207

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

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