Term
| Know difference between commercial and non commercial |
|
Definition
Commercial - Businesses with primary function of generating a profit.
Non-Commercial - Businesses whose primary function is not about making a profit |
|
|
Term
| What are some institutions that rely on non commercial |
|
Definition
| health care, education, military, transportation, corrections, business, and remote settings. |
|
|
Term
| Of the 3 classifications of types of food services which is popular with families |
|
Definition
|
|
Term
| What are some classifications of non commercial entities |
|
Definition
|
|
Term
| How many people work at the national level in the food service industry? |
|
Definition
|
|
Term
| Is it better to be proactive, active or both? |
|
Definition
| Reactive and Proactive are both important skills to have as a manager. |
|
|
Term
| What are the main challenges facing managers in the restaurant industry? |
|
Definition
1. Planning
2. Organizing
3. Leading
4. Controlling costs
5. Hiring |
|
|
Term
| Management decisions can be broken down into 3 categories |
|
Definition
|
|
Term
| When you think of a restaurant, which item is the most costly? |
|
Definition
|
|
Term
|
Definition
Quality
Service
Cleanliness
Value
|
|
|
Term
| Where did the term QSCV come from? |
|
Definition
|
|
Term
| How many meals on average do customers eat at a QSR on a monthly basis? |
|
Definition
| 17.2 purchases each month |
|
|
Term
| Which brand of QSR is considered the most accurate? |
|
Definition
|
|
Term
| Which major brand is considered the fastest in service? |
|
Definition
|
|
Term
| Which brand was the first to offer value meals? |
|
Definition
|
|
Term
| How did Ray Kroc get involved with the McDonald brothers? |
|
Definition
San Bernardino, CA
Mc Donald brothers had no desire to expand
40 milkshakes at a time
Kroc bought rights to the name and systems
|
|
|
Term
| All QSR are classified according to categories, what are they? |
|
Definition
Burgers
Sandwich
Pizza/pasta
Chicken
Seafood
Snack
Mexican
Asian
|
|
|
Term
| What percentage of the adult population in the U.S. has worked in the restaurant industry? |
|
Definition
| Nearly ½ of all adults in the US have worked in the restaurant industry at some point in their lives |
|
|
Term
| 9. What is the prediction in sales of QSR are expected to reach how much in 2006? |
|
Definition
| QSR sales continue to grow, and are expected to almost reach $149 billion in 2006 |
|
|
Term
| What has allowed operators of QSR to reduce the number of employees? |
|
Definition
| self service drink stations |
|
|
Term
| What is the primary consideration of the design team when developing or building a QSR? |
|
Definition
| Layout is designed for employee speed and efficiency to maximize productivity |
|
|
Term
| An ideal location for a QSR is important because? |
|
Definition
Where customers can access them easily
Convenience is key
|
|
|
Term
| When building a new QSR what is included in the development cost? |
|
Definition
Franchising fee (old - $7,500 new - $50,000)
Development Costs
Royalties (3% to 8% of sales)
Advertising fees (.5% to 5%)
|
|
|
Term
| What is the most important advantage of having a franchise? |
|
Definition
Concept has been proven
Risk of failure is greatly reduced
Purchasing Power
Help from franchiser |
|
|
Term
| What is the key in quick service operations? |
|
Definition
|
|
Term
| How many customers can the average QSR seat? |
|
Definition
|
|
Term
| Are fast casual restaurants loosing popularity? |
|
Definition
|
|
Term
| What is going to be the biggest challenge for operators in the future? |
|
Definition
|
|
Term
| how catering industry is best described |
|
Definition
| The act of supplying and serving catered food |
|
|
Term
| Approximately how many caterers are there in North America? |
|
Definition
|
|
Term
| What is the most important personal trait or characteristic which will assist a caterer in marketing? |
|
Definition
Confident
Flexible
Efficient
Dependable
Detail-oriented
Creative
Entrepreneurial
People-oriented
Handle stress
Leadership
|
|
|
Term
| Why is being flexible as a caterer important? |
|
Definition
|
|
Term
| In order to sell future events all you need is one well done event. |
|
Definition
|
|
Term
| How can a catering business help an already existing business? |
|
Definition
Generate additional revenue
Increase their client base
|
|
|
Term
| What are some the of the key concerns for a caterer? |
|
Definition
Labor
Financial
Food Safety
Alcohol Service
Governmental Regualtiosn
|
|
|
Term
| How much of the bill should the client pay as a deposite? |
|
Definition
|
|
