Question 1 of 12
The following characteristic is a unique strength of
independent operators:
A. flexibility.
B. access to capital.
C. access to market information.
D. purchasing economies.
Question 2 of 12
The newest medium used to advertise restaurants is
A. radio.
B. television.
C. the Internet.
D. newspapers
Question 3 of 12
What does the following description apply to; “as a
chain grows the unit cost of centralized activities decreases”.
A. The act of price fixing
B. Economy of scale
C. Supply and demand
D. Line item B in franchising agreement
Question 4 of 12
[Check all that apply]
Typically, the three defined areas of the restaurant are:
A. Bar
B. Back of the House
C. Front of the House
D. Office
E. Receiving dock
F. Guest services
Question 5 of 12
[Finish this phrase] Distribution is a marketing problem
that refers to
A. choosing the right supplier to fit the needs
of the restaurant.
B. the marketing “P” of promotion.
C. properly expediting plated meals to waiting
guests.
D. gaining a presence in many markets.
Question 6 of 12
The major functions of the restaurant “office” are
A. administrative coordination and accounting.
B. personnel administration and correspondence.
C. break room for management and supervisors.
D. correspondence and accounting.
Question 7 of 12
Quick service restaurants are dominated by chains because of
A. small crew size.
B. frequent transfer of managers among stores.
C. simple management.
D. economies of scale and highly standardized
product.
Question 8 of 12
Though customers generally like price reductions,
A. reducing the price can also be perceived as
reducing the quality.
B. reducing the price has to lead to increased
sales volume to be successful.
C. the listed menu prices should be much higher
to use on-going price reduction as an effective strategy.
D. temporary price reductions usually erode
sales.
Question 9 of 12
The term “product” in the restaurant setting includes
A. the service of the food.
B. the ambience.
C. the total guest experience.
D. the quality of the food.
Question 10 of 12
“Front of the house” roles do not generally
include
A. food preparation.
B. seating.
C. cashiering.
D. greeting.
Question 11 of 12
Define the dining market and the eating market:
Dining Market: That is the place where you make comfortable
and service according to the needs of your customers.
Eating Market: is the place where you can get food and
beverages for considerable price and value and good customer service.
Question 12 of 12
Briefly describe and discuss business format franchising and
what the franchisee has a right to use.
The franchisee is licensed to use the franchisor’s products
and trademarks. The franchisee is also trained by the franchisor in the
business model and format includes selling, marketing, and personnel,
inventory.
