Questions:

1. Accoding to our course lecture the National Restaurant Association indicated the average person in our society spends about what percent of their food dollar away from home?

a. 25.0%

b. 47.5%

c. 33.0%

d. 51.0%

2. ________ are operations owned by one or more owners who are usually involved with the day-to-day operations of the business.

a. Independent restaurants

b. Chains

c. Franchises

d. Fast food restaurants

3. The 21st Century foodservice marketplace has distinctively differentiated the needs of the American consumer, which of the following attributes is NOT associated with the new Experience Platform:

a. Psychological Expereinces

b. Emotionally / Socailly relevant

c. Aspirational Hangout

d. Mobile / Take Out Apps

4. A(n) ________ menu offers items that are individually priced.

a. table d' hote

b. a la carte

c. du jour

d. cyclical

e. tourist

5. A(n) ________ menu offers a selection of one or more items for each course at a fixed price.

a. table d'hote

b. a la carte

c. du jour

d. cyclical

e. tourist

6. The _________ must harmonize with the theme of the restaurant.

a. kitchen equipment

b. cooks

c. menu

d. kitchen layout

7. The classification of foodservice operationas categorized by home delivery, curb-side pick-up, priority drive thrus, on-line ordering and "Ghost" Kitchens are most assocated with:

a. Expereince Platfrom

b. Relationship Marketing

c. Managed Service Plafrom

d. Fulfillment Platfrom

8. The target market and concept, to a large extent, will determine the

a. contribution margin

b. menu prices

c. rental/lease costs

d. food cost percentage

9. Fusion restaurants are

a. fast food establishments

b. a blend of two cuisines

c. French in style

d. dinner houses

10. Quick service restaurants have increased in popularity because of

a. their location strategies

b. tasty food

c. extensive menus

d. diverse cuisine