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HAMG 1321 MIDTERM REVIEW Flashcards | StudBud
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HAMG 1321 MIDTERM REVIEW
HAMG 1321 MIDTERM REVIEW
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Answers
1
One reason cited in the text that some restaurant chains were bought by other chains was to
acquire capital.
acquire locations.
diversify
downsize.
2
Checking on the status of your employment application in person is not a good idea.
false
true
3
Psychographics refers to
people’s opinions.
people’s different patterns of activities.
people’s interests.
all of the above.
4
The “job benefit mix” means
psychological benefits
the money and knowledge gained from any job.
the benefit to be gained by working in a range of different jobs.
the compensation package
5
When discussing independents and chains
independents have strengths in areas chains find difficult to compete
franchised units have aspects in common with chains but not independents
there are few competitive advantages of independents
the role of chains is changing but the independent has remained static
6
Generic competition
is a form of dealing.
is a consumer need to give up restaurant dining.
is competition of food service with other industries.
is giving away inexpensive, generic products in a promotion.
7
Forecasted growth in the food service industry over the next decade is expected to be
exceed growth in the workforce overall.
about equal to growth in the workforce overall.
far less than the workforce overall.
negative.
8
Knowing who is responsible for what and whom to report to is an aspect of ____
a formal organization.
a leadership organization.
a social organization.
an empowerment organization.
9
Checking up on the status of your employment application in person is not a good idea.
false
true
10
“Generation Xers”
are affluent, middle-aged yuppies.
are generally not price conscious.
are relatively young and face a competitive job market.
favor formality and fine dining.
11
Economy of scale means
that reductions in total cost are made.
the opposite of the “additive effect.”
as chains grow, unit cost of centralized activities decrease
advertising benefits are more advantageous to independents
12
Advantages in the mass media for chain specialty restaurants arise principally from
public relations efforts in local media to backup national advertising.
simple messages, enormous spending, & the additive effect.
the fact that chains are represented in more markets.
the willingness of consumers to identify with jingles & personalities.
13
Learning on the job includes observation of the way the operation is organized & run.
true
false
14
The largest growth sector in food service has been off-premise sales.
False
True
15
Demographics refers to the changing political structure of a country.
true
false
16
Most modern executive chefs do not cook, but focus on managing food costs, labor costs and other operational expenses.
True
False
17
A franchise
stipulates franchisor will give franchisee financial help if needed.
guarantees a profit depending upon the original investment.
guarantees a profit no matter how small.
offers a business plan, but the risk is taken by the franchisee.
18
The notion of a job benefit-mix implies there’s both learning and earning potential in a job.
false
true
19
Increasing the size of the customer base
is done by increasing prices
is risky because it can result in decreased sales
is generally done with advertising, promotion, and word-of-mouth
can be accomplished by suggestive selling
20
In terms of career advancement, the hospitality industry calls for
a broadly-gauged generalist.
a person with computer skills.
a specialized work.
a skill-centered education.
21
An organization chart is a diagram of the formal organization of a company.
false
true
22
Making a profit means that
lose money if there is a “negative” profit
losses are covered by subsidies in institutional settings.
there is surplus after debt
the operation always makes an excess of income over costs.
23
The top two restaurant chain types are hamburger and pizza.
False
True
24
One reason cited in the text that some restaurant chains were bought by other chains was to
downsize.
diversify
acquire capital.
acquire locations.
25
The back of the house has as its main responsibility the
cash control.
quality of service
fast and efficient preparation of food.
good working relationships with service staff
26
When we define the hospitality industry, we mean
travel
all types of hotels and restaurants.
a “hospice” for travelers.
any operation that provides food and/or shelter to people away from home
27
A POD is a
specialized type of purchasing
marketing term for advertising in chain restaurants.
way of increasing market presence.
management term for a computer analysis.
28
The most important force driving changes in hospitality services is
the baby boom.
family structure.
consumer demand.
working women.
29
Food cost is generally higher in
fine dining restaurants
Casual restaurants
family restaurants
QSRs
30
Demographics refers to the changing political structure of a country.
true
false
31
The notion of a job benefit-mix implies there’s both learning and earning potential in a job.
false
true
32
Land resources are an important supply factor in the hospitality industry because of
psychographics.
population growth and capital costs.
existing operations and environmental pressures.
an increase in population mobility.
33
The notion of “liberality and good will”
has limited application in school lunch.
applies onlhy to commercial hospitality operations
is not really relevant to health care.
can be applied to all aspects of hospitality.
34
When more than one manager is present in a food service operation
their primary responsibility is to insure profitability.
they must act as a team to maintain costs and quality standards
they generally have entirely different roles and responsibilities.
their function is to support each other in the front of the house
35
Sales promotion differs from advertising because
it includes other activities.
it excludes “deals.”
it is directed at increasing sales over a long period of time.
it includes all forms of media promotions.
36
An organization chart is a diagram of the formal organization of a company.
false
true
37
Brand recognition advantages go to
independents because of personal acquaintances.
specialty chains bc of their ability to use mass media effectively.
specialty chains bc the market has developed a preference for chains.
chain specialty operations because of their generally high-speed service.
38
Empowerment in the front of the house refers to
training servers to not tolerate rudeness from guests.
giving employees discretion to favorably affect the guest’s experience
the power management has to control the service transaction.
the right of the guest to personal satisfaction in the dining experience.
39
Capital costs are
costs that vary with the value of fixed assets
fee based on net capitalization imposed by local governments
stockholder or owner’s expenses
unchanging, fixed costs
40
Advantages of being an independent operator are flexibility and fast decision making.
True
False
41
Reducing costs in a restaurant
can result from improved efficiency
is less important than it appears
usually results from finding cheaper materials to make a food product
is best accomplished by cutting payroll
42
Controllable expenses are
programmed fixed costs
interest, rent, and taxes
none of the above
variable costs
43
The baby boom refers to
surge in children born after WW II btw 1946 & 1964.
high spending on their children
the repeated surges in young children t
generation now aged 5 to 25.
44
The hospitality industry offers excellent opportunities for
people with various types of interests and capabilities.
those trained in the kitchen.
entrepreneurs.
those studying to be managers.
45
An average check
total sales divided by the number of guest checks
is different from the average cover
is an example of a prime cost
is the total sales divided by the number of guests
46
Land resources are an important supply factor in the hospitality industry because of
existing operations and environmental pressures.
psychographics.
population growth and capital costs.
an increase in population mobility.
47
The informal organization refers to
the pattern of groups or cliques found within any social organization.
a term used by some companies to describe their organization chart.
a style of management that emphasized the use of employees’ first name.
how relationships are arranged between departments.
48
The hospitality industry is shaped by
sudden event such as the September 11th attacks.
social and economic factors.
all of the above.
some gradual changes such as demographic changes.
49
People spending more time at home, or the “cocooning” trend, will affect the food industry to a great extent.
True
False
50
Who is responsible for what and who reports to who is an aspect of
an empowerment organization.
a leadership organization.
a formal organization.
a social organization.
51
The Generation Y are
none of the above
the children born during the “baby bust.”
the children born immediately after the end of the baby boom.
another term to describe conformity among baby boomers
52
The hospitality industry is shaped by
some gradual changes such as demographic changes.
sudden event such as the September 11th attacks.
social and economic factors.
all of the above.
53
After the year 2012 the demand for
food service in all sectors will increase because of immigration.
increased income is expected to drive the food service industry.
food service for baby boomers will decrease.
services will increase for retirees.
54
Forecasted growth in the food service industry over the next decade is expected to be
exceed growth in the workforce overall.
negative.
far less than the workforce overall.
about equal to growth in the workforce overall.
55
The informal organization refers to
how relationships are arranged btw departments.
a term used by some companies to describe their organization chart.
a style of management that emphasized the use of employees’ first name.
the pattern of groups or cliques found within any social organization.
56
The percentage of women in the work force
is increasing overall.
was less than 50% as recently as 1980.
is increasing in the employee ranks but decreasing in the managerial ranks.
surpassed 50% in 1990.
57
The most productive worker in today’s society is the
skilled worker.
manager.
apprentice-trained worker.
knowledge worker.
58
The concept of life cycle is another way of saying that
once a concept reaches its peak sales, it’s all downhill
that concepts need to be periodically redeveloped or replaced
concept blur is here to stay
sales during the expansion period are greater than during maturity
59
Midscale limited-service grew because baby boomers’ desire for informality & good value.
false
true
60
Cost control in the back of the house is accomplished most effectively by
a POS system
purchasing practices.
keeping track of what guests eat and reducing portions if possible
portion control.
61
Important areas for observation in a field experience are
formal and informal organization, physical plant, and management style.
patterns in problem areas
management training, opportunities for advancement, and customer type.
uses of centralized systems
62
Travel & accommodation have reached levels equal to those prior to September 11.
false
true
63
To compete with casual restaurants, some fine dining restaurants have moved to a less formal atmosphere and lower prices
True
False
64
When we define the hospitality industry, we mean
any operation that provides food and/or shelter to people away from home
a “hospice” for travelers.
all types of hotels and restaurants.
restaurants and hotels
65
“Generation Xers”
favor formality and fine dining.
are relatively young and face a competitive job market.
are generally not price conscious.
are affluent, middle-aged yuppies.
66
The stakeholders in restaurants are
people who are owed money by the restaurant
stockholders, suppliers, and guests
guests, employees, and owners
guests, owners, and the government
67
In the front of the house, supervision is
ideally performed by a senior manager.
in the hands of the guest who decides whether to tip or not
best accomplished indirectly.
unnecessary since each server is in charge of their own station.
68
Some factors causing changes in the hospitality industry are
tourism, empowerment, sanitation, service, and prices.
stagnant management
competition, service, technology, security, and diversity.
trade barriers, sanitation, security, and internal competition.
69
Midscale limited-service grew because baby boomers’ desire for informality & good value.
false
true
70
Making a profit means that
there is surplus after debts are paid
losses are covered by subsidies in institutional settings.
lose money if there is a “negative” profit
always making an excess of income over costs.
71
the most productive worker in today’s society is the
manager.
apprentice-trained worker.
knowledge worker.
skilled worker.
72
Characteristics of fast food restaurants are domination by chains, simplified menus and operating formats.
False
True
73
Advantages in the mass media for chain specialty restaurants arise principally from
the willingness of consumers to identify with jingles & personalities.
the fact that chains are represented in more markets.
public relations efforts in local media to backup national advertising.
simple messages, enormous spending, & the additive effect.
74
Travel & accommodation have reached levels equal to those prior to September 11.
true
false
75
The percentage of women in the work force
is increasing overall.
was less than 50% as recently as 1980.
is increasing in the employee ranks but decreasing in the managerial ranks.
surpassed 50% in 1990.
76
The “back of the house” of a restaurant refers to the
dining room and other areas used by the guest.
kitchen.
entry or foyer outside the dining room.
waiting area.
77
A profit-and-loss statement is also called
a statement of sales, controllable expense, and capital costs
a statement of income and expense
a profit statement
an accounting statement
78
The strategy of pricing products lower is called
couponing.
value pricing.
competitive pricing.
project gold.
79
Quick service restaurants are dominated by chains because of
Small crew size
Economies of scale and highly standardized product
frequent internal transfers of managers
Simple management
80
Some factors causing change in the hospitality industry are
tourism, empowerment, sanitation, service, and prices.
trade barriers, sanitation, security, and internal competition.
stagnant management
competition, service, technology, security, and diversity.
81
Psychographics refers to
people’s opinions.
people’s interests.
people’s different patterns of activities.
all of the above.
82
In terms of career advancement, the hospitality industry calls for
a broadly-gauged generalist.
a specialized work.
a skill-centered education.
a person with computer skills.
83
Important areas for observation in a field experience are
management training, opportunities for advancement, and customer type.
formal and informal organization, physical plant, and management style.
patterns in problem areas
uses of centralized systems
84
Profit in a business is treated in two ways
Gross profit and net profit.
Return on investment and retained earnings.
Dividends and tax.
Return on investment and return on asset.
85
The “back of the house” of a restaurant refers to the
waiting area.
dining room and other areas used by the guest.
kitchen.
entry or foyer outside the dining room.
86
The hospitality industry offers excellent opportunities for
those studying to be managers.
entrepreneurs.
people with various types of interests and capabilities.
those trained in the kitchen.
87
Controlling costs and quality in the back of the house
cannot be combined.
are parallel activities with food production.
are under different groups of managers
are under different groups of managers
88
Mid-scale limited-service grew because baby boomers’ desired informality & good value.
true
false
89
Profit in a business is treated in two ways
Gross profit and net profit.
Return on investment and retained earnings.
Return on investment and return on asset.
Dividends and tax.
90
The “job benefit mix” means
psychological benefits
the compensation package
the benefit to be gained by working in a range of different jobs.
the money and knowledge gained from any job.
91
The franchisee
is able to respond to a changing marketplace by adding new menu items.
is disadvantaged if there is a lack of franchisor field support.
maintains quality control staff in food manufacturing plants.
often has less marketing info due to lack of reports.
92
Demographics refers to the changing political structure of a country.
true
false
93
The baby boom refers to
the repeated surges in young children
surge in children born after WW II btw 1946 & 1964.
high spending on their children
generation now aged 5 to 25.
94
The most important force driving changes in hospitality services is
consumer demand.
family structure.
the baby boom.
working women.
95
Learning on a job may come from observation of the way the operation is organized & run.
false
true
96
After the year 2012 the demand for
food service for baby boomers will decrease.
food service in all sectors will increase because of globalization.
services will increase for retirees.
increased income is expected to drive the food service industry.
97
The statement below which best summarizes a franchise agreement is:
franchisee agrees to contribute all resources necessary.
a contractual relationship setting forth the rights & responsibilities.
franchisor pays an initial franchise fee & continuing royalties.
limited to the financial obligations of each party.
98
Today restaurants are combining brands of more than one company to increase sales.
True
False
99
Empowerment in the front of the house refers to
the guest's right to personal satisfaction in the dining experience.
training servers to not tolerate rudeness from guests.
the power management has to control the service transaction
giving employees discretion to favorably affect the guest’s experience
100
Cost of sales is
bar (or beverage cost) less food cost
fixed costs
cost of product consumed by the guest
sales and marketing expenses
