HOSP 100 Week 3 Quiz | Assignment Help | APUS
- american-public-university-system / HOSP 100
- 21 Feb 2020
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HOSP 100 Week 3 Quiz | Assignment Help | APUS
Quiz Week 3
Question 1 of 12
Though customers generally like price reductions,
o
Reducing the price can also be perceived
as reducing the quality.
o
Reducing the price has to lead to
increased sales volume to be successful?
o
The listed menu prices should be much
higher to use on-going price reduction as an effective strategy.
o
Temporary price reductions usually erode
sales.
Question 2 of 12
The basic approach to increase profit is to
o
Increase check averages and attract new
customers.
o
Build a solid reputation with good
operating practices and intensive advertising.
o
Raise prices and reduce costs.
o
Increase sales and reduce costs.
Question 3 of 12
The following characteristic is a unique strength of
independent operators:
o
A. access to capital.
o
B. purchasing economies.
o
C. access to market information.
o
D. flexibility.
Typically, the three defined areas of the restaurant
are:
o
Front of the House
o
Guest services
o
Office
o
Bar
o
Receiving dock
o
Back of the House
Question 5 of 12
The term “product” in the restaurant setting
includes
o
A. the total guest experience.
o
B. the quality of the food.
o
C. the ambience.
o
D. the service of the food.
Question 6 of 12
Which of the following is NOT described as an
important responsibility within food service back of the house operations?
o
A. food safety
o
B. food cost control
o
C. guest satisfaction
o
D. food taste
o
E. sanitation
o
F. inventory management
Question 7 of 12
The statement below which best summarizes a
franchise agreement is:
o
A. The franchise agreement is limited to
the financial obligations of each party.
o
B. The franchisor agrees to pay an
initial franchise fee and continuing royalties to the franchisee.
o
C. A franchise is a contractual
relationship setting forth the rights and responsibilities of each party.
o
D. The franchisee agrees to contribute
all the resources necessary to establish and maintain the franchise.
Question 8 of 12
[Finish this
phrase] Distribution is a marketing problem that refers to
o
A. properly expediting plated meals to
waiting guests.
o
B. choosing the right supplier to fit
the needs of the restaurant.
o
C. the marketing “P” of promotion.
o
D. gaining a presence in many markets.
Question 9 of 12
The newest medium used to advertise restaurants is
o
A. the Internet.
o
B. newspapers
o
C. radio.
o
D. television.
"Front of the house" roles do not
generally include
o
A. cashiering.
o
B. greeting.
o
C. food preparation.
o
D. seating.
Question 11 of 12
Define the concept of "management
presence" and why it is necessary.
Question 12 of 12
The four elements of the marketing mix are: