2008 DECA Ontario Regionals
Test 987 QUICK SERVE RESTAURANT MANAGEMENT 1
1.What do federal regulations concerning workplace issues require restaurant-supply businesses to provide to qualified individuals with disabilities?
A.Compensation packagesC.Reasonable accommodations
B.Preferential treatment D.Psychological counseling
2.Restaurant sanitation laws are meant to protect the public from
A.pilferage.C.monopolies.
B.price fixing. D.food contamination.
3.One factor affecting a restaurant-supply business's overall distribution decisions would be the
A.business's ability to retain customers.C.level of stock currently on hand.
B.kind of product(s) the business produces. D.type of product labeling used.
4.Which of the following may be illegal in some countries if it restricts competition:
A.Trademark infringement laws C.Product usage policies
B.Exclusive dealing agreements D.Inventory restocking fees
5.Which of the following is a marketing activity that quick-serve restaurant chains should coordinate with distribution:
A.OrganizingC.Management
B.Purchasing D.Promotion
6.One of the advantages to a business of using independent representatives to sell its products to intermediaries is that the representatives are
A.more qualified than other salespeople.C.not limited by selling regulations.
B.not on the business's payroll.D.allowed to call on many businesses.
7.Which of the following is a company resource that quick-serve restaurant employees often analyze to ascertain policies and procedures:
A.Promotional brochures C.Training materials
B.Sales reports D.Research documents
8.An example of a type of simple written report used in quick-serve restaurant marketing is the ______report.
A.progress C.long
B.research D.annual
9.The quick-serve restaurant owner wrote a complex analysis of the benefits of a new marketing technique and ended the body of the report with a(n)
A.discussion. C.introduction.
B.conclusion. D.bibliography.
10.Quick-serve restaurant managers who give good directions to employees usually are able to
A.obtain data.C.take notes.
B.review facts. D.save time.
11.Quick-serve restaurants develop specific policies in order to increase their
A.inventory levels. C.company benefits.
B.employees' morale. D.sales and profits.
12.Which of the following would be the most likely cause of customer complaints in a quick-serve restaurant:
A.Product quality C.Extended hours
B.Institutional ads D.Price reductions
13.Why is it important for quick-serve restaurants to maintain the correct level of inventory?
A.To plan space C.To rate vendors
B.To organize stock D.To control costs
14.Why do quick-serve restaurant owners develop procedures to purchase food and beverage items when inventory reaches a specific level?
A.To manage the quality of the items that are warehoused
B.So warehousing and storage space can be rearranged
C.To reduce the risk of overstocked and understocked items
D.So shipment receiving schedules can be established
15.To prevent contamination while in refrigeration, raw food products should be stored on the ______shelves of the refrigeration unit.
A.middle C.top
B.lowerD.freezer
16.A characteristic of the human-resource activities required to produce and distribute goods and services is that they
A.are limited to physical activities.C.create natural resources.
B.do not require capital goods. D.include mental and physical activities.
17.Changes in the market that cause prices to go up or down, products to change, and businesses to succeed or fail are examples of ______risks.
A.economic C.human
B.competitive D.natural
18.One of the reasons that has caused government's role in business to expand is that
A.products have become very technical.
B.people's attitudes have changed.
C.costs of production have continued to increase.
D.competition in the marketplace has increased.
19.According to the law of diminishing returns, what usually decreases at some point with the addition of more employees if all other factors stay the same in a quick-serve restaurant?
A.ConsumptionC.Inequality
B.Depreciation D.Productivity
20.The best time for a quick-serve restaurant to purchase new equipment is when
A.the gross domestic product falls. C.job growth declines.
B.consumer demand decreases. D.interest rates are low.
21.The economy of the country of Swizzleland is undergoing rapid changes. Unemployment is low, consumer spending is high, and factories are increasing their production capabilities. Swizzleland is in the ______phase of the business cycle.
A.contractionC.peak
B.trough D.expansion
22.Ali wants to negotiate with her boss to take on more job responsibilities. Before approaching her boss, Ali needs to determine her boss's position and
A.procedures. C.standards.
B.abilities. D.interests.
23.What is one of the best parts of giving recognition?
A.High return for little cost C.Everyone knows about it.
B.Generates good publicity D.Makes up for low pay
24.When people get along well together, they are practicing ______human relations skills.
A.effective C.ineffective
B.unrewarding D.questionable
25.To develop effective political relationships within a large, quick-serve restaurant chain, it is important for an individual to
A.ignore conflict. C.go around the boss.
B.avoid the grapevine. D.be a team player.
26.Calculate the total amount of money that a quick-serve restaurant supply company will list as revenue on its profit-and-loss statement if it earns $15,850 in sales and $1,345 in interest, sells a piece of equipment for $3,225, and receives a cash advance of $5,500.
A.$20,420 C.$22,695
B.$17,195 D.$25,920
27.A quick-serve restaurant supply business prepares an invoice for a customer who has purchased the following: four items at $31.35 each and three items at $26.95 each. If shipping costs are $19.80, what is the total amount of the invoice?
A.$231.25 C.$226.05
B.$219.85 D.$269.35
28.What business document is essential for good financial planning?
A.Operating budget C.Purchase order
B.Trade agreement D.Labor contract
29.Which of the following is the final component in a profit-and-loss statement:
A.Net sales less returnsC.Gross profit on sales
B.Total cost of goods soldD.Net income after taxes
30.How much sales tax would a hamburger restaurant report to the state government that it had collected if its taxable sales were $54,962 and the state sales tax rate is 6%?
A.$1,648.86 C.$3,281.15
B.$3,297.72D.$1,640.76
31.Using the following information, calculate the average breakfast check in a quick-serve restaurant: $2,506.26 in sales, 587 customers, and $973.75 in food costs.
A.$4.27B. $3.45C.$2.61 D.$5.92
32.Karen is opening a quick-serve restaurant. To decide the number and types of employees she will need to hire, Karen must determine what jobs will need to be done. She must then develop a written statement for each job, which lists the duties and responsibilities of the job and the educational and professional experience the job requires. This statement is a job
A.enrichment.B. requisition.C.description. D.qualification.
33.Verifying the information on a job applicant's résumé is often an important part of the ______process.
A.interview B. referenceC.orientation D.evaluation
34.Group orientation sessions for new employees are very important because they
A.help to motivate employees.C.make a handbook unnecessary.
B.explain the duties of each job.D.help to keep employees honest.
35.A quick-serve restaurant manager who coaches his/her employees should remember that
A.most employees need a lot of guidance and time.
B.employees have different learning styles.
C.critical feedback is the most important element of coaching.
D.employee productivity rates improve quickly because of coaching.
36.The overall goal of gathering marketing information is to increase a quick-serve restaurant chain's profits by ______sales and ______losses.
A.increasing; reducing C.reducing; increasing
B.increasing; increasing D.decreasing; decreasing
37.Which of the following often has an effect on the type of marketing-information management system that a quick-serve restaurant supply company develops:
A.Size of the business C.Value of the business
B.Hours of operation D.Arrangement of space
38.Descriptive research is a type of marketing research that is used by quick-serve restaurant chains when they need to
A.decide which direction to take in a given situation.
B.obtain specific information related to the chain's situation.
C.try several theories to see what solution would work best.
D.make predictions of the business's future sales.
39.Which of the following is demographic information that buffet-style restaurants might monitor when making marketing decisions:
A.Values C.Traits
B.Opinions D.Income
40.What process do quick-serve restaurant chains follow after collecting marketing information in order to make it useful?
A.StoringC.Analyzing
B.Sampling D.Reporting
41.Which of the following is an example of range:
A.Most consumers buy four pizzas per month.
B.Consumers buy an average of five pizzas per month.
C.Consumers buy between three and seven pizzas per month.
D.Half of all consumers buy more than five pizzas per month.
42.The marketing function that helps quick-serve restaurant chains make decisions about what and to whom to sell is
A.marketing-information management.C.transportation.
B.product/service management. D.promotion.
43.Getting a selected product in the right place at the right time is called the ______element of marketing.
A.price C.place
B.product D.promotion
44.Sorting customers by their physical and social characteristics is called ______segmentation.
A.demographic C.behavioral
B.psychographic D.statistical
45.Which of the following is an internal factor that quick-serve restaurant supply businesses should analyze during the marketing planning process:
A.Regulations C.Competitors
B.Politics D.Products
46.Why do quick-serve restaurant chains develop marketing plans?
A.To expand the distribution system C.To provide quality service
B.To attract the target customerD.To prepare a revenue statement
47.One reason why it is important for a quick-serve restaurant to assess global trends and opportunities is because they often provide the restaurant with
A.production objectives. C.operating solutions.
B.assistance programs. D.expansion possibilities.
48.A reason for quick-serve restaurants to use sales forecasts is that sales forecasts
A.help to plan inventory levels. C.are used by most businesses.
B.are 100% accurate. D.are quick and easy to prepare.
49.In which of the following situations should a quick-serve restaurant supply business consider its competitors' prices when developing a marketing plan:
A.Analyzing a new databaseC.Selecting a new supplier
B.Organizing a new division D.Introducing a new product
50.Analyzing whether the quick-serve restaurant supply business is making an acceptable profit on the sale of its products is one way to evaluate its
A.accounting department.C.capital resources.
B.inventory level. D.marketing plan.
51.Sandwich shop chains conduct marketing audits at regular intervals because the chains operate in a(n) ______environment.
A.inactive C.exclusive
B.consistent D.unpredictable
52.What type of trend are buffet-style restaurants considering when they analyze where customers live and their ethnic backgrounds?
A.Environmental C.Technical
B.Demographic D.Socioeconomic
53.What piece of equipment do many quick-serve restaurants use in order to allow customers to serve themselves?
A.Beverage dispensers C.Rotisserie carts
B.Side stations D.Preparation tables
54.An unexpected happening that may result in injury, loss, or damage is called a(n)
A.accident.C.procedure.
B.safety hazard. D.unsafe act.
55.What do many quick-serve restaurants look for in their workplaces before establishing safety policies and procedures?
A.Surveillance cameras C.Hazardous areas
B.Sprinkler systems D.Electronic alarms
56.What do most quick-serve restaurants negotiate when placing an order with a supplier?
A.Which transportation service to use C.Who prepares the goods for shipment
B.Who pays the transportation charges D.Which warehouse is the most modern
57.The salaries of management personnel are an example of a quick-serve restaurant chain's
A.variable costs.C.inputs.
B.outputs. D.fixed costs.
58.Calculate the amount of money that a small quick-serve restaurant supply business can save in payroll expenses for a four-week period by hiring four part-time employees who each work five hours a day, five days a week, for $8.50 an hour, to replace two full-time employees who each earn $475 a week.
A.$800C.$550
B.$375 D.$400
59.Which of the following is an area often used by customers that a quick-serve restaurant must maintain on a regular basis:
A.Employee loungeC.Exterior sidewalk
B.Scheduling office D.Storage facility
60.When developing a waste disposal plan, most quick-serve restaurants will need to schedule the removal service to pick up the trash
A.several times a week. C.once a month.
B.three times a month. D.every other week.
61.Which of the following is a guideline for the manager of a quick-serve restaurant to follow after a robbery:
A.Ask witnesses to remain until the police arriveC.Send all customers out of the area
B.Leave doors unlocked for the police D.Allow the victim(s) of the robbery to talk with the witnesses
62.Quick-serve restaurant employees do not need to wash their hands each time they
A.handle the trash. C.serve a customer.
B.use the restroom. D.use a handkerchief.
63.Quick-serve restaurant employees who use time-management techniques make sure that the first activities they carry out each day are the most ______activities.
A.nonessentialB. difficultC.unpleasantD.essential
64.After completing a job interview, an applicant should send a follow-up letter to the
A.secretary in the office.C.accounting department.
B.person who conducted the interview.D.owner/CEO of the company.
65.The reason you should include your complete name, address, and telephone number in your job résumé is to
A.follow the accepted rules for a résumé. C.get this information into the company files.
B.let the employer know how far away you live.D.make it easy for the company to contact you.
66.A local chamber of commerce is an example of a
A.financial association. C.social organization.
B.trade association.D.professional organization.
67.Can a quick-food restaurant's prices be set too low?
A.Yes, customers may feel product quality is also low.
B.No, the lower the price, the greater the bargain.
C.Yes, customers may be offended by prices that are too low.
D.No, the lower the price, the greater the product's appeal.
68.Which of the following is a reason why some restaurant-supply companies use predatory pricing:
A.To drive out competitors C.To form agreements
B.To mislead customers D.To appeal to advertisers
69.Which of the following is a factor that affects the final cost of a product to a quick-serve restaurant supply business buying goods for resale:
A.Discounts B. MarkdownsC.Shrinkage D.Commissions
70.Many food products carry labels that show the U.S. Recommended Daily Allowances, or RDAs. RDAs help cafeterias to
A.plan healthy meals.C.reduce cholesterol.
B.be better cooks. D.lose weight.
71.During the introductory stage of a product's life cycle, a quick-serve restaurant supply business is most likely to
A.promote the product aggressively to create product awareness.
B.develop and implement intensive distribution strategies.
C.earn high profits and gain the desired reputation.
D.price the product to effectively penetrate the market.
72.Some quick-serve restaurant supply businesses are developing and bringing advanced new products to the market by applying the findings of
A.interactive media.C.space technology.
B.electronic commerce. D.database software.
73.To identify product opportunities, Corrine tries to make connections between two unrelated items, which is an example of
A.idea testing. B. creative thinking.C.decision making. D.problem solving.
74.A feasible idea for a quick-serve restaurant supply product should provide the target market with a good or service that offers
A.value. B. attributes.C.depth. D.standards.
75.Why do many quick-serve restaurants always order a certain grade of food products for use in their menu items?
A.To speed up the delivery timeC.To exceed industry guidelines
B.To obtain foods that are expensiveD.To simplify the buying process
76.When evaluating the customer experience, it is usually more effective for quick-serve restaurants to ask customers
A.about competitors. C.for referrals.
B.specific questions. D.to write reports.
77.A buffet-style restaurant that wants to serve the highest quality of fresh fish should purchase fish that is designated as
A.U.S. Grade A. C.U.S. Fancy.
B.U.S. Prime. D.U.S. Commercial.
78.Ensuring that customers have the correct perception of a quick-serve restaurant supply product is one of the goals of product
A.development. C.management.
B.positioning.D.screening.
79.It is important for a brand name to be
A.accompanied by a symbol.C.open to interpretation.
B.as long as possible. D.easily remembered.
80.One of the factors that quick-serve restaurant managers must consider when offering customer services is the cost of
A.providing the service. C.the inventory on hand.
B.operating the business. D.the product being sold.
81.What usually becomes the centerpiece of a quick-serve restaurant's brand identity for as long as the restaurant is in business?
A.Menu B. LocationC.NameD.Structure
82.A quick-serve restaurant supply company added together its monthly and year-end inventories for the year. The total figure was $482,630. What was the company's average stock, or inventory, for the year?
A.$32,971.53B. $30,250.87C.$37,125.38D.$21,224.16
83.For the first six months of the year, a quick-serve restaurant's sales totaled $165,000, which was a 6% increase over the same period last year. Calculate planned sales for the same period of time next year if the quick-serve restaurant estimates a comparable increase.
A.$173,500 B. $174,900C.$175,000D.$176,000
84.Which of the following is the right time for a quick-serve restaurant supply business to make promotional decisions in relation to product, price, and distribution decisions:
A.Without considering product, price, and distribution
B.Before product, price, and distribution
C.Along with product, price, and distribution
D.After product, price, and distribution
85.During which stage of a product's life cycle is the least amount of money invested in promotional activities?
A.IntroductionB. GrowthC.MaturityD.Declining
86.Which of the following is an ethical issue that affects the promotional efforts of many quick-serve restaurants:
A.Personal selling C.Children's advertising
B.Integrated marketing D.Brand positioning
87.One reason for the regulation of promotion is to prevent quick-serve restaurant chains from
A.advertising discounted prices. C.making misleading statements.
B.using celebrity endorsements. D.disclosing important facts.
88.One of the major purposes of visual merchandising is to
A.follow a simple arrangement.C.use a harmonious color scheme.
B.create interest in a product. D.use formal balance.
89.Which department of a quick-serve restaurant supply business is responsible for making sure that enough products are available for an upcoming sales promotion?
A.Sales B. ReceivingC.Purchasing D.Credit