[Essay Help]: Seamless Integration
Seamless Integration. Question 1
RsQ_014With seamless integration between restaurant managers and the Write On Handheld POS system:
servers simply jot down guests orders and send them to the kitchen
the handheld can access the accounting office information
servers need to key in orders on the POS system
makes it easier for servers to get 86’ed
RsQ_026One of the biggest trends is technology that improves the guest experience, including __________ and __________ ordering and credit card payment.
hand held/ kitchen
on line/ tableside
hand held/ barside
phone in/ hostess stand
RsQ_013The Federal Trade Commission’s Consumer Fraud and Identity Theft Complaint Data report stated that __________ was the most common form of reported identity theft.
social security number fraud
credit card fraud
driver’s license theft
character identity theft
RsQ_027NCR Mobile Pay works with:
Computer touch screen
RsQ_029__________ and __________ encompass the largest amount of noncompliant establishments, who fall in the least demanding category of compliance.
large hotels and large restaurants
medium hotels and country clubs
small hotels and independent restaurants
small hotels and catering companies
RsQ_025Back-office systems aid inventory control by quickly recording the inventory and easily allowing new stock to be added. This is called:
RsQ_010Which is the advantage of an open platform advantage?
It is increasing the footprint and flexibility of systems.
It is helpful in choosing operating systems.
It is good for operating peripherals and inflexibility.
It is more flexibility with a smaller footprint.
RsQ_028This common scam occurs when a server takes the guest’s card for payment and runs it through a device to capture the encoded information off the magnetic strip. The server returns the guest’s card, with the guest unaware that the card’s data has been stolen and he or she is now susceptible to fraudulent charges
RsQ_017All back-of-the-house employees should take the __________ courses offered by the National Restaurant Association Educational Foundation.
RsQ_012Electronic cash registers (ECRs) __________.
have become obsolete
are now offering some of the flexibility of POS
are no longer used in restaurants
RsQ_011POS systems have __________.
come down in price
gone up in price
stayed relatively the same in price
always been inexpensive
RsQ_018Front-of-the-house technology revolves around the:
RsQ_006In order to stop employees from coming in early and taking a socialization break some restaurants have:
forecasted actual labor hours needed
checked actual against forecasted labor costs
copied schedules from one week to the next week
used programs that will not allow employees to clock in more than 10 minutes early and 5 minutes late.
RsQ_030________ can add photos to the restaurant’s Yelp listing, or to Twitter and Facebook to facilitate social media sharing.
RsQ_015MenuLink has developed a new feature that provides a method in which the receiving store can process material transfers in the same general way as if the materials were purchased from a food vendor who is enabled for electronic ordering and invoicing. This is called a(n):
Expedited Material Transfer
Computed Material Transfer
Automated Raw Material Transfer
Expedited Computer Material Transfer
RsQ_044According to the text, the total of all actual and potential guests is called the __________.
RsQ_036With restaurants, it is the __________, rather than just the food, that guests pay for.
total dining experience
RsQ_052Which finds out what guests want and providing it at a fair price that leaves a reasonable profit?
RsQ_051A __________ analyzes the community, the potential guests, and the competition.
RsQ_053According to the product levels described in the text, the __________ product is the tangible part of the product and it includes the physical aspects of the restaurant and its décor.
RsQ_048Marketing efforts are most needed __________.
during low periods
during busy periods
RsQ_039According to the product levels described in the text, the __________ product is the function part of the product for the customer.
RsQ_059Which partnerships have complete liability, but full management rights?
RsQ_050According to the product levels described in the text, the __________ product includes services, such as automatic acceptance of certain credit cards, valet parking, and table reservation service.
RsQ_049Which are types of demographics?
Age, sex, family life cycle, income, occupation, education, religion, and race
Country, state/province, county, city, and neighborhood
Occasions, benefits sought, user status, and usage rates
Loyalty status and buyer readiness
RsQ_047Which is the only revenue generating variable in the marketing mix?
RsQ_033Which is least related to restaurant sales?
RsQ_041Which are the three typical market segmentations?
Geographic, Demographic, Behavior
Demographic, Behavior, Style
Concept, Geographic, Demographic
Behavior, Concept, Geographic.
RsQ_060Restaurant owners should avoid _________________-that is, engaging in public relations tactics (such as Joining programs) in order to portray the company as being more engaged in environmentally friendly practices than it really is.
RsQ_042Sales focuses on the needs of the __________.
RsQ_030As sole proprietor, the restaurant operator __________.
is an employee
draws a salary for federal income tax purposes
does not draw a salary for federal income tax purposes
has an income that is not subject to self-employment tax
RsQ_007SCORE is made up of __________.
successful restaurant entrepreneurs
successful retired business people
RsQ_026When incorporating, the first step should always be to __________.
seek out a location
look for a partner
consult an attorney
RsQ_027Which best describes workers’ compensation insurance?
It is federally mandated but administered by the states.
It is not federally mandated but administered by the states.
It is federally mandated and administered.
It is optional.
RsQ_020A standby amount of cash to open the restaurant and to get through possibly several unprofitable months of operation is called __________.
RsQ_009The bank wants __________, which they can take should the loan not be paid.
RsQ_001Which is not required by the Small Business Administration for a restaurant loan?
Menu analysis, including a copy of the proposed menu.
Financial data, including tax returns for the past three years.
Marketing strategy, including promotion and advertising plans.
Tax returns for the past ten years.
RsQ_025Which is not tax deductible?
RsQ_006The cost of leasing a building is usually in __________.
square foot per month
square yard per month
square foot per week
square yard per week
RsQ_023In a partnership, who is responsible if things go wrong?
Partners making decisions
RsQ_002Restaurant buildings and equipment are most likely to be __________.
RsQ_016Costs that change proportionately according to sales are called __________.
RsQ_012The number-one factor in restaurant failure is said to be lack of __________.
RsQ_029Which can be depreciated for tax purposes over its expected life?
RsQ_014The balance sheet is an important document that __________.
is like a photo of the restaurants financial standing at a given moment in time
shows the restaurants liabilities and equity in the future is a statement of the restaurants strategies,shows the return on investments
4 years ago
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