Academic Program Review
b. Free from disease-causing bacteria; free from visible soil
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b. Free from disease-causing bacteria; free from visible soil. c. Both a and b d. Neither a or b 104. The purpose of the seven-step Hazard Analysis Critical Control Point system(or HACCP) is to_________ and dangers of food contamination. a. Control b. Identify c. Monitor d. All of the above 105. The most frequently used knife in the professional kitchen is the the______knife. a. Chef’s or French b. Paring c. Scimitar d. Serrated bread e. Boning 106. A standardized recipe is a customized recipe develops by an operation a. For its own cooks b. Using its own equipment c. Using its own standardized ingredients d. All of the above 107. Which of the following are NOT TRUE regarding standardized recipes? a. They do not turn cooks into gourmet chefs. b. Their function is to control quality and quantity of yields. c. They are basically the same as instructional recipes. d. They contain very precise and detailed information about ingredients, equipment, directions, and garnishing. e. None of the above 108. The food cost percentage of a menu is calculated as follows: a. Food cost divided by the menu price b. Menu price divided by the food cost c. Food cost multiplied by the menu price d. Yield cost divided by the conversion factor e. None of the above 109. The gross profit of a menu item is calculated as follows: a. Menu price multiplied by food cost percentage b. Menu price minus the food cost c. Menu price divided by the food cost d. Menu price plus the food cost divided by the conversion factor e. None of the above 110. Table d’hote menus a. Are menus that offer the same items everyday b. Usually have up to seven courses c. List complete meals at a given package price d. Price each menu item separately e. None of the above 111. Which of the following is NOT true about the menu? a. Neatly every aspect on the food service business depends on it in some way b. It is the most important printed advertising piece a restaurant produces c. It should be given the attention that is typically only given to major capital expenditure decisions d. If well designed, it is a merchandising, cost control and merchandising tool e. None of the above 112. Which of the following items can limit what you can offer on your menu? a. The skill level of your kitchen personnel b. The equipment in the kitchen c. The length of the meal period and needed seat turnover d. All of the above 113. Which of the following words or phrases is the closest to the meaning of mise en place? a. The customer is always right b. The executive chef is in charge c. A well-planned menu d. Everything in its place e. Scratch preparation 114. Any food item that is purchased partially or completely prepared or processed by by the supplier is referred to as a _________ food. a. Homemade b. Convenience c. Frozen d. Canned e. Scratch 115. Which of the following is not one of the five mother or leading sauces? a. Bechamel b. Veloute c. Espagnole d. Hollandaise e. Pan Gravy 116. Which of the following is a mixture if chopped onions, celery, and carrots that is used in flavoring stocks? a. Sachet b. Bouquet Garni c. Mirepox d. Chinois e. Concasse 117. Which of the following is the product of cooking flour and butter and is used as a sauce thickening agent? a. Compound butter b. Roux c. Slurry d. Beurre Manie’ e. Glace 118. Which of the following statements are false in regard to meat inspection? a. It is required by law b. It is indicated by round stamp c. It involves a quality designation, e.g., Prince, Choice, etc. d. It is guarantee of Wholesomeness e. All of the above 119. Which of the following dictates to the cook whether a particular cut of meat should be cooked by moist or dry heat methods? a. The area of the animal the cut is taken b. How much fat the cut is contains c. Whether it is a muscle that is used for locomotion d. The age of the animal e. All of the above 120. Which statement more accurately describes the primarily purpose of cost control? a. Control theft b. Control waste c. Find losses after theft have occurred d. Prevent losses from occurring 121. The January cost of food sold at the Wharf Restaurant was 35% of food sales. If February food sales increase but the menu sales mix remains constant (the same as January), the restaurant manager should generally expect which of the following to occur in February: a. Total fixed costs will increase over January b. There will be an increase in average fixed cost per meal sold in February c. A decrease in the cost of food sold for February d. The February food cost percentage will remain at or close to 35% 122. The primary goal of cost control is to keep all costs as low as possible. a. True b. False 123. Written cost reports and records are not required if the owner or manger is physically present in the restaurant when it is open to the public. a. True b. False 124. Having costs under control on a restaurant will insure that the business will be financial success. a. True b. False 125. Discounting menu prices is an effective marketing strategy for upscale, full-service restaurants to build new customer business and increase visits of regulars without lowering their image and status in the market. a. True b. False 126. Which of the following pricing strategies is least appropriate for menu item that has a low food cost, is not very popular, and has high individual gross profit? a. Lower price b. Increase the portion size c. Have servers suggest it to customers d. Reduce the portion size 127. A seafood dinner with all accomplishments, e.g., salad, potato, bread, and butter, has a food cost of $5 and is priced at $14.95. Which is the food percentage of this menu item? Carry out your answer to two places to the right of the decimal (after is has been converted to a percentage, e.g., 40.47%. a. 0.2990% b. 0.3344% c. 33.44% d. 29.90% 128. If the cost of the seafood used in the dish were reduced by $1, what would the new price need to be to maintain the same food cost percentage as calculated above? a. $13.37 b. $11.96 c. $13.95 d. $12.75 129. A discount promotion will be effective if which of the following occurs? a. If your regular customers start redeeming coupons b. If your customers counts do not increase c. If sales increases reduce fixed cost percentages greater than variable costs increase d. If you present the coupon to the customer when they are paying their bill e. All of the above must occur for a successful discount promotion 130. A low labor cost percentage is an accurate indication of labor productivity and scheduling efficiency. a. True b. False 131. The breakdown point is an absolute figure pointing to the exact sales level above which a profit will be earned. a. True b. False 132. All costs can be absolutely categorized as either purely fixed or purely variable costs. a. True b. False 133. The only use of breakeven analysis is to determine the point at which the business begins to earn a profit. a. True b. False 134. A restaurant can actually save money by continuing to remain open, even if it is not breaking even. a. True b. False 135. A firm can be showing a net income for the period and still have negative cash flow (cash disbursement exceed cash receipts). a. True b. False 136. What is the primary tool for controlling labor costs? a. Paying your employees “what the market will bear” in hourly wages b. Scheduling employees efficiently c. Paying as close to the Federal minimum wage as possible d. Using as many part-time employees as possible e. Using convenience foods and automatic equipment to eliminate labor 137. Which of the following is the weakest measure of assessing labor productivity? a. Customers per labor hour b. Average check per customer c. Labor cost per customer d. Traditional labor cost e. Traditional labor cost percentage 138. Which of the following employs non-financial data in its reports and schedules? a. Financial accounting b. Managerial accounting c. Cost accounting 139. Which of the following non-financial data is the most “inflation-proof” number? a. Average guest check b. Customer count c. Average hourly wage 140. All of the following questions could be answered by analyzing information presented on a monthly income statement except: a. What were total sales for the month? b. How much was spent last month for labor? c. How much sales came from credit card charges? d. What was the net income for the month? 141. Some menu items can be priced closer to the high end of the pricing continuum if the item is: a. Available at most any restaurant b. Is a specialty good, not just a commodity c. Is a commodity, not a specialty good d. Has many close substitute on the menu e. All of the above Hospitality Alumni List 2003 - 2006
Appendix F
graduate faculty
Appendix F1: Definition of Graduate Faculty and Criteria for Selection of Graduate Faculty According to Section VIII of Robinson College of Business P&T policy (http://robinson.gsu.edu/rcbadmin/policies-procedures/Faculty/F6.htm): A faculty member must hold graduate faculty membership to be assigned to:
Criteria for appointment: Graduate faculty membership requires (1) an earned doctorate in the relevant discipline; (2) several scholarly referred publications of significant quality during the last five years or active engagement in scholarly research as evidenced by other examples of scholarship mention in Section 306.07 of the GSU Faculty Handbook (when evidence of scholarship is in forms other than scholarly refereed publications, a guiding criterion will be external recognition by peers in the discipline); and (3) evidence of effective teaching in graduate courses. Appendix F-2: List of Graduate Faculty Based on a memo regarding “Graduate Faculty Membership” from Associate Dean Irene Duhaime dated October 4, 2006, the following hospitality faculty have graduate faculty membership with expiration dates indicated:
Appendix F-3: Current curriculum vitae for full-time faculty members Diana S. Barber, J.D. 5925 Masters Club Drive Suwanee, GA 30024 (770) 497-8045 home (770) 813-9363 home office (404) 822-0736 cell phone (309) 215-1524 fax
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