Question 1
1.
An organization’sobjectives should be _________.
Answer
|
short and few innumber |
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clear and specific |
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clear andunreasonable |
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long and open-ended |
4 points
Question 2
1.
Which stage of theproduct life cycle is characterized by retailers gradually carrying the productand consumer demand increasing along with profits rising and competitors takingnotice?
Answer
|
introduction |
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growth |
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maturity |
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decline |
4 points
Question 3
1.
What is the goal ofrelationship marketing?
Answer
|
to know the namesof all the business’s customers |
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to segment a marketby age |
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to create acustomer for life |
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to introduce a newproduct to the market |
4 points
Question 4
1.
Market research,product promotion, and product distribution are all steps in _________.
Answer
|
the promotional mix |
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the marketingprocess |
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an environmentalanalysis |
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defining a mission |
4 points
Question 5
1.
Which of the fourP’s of marketing is the process of getting the product to the consumer called?
Answer
|
promotion |
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marketing |
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destinationmarketing |
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distribution |
4 points
Question 6
1.
Product decisionsinclude _________.
Answer
|
naming and decidinghow to package a product |
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naming anddetermining the price of a product |
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determining priceand selecting advertising media |
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deciding how topackage and where to place a product |
4 points
Question 7
1.
The concept ofconveying the value of products through placement, adequate information, andeasy exchange is known as _________.
Answer
|
practicality |
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business’s purpose |
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utility |
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goal |
4 points
Question 8
1.
Complimentaryshampoo, clean towels, and breakfast are examples of goods in the _________industries.
Answer
|
hospitality andtourism |
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sport management |
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food and beverage |
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transportation |
4 points
Question 9
1.
The totalassortment of products that a company makes or sells is called _________.
Answer
|
the marketing mix |
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the promotional mix |
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the pricing mix |
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the product mix |
4 points
Question 10
1.
Which of thefollowing are the four basic elements of the marketing mix?
Answer
|
executive summary,situation analysis, marketing strategies, and evaluation and control |
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demographic,psychographics, behavioristics, and politics |
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coupons, ads,direct mail, and broadcasting |
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product, price,place, and promotion |
Question 1
1.
Production sheetcalculations include ________.
Answer
|
expected dailysales |
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costs of food |
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counting productson-hand |
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allowabledeviations |
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annual kitchenbudgets |
4 points
Question 2
1.
A(n) ________restaurant is a popular way for a young entrepreneur to enter the restaurantbusiness.
Answer
|
sandwich |
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family |
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haute cuisine |
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ethnic |
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quick-service |
4 points
Question 3
1.
Curbside appealincludes ________.
Answer
|
the availableparking |
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a highway billboard |
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the windowdecorations |
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the appearance ofthe property from the parking lot to the restrooms |
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the location of thebuilding |
4 points
Question 4
1.
Perhaps thefastest- growing segment of ethnic restaurants in the United States,popularity-wise, is ________.
Answer
|
Italian |
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Fusion |
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Mexican |
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Greek |
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Chinese |
4 points
Question 5
1.
________ is a trendin restaurants.
Answer
|
More sit down foodrestaurants |
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Steakhouses againgaining popularity |
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Segments splittinginto courses |
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Difficulty findinggood meat cuts |
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Printing menus inEnglish and Spanish |
4 points
Question 6
1.
Describing,recommending, showing, and offering a variety of food and beverage choices to aguest is known as _____________.
Answer
|
marketingapplication |
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sales competition |
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serving |
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order taking |
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suggestive selling |
4 points
Question 7
1.
Productspecification determines ________.
Answer
|
temperature andhumidity |
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cut of meat,weight, fat content |
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the cost of thefood item |
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the house manager’scontrol |
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how to order food |
4 points
Question 8
1.
People areattracted to theme restaurants because ________.
Answer
|
of the location |
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they like thedecorations |
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of the nostalgia |
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of the totalexperience and social meeting place |
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of the limited menuand costumes of the staff |
4 points
Question 9
1.
Forecasting saleshas two components: ________.
Answer
|
guest counts orcovers and average check amount |
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advertised couponsand lower prices |
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weather conditionsand food prices |
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courteous serversand quick food |
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season of the yearand specialty food |
4 points
Question 10
1.
Each kitchenstation must create ______________.
Answer
|
sales projections |
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cost analysis |
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job analysis |
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workers’performance ratings |
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production controlsheets |
