// Questions file created by MCBuilder © Mike Capstick
 // It is a javascript file of data 
 gametitle='Hospitality Terms';
 questions=new Array();
questions[1]='ABCD AWARD is~An award given to employees who go above and beyond in their work to encourage them to excel in their work.~Money taken from the register to purchase items with cash for the restaurant.~A business that is owned and operated by one person.~the place where your customers pay for their items.~Gathering information information about your competitors for the purpose of competing with them.~A~1~1~ ABCD AWARD is An award given to employees who go above and beyond in their work to encourage them to excel in their work.<br /> COMPETITIVE ANALYSIS is Gathering information information about your competitors for the purpose of competing with them.<br /> PAID-OUT is Money taken from the register to purchase items with cash for the restaurant.<br /> POINT OF PURCHASE is the place where your customers pay for their items.<br /> SOLE PROPRIETORSHIP is A business that is owned and operated by one person.<br />';
questions[2]='BACKORDERED is~When you order a product the is not in stock and will be shipped at a later date~full service restaurant is one where a wait person is there to see to the customer\'s every need~A lease requiring the person leasing to pay all expenses (utilities, taxes, insurance, maintenance, etc.) in addition to the rent.~Money taken from the register to purchase items with cash for the restaurant.~A break even point is the minimum amount of sales that a restaurant must achieve in order to cover all costs.~A~1~1~ BACKORDERED is When you order a product the is not in stock and will be shipped at a later date<br /> BREAK-EVEN POINT is A break even point is the minimum amount of sales that a restaurant must achieve in order to cover all costs.<br /> FULL SERVICE is full service restaurant is one where a wait person is there to see to the customer\'s every need<br /> PAID-OUT is Money taken from the register to purchase items with cash for the restaurant.<br /> TRIPLE-NET LEASE is A lease requiring the person leasing to pay all expenses (utilities, taxes, insurance, maintenance, etc.) in addition to the rent.<br />';
questions[3]='BOGO is~Buy one, get one free.~A restaurant providing sit-down service in a relaxed atmosphere.~The ongoing permanent costs that do not vary, such as rent, leases and loans.~Gathering information information about your competitors for the purpose of competing with them.~using products according to date of expiration or when they were received.~A~1~1~ BOGO is Buy one, get one free.<br /> CASUAL DINING is A restaurant providing sit-down service in a relaxed atmosphere.<br /> COMPETITIVE ANALYSIS is Gathering information information about your competitors for the purpose of competing with them.<br /> FIFO is using products according to date of expiration or when they were received.<br /> FIXED COSTS is The ongoing permanent costs that do not vary, such as rent, leases and loans.<br />';
questions[4]='BOUNCE BACK COUPON is~A coupon given to the customer after the sale to get the customer to come back to redeem it.~A method used to account for all money during an employee\'s shift.~your business\'s share of the market.~A measure of scheduling efficiency.~The decision to market your business idea for a fee or a per-cent of the gross sales.~A~1~1~ BOUNCE BACK COUPON is A coupon given to the customer after the sale to get the customer to come back to redeem it.<br /> CASH-IN SHEET is A method used to account for all money during an employee\'s shift.<br /> FRANCHISING is The decision to market your business idea for a fee or a per-cent of the gross sales.<br /> MARKET PENETRATION is your business\'s share of the market.<br /> PRODUCTIVITY is A measure of scheduling efficiency.<br />';
questions[5]='BREAK-EVEN POINT is~A break even point is the minimum amount of sales that a restaurant must achieve in order to cover all costs.~a material that will not negatively impact a food product.~A distributor or wholesaler that sells to restaurants.~a report on consumer habits according to age, gender, income, race, etc.~The part of your restaurant where your customer goes.~A~1~1~ BREAK-EVEN POINT is A break even point is the minimum amount of sales that a restaurant must achieve in order to cover all costs.<br /> DEMOGRAPHIC SURVEY is a report on consumer habits according to age, gender, income, race, etc.<br /> FRONT OF THE HOUSE is The part of your restaurant where your customer goes.<br /> Meat Jobber is A distributor or wholesaler that sells to restaurants.<br /> SAFE MATERIAL is a material that will not negatively impact a food product.<br />';
questions[6]='CASH-IN SHEET is~A method used to account for all money during an employee\'s shift.~The transmission of bacteria, chemicals, etc. from one product to another product.~Money taken from the register to purchase items with cash for the restaurant.~The main type of menu you offer, having to do with your restaurant concept.~the survey of actual foot traffic or motor traffic passing your restaurant.~A~1~1~ CASH-IN SHEET is A method used to account for all money during an employee\'s shift.<br /> CORE MENU CONCEPT is The main type of menu you offer, having to do with your restaurant concept.<br /> CROSS CONTAMINATION is The transmission of bacteria, chemicals, etc. from one product to another product.<br /> PAID-OUT is Money taken from the register to purchase items with cash for the restaurant.<br /> TRAFFIC COUNT is the survey of actual foot traffic or motor traffic passing your restaurant.<br />';
questions[7]='CASUAL DINING is~A restaurant providing sit-down service in a relaxed atmosphere.~Determining who your customers are and designing marketing towards their profile.~Disposable tableware, carry out utensils designed for one-time or one person use.~a legal form of business company in the United States offering limited liability to its owners.~The total dollar amount of all inventoried items that have been used in the restaurant.~A~1~1~ CASUAL DINING is A restaurant providing sit-down service in a relaxed atmosphere.<br /> COST OF GOODS is The total dollar amount of all inventoried items that have been used in the restaurant.<br /> LIMITED LIABILITY COMPANY is a legal form of business company in the United States offering limited liability to its owners.<br /> SINGLE SERVICE ARTICLE is Disposable tableware, carry out utensils designed for one-time or one person use.<br /> TARGET MARKET ANALYSIS is Determining who your customers are and designing marketing towards their profile.<br />';
questions[8]='COMPANY CULTURE is~Often unstated policies concerning how problems are dealt with.~A policy that lets employees know you are always free to talk about their concerns.~Scheduling employees at different intervals to improve productivity.~A lease requiring the person leasing to pay all expenses (utilities, taxes, insurance, maintenance, etc.) in addition to the rent.~tableware and kitchenware, that is used to cook or eat food.~A~1~1~ COMPANY CULTURE is Often unstated policies concerning how problems are dealt with.<br /> OPEN-DOOR POLICY is A policy that lets employees know you are always free to talk about their concerns.<br /> STAIR-STEPPING is Scheduling employees at different intervals to improve productivity.<br /> TRIPLE-NET LEASE is A lease requiring the person leasing to pay all expenses (utilities, taxes, insurance, maintenance, etc.) in addition to the rent.<br /> UTENSIL is tableware and kitchenware, that is used to cook or eat food.<br />';
questions[9]='COMPETITIVE ANALYSIS is~Gathering information information about your competitors for the purpose of competing with them.~The main type of menu you offer, having to do with your restaurant concept.~The point of where your business differs from all others.~When two or more people go into business together and share all liabilities, assets and profits.~how much the market is already serviced by like products.~A~1~1~ COMPETITIVE ANALYSIS is Gathering information information about your competitors for the purpose of competing with them.<br /> CORE MENU CONCEPT is The main type of menu you offer, having to do with your restaurant concept.<br /> MARKET SATURATION is how much the market is already serviced by like products.<br /> PARTNERSHIP is When two or more people go into business together and share all liabilities, assets and profits.<br /> POINT OF DISTINCTION is The point of where your business differs from all others.<br />';
questions[10]='CORE MENU CONCEPT is~The main type of menu you offer, having to do with your restaurant concept.~Paying for a job done by someone who is not under your employment.~Scheduling employees at different intervals to improve productivity.~Often unstated policies concerning how problems are dealt with.~full service restaurant is one where a wait person is there to see to the customer\'s every need~A~1~1~ COMPANY CULTURE is Often unstated policies concerning how problems are dealt with.<br /> CORE MENU CONCEPT is The main type of menu you offer, having to do with your restaurant concept.<br /> FULL SERVICE is full service restaurant is one where a wait person is there to see to the customer\'s every need<br /> OUTSOURCING is Paying for a job done by someone who is not under your employment.<br /> STAIR-STEPPING is Scheduling employees at different intervals to improve productivity.<br />';
questions[11]='Corrosion-resistant material is~a surface that will maintain their original qualities when they come in contact with cleaning solutions, foods, etc.~The main type of menu you offer, having to do with your restaurant concept.~using products according to date of expiration or when they were received.~A method used to account for all money during an employee\'s shift.~a report on consumer habits according to age, gender, income, race, etc.~A~1~1~ CASH-IN SHEET is A method used to account for all money during an employee\'s shift.<br /> CORE MENU CONCEPT is The main type of menu you offer, having to do with your restaurant concept.<br /> Corrosion-resistant material is a surface that will maintain their original qualities when they come in contact with cleaning solutions, foods, etc.<br /> DEMOGRAPHIC SURVEY is a report on consumer habits according to age, gender, income, race, etc.<br /> FIFO is using products according to date of expiration or when they were received.<br />';
questions[12]='CORPORATION is~Setting up an ownership that is separate from the owners.~An award given to employees who go above and beyond in their work to encourage them to excel in their work.~multi use utensils other than tableware.~when two or more brand name operations are located in the same retail space.~Someone who is asked to visit a restaurant and evaluate its performance~A~1~1~ ABCD AWARD is An award given to employees who go above and beyond in their work to encourage them to excel in their work.<br /> CORPORATION is Setting up an ownership that is separate from the owners.<br /> Dual-Branding is when two or more brand name operations are located in the same retail space.<br /> Kitchenware is multi use utensils other than tableware.<br /> MYSTERY SHOPPER is Someone who is asked to visit a restaurant and evaluate its performance<br />';
questions[13]='CORRECTIVE FEEDBACK is~the process of letting employees know what the correct procedures are in you business.~A sign placed outside your business, allowing you to place specials, menus or artwork.~The area surrounding your business, which provides your major customer base.~a surface that will maintain their original qualities when they come in contact with cleaning solutions, foods, etc.~The time you are allowed to hold an item before it begins to break down.~A~1~1~ Corrosion-resistant material is a surface that will maintain their original qualities when they come in contact with cleaning solutions, foods, etc.<br /> CORRECTIVE FEEDBACK is the process of letting employees know what the correct procedures are in you business.<br /> CURB SIGN is A sign placed outside your business, allowing you to place specials, menus or artwork.<br /> HOLD TIME is The time you are allowed to hold an item before it begins to break down.<br /> TRADE AREA is The area surrounding your business, which provides your major customer base.<br />';
questions[14]='COST OF GOODS is~The total dollar amount of all inventoried items that have been used in the restaurant.~when two or more brand name operations are located in the same retail space.~how much the market is already serviced by like products.~eating, drinking and serving utensils for the table.~any law concerning establishments serving alcoholic beverages to the public.~A~1~1~ COST OF GOODS is The total dollar amount of all inventoried items that have been used in the restaurant.<br /> Dramshop law is any law concerning establishments serving alcoholic beverages to the public.<br /> Dual-Branding is when two or more brand name operations are located in the same retail space.<br /> MARKET SATURATION is how much the market is already serviced by like products.<br /> Tableware is eating, drinking and serving utensils for the table.<br />';
questions[15]='CROSS CONTAMINATION is~The transmission of bacteria, chemicals, etc. from one product to another product.~Gathering information information about your competitors for the purpose of competing with them.~a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.~a legal form of business company in the United States offering limited liability to its owners.~a term that describes how easy it is for your customers to exit your restaurant or parking lot.~A~1~1~ COMPETITIVE ANALYSIS is Gathering information information about your competitors for the purpose of competing with them.<br /> CROSS CONTAMINATION is The transmission of bacteria, chemicals, etc. from one product to another product.<br /> EGRESS is a term that describes how easy it is for your customers to exit your restaurant or parking lot.<br /> LIMITED LIABILITY COMPANY is a legal form of business company in the United States offering limited liability to its owners.<br /> MARGIN MARKUP is a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.<br />';
questions[16]='CURB SIGN is~A sign placed outside your business, allowing you to place specials, menus or artwork.~Adding a percentage to food costs to account for food waste or loss.~An award given to employees who go above and beyond in their work to encourage them to excel in their work.~A lease requiring the person leasing to pay all expenses (utilities, taxes, insurance, maintenance, etc.) in addition to the rent.~the survey of actual foot traffic or motor traffic passing your restaurant.~A~1~1~ ABCD AWARD is An award given to employees who go above and beyond in their work to encourage them to excel in their work.<br /> CURB SIGN is A sign placed outside your business, allowing you to place specials, menus or artwork.<br /> TRAFFIC COUNT is the survey of actual foot traffic or motor traffic passing your restaurant.<br /> TRIPLE-NET LEASE is A lease requiring the person leasing to pay all expenses (utilities, taxes, insurance, maintenance, etc.) in addition to the rent.<br /> WASTE FACTOR is Adding a percentage to food costs to account for food waste or loss.<br />';
questions[17]='DAY-PART is~The menu time period when menu items are served in your restaurant, such as the breakfast menu, lunch menu and dinner menu.~a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.~Money taken from the register to purchase items with cash for the restaurant.~The transmission of bacteria, chemicals, etc. from one product to another product.~The time you are allowed to hold an item before it begins to break down.~A~1~1~ CROSS CONTAMINATION is The transmission of bacteria, chemicals, etc. from one product to another product.<br /> DAY-PART is The menu time period when menu items are served in your restaurant, such as the breakfast menu, lunch menu and dinner menu.<br /> HOLD TIME is The time you are allowed to hold an item before it begins to break down.<br /> MARGIN MARKUP is a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.<br /> PAID-OUT is Money taken from the register to purchase items with cash for the restaurant.<br />';
questions[18]='DEMOGRAPHIC SURVEY is~a report on consumer habits according to age, gender, income, race, etc.~A measure of scheduling efficiency.~The point of where your business differs from all others.~The decision to market your business idea for a fee or a per-cent of the gross sales.~A distributor or wholesaler that sells to restaurants.~A~1~1~ DEMOGRAPHIC SURVEY is a report on consumer habits according to age, gender, income, race, etc.<br /> FRANCHISING is The decision to market your business idea for a fee or a per-cent of the gross sales.<br /> Meat Jobber is A distributor or wholesaler that sells to restaurants.<br /> POINT OF DISTINCTION is The point of where your business differs from all others.<br /> PRODUCTIVITY is A measure of scheduling efficiency.<br />';
questions[19]='Dramshop law is~any law concerning establishments serving alcoholic beverages to the public.~Determining who your customers are and designing marketing towards their profile.~A study done to see if your concept will work.~The transmission of bacteria, chemicals, etc. from one product to another product.~Scheduling employees at different intervals to improve productivity.~A~1~1~ CROSS CONTAMINATION is The transmission of bacteria, chemicals, etc. from one product to another product.<br /> Dramshop law is any law concerning establishments serving alcoholic beverages to the public.<br /> FEASIBILITY STUDY is A study done to see if your concept will work.<br /> STAIR-STEPPING is Scheduling employees at different intervals to improve productivity.<br /> TARGET MARKET ANALYSIS is Determining who your customers are and designing marketing towards their profile.<br />';
questions[20]='DRINK COST is~the cost of all items pertaining to the cost of drink sales inventoried in your restaurant.~The main type of menu you offer, having to do with your restaurant concept.~The part of your restaurant where your customer goes.~a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.~An award given to employees who go above and beyond in their work to encourage them to excel in their work.~A~1~1~ ABCD AWARD is An award given to employees who go above and beyond in their work to encourage them to excel in their work.<br /> CORE MENU CONCEPT is The main type of menu you offer, having to do with your restaurant concept.<br /> DRINK COST is the cost of all items pertaining to the cost of drink sales inventoried in your restaurant.<br /> FRONT OF THE HOUSE is The part of your restaurant where your customer goes.<br /> MARGIN MARKUP is a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.<br />';
questions[21]='Dual-Branding is~when two or more brand name operations are located in the same retail space.~a legal form of business company in the United States offering limited liability to its owners.~an interest rate reserved for bank\'s most credit-worthy customers.~A business that is owned and operated by one person.~A break even point is the minimum amount of sales that a restaurant must achieve in order to cover all costs.~A~1~1~ BREAK-EVEN POINT is A break even point is the minimum amount of sales that a restaurant must achieve in order to cover all costs.<br /> Dual-Branding is when two or more brand name operations are located in the same retail space.<br /> LIMITED LIABILITY COMPANY is a legal form of business company in the United States offering limited liability to its owners.<br /> PRIME INTEREST RATE is an interest rate reserved for bank\'s most credit-worthy customers.<br /> SOLE PROPRIETORSHIP is A business that is owned and operated by one person.<br />';
questions[22]='FSI is~an advertisement or message that are mailed to postal patrons or inserted in newspapers.~Someone who is asked to visit a restaurant and evaluate its performance~A policy that lets employees know you are always free to talk about their concerns.~an interest rate reserved for bank\'s most credit-worthy customers.~The time you are allowed to hold an item before it begins to break down.~A~1~1~ FSI is an advertisement or message that are mailed to postal patrons or inserted in newspapers.<br /> HOLD TIME is The time you are allowed to hold an item before it begins to break down.<br /> MYSTERY SHOPPER is Someone who is asked to visit a restaurant and evaluate its performance<br /> OPEN-DOOR POLICY is A policy that lets employees know you are always free to talk about their concerns.<br /> PRIME INTEREST RATE is an interest rate reserved for bank\'s most credit-worthy customers.<br />';
questions[23]='EGRESS is~a term that describes how easy it is for your customers to exit your restaurant or parking lot.~having to do with how easy it is for your customers can enter your restaurant or parking area.~multi use utensils other than tableware.~Someone who owns a franchise.~a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.~A~1~1~ EGRESS is a term that describes how easy it is for your customers to exit your restaurant or parking lot.<br /> FRANCHISEE is Someone who owns a franchise.<br /> INGRESS is having to do with how easy it is for your customers can enter your restaurant or parking area.<br /> Kitchenware is multi use utensils other than tableware.<br /> MARGIN MARKUP is a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.<br />';
questions[24]='FEASIBILITY STUDY is~A study done to see if your concept will work.~an interest rate reserved for bank\'s most credit-worthy customers.~The total dollar amount of all inventoried items that have been used in the restaurant.~A restaurant providing sit-down service in a relaxed atmosphere.~An award given to employees who go above and beyond in their work to encourage them to excel in their work.~A~1~1~ ABCD AWARD is An award given to employees who go above and beyond in their work to encourage them to excel in their work.<br /> CASUAL DINING is A restaurant providing sit-down service in a relaxed atmosphere.<br /> COST OF GOODS is The total dollar amount of all inventoried items that have been used in the restaurant.<br /> FEASIBILITY STUDY is A study done to see if your concept will work.<br /> PRIME INTEREST RATE is an interest rate reserved for bank\'s most credit-worthy customers.<br />';
questions[25]='FIFO is~using products according to date of expiration or when they were received.~A cleaning process to remove anything unclean.~The transmission of bacteria, chemicals, etc. from one product to another product.~Setting up an ownership that is separate from the owners.~A business that is owned and operated by one person.~A~1~1~ CORPORATION is Setting up an ownership that is separate from the owners.<br /> CROSS CONTAMINATION is The transmission of bacteria, chemicals, etc. from one product to another product.<br /> FIFO is using products according to date of expiration or when they were received.<br /> SANITIZING is A cleaning process to remove anything unclean.<br /> SOLE PROPRIETORSHIP is A business that is owned and operated by one person.<br />';
questions[26]='FIXED COSTS is~The ongoing permanent costs that do not vary, such as rent, leases and loans.~full service restaurant is one where a wait person is there to see to the customer\'s every need~A sign placed outside your business, allowing you to place specials, menus or artwork.~a surface that will maintain their original qualities when they come in contact with cleaning solutions, foods, etc.~when two or more brand name operations are located in the same retail space.~A~1~1~ Corrosion-resistant material is a surface that will maintain their original qualities when they come in contact with cleaning solutions, foods, etc.<br /> CURB SIGN is A sign placed outside your business, allowing you to place specials, menus or artwork.<br /> Dual-Branding is when two or more brand name operations are located in the same retail space.<br /> FIXED COSTS is The ongoing permanent costs that do not vary, such as rent, leases and loans.<br /> FULL SERVICE is full service restaurant is one where a wait person is there to see to the customer\'s every need<br />';
questions[27]='FOOD CONTACT SURFACES is~All surfaces that come in contact with food.~Paying for a job done by someone who is not under your employment.~eating, drinking and serving utensils for the table.~Disposable tableware, carry out utensils designed for one-time or one person use.~a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.~A~1~1~ FOOD CONTACT SURFACES is All surfaces that come in contact with food.<br /> MARGIN MARKUP is a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.<br /> OUTSOURCING is Paying for a job done by someone who is not under your employment.<br /> SINGLE SERVICE ARTICLE is Disposable tableware, carry out utensils designed for one-time or one person use.<br /> Tableware is eating, drinking and serving utensils for the table.<br />';
questions[28]='FRANCHISING is~The decision to market your business idea for a fee or a per-cent of the gross sales.~a brief, concise story that is submitted to the media for possible publication.~tableware and kitchenware, that is used to cook or eat food.~Someone who owns a franchise.~Adding a percentage to food costs to account for food waste or loss.~A~1~1~ FRANCHISING is The decision to market your business idea for a fee or a per-cent of the gross sales.<br /> FRANCHISEE is Someone who owns a franchise.<br /> PRESS RELEASE is a brief, concise story that is submitted to the media for possible publication.<br /> WASTE FACTOR is Adding a percentage to food costs to account for food waste or loss.<br /> UTENSIL is tableware and kitchenware, that is used to cook or eat food.<br />';
questions[29]='FRANCHISEE is~Someone who owns a franchise.~The area surrounding your business, which provides your major customer base.~used in advertising to let the customer know that the special sale, offer or product will only be offered for a limited time.~having to do with how easy it is for your customers can enter your restaurant or parking area.~the cost of all items pertaining to the cost of drink sales inventoried in your restaurant.~A~1~1~ DRINK COST is the cost of all items pertaining to the cost of drink sales inventoried in your restaurant.<br /> FRANCHISEE is Someone who owns a franchise.<br /> INGRESS is having to do with how easy it is for your customers can enter your restaurant or parking area.<br /> LTO is used in advertising to let the customer know that the special sale, offer or product will only be offered for a limited time.<br /> TRADE AREA is The area surrounding your business, which provides your major customer base.<br />';
questions[30]='FRONT OF THE HOUSE is~The part of your restaurant where your customer goes.~The decision to market your business idea for a fee or a per-cent of the gross sales.~When two or more people go into business together and share all liabilities, assets and profits.~The transmission of bacteria, chemicals, etc. from one product to another product.~An award given to employees who go above and beyond in their work to encourage them to excel in their work.~A~1~1~ ABCD AWARD is An award given to employees who go above and beyond in their work to encourage them to excel in their work.<br /> CROSS CONTAMINATION is The transmission of bacteria, chemicals, etc. from one product to another product.<br /> FRANCHISING is The decision to market your business idea for a fee or a per-cent of the gross sales.<br /> FRONT OF THE HOUSE is The part of your restaurant where your customer goes.<br /> PARTNERSHIP is When two or more people go into business together and share all liabilities, assets and profits.<br />';
questions[31]='FULL SERVICE is~full service restaurant is one where a wait person is there to see to the customer\'s every need~multi use utensils other than tableware.~A coupon given to the customer after the sale to get the customer to come back to redeem it.~The main type of menu you offer, having to do with your restaurant concept.~A measure of scheduling efficiency.~A~1~1~ BOUNCE BACK COUPON is A coupon given to the customer after the sale to get the customer to come back to redeem it.<br /> CORE MENU CONCEPT is The main type of menu you offer, having to do with your restaurant concept.<br /> FULL SERVICE is full service restaurant is one where a wait person is there to see to the customer\'s every need<br /> Kitchenware is multi use utensils other than tableware.<br /> PRODUCTIVITY is A measure of scheduling efficiency.<br />';
questions[32]='GOODWILL is~The value of the positive reputation/feelings you have built up with your customers.~an interest rate reserved for bank\'s most credit-worthy customers.~A cleaning process to remove anything unclean.~Setting up an ownership that is separate from the owners.~The menu time period when menu items are served in your restaurant, such as the breakfast menu, lunch menu and dinner menu.~A~1~1~ CORPORATION is Setting up an ownership that is separate from the owners.<br /> DAY-PART is The menu time period when menu items are served in your restaurant, such as the breakfast menu, lunch menu and dinner menu.<br /> GOODWILL is The value of the positive reputation/feelings you have built up with your customers.<br /> PRIME INTEREST RATE is an interest rate reserved for bank\'s most credit-worthy customers.<br /> SANITIZING is A cleaning process to remove anything unclean.<br />';
questions[33]='HOLD TIME is~The time you are allowed to hold an item before it begins to break down.~a report on consumer habits according to age, gender, income, race, etc.~how much the market is already serviced by like products.~The part of your restaurant where your customer goes.~a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.~A~1~1~ DEMOGRAPHIC SURVEY is a report on consumer habits according to age, gender, income, race, etc.<br /> FRONT OF THE HOUSE is The part of your restaurant where your customer goes.<br /> HOLD TIME is The time you are allowed to hold an item before it begins to break down.<br /> MARGIN MARKUP is a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.<br /> MARKET SATURATION is how much the market is already serviced by like products.<br />';
questions[34]='HVAC is~Heating, Ventilation and Air Conditioning~a legal form of business company in the United States offering limited liability to its owners.~Someone who is asked to visit a restaurant and evaluate its performance~Setting up an ownership that is separate from the owners.~having to do with how easy it is for your customers can enter your restaurant or parking area.~A~1~1~ CORPORATION is Setting up an ownership that is separate from the owners.<br /> HVAC is Heating, Ventilation and Air Conditioning<br /> INGRESS is having to do with how easy it is for your customers can enter your restaurant or parking area.<br /> LIMITED LIABILITY COMPANY is a legal form of business company in the United States offering limited liability to its owners.<br /> MYSTERY SHOPPER is Someone who is asked to visit a restaurant and evaluate its performance<br />';
questions[35]='IMAGE ADVERTISING is~Determining the good qualities of your product and advertising that good quality.~When two or more people go into business together and share all liabilities, assets and profits.~eating, drinking and serving utensils for the table.~a material that will not negatively impact a food product.~Paying for a job done by someone who is not under your employment.~A~1~1~ IMAGE ADVERTISING is Determining the good qualities of your product and advertising that good quality.<br /> OUTSOURCING is Paying for a job done by someone who is not under your employment.<br /> PARTNERSHIP is When two or more people go into business together and share all liabilities, assets and profits.<br /> SAFE MATERIAL is a material that will not negatively impact a food product.<br /> Tableware is eating, drinking and serving utensils for the table.<br />';
questions[36]='INGRESS is~having to do with how easy it is for your customers can enter your restaurant or parking area.~Determining the good qualities of your product and advertising that good quality.~Adding a percentage to food costs to account for food waste or loss.~a report on consumer habits according to age, gender, income, race, etc.~Money taken from the register to purchase items with cash for the restaurant.~A~1~1~ DEMOGRAPHIC SURVEY is a report on consumer habits according to age, gender, income, race, etc.<br /> IMAGE ADVERTISING is Determining the good qualities of your product and advertising that good quality.<br /> INGRESS is having to do with how easy it is for your customers can enter your restaurant or parking area.<br /> PAID-OUT is Money taken from the register to purchase items with cash for the restaurant.<br /> WASTE FACTOR is Adding a percentage to food costs to account for food waste or loss.<br />';
questions[37]='Kitchenware is~multi use utensils other than tableware.~A lease requiring the person leasing to pay all expenses (utilities, taxes, insurance, maintenance, etc.) in addition to the rent.~The cost in your business that vary with the amount of activity in your business such as cost of goods~The part of your restaurant where your customer goes.~a surface that will maintain their original qualities when they come in contact with cleaning solutions, foods, etc.~A~1~1~ Corrosion-resistant material is a surface that will maintain their original qualities when they come in contact with cleaning solutions, foods, etc.<br /> FRONT OF THE HOUSE is The part of your restaurant where your customer goes.<br /> Kitchenware is multi use utensils other than tableware.<br /> TRIPLE-NET LEASE is A lease requiring the person leasing to pay all expenses (utilities, taxes, insurance, maintenance, etc.) in addition to the rent.<br /> VARIABLE COST is The cost in your business that vary with the amount of activity in your business such as cost of goods<br />';
questions[38]='LIMITED LIABILITY COMPANY is~a legal form of business company in the United States offering limited liability to its owners.~eating, drinking and serving utensils for the table.~The total amount that is usable in a product after unusable parts are removed.~A method used to account for all money during an employee\'s shift.~a brief, concise story that is submitted to the media for possible publication.~A~1~1~ CASH-IN SHEET is A method used to account for all money during an employee\'s shift.<br /> LIMITED LIABILITY COMPANY is a legal form of business company in the United States offering limited liability to its owners.<br /> PRESS RELEASE is a brief, concise story that is submitted to the media for possible publication.<br /> Tableware is eating, drinking and serving utensils for the table.<br /> YIELD is The total amount that is usable in a product after unusable parts are removed.<br />';
questions[39]='LTO is~used in advertising to let the customer know that the special sale, offer or product will only be offered for a limited time.~A restaurant providing sit-down service in a relaxed atmosphere.~Heating, Ventilation and Air Conditioning~A measure of scheduling efficiency.~A method used to account for all money during an employee\'s shift.~A~1~1~ CASH-IN SHEET is A method used to account for all money during an employee\'s shift.<br /> CASUAL DINING is A restaurant providing sit-down service in a relaxed atmosphere.<br /> HVAC is Heating, Ventilation and Air Conditioning<br /> LTO is used in advertising to let the customer know that the special sale, offer or product will only be offered for a limited time.<br /> PRODUCTIVITY is A measure of scheduling efficiency.<br />';
questions[40]='MARGIN MARKUP is~a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.~Scheduling employees at different intervals to improve productivity.~The area surrounding your business, which provides your major customer base.~When two or more people go into business together and share all liabilities, assets and profits.~an interest rate reserved for bank\'s most credit-worthy customers.~A~1~1~ MARGIN MARKUP is a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.<br /> PARTNERSHIP is When two or more people go into business together and share all liabilities, assets and profits.<br /> PRIME INTEREST RATE is an interest rate reserved for bank\'s most credit-worthy customers.<br /> STAIR-STEPPING is Scheduling employees at different intervals to improve productivity.<br /> TRADE AREA is The area surrounding your business, which provides your major customer base.<br />';
questions[41]='MARKET PENETRATION is~your business\'s share of the market.~when two or more brand name operations are located in the same retail space.~Often unstated policies concerning how problems are dealt with.~Disposable tableware, carry out utensils designed for one-time or one person use.~A policy that lets employees know you are always free to talk about their concerns.~A~1~1~ COMPANY CULTURE is Often unstated policies concerning how problems are dealt with.<br /> Dual-Branding is when two or more brand name operations are located in the same retail space.<br /> MARKET PENETRATION is your business\'s share of the market.<br /> OPEN-DOOR POLICY is A policy that lets employees know you are always free to talk about their concerns.<br /> SINGLE SERVICE ARTICLE is Disposable tableware, carry out utensils designed for one-time or one person use.<br />';
questions[42]='MARKET SATURATION is~how much the market is already serviced by like products.~an interest rate reserved for bank\'s most credit-worthy customers.~Gathering information information about your competitors for the purpose of competing with them.~a term that describes how easy it is for your customers to exit your restaurant or parking lot.~A distributor or wholesaler that sells to restaurants.~A~1~1~ COMPETITIVE ANALYSIS is Gathering information information about your competitors for the purpose of competing with them.<br /> EGRESS is a term that describes how easy it is for your customers to exit your restaurant or parking lot.<br /> MARKET SATURATION is how much the market is already serviced by like products.<br /> Meat Jobber is A distributor or wholesaler that sells to restaurants.<br /> PRIME INTEREST RATE is an interest rate reserved for bank\'s most credit-worthy customers.<br />';
questions[43]='Meat Jobber is~A distributor or wholesaler that sells to restaurants.~A restaurant providing sit-down service in a relaxed atmosphere.~when two or more brand name operations are located in the same retail space.~Setting up an ownership that is separate from the owners.~a material that will not negatively impact a food product.~A~1~1~ CASUAL DINING is A restaurant providing sit-down service in a relaxed atmosphere.<br /> CORPORATION is Setting up an ownership that is separate from the owners.<br /> Dual-Branding is when two or more brand name operations are located in the same retail space.<br /> Meat Jobber is A distributor or wholesaler that sells to restaurants.<br /> SAFE MATERIAL is a material that will not negatively impact a food product.<br />';
questions[44]='MENU MIX is~how much each product receives from the gross sales in your restaurant.~A lease requiring the person leasing to pay all expenses (utilities, taxes, insurance, maintenance, etc.) in addition to the rent.~Determining who your customers are and designing marketing towards their profile.~having to do with how easy it is for your customers can enter your restaurant or parking area.~Determining the good qualities of your product and advertising that good quality.~A~1~1~ IMAGE ADVERTISING is Determining the good qualities of your product and advertising that good quality.<br /> INGRESS is having to do with how easy it is for your customers can enter your restaurant or parking area.<br /> MENU MIX is how much each product receives from the gross sales in your restaurant.<br /> TARGET MARKET ANALYSIS is Determining who your customers are and designing marketing towards their profile.<br /> TRIPLE-NET LEASE is A lease requiring the person leasing to pay all expenses (utilities, taxes, insurance, maintenance, etc.) in addition to the rent.<br />';
questions[45]='MYSTERY SHOPPER is~Someone who is asked to visit a restaurant and evaluate its performance~When two or more people go into business together and share all liabilities, assets and profits.~an advertisement or message that are mailed to postal patrons or inserted in newspapers.~the survey of actual foot traffic or motor traffic passing your restaurant.~The value of the positive reputation/feelings you have built up with your customers.~A~1~1~ FSI is an advertisement or message that are mailed to postal patrons or inserted in newspapers.<br /> GOODWILL is The value of the positive reputation/feelings you have built up with your customers.<br /> MYSTERY SHOPPER is Someone who is asked to visit a restaurant and evaluate its performance<br /> PARTNERSHIP is When two or more people go into business together and share all liabilities, assets and profits.<br /> TRAFFIC COUNT is the survey of actual foot traffic or motor traffic passing your restaurant.<br />';
questions[46]='OPEN-DOOR POLICY is~A policy that lets employees know you are always free to talk about their concerns.~The area surrounding your business, which provides your major customer base.~The transmission of bacteria, chemicals, etc. from one product to another product.~Disposable tableware, carry out utensils designed for one-time or one person use.~The ongoing permanent costs that do not vary, such as rent, leases and loans.~A~1~1~ CROSS CONTAMINATION is The transmission of bacteria, chemicals, etc. from one product to another product.<br /> FIXED COSTS is The ongoing permanent costs that do not vary, such as rent, leases and loans.<br /> OPEN-DOOR POLICY is A policy that lets employees know you are always free to talk about their concerns.<br /> SINGLE SERVICE ARTICLE is Disposable tableware, carry out utensils designed for one-time or one person use.<br /> TRADE AREA is The area surrounding your business, which provides your major customer base.<br />';
questions[47]='OUTSOURCING is~Paying for a job done by someone who is not under your employment.~A policy that lets employees know you are always free to talk about their concerns.~The time you are allowed to hold an item before it begins to break down.~full service restaurant is one where a wait person is there to see to the customer\'s every need~used in advertising to let the customer know that the special sale, offer or product will only be offered for a limited time.~A~1~1~ FULL SERVICE is full service restaurant is one where a wait person is there to see to the customer\'s every need<br /> HOLD TIME is The time you are allowed to hold an item before it begins to break down.<br /> LTO is used in advertising to let the customer know that the special sale, offer or product will only be offered for a limited time.<br /> OPEN-DOOR POLICY is A policy that lets employees know you are always free to talk about their concerns.<br /> OUTSOURCING is Paying for a job done by someone who is not under your employment.<br />';
questions[48]='PAID-OUT is~Money taken from the register to purchase items with cash for the restaurant.~a report on consumer habits according to age, gender, income, race, etc.~The part of your restaurant where your customer goes.~Setting up an ownership that is separate from the owners.~The transmission of bacteria, chemicals, etc. from one product to another product.~A~1~1~ CORPORATION is Setting up an ownership that is separate from the owners.<br /> CROSS CONTAMINATION is The transmission of bacteria, chemicals, etc. from one product to another product.<br /> DEMOGRAPHIC SURVEY is a report on consumer habits according to age, gender, income, race, etc.<br /> FRONT OF THE HOUSE is The part of your restaurant where your customer goes.<br /> PAID-OUT is Money taken from the register to purchase items with cash for the restaurant.<br />';
questions[49]='PARTNERSHIP is~When two or more people go into business together and share all liabilities, assets and profits.~A policy that lets employees know you are always free to talk about their concerns.~Often unstated policies concerning how problems are dealt with.~The area surrounding your business, which provides your major customer base.~tableware and kitchenware, that is used to cook or eat food.~A~1~1~ COMPANY CULTURE is Often unstated policies concerning how problems are dealt with.<br /> OPEN-DOOR POLICY is A policy that lets employees know you are always free to talk about their concerns.<br /> PARTNERSHIP is When two or more people go into business together and share all liabilities, assets and profits.<br /> TRADE AREA is The area surrounding your business, which provides your major customer base.<br /> UTENSIL is tableware and kitchenware, that is used to cook or eat food.<br />';
questions[50]='PASS STATION is~an area of the restaurant where food is passed from the kitchen to the wait staff.~a term that describes how easy it is for your customers to exit your restaurant or parking lot.~A distributor or wholesaler that sells to restaurants.~The total amount that is usable in a product after unusable parts are removed.~All surfaces that come in contact with food.~A~1~1~ EGRESS is a term that describes how easy it is for your customers to exit your restaurant or parking lot.<br /> FOOD CONTACT SURFACES is All surfaces that come in contact with food.<br /> Meat Jobber is A distributor or wholesaler that sells to restaurants.<br /> PASS STATION is an area of the restaurant where food is passed from the kitchen to the wait staff.<br /> YIELD is The total amount that is usable in a product after unusable parts are removed.<br />';
questions[51]='PERCEIVED VALUE is~Your customer\'s value that they attach to your product or service.~any law concerning establishments serving alcoholic beverages to the public.~The transmission of bacteria, chemicals, etc. from one product to another product.~A cleaning process to remove anything unclean.~Often unstated policies concerning how problems are dealt with.~A~1~1~ COMPANY CULTURE is Often unstated policies concerning how problems are dealt with.<br /> CROSS CONTAMINATION is The transmission of bacteria, chemicals, etc. from one product to another product.<br /> Dramshop law is any law concerning establishments serving alcoholic beverages to the public.<br /> PERCEIVED VALUE is Your customer\'s value that they attach to your product or service.<br /> SANITIZING is A cleaning process to remove anything unclean.<br />';
questions[52]='POINT OF DISTINCTION is~The point of where your business differs from all others.~The area surrounding your business, which provides your major customer base.~The part of your restaurant where your customer goes.~a term that describes how easy it is for your customers to exit your restaurant or parking lot.~your business\'s share of the market.~A~1~1~ EGRESS is a term that describes how easy it is for your customers to exit your restaurant or parking lot.<br /> FRONT OF THE HOUSE is The part of your restaurant where your customer goes.<br /> MARKET PENETRATION is your business\'s share of the market.<br /> POINT OF DISTINCTION is The point of where your business differs from all others.<br /> TRADE AREA is The area surrounding your business, which provides your major customer base.<br />';
questions[53]='POINT OF PURCHASE is~the place where your customers pay for their items.~An award given to employees who go above and beyond in their work to encourage them to excel in their work.~Scheduling employees at different intervals to improve productivity.~The value of the positive reputation/feelings you have built up with your customers.~Disposable tableware, carry out utensils designed for one-time or one person use.~A~1~1~ ABCD AWARD is An award given to employees who go above and beyond in their work to encourage them to excel in their work.<br /> GOODWILL is The value of the positive reputation/feelings you have built up with your customers.<br /> POINT OF PURCHASE is the place where your customers pay for their items.<br /> SINGLE SERVICE ARTICLE is Disposable tableware, carry out utensils designed for one-time or one person use.<br /> STAIR-STEPPING is Scheduling employees at different intervals to improve productivity.<br />';
questions[54]='PRESS RELEASE is~a brief, concise story that is submitted to the media for possible publication.~an advertisement or message that are mailed to postal patrons or inserted in newspapers.~The decision to market your business idea for a fee or a per-cent of the gross sales.~The total amount that is usable in a product after unusable parts are removed.~How many times a table in restaurant is used to serve a new customer.~A~1~1~ FSI is an advertisement or message that are mailed to postal patrons or inserted in newspapers.<br /> FRANCHISING is The decision to market your business idea for a fee or a per-cent of the gross sales.<br /> PRESS RELEASE is a brief, concise story that is submitted to the media for possible publication.<br /> TABLE TURN is How many times a table in restaurant is used to serve a new customer.<br /> YIELD is The total amount that is usable in a product after unusable parts are removed.<br />';
questions[55]='PRIME INTEREST RATE is~an interest rate reserved for bank\'s most credit-worthy customers.~The point of where your business differs from all others.~Someone who is asked to visit a restaurant and evaluate its performance~The cost in your business that vary with the amount of activity in your business such as cost of goods~A restaurant providing sit-down service in a relaxed atmosphere.~A~1~1~ CASUAL DINING is A restaurant providing sit-down service in a relaxed atmosphere.<br /> MYSTERY SHOPPER is Someone who is asked to visit a restaurant and evaluate its performance<br /> POINT OF DISTINCTION is The point of where your business differs from all others.<br /> PRIME INTEREST RATE is an interest rate reserved for bank\'s most credit-worthy customers.<br /> VARIABLE COST is The cost in your business that vary with the amount of activity in your business such as cost of goods<br />';
questions[56]='PRODUCTIVITY is~A measure of scheduling efficiency.~The main type of menu you offer, having to do with your restaurant concept.~When two or more people go into business together and share all liabilities, assets and profits.~A method used to account for all money during an employee\'s shift.~All surfaces that come in contact with food.~A~1~1~ CASH-IN SHEET is A method used to account for all money during an employee\'s shift.<br /> CORE MENU CONCEPT is The main type of menu you offer, having to do with your restaurant concept.<br /> FOOD CONTACT SURFACES is All surfaces that come in contact with food.<br /> PARTNERSHIP is When two or more people go into business together and share all liabilities, assets and profits.<br /> PRODUCTIVITY is A measure of scheduling efficiency.<br />';
questions[57]='REPRIMAND is~A notice or action given to employees who disregard your restaurant policies.~How many times a table in restaurant is used to serve a new customer.~The decision to market your business idea for a fee or a per-cent of the gross sales.~The transmission of bacteria, chemicals, etc. from one product to another product.~eating, drinking and serving utensils for the table.~A~1~1~ CROSS CONTAMINATION is The transmission of bacteria, chemicals, etc. from one product to another product.<br /> FRANCHISING is The decision to market your business idea for a fee or a per-cent of the gross sales.<br /> REPRIMAND is A notice or action given to employees who disregard your restaurant policies.<br /> TABLE TURN is How many times a table in restaurant is used to serve a new customer.<br /> Tableware is eating, drinking and serving utensils for the table.<br />';
questions[58]='SAFE MATERIAL is~a material that will not negatively impact a food product.~Someone who owns a franchise.~The total amount that is usable in a product after unusable parts are removed.~Adding a percentage to food costs to account for food waste or loss.~full service restaurant is one where a wait person is there to see to the customer\'s every need~A~1~1~ FRANCHISEE is Someone who owns a franchise.<br /> FULL SERVICE is full service restaurant is one where a wait person is there to see to the customer\'s every need<br /> SAFE MATERIAL is a material that will not negatively impact a food product.<br /> WASTE FACTOR is Adding a percentage to food costs to account for food waste or loss.<br /> YIELD is The total amount that is usable in a product after unusable parts are removed.<br />';
questions[59]='SANITIZING is~A cleaning process to remove anything unclean.~A distributor or wholesaler that sells to restaurants.~The part of your restaurant where your customer goes.~Someone who is asked to visit a restaurant and evaluate its performance~An award given to employees who go above and beyond in their work to encourage them to excel in their work.~A~1~1~ ABCD AWARD is An award given to employees who go above and beyond in their work to encourage them to excel in their work.<br /> FRONT OF THE HOUSE is The part of your restaurant where your customer goes.<br /> Meat Jobber is A distributor or wholesaler that sells to restaurants.<br /> MYSTERY SHOPPER is Someone who is asked to visit a restaurant and evaluate its performance<br /> SANITIZING is A cleaning process to remove anything unclean.<br />';
questions[60]='SINGLE SERVICE ARTICLE is~Disposable tableware, carry out utensils designed for one-time or one person use.~A study done to see if your concept will work.~using products according to date of expiration or when they were received.~The area surrounding your business, which provides your major customer base.~a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.~A~1~1~ FEASIBILITY STUDY is A study done to see if your concept will work.<br /> FIFO is using products according to date of expiration or when they were received.<br /> MARGIN MARKUP is a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.<br /> SINGLE SERVICE ARTICLE is Disposable tableware, carry out utensils designed for one-time or one person use.<br /> TRADE AREA is The area surrounding your business, which provides your major customer base.<br />';
questions[61]='SOLE PROPRIETORSHIP is~A business that is owned and operated by one person.~The point of where your business differs from all others.~The transmission of bacteria, chemicals, etc. from one product to another product.~The value of the positive reputation/feelings you have built up with your customers.~An award given to employees who go above and beyond in their work to encourage them to excel in their work.~A~1~1~ ABCD AWARD is An award given to employees who go above and beyond in their work to encourage them to excel in their work.<br /> CROSS CONTAMINATION is The transmission of bacteria, chemicals, etc. from one product to another product.<br /> GOODWILL is The value of the positive reputation/feelings you have built up with your customers.<br /> POINT OF DISTINCTION is The point of where your business differs from all others.<br /> SOLE PROPRIETORSHIP is A business that is owned and operated by one person.<br />';
questions[62]='STAIR-STEPPING is~Scheduling employees at different intervals to improve productivity.~The time you are allowed to hold an item before it begins to break down.~All surfaces that come in contact with food.~a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.~The menu time period when menu items are served in your restaurant, such as the breakfast menu, lunch menu and dinner menu.~A~1~1~ DAY-PART is The menu time period when menu items are served in your restaurant, such as the breakfast menu, lunch menu and dinner menu.<br /> FOOD CONTACT SURFACES is All surfaces that come in contact with food.<br /> HOLD TIME is The time you are allowed to hold an item before it begins to break down.<br /> MARGIN MARKUP is a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.<br /> STAIR-STEPPING is Scheduling employees at different intervals to improve productivity.<br />';
questions[63]='TABLE TURN is~How many times a table in restaurant is used to serve a new customer.~a material that will not negatively impact a food product.~how much the market is already serviced by like products.~a surface that will maintain their original qualities when they come in contact with cleaning solutions, foods, etc.~A method used to account for all money during an employee\'s shift.~A~1~1~ CASH-IN SHEET is A method used to account for all money during an employee\'s shift.<br /> Corrosion-resistant material is a surface that will maintain their original qualities when they come in contact with cleaning solutions, foods, etc.<br /> MARKET SATURATION is how much the market is already serviced by like products.<br /> SAFE MATERIAL is a material that will not negatively impact a food product.<br /> TABLE TURN is How many times a table in restaurant is used to serve a new customer.<br />';
questions[64]='Tableware is~eating, drinking and serving utensils for the table.~your business\'s share of the market.~Heating, Ventilation and Air Conditioning~A sign placed outside your business, allowing you to place specials, menus or artwork.~A business that is owned and operated by one person.~A~1~1~ CURB SIGN is A sign placed outside your business, allowing you to place specials, menus or artwork.<br /> HVAC is Heating, Ventilation and Air Conditioning<br /> MARKET PENETRATION is your business\'s share of the market.<br /> SOLE PROPRIETORSHIP is A business that is owned and operated by one person.<br /> Tableware is eating, drinking and serving utensils for the table.<br />';
questions[65]='TARGET MARKET ANALYSIS is~Determining who your customers are and designing marketing towards their profile.~The decision to market your business idea for a fee or a per-cent of the gross sales.~a term that describes how easy it is for your customers to exit your restaurant or parking lot.~Someone who owns a franchise.~When two or more people go into business together and share all liabilities, assets and profits.~A~1~1~ EGRESS is a term that describes how easy it is for your customers to exit your restaurant or parking lot.<br /> FRANCHISING is The decision to market your business idea for a fee or a per-cent of the gross sales.<br /> FRANCHISEE is Someone who owns a franchise.<br /> PARTNERSHIP is When two or more people go into business together and share all liabilities, assets and profits.<br /> TARGET MARKET ANALYSIS is Determining who your customers are and designing marketing towards their profile.<br />';
questions[66]='TRADE AREA is~The area surrounding your business, which provides your major customer base.~The total dollar amount of all inventoried items that have been used in the restaurant.~how much the market is already serviced by like products.~any law concerning establishments serving alcoholic beverages to the public.~tableware and kitchenware, that is used to cook or eat food.~A~1~1~ COST OF GOODS is The total dollar amount of all inventoried items that have been used in the restaurant.<br /> Dramshop law is any law concerning establishments serving alcoholic beverages to the public.<br /> MARKET SATURATION is how much the market is already serviced by like products.<br /> TRADE AREA is The area surrounding your business, which provides your major customer base.<br /> UTENSIL is tableware and kitchenware, that is used to cook or eat food.<br />';
questions[67]='TRAFFIC COUNT is~the survey of actual foot traffic or motor traffic passing your restaurant.~the cost of all items pertaining to the cost of drink sales inventoried in your restaurant.~The decision to market your business idea for a fee or a per-cent of the gross sales.~an area of the restaurant where food is passed from the kitchen to the wait staff.~The cost in your business that vary with the amount of activity in your business such as cost of goods~A~1~1~ DRINK COST is the cost of all items pertaining to the cost of drink sales inventoried in your restaurant.<br /> FRANCHISING is The decision to market your business idea for a fee or a per-cent of the gross sales.<br /> PASS STATION is an area of the restaurant where food is passed from the kitchen to the wait staff.<br /> TRAFFIC COUNT is the survey of actual foot traffic or motor traffic passing your restaurant.<br /> VARIABLE COST is The cost in your business that vary with the amount of activity in your business such as cost of goods<br />';
questions[68]='TRIPLE-NET LEASE is~A lease requiring the person leasing to pay all expenses (utilities, taxes, insurance, maintenance, etc.) in addition to the rent.~A measure of scheduling efficiency.~Gathering information information about your competitors for the purpose of competing with them.~The menu time period when menu items are served in your restaurant, such as the breakfast menu, lunch menu and dinner menu.~A coupon given to the customer after the sale to get the customer to come back to redeem it.~A~1~1~ BOUNCE BACK COUPON is A coupon given to the customer after the sale to get the customer to come back to redeem it.<br /> COMPETITIVE ANALYSIS is Gathering information information about your competitors for the purpose of competing with them.<br /> DAY-PART is The menu time period when menu items are served in your restaurant, such as the breakfast menu, lunch menu and dinner menu.<br /> PRODUCTIVITY is A measure of scheduling efficiency.<br /> TRIPLE-NET LEASE is A lease requiring the person leasing to pay all expenses (utilities, taxes, insurance, maintenance, etc.) in addition to the rent.<br />';
questions[69]='WASTE FACTOR is~Adding a percentage to food costs to account for food waste or loss.~full service restaurant is one where a wait person is there to see to the customer\'s every need~The total amount that is usable in a product after unusable parts are removed.~The time you are allowed to hold an item before it begins to break down.~a term that describes how easy it is for your customers to exit your restaurant or parking lot.~A~1~1~ EGRESS is a term that describes how easy it is for your customers to exit your restaurant or parking lot.<br /> FULL SERVICE is full service restaurant is one where a wait person is there to see to the customer\'s every need<br /> HOLD TIME is The time you are allowed to hold an item before it begins to break down.<br /> WASTE FACTOR is Adding a percentage to food costs to account for food waste or loss.<br /> YIELD is The total amount that is usable in a product after unusable parts are removed.<br />';
questions[70]='YIELD is~The total amount that is usable in a product after unusable parts are removed.~Gathering information information about your competitors for the purpose of competing with them.~Scheduling employees at different intervals to improve productivity.~a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.~Often unstated policies concerning how problems are dealt with.~A~1~1~ COMPANY CULTURE is Often unstated policies concerning how problems are dealt with.<br /> COMPETITIVE ANALYSIS is Gathering information information about your competitors for the purpose of competing with them.<br /> MARGIN MARKUP is a term used to describe the price the manufacturer charges the distributor and the amount he is charging you.<br /> STAIR-STEPPING is Scheduling employees at different intervals to improve productivity.<br /> YIELD is The total amount that is usable in a product after unusable parts are removed.<br />';
questions[71]='UTENSIL is~tableware and kitchenware, that is used to cook or eat food.~A sign placed outside your business, allowing you to place specials, menus or artwork.~The menu time period when menu items are served in your restaurant, such as the breakfast menu, lunch menu and dinner menu.~a legal form of business company in the United States offering limited liability to its owners.~Your customer\'s value that they attach to your product or service.~A~1~1~ CURB SIGN is A sign placed outside your business, allowing you to place specials, menus or artwork.<br /> DAY-PART is The menu time period when menu items are served in your restaurant, such as the breakfast menu, lunch menu and dinner menu.<br /> LIMITED LIABILITY COMPANY is a legal form of business company in the United States offering limited liability to its owners.<br /> PERCEIVED VALUE is Your customer\'s value that they attach to your product or service.<br /> UTENSIL is tableware and kitchenware, that is used to cook or eat food.<br />';
questions[72]='VARIABLE COST is~The cost in your business that vary with the amount of activity in your business such as cost of goods~when two or more brand name operations are located in the same retail space.~The value of the positive reputation/feelings you have built up with your customers.~A restaurant providing sit-down service in a relaxed atmosphere.~Adding a percentage to food costs to account for food waste or loss.~A~1~1~ CASUAL DINING is A restaurant providing sit-down service in a relaxed atmosphere.<br /> Dual-Branding is when two or more brand name operations are located in the same retail space.<br /> GOODWILL is The value of the positive reputation/feelings you have built up with your customers.<br /> WASTE FACTOR is Adding a percentage to food costs to account for food waste or loss.<br /> VARIABLE COST is The cost in your business that vary with the amount of activity in your business such as cost of goods<br />';