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1. 
KPI’s are defined as?
A.
Key Performance Indicators
B.
Key Production Indicators
C.
Key Promotion Indicators
D.
Key Performance Index’s
2. 
What do KPI’s represent?
A.
Agreed targets
B.
Agreed level of performance
C.
Often cover individuals or organisations achievements or targets to achieve in a set period of time
D.
Measures customer satisfaction
3. 
KPI’s function is to do what?
A.
Measures something to see if it’s on target to be completed within the agreed period of time
B.
Increase staff performance and enthusiasm
C.
To increase customer satisfaction
D.
To ensure all work is allocated fairly
4. 
If KPI’s are numeric this means?
A.
Progress is easier to measure
B.
More difficult to measure
C.
Calculations are easier
D.
Progress is not measurable
5. 
What helps everybody concerned to understand the meaning of the KPI?
A.
Numeric KPI’s
B.
Linguistic KPI’s
C.
Qualitative KPI’s
D.
Presentation of KPI’s
6. 
What does SMART stand for in relation to KPI’s?
A.
Specific, Measurable, Agreed, Realistic and Time Related
B.
Specific, Measurable, Analyse, Realistic and Time Related
C.
Special, Measurable, Agreed, Realistic and Time Related
D.
Special, Mixed, Agreed, Realistic and Time Related
7. 
What best describes a menu?
A.
List of ingredients included in the food offered
B.
Illustrations of recipes
C.
List of food items that are served at a particular establishment
D.
Advisory list of food that have been available at some point within the establishment
8. 
What should a menu do?
A.
Only appeal to some customers
B.
Appeal to a large part of the customer base
C.
Appeal to new customers only
D.
Provide customers with an idea of what they might like to eat at home
9. 
Different types of menus include:
A.
A la Carte, Du Jour, Table D’hôte and Dessert menu
B.
Morning, lunch and afternoon
C.
Mid-morning, Supper and Tea
D.
Midweek, vegetables and Surprise
10. 
Table d’hôte means
A.
The Host’s Table
B.
The Chef’s Table
C.
The Landlord’s Table
D.
The Hot Table
11. 
A La Carte means:
A.
By the table
B.
By the door
C.
By the cart
D.
By the menu
12. 
The A La Carte menu gives the customer what?
A.
Flexibility to choose individual items from each part of the menu
B.
They can have one of everything on the menu
C.
A fixed price
D.
No choices just one option