____________ creates goals/objectives and action plans to achieve them - ANS
✓planning
________________ establishes flow of authority and communication - ANS
✓organizing
_____________ assigns work/organizes resources to achieve objectives - ANS
✓coordinating
__________ recruits/hires applicants - ANS ✓staffing
_____________ gets work done through people (supervising, scheduling, and
disciplining employees) - ANS ✓directing
_____________ takes corrective action when actual results fall short of
objectives. (measuring actual revenues against budgeted revenues) - ANS
✓controlling
____________ monitors attainment of goals/objectives - ANS ✓evaluating
advantages of multi-unit restaurants are: (6) - ANS ✓-brand recognition
-marketing/advertising
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-centralization
-greater ability to obtain business loans
-employee recruitment
-availability of specialized technological assistance
Which of the following defines the correct sequence for business planning?
a. long-range plan, mission, vision, marketing plan, business plan, operating
budget
b. vision, mission, long-rang plan, business plan, marketing plan, operating
budget
c. mission, vision, business plan, long-range plan, marketing plan, operating
budget
d. business plan, vision, mission, long rang plan, marketing plan, operating
budget - ANS ✓b. vision, mission, long-rang plan, business plan, marketing plan,
operating budget
Which of the following resources is available in a limited supply to
managers of food and beverage operations?
a. time
b. facilities
c. money
d. all of the above - ANS ✓d. all of the above
In the sequence of planning, which of the following tools would managers
generally develop last?
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a. mission statement
b. operating budget
c. long range plan
d. business plan - ANS ✓b. operating budget
effective control systems can help food and beverage managers:
a. identify mistakes and plan tactics to correct them
b. create a mission statement
c. identify new menu items to offer
d. define strategic objectives - ANS ✓a. identify mistakes and plan tactics to
correct them
which of the following statements about the role of standards in the control
process is TRUE?
a. industry averages are the best source of information for establishing
standards
b. financial standards should always be set on the basis of past financial
statements
c. standards can be estimated for revenue goals and sales targets as well as
for employee attendance and safety records
d. standards are effective only if they state an expected level of performance
for individual employees - ANS ✓c. standards can be established for revenue
goals and sales targets as well as for employee attendance and safety records
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Sharon, the newly hired manager at the independently owned seasons
restaurant, has discovered that calculations of actual food costs include the
cost of providing employee meals. However, employee meals are not
included as costs in establishing the restaurant's standard food costs.
Which of the following principles of developing an effective control process
has been violated?
a. information about actual operating results must be simple and easy to
collect
b. actual information must be collected in a manner consistent with the
procedures and formats used to establish performance standards
c. checks on the controls should be part of the control system itself
d. actual information generated for control purposes should be compatible
with the formats used in accounting systems - ANS ✓b. actual information
must be collected in a manner consistent with the procedures and formats used
to establish performance standards
comparisons between standards and actual operating results should be
made:
a. only when problems are suspected
b. during the same time frames (ex. monthly)
c. as soon as possible after actual costs are known
d. periodically, but infrequently - ANS ✓c. as soon as possible after actual costs
are known
A shopper service is a(n):
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