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Food and Beverage Cost Control Final Exam Questions with Complete Solutions
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Food and Beverage Cost Control Final Exam Questions with Complete Solutions
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Food and Beverage Cost Control FinalExam Questions with Complete
Solutions
The first step in the four-step revenue security system is to verify - Answer-product
sales.
The weighted average food cost percentage for all items sold, weighted by the quantity
of each item sold, is known as the - Answer-composite food cost percentage.
A restaurant experiences a 3% increase in sales based on its budget. This restaurant
should also expect to see a 3% rise in - Answer-variable costs
Having a bonded employee means that the employee - Answer-has passed a security
clearance.
A restaurant budgeted for sales of $100,000 and total costs of 89%. How much profit
would this restaurant earn? - Answer-$11,000
If portion sizes are not consistent and the amount served is less than the amount listed
on the menu, then - Answer-customers may be unhappy and not return.
A restaurant adds quiche to its lunch menu as a way of using left-over beaten eggs and
cooked bacon from the breakfast shift. This practice is known as - Answer-carry-over
production.
As a security measure, every operation should follow the rule that - Answer-the same
person who has access to accounting records should not handle cash.
The form used as a tool for counting and tracking all of the products an operation uses
is known as - Answer-an order guide
A manager of a high-volume cafeteria is concerned that food costs may be adversely
effected because of portion control. The cafeteria's most popular item is a meat and two
vegetables served on one plate. How can the manager ensure that standardized
portions are being given without slowing down the production of the fast moving line? -
Answer-Require the use of a sectioned plate and scoops for portion control
Measures established to making comparisons and judgments about the degree of
excellence in operations are known as - Answer-operational standards
, A restaurant is open 22 days each month. Its monthly fixed payroll cost is $30,800, and
its daily variable payroll cost is $2,000. What is the restaurant's total daily payroll cost? -
Answer-$3,400
A restaurant has a beginning inventory of $9,575 and an ending inventory of $11,550. It
has determined that the cost of food sold for the month was $47,531.25. How many
times did the inventory turn? - Answer-4.5
A restaurant spent $11,562 on total labor for the past week and served 2,896 guests.
What was the restaurant's labor cost per cover? - Answer-$3.99
Food, beverage, and labor typically contribute to an operation's total controllable
expenses by - Answer-90%
Checking every item on the budget against actual figures is known as - Answer-a line
item review.
The three main considerations when developing a work schedule are - Answer-labor
cost, level of service, and employee morale.
How much would a practice that resulted in $5.00 of waste a day cost a restaurant in a
year's time if it is open 350 days during the year? - Answer-$1,750.00
Credit and debit cards sometimes are not honored at a restaurant because they -
Answer-involve a cost to the operation.
These convey the expectations for every position in the operation. - Answer-Written job
descriptions
Wages are an example of a - Answer-controllable cost
A restaurant has calculated that its benefits cost is 20% of the base pay. At this
restaurant, an employee who earns an hourly wage of $10 would have an actual labor
cost of - Answer-$12.00
An intentional deception to cause a person to give up property or some lawful right is
referred to as a - Answer-fraud
This financial statement reports an operation's sales, expenses, and profits or losses for
a period of time, such as a month, a quarter, or a year. - Answer-Income Statement
The revenue collection system consists of three parts: - Answer-charging the guest,
collecting revenue, protecting the operation's cash assets.
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