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EATRIGHT PRACTICE QUESTIONS - FOODSERVICE SYSTEMS
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EATRIGHT PRACTICE QUESTIONS - FOODSERVICE SYSTEMS
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EATRIGHT PRACTICE QUESTIONS - FOODSERVICESYSTEMS
Q. Which of the following marketing channel distributors does not take title to goods
being sold, yet receives a commission for negotiating between the buyer and seller?
Wholesaler
Broker
Manufacturer's representative
Special breed delegate - Answers-The correct answer is B.
The broker is an independent sales representative who contracts to represent certain
manufacturers, processors, or prime source producers to sell and market their products
to foodservice operators and wholesalers. The broker does not take title to goods being
sold (he or she doesn't keep an inventory) and is paid on commission.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems
Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
Q. What production forecasting method would be used if an assumption was made that
actual occurrences follow an identifiable pattern over time?
Exponential smoothing
Moving average
Linear regression
Both A and B - Answers-The correct answer is D.
According to Gregoire and Spears, "The frequently used time series forecasting model
involves the assumption that actual occurrences follow an identifiable pattern over time."
Options A and B are examples of times series models.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems
Approach. 7th ed. Upper Saddle River, NJ: Prentice-Hall; 2009:173.
Q. Four entrees are on next Friday's menu: BBQ ribs, seafood platter, roast beef, and
filet mignon. The number of each item sold the last time this menu was offered was 76,
118, 96, and 154, respectively, for a total of 444 entrees sold. For the past six Fridays,
the following noon meal counts were recorded: 447, 423, 437, 444, and 429. For next
Friday, how many portions of roast beef will be forecasted?
91
98
101
95 - Answers-The correct answer is D.
,First add up the total entrees sold for the 6 weeks for which meal counts are available,
and then divide by 6 to calculate the average. The average number of entrees sold each
week is 437.3. Next, calculate the popularity index (sales of an item compared with total
sales for the category) for roast beef, which is 96 divided by 444 entrees. The popularity
index is 21.6%. To calculate how much roast beef should be forecasted for next Friday,
multiply 0.216 by 437.3. The result is 95.
Payne-Palacio J, Theis M. Foodservice Management: Principles and Practices. 12th ed.
Upper Saddle River, NJ: Prentice-Hall; 2011.
Q. The foodservice manager has determined that the desired percentage for food cost
should be 34%. Using the factor pricing method, what would be the markup for the
pasta primavera if the recipe cost is $2.65 raw food cost/portion?
2.94
3.55
5.59
7.79 - Answers-The correct answer is D.
100/Desired food cost % = cost factor 100/34 = 2.94 Raw food cost x cost factor =
markup $2.65 x 2.94 = $7.79
Payne-Palacio J, Theis M. Introduction to Foodservice. 11th ed. Upper Saddle River,
NJ: Prentice-Hall; 2008.
Q. On Thursday, the kitchen produced a total of 386 meals. That day, staff worked a
combined total of 58 hours. What were the labor minutes per meal for that day?
0.15
6.66
9.02
15.02 - Answers-The correct answer is C.
First convert the hours to minutes: 58 x 60 = 3,480 minutes. Then divide minutes by
total number of meals to calculate the labor minutes per meal. 3,480/386 = 9.02 minutes
per meal.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems
Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
Q. Using the following figures, calculate the break-even point for The Green Café: Fixed
costs = $52,000; variable costs = $85,000; total sales = $210,000.
$86,666.66
$113,333.33
,$130,000.00
$473,000.00 - Answers-The correct answer is A.
Break-even point = Fixed costs/1 - (variable costs/sales) $52,000/1 -
($85,000/$210,000) 52,000/1 - 0.40 52,000/0.60 = $86,666.66
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems
Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
Q. A registered dietitian nutritionist who is responsible for procuring food and non-food
dietary supplies performs what activities?
Inventory control, receiving, pre-preparation, budgeting
Budgeting, purchasing, storage, inventory control
Receiving, purchasing, inventory control, storage
Pre-preparation, purchasing, inventory control, storage - Answers-The correct answer is
C.
Within the subsystem of procurement are purchasing, receiving, storage, and inventory
control. Pre-preparation is part of production.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems
Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
Q. What valuation method is being used when inventory is valued by assuming that
newer items are used before older items?
FIFO
LIFO
Latest purchase price
Weighted average - Answers-The correct answer is B.
LIFO (last in, first out) is based on the assumption that newer items are used before
older items, in other words, that current purchases are largely meeting current
production needs. FIFO (first in, first out) is based on using older items before newer
items.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems
Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
Q. A recipe requires 1¾ cup quick-cooking tapioca. Tapioca is purchased in twelve 8-oz
boxes in a case and costs $41.88 per case. Three cups of quick-cooking tapioca weighs
1 lb. What is the recipe cost for tapioca?
$2.33
$4.07
, $5.24
$6.98 - Answers-The correct answer is B.
One case of tapioca contains 12 boxes of 8 oz apiece for a total of 6 lb (12 x 0.5 lb = 6).
To calculate the price per pound, divide $41.88 by 6 lb to get $6.98 per lb. To get the
price per cup, divide $6.98 by 3 to get $2.33 per cup. Finally, to get the price for 1¾
cups, multiply $2.33 per cup by 1.75 to get $4.07.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems
Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
Q. What name is given to the purchasing document that is completed by the buyer and
given to the supplier?
FOB origin
Purchase requisition
Invoice
Purchase order - Answers-The correct answer is D.
A purchase order is completed by the buyer and lists the items to be purchased from the
supplier. After the items are received, the supplier gives the buyer an invoice to request
payment. A purchase requisition is an internal form used by a foodservice manager to
request items from the purchasing manager or department within his or her facility. FOB
origin means that the buyer takes ownership at the seller's location.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems
Approach. 9th ed. Upper Saddle River, NJ: Pearson; 2016.
Q. How many 3-lb cases of bulk potato chips are needed to feed 75 people 1½ oz
each?
2
3
7
8 - Answers-The correct answer is B.
To feed 75 people 1½ oz of potato chips, purchase 112.5 oz. To convert 112.5 oz to
pounds, divide 112.5 by 16 to get 7.03 lb. Three 3-lb cases of bulk potato chips will be
needed.
Molt M, Shugart G. Food for Fifty. 13th ed. Upper Saddle River, NJ: Pearson Prentice
Hall; 2011:833.
Q. This type of menu provides two or more choices for each category of food offered.
Single-use menu
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