Cost Control Food & Beverage Final Exam Questions & Answers 2024/2025
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Cost Control Food & Beverage
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Cost Control Food & Beverage
Cost Control Food & Beverage Final Exam Questions & Answers 2024/2025
The first step in the four-step revenue security system is to verify - ANSWERSproduct sales.
The weighted average food cost percentage for all items sold, weighted by the quantity of each item sold, is known as the - ANSW...
Cost Control Food & Beverage Final
Exam Questions & Answers 2024/2025
The first step in the four-step revenue security system is to verify - ANSWERSproduct sales.
The weighted average food cost percentage for all items sold, weighted by the quantity of each item
sold, is known as the - ANSWERScomposite 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 - ANSWERSvariable costs
Having a bonded employee means that the employee - ANSWERShas passed a security clearance.
A restaurant budgeted for sales of $100,000 and total costs of 89%. How much profit would this
restaurant earn? - ANSWERS$11,000
If portion sizes are not consistent and the amount served is less than the amount listed on the menu,
then - ANSWERScustomers 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 - ANSWERScarry-over production.
As a security measure, every operation should follow the rule that - ANSWERSthe 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 -
ANSWERSan 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? - ANSWERSRequire 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 - ANSWERSoperational 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? - ANSWERS$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? -
ANSWERS4.5
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? - ANSWERS$3.99
Food, beverage, and labor typically contribute to an operation's total controllable expenses by -
ANSWERS90%
Checking every item on the budget against actual figures is known as - ANSWERSa line item review.
The three main considerations when developing a work schedule are - ANSWERSlabor 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? - ANSWERS$1,750.00
Credit and debit cards sometimes are not honored at a restaurant because they - ANSWERSinvolve a cost
to the operation.
These convey the expectations for every position in the operation. - ANSWERSWritten job descriptions
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