Question 1

If beverage sales are $25,600 and beverage costs are $7,500 the beverage cost percent is

Accepted Answer

A)  20.6%
B)  32.9%
C)  29.3%
D)  30.4%

Question 2

The cost of a lease should be______to___________

Accepted Answer

A)  5,8
B)  7,14
C)  2,6
D)  10,18

Question 3

Organization and performance on the cooking line as well as good results depend on

Accepted Answer

A)  sales forecast
B)  teamwork
C)  the back -of -the -house manager
D)  servers

Question 4

Which of the following is NOT a cost that management can control?

Accepted Answer

A)  Beverage cost
B)  Labor cost
C)  Food cost
D)  Rent

Question 5

Strict controls on food inventory is important for

Accepted Answer

A)  cost and waste records
B)  creating product specifications
C)  health department regulations
D)  receiving,storing,dating,and using

Question 6

The contribution margin is the

Accepted Answer

A)  cost of a menu item
B)  difference between revenue and net profit
C)  the gross profit made from a menu item
D)  food cost percentage
E)  contribution the business can afford to give to charity

Question 7

Forecasting is used

Accepted Answer

A)  for determining all expenditures
B)  to determine staff efficiency
C)  for sales projections,staff levels,and cost percentages
D)  to estimate profits

Question 8

Why is the purchasing,receiving,storing,and issuing cycle so critical to the financial stability of a foodservice facility?

Accepted Answer

This process is critical in that your in...

Question 9

What are five reasons for setting up a purchasing system?

Accepted Answer

To develop standards for each item; prod...

Question 10

Combined food and labor costs are known as

Accepted Answer

A)  variable costs
B)  fixed costs
C)  prime costs
D)  controllable costs

Question 11

The person responsible for ordering should never be the

Accepted Answer

A)  same person
B)  manager
C)  line cook
D)  chef A

Question 12

How is food cost percentage calculated?

Accepted Answer

A)  Food sales minus beverage sales divided by sales
B)  Food cost plus beverage cost divided by sales
C)  Cost of food sales divided by net profit
D)  Cost of food sold divided by food sales

Question 13

Personal digital assistants (PDAs) are usually used by

Accepted Answer

A)  restaurant servers
B)  managers
C)  employers to track hours
D)  accountants A

Question 14

Production sheets serve which of the following purposes?

Accepted Answer

A)  Inventory the product used the day before
B)  Determine projected sales
C)  Determine production level for day before
D)  Serve as the key to consistency and food quality

Question 15

Food cost percentage is defined as

Accepted Answer

A)  Food sales divided by food cost times 100
B)  labor cost plus food cost divided by sales times 100
C)  food cost divided by food sales times 100
D)  food cost minus labor cost divided by food sales times 100

Question 16

The average guest check is calculate by

Accepted Answer

A)  dividing total sales by the number of tables used during a meal period
B)  food sales divided by the number of entrees sold in a period
C)  weekly sales divided by the forecasted sales
D)  dividing total sales by the number of guests

Question 17

A par stock

Accepted Answer

A)  is the reorder procedure
B)  is the level to keep on hand
C)  is the total on hand
D)  is a record of product received
E)  indicates who is responsible for ordering

Question 18

Setting up purchasing systems that determine standards for each item involves creating

Accepted Answer

A)  prime costs
B)  product specification sheets
C)  cost analysis projections
D)  sales projections

Question 19

The ________ is the most important part of the kitchen layout.

Accepted Answer

A)  food line
B)  prep line
C)  stove tops
D)  cooking line

Question 20

Explain the importance of forecasting.What are the pros and cons of relying solely on past performance to predict future performance?

Accepted Answer

Everything is based on forecasting.Staffing,budgeting,marketing,and every other kind of planning is based on the forecast.The challenge of only using past performance to predict future performance is that it does not take into account any new events or strategies the company may have implemented.

Exam 7: Restaurant Management

If beverage sales are $25,600 and beverage costs are $7,500 the beverage cost percent is

Correct Answer
verified

The cost of a lease should beto_____

Correct Answer
verified

Organization and performance on the cooking line as well as good results depend on

Correct Answer
verified

Which of the following is NOT a cost that management can control?

Correct Answer
verified

Strict controls on food inventory is important for

Correct Answer
verified

The contribution margin is the

Correct Answer
verified

Forecasting is used

Correct Answer
verified

Why is the purchasing,receiving,storing,and issuing cycle so critical to the financial stability of a foodservice facility?

Correct Answer
verified
This process is critical in that your in...
View Answer

What are five reasons for setting up a purchasing system?

Correct Answer
verified
To develop standards for each item; prod...
View Answer

Combined food and labor costs are known as

Correct Answer
verified

The person responsible for ordering should never be the

Correct Answer
verified
A

How is food cost percentage calculated?

Correct Answer
verified

Personal digital assistants (PDAs) are usually used by

Correct Answer
verified
A

Production sheets serve which of the following purposes?

Correct Answer
verified

Food cost percentage is defined as

Correct Answer
verified

The average guest check is calculate by

Correct Answer
verified

A par stock

Correct Answer
verified

Setting up purchasing systems that determine standards for each item involves creating

Correct Answer
verified

The ________ is the most important part of the kitchen layout.

Correct Answer
verified

Explain the importance of forecasting.What are the pros and cons of relying solely on past performance to predict future performance?

Exam 7: Restaurant Management

If beverage sales are $25,600 and beverage costs are $7,500 the beverage cost percent is

Correct AnswerverifiedShow Answer

The cost of a lease should be______to___________

Correct AnswerverifiedShow Answer

Organization and performance on the cooking line as well as good results depend on

Correct AnswerverifiedShow Answer

Which of the following is NOT a cost that management can control?

Correct AnswerverifiedShow Answer

Strict controls on food inventory is important for

Correct AnswerverifiedShow Answer

The contribution margin is the

Correct AnswerverifiedShow Answer

Forecasting is used

Correct AnswerverifiedShow Answer

Why is the purchasing,receiving,storing,and issuing cycle so critical to the financial stability of a foodservice facility?

Correct AnswerverifiedThis process is critical in that your in...View AnswerShow Answer

What are five reasons for setting up a purchasing system?

Correct AnswerverifiedTo develop standards for each item; prod...View AnswerShow Answer

Combined food and labor costs are known as

Correct AnswerverifiedShow Answer

The person responsible for ordering should never be the

Correct AnswerverifiedA

How is food cost percentage calculated?

Correct AnswerverifiedShow Answer

Personal digital assistants (PDAs) are usually used by

Correct AnswerverifiedA

Production sheets serve which of the following purposes?

Correct AnswerverifiedShow Answer

Food cost percentage is defined as

Correct AnswerverifiedShow Answer

The average guest check is calculate by

Correct AnswerverifiedShow Answer

A par stock

Correct AnswerverifiedShow Answer

Setting up purchasing systems that determine standards for each item involves creating

Correct AnswerverifiedShow Answer

The ________ is the most important part of the kitchen layout.

Correct AnswerverifiedShow Answer

Explain the importance of forecasting.What are the pros and cons of relying solely on past performance to predict future performance?

Correct Answer
verified

The cost of a lease should beto_____

Correct Answer
verified

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verified

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verified

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verified

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verified
This process is critical in that your in...
View Answer

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verified
To develop standards for each item; prod...
View Answer

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verified

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verified
A

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