Question 1

Personal digital assistants (PDAs)are usually used by

Accepted Answer

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

Question 2

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.

Question 3

The person responsible for ordering should never be the

Accepted Answer

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

Question 4

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

Question 5

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 
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 6

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

Question 7

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

Question 8

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 
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 9

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 10

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 
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 11

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

Accepted Answer

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

Question 12

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

Question 13

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

Question 14

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 
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 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 
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 cost of a lease should be______to___________

Accepted Answer

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

Question 17

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 
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 18

Combined food and labor costs are known as

Accepted Answer

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

Question 19

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

Question 20

What are five reasons for setting up a purchasing system?

Accepted Answer

To develop standards for each item; prod

Personal digital assistants (PDAs)are usually used by

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

The person responsible for ordering should never be the

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

A par stock

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

Strict controls on food inventory is important for

The average guest check is calculate by

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

How is food cost percentage calculated?

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

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

Forecasting is used

The contribution margin is the

Food cost percentage is defined as

The cost of a lease should beto_____

Production sheets serve which of the following purposes?

Combined food and labor costs are known as

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

What are five reasons for setting up a purchasing system?

Introducing Hospitality

The Hotel Business

Rooms Division

Food and Beverage

Beverages

The Restaurant Business

Managed Services

Tourism

Recreation,attractions,and Clubs

Gaming Entertainment

Meetings,conventions,and Expositions

Special Events

Leadership and Management

Filters

Exam 7: Restaurant Management

Personal digital assistants (PDAs)are usually used by

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

The person responsible for ordering should never be the

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

A par stock

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

Strict controls on food inventory is important for

The average guest check is calculate by

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

How is food cost percentage calculated?

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

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

Forecasting is used

The contribution margin is the

Food cost percentage is defined as

The cost of a lease should be______to___________

Production sheets serve which of the following purposes?

Combined food and labor costs are known as

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

What are five reasons for setting up a purchasing system?

Introducing Hospitality

The Hotel Business

Rooms Division

Food and Beverage

Beverages

The Restaurant Business

Managed Services

Tourism

Recreation,attractions,and Clubs

Gaming Entertainment

Meetings,conventions,and Expositions

Special Events

Leadership and Management

Filters

The cost of a lease should beto_____