Question 1

Zero-based budgeting techniques define expenses as discretionary or nondiscretionary.

Accepted Answer

A) True 
 B)False

Question 2

When performing variable budgeting, if total fixed costs for the month are $10,000, food cost per cover is $2.35, beverage cost per cover is $.85, labor cost per cost is $1.85, and other costs per cover are $.65, what is the total budgeted expense if 3,000 covers are forecast?

Accepted Answer

$10,000 + (($2.35 +

Question 3

An example of a fixed cost is food.

Accepted Answer

A) True 
 B)False

Question 4

In a large operation, the food and beverage controller has direct responsibilities for operational decision making.

Accepted Answer

A) True 
 B)False

Question 5

When performing variable budgeting, if total fixed costs for the month are $10,000, food cost per cover is $2.35, beverage cost per cover is $.85, labor cost per cost is $1.85, and other costs per cover are $.65, what is the total budgeted expense if 15,000 covers are forecast?

Accepted Answer

$10,000 + (($2.35 +

Question 6

The relationship between current assets and current liabilities is referred to as the:

Accepted Answer

A)  liquid asset 
B)  current ratio 
C)  budget and forecast 
D)  profit 
A)  liquid asset 
B)  current ratio 
C)  budget and forecast 
D)  profit

Question 7

When the rate of return exceeds the marginal cost, then it is in the restaurant's financial interest to invest the additional capital.

Accepted Answer

A) True 
 B)False

Question 8

What role does the controller play in budget preparation and how does it differ from the department head?

Accepted Answer

In preparing budget, the controller's po

Zero-based budgeting techniques define expenses as discretionary or nondiscretionary.

When performing variable budgeting, if total fixed costs for the month are $10,000, food cost per cover is $2.35, beverage cost per cover is $.85, labor cost per cost is $1.85, and other costs per cover are $.65, what is the total budgeted expense if 3,000 covers are forecast?

An example of a fixed cost is food.

In a large operation, the food and beverage controller has direct responsibilities for operational decision making.

When performing variable budgeting, if total fixed costs for the month are $10,000, food cost per cover is $2.35, beverage cost per cover is $.85, labor cost per cost is $1.85, and other costs per cover are $.65, what is the total budgeted expense if 15,000 covers are forecast?

The relationship between current assets and current liabilities is referred to as the:

When the rate of return exceeds the marginal cost, then it is in the restaurant's financial interest to invest the additional capital.

What role does the controller play in budget preparation and how does it differ from the department head?

Overview of the Industry and the Managers Role

Menu Development

Introduction to Purchasing

Purchase Specifications

Price and the Vendor

Purchasing Controls

Introduction to Beverages

Beverage Procedures, From Start to Finish

Beverage Controls and Service Procedures

Planning for Food Profit and Controls

Monthly Physical Inventory and Monthly Food Cost Calculations

Revenue and Cash Handling Control

Menu Analysis and Planning for Sales

Staff Planning and Labor Cost Control

Analyzing Cost-Volume-Profit Cvp Relationships and Marginal Contribution Break-Even MCB

Filters

Exam 16: Budgeting and Manager ROI

Zero-based budgeting techniques define expenses as discretionary or nondiscretionary.

When performing variable budgeting, if total fixed costs for the month are $10,000, food cost per cover is $2.35, beverage cost per cover is $.85, labor cost per cost is $1.85, and other costs per cover are $.65, what is the total budgeted expense if 3,000 covers are forecast?

An example of a fixed cost is food.

In a large operation, the food and beverage controller has direct responsibilities for operational decision making.

When performing variable budgeting, if total fixed costs for the month are $10,000, food cost per cover is $2.35, beverage cost per cover is $.85, labor cost per cost is $1.85, and other costs per cover are $.65, what is the total budgeted expense if 15,000 covers are forecast?

The relationship between current assets and current liabilities is referred to as the:

When the rate of return exceeds the marginal cost, then it is in the restaurant's financial interest to invest the additional capital.

What role does the controller play in budget preparation and how does it differ from the department head?

Overview of the Industry and the Managers Role

Menu Development

Introduction to Purchasing

Purchase Specifications

Price and the Vendor

Purchasing Controls

Introduction to Beverages

Beverage Procedures, From Start to Finish

Beverage Controls and Service Procedures

Planning for Food Profit and Controls

Monthly Physical Inventory and Monthly Food Cost Calculations

Revenue and Cash Handling Control

Menu Analysis and Planning for Sales

Staff Planning and Labor Cost Control

Analyzing Cost-Volume-Profit Cvp Relationships and Marginal Contribution Break-Even MCB

Filters