Question 1

If the menu price of a beverage is $3.95, and the potential cost of the beverage is $.95, what is the potential beverage cost percentage of the item?

Accepted Answer

The answer of If the menu price of a beverage...

Question 2

Define bin cards.

Accepted Answer

A)  Bin cards is an inventory item 
B)  Bin cards is a computer tracking system for inventory items 
C)  A system for taking physical inventory 
D)  Bin cards is a manual system for keeping track of inventory items 
A)  Bin cards is an inventory item 
B)  Bin cards is a computer tracking system for inventory items 
C)  A system for taking physical inventory 
D)  Bin cards is a manual system for keeping track of inventory items

Question 3

Mix and alcohol are not the most important ingredients in a proper drink.

Accepted Answer

A) True 
 B)False

Question 4

If a case of liquor (twelve bottles) is sold in 750 milliliter bottles for $89.90, what is the cost per ounce?

Accepted Answer

The answer of If a case of liquor (twelve bottles)...

Question 5

If the potential cost of a beverage is $.60 and the targeted beverage cost is 20%, what is a reasonable menu price for the beverage?

Accepted Answer

A)  $4.25 
B)  $3.00 
C)  3.05 
D)  none of these answers is correct 
A)  $4.25 
B)  $3.00 
C)  3.05 
D)  none of these answers is correct

Question 6

If a case of liquor (twelve bottles) is sold in 1 liter bottles for $110.90, what is the cost per ounce?

Accepted Answer

A)  $0.30 
B)  $0.27 
C)  $0.25 
D)  $0.20 
A)  $0.30 
B)  $0.27 
C)  $0.25 
D)  $0.20

Question 7

Guests are more impatient for your service if they feel you simply haven't recognized their presence.

Accepted Answer

A) True 
 B)False

Question 8

Keeping your glasses clean is important because of the cosmetic appearance.

Accepted Answer

A) True 
 B)False

Question 9

When comparing your actual cost versus the potential cost, the variance should not usually exceed 10 percent.

Accepted Answer

A) True 
 B)False

Question 10

A perpetual inventory records all items received, issued, and the remaining stock. It is easy to use . . . to account for assets and profit and loss statement.

Accepted Answer

A) True 
 B)False

If the menu price of a beverage is $3.95, and the potential cost of the beverage is $.95, what is the potential beverage cost percentage of the item?

Define bin cards.

Mix and alcohol are not the most important ingredients in a proper drink.

If a case of liquor (twelve bottles) is sold in 750 milliliter bottles for $89.90, what is the cost per ounce?

If the potential cost of a beverage is $.60 and the targeted beverage cost is 20%, what is a reasonable menu price for the beverage?

If a case of liquor (twelve bottles) is sold in 1 liter bottles for $110.90, what is the cost per ounce?

Guests are more impatient for your service if they feel you simply haven't recognized their presence.

Keeping your glasses clean is important because of the cosmetic appearance.

When comparing your actual cost versus the potential cost, the variance should not usually exceed 10 percent.

A perpetual inventory records all items received, issued, and the remaining stock. It is easy to use . . . to account for assets and profit and loss statement.

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

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

Budgeting and Manager ROI

Filters

Exam 9: Beverage Controls and Service Procedures

If the menu price of a beverage is $3.95, and the potential cost of the beverage is $.95, what is the potential beverage cost percentage of the item?

Define bin cards.

Mix and alcohol are not the most important ingredients in a proper drink.

If a case of liquor (twelve bottles) is sold in 750 milliliter bottles for $89.90, what is the cost per ounce?

If the potential cost of a beverage is $.60 and the targeted beverage cost is 20%, what is a reasonable menu price for the beverage?

If a case of liquor (twelve bottles) is sold in 1 liter bottles for $110.90, what is the cost per ounce?

Guests are more impatient for your service if they feel you simply haven't recognized their presence.

Keeping your glasses clean is important because of the cosmetic appearance.

When comparing your actual cost versus the potential cost, the variance should not usually exceed 10 percent.

A perpetual inventory records all items received, issued, and the remaining stock. It is easy to use . . . to account for assets and profit and loss statement.

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

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

Budgeting and Manager ROI

Filters