Intro. to Food and Bar (Chapter 6-10)

Question 1

If OI was $5,000, CI was $7,000 & cost of food sold was $24,000. The inventory turnover rate is

Accepted Answer

4

Question 2

A financial examination of an organization's accounts is called a(n)

Accepted Answer

audit

Question 3

% of Sales: Fish-26%, Ribs-22%, beef-20%, __portions fish to be sold if 425 covers anticipated

Accepted Answer

111

Question 4

Into which cost category would the total cost of employees' salaries be placed?

Accepted Answer

Payroll

Question 5

Which kind of inventory uses a theoretical count based on good received & issued?

Accepted Answer

Perpetual Inventory

Question 6

A common tool used for portion control of cottage cheese & ice cream is a

Accepted Answer

scoop

Question 7

The amount of money a business owes to suppliers of goods, products & services is called

Accepted Answer

Accounts Payable

Question 8

The scoop size used to serve a 1/2 cup of pudding would be number

Accepted Answer

8

Question 9

Checking the deliver quantity against both the invoice & the purchase order is an example of

Accepted Answer

good receiving procedure

Question 10

__ schedule is a template for listing # of people needed in each position to run an operation

Accepted Answer

Master

Question 11

When food items were discarded because burnt or made wrong, __ corrective action manager takes

Accepted Answer

increase training

Question 12

An example of a corrective action to control labor costs is to

Accepted Answer

ask employees to end their shift early

Question 13

Chicken breast accounts for 48% lunch sales. If 200 people expected for lunch, __breasts needed

Accepted Answer

96

Question 14

Controlled access to storeroom areas & keeping high-value items in locked areas are examples of

Accepted Answer

good inventory security

Question 15

A manager reduces turnover rate from 150% to 100%. If has 100 employees & a new hire cost $200

Accepted Answer

manager saved $10,000 with the lower turnover rate

Question 16

Processing payment by credit card: compare signatures on the card & receipt, verify exp. date &

Accepted Answer

input the CVV number

Question 17

The best way to evaluate the relationship between labor cost & business sales is to calculate

Accepted Answer

labor cost percentage

Question 18

Standard portion size pork is 8 oz, EP cost-.30/oz. If 10-oz portion sliced, & sell 50 orders

Accepted Answer

The food cost exceeded the standard by $30.00

Question 19

A product-usage report is used to track

Accepted Answer

high-cost items

Question 20

The best method for ensuring that employees use portion control is by

Accepted Answer

checking portion sizes on a regular basis

Question 21

Ladles, 6-oz. ramekin, & a scale that weighs 1 oz. to 32 oz in 1/2 oz. increments are examples

Accepted Answer

Portion-control devices

Question 22

Taking an actual count of ingredients on hand to calculating food costs is conducting ?

Accepted Answer

Physical inventory

Question 23

Funds from guest credit card payments are sent to which type of account?

Accepted Answer

Merchant

Question 24

If accidentally used sugar instead of salt in the gravy. The gravy should be

Accepted Answer

discarded

Question 25

A dressing recipe calls for 1 qt. honey. ____ cups needed with recipe conversion factor 0.5

Accepted Answer

2

Question 26

The formula to calculate labor cost percentage is

Accepted Answer

labor cost/sales

Question 27

Sales for first week of Nov. is $55,000 & 30% labor cost, _ is total amount available for labor

Accepted Answer

16,500

Question 28

A proper revenue collection system involves charging the guest, collecting revenue &

Accepted Answer

Protecting the operation's cash assets

Question 29

Total sales =$2,205.50. Currency, coins & checks = $1,255.25, charges = 1,020.25 and drawer=75.

Accepted Answer

The daily sales report is short $5.00

Question 30

Fixed and variable wages, employee benefits, FICA, & Medicare are considered

Accepted Answer

Labor costs

Question 31

Daily production chart is-25 portions meatloaf. Recipe is 20 portions. _ is conversion factor

Accepted Answer

1.25

Question 32

When want to borrow money from a bank-an important consideration banks use to evaluate business

Accepted Answer

is inventory turnover

Question 33

Forecasted dollars available for labor=$18,000, benefit costs=$3,600 & manager salaries=$4,500

Accepted Answer

$9,900 is available for variable-cost employees

Question 34

Lasagna account for 12% of dinner sales. _ portions forecast be sold if 500 people are expected

Accepted Answer

60

Question 35

"Covers per server" per hour=25. Manager project total covers=305 for 3 hrs. __ Servers needed

Accepted Answer

4

Question 36

Slack-out seafood is considered fraud because it is seafood that

Accepted Answer

Was frozen but has been thawed in order to appear fresh

Question 37

Projected weekly payroll=$10,000, fixed=$3,400, server=$600. Average hourly cost of staff=$10

Accepted Answer

The number of hours available to schedule is 600

Question 38

200 meals served. chicken 20%, meatloaf 15%, turkey 10%. How many portions of meatloaf to sell

Accepted Answer

30

Question 39

Which activity is the first step in forecasting labor usage for scheduling?

Accepted Answer

project sales based on historical data for given time period

Intro. to Food and Bar (Chapter 6-10)

Questions 39

Intro. to Food and Bar (Chapter 6-10)

Questions 39