Hospitality Industry Quiz 7

Chapter 1 Quiz QUIZ 7 1. There are ____ accounting periods in a typical restaurant. a. 10 b. 11 c. 12 d. 13 2. The person usually responsible for greeting and seating guests and for rotating arriving guests among the dining room a. general manager b. valet c. greeter or hostess or host d. waiter or waitress 3. A cover is equivalent to a. a guest b. an entree c. a plate d. a table 4. Curbside appeal includes a. the style of the menu b. the speed of service c. a well-equipped kitchen d. the appearance of the property from the parking lot to the restrooms 5. The average check refers to a. weekly sales b. the number of entrees sold in a period c. the average money spent per guest d. the average check per server 6. If total sales are $2550.00 and 110 guests were served, the average guest check would be a. $11.25 b. $15.82 c. $23.18 d. $19.50 Chapter 1 Quiz 7. Forecasting sales has two components: a. guest counts or covers, and average check amount b. total sales and average entrée price c. food budget and guest counts or covers d. average check amount and total sales 8. Describing, recommending, showing, and offering a variety of food and beverage choices to a guest is known as a. order taking b. sales competition c. serving d. suggestive selling 9. Forecasting is used a. for calculating schedules only b. for determining all expenditures c. to calculate profits d. for sales projections, staff levels, and cost percentages e. to determine if the staff is efficient 10. American Service refers to a. style of the menu b. number of servers c. less formal, yet professionally served d. more formal dining 11. The "back of the house" is usually run by the a. service manager b. sous chef c. expeditor d. kitchen manager 12. A __________ is used to track food and beverage charges and other retail charges. a. guest check b. P.O.S. system c. cash register d. cashier 13. Back-of-the-house restaurant systems are also known as a. food cost inventory analysis b. product management systems c. labor management systems d. cost reporting systems 14. Financial management reporting needs to be a. rigid and accurate b. detailed and inclusive c. flexible for interpretation d. projected e. budgeted 15. Personal digital assistants (PDAs) are used by a. restaurant servers b. managers Chapter 1 Quiz c. accountants d. employers to track hours 16. Organization and performance on the cooking line as well as good results depend on a. the back-of-the-house manager b. servers c. teamwork d. sales forecast 17. Proper staffing in the kitchen is crucial, along with a. training and developing skills b. good relationship with servers c. retaining employees d. promotions e. feedback 18. Each kitchen station must create a. sales projections b. production control sheets c. job analysis d. cost analysis 19. Production sheets are used for which of the following purposes? a. Inventory the product used the day before b. Determine production level for day before c. Determine projected sales d. Serve as the key to consistency and food quality 20. Production sheet calculations include a. number of workers in the kitchen b. costs of food c. expected daily sales d. counting products on-hand 21. The person responsible for ordering should never be the a. same person b. chef c. manager d. line cook 22. All of the following are questions that deal with purchasing EXCEPT: a. What is our par stock level? b. By how much can we exceed our reorder point? c. Who will do the purchasing? d. Who will do the receiving and storage? 23. Prime cost is a. food and beverage costs b. labor and overhead costs c. food and overhead costs Chapter 1 Quiz d. food and labor cost 24. Product specification determines ________. a. how to order food b. the cost of the food item c. cut of meat, weight, fat, etc. d. temperature and humidity 25. A par stock a. is the reorder procedure b. is the level to keep on hand c. is a record of product received d. is the total on hand e. indicates who is responsible for ordering 26. Strict controls on food inventory are important for a. receiving, storing, dating, and using b. cost and waste records c. creating product specifications d. health department regulations 27. The contribution margin is the a. contribution the business can afford to give to charity b. difference between revenue and net profit c. cost of a menu item d. the gross profit made from a menu item e. food cost percentage 28. Food cost percentage is defined as a. food cost divided by food sales times 100 b. labor cost plus food cost divided by sales times 100 c. food sales divided by food cost times 100 d. food cost minus labor cost divided by food sales times 100 29. The Beacon Drive Inn had food sales of $45,000, an opening inventory of $8,000, purchases of $13,000, and an ending inventory of $9,000. What was the food cost percentage? a. 27.6% b. 26.7% c. 26.3% d. 27.3% 30. Combined food and labor costs are known as a. controllable costs b. fixed costs c. variable costs d. prime costs 31. Average beverage cost percentage runs a. 12/16% Chapter 1 Quiz b. 16/18% c. 18/24% d. 24/30% 32. The cost of a lease should be ________ to ________ percent of sales. a. 10, 18 b. 7, 14 c. 5, 8 d. 2, 6 33. Which of the following is NOT a cost that management can control? a. Food cost b. Beverage cost c. Labor cost d. Rent 34. How is food cost percentage calculated? a. Cost of food sales divided by net profit b. Cost of food sold divided by food sales c. Food cost plus beverage cost divided by sales d. Food sales minus beverage sales divided by sales 35. If total food sales are $50,000 and the cost of food sold is $16,500, the food cost percent is a. 25.0% b. 20.0% c. 38.0% d. 33.0% 36. If beverage sales are $25,600 and beverage costs are $7,500, the beverage cost percent is a. 32.9% b. 29.3% c. 30.4% d. 20.6% 37. Which of the following costs is typically the highest cost in operating a restaurant? a. Beverage b. Food c. Labor d. Liquor