ProStart 2- Sales/Pricing/Menu

ProStart 2- Sales/Pricing/Menu

9th - 12th Grade

10 Qs

quiz-placeholder

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ProStart 2- Sales/Pricing/Menu

ProStart 2- Sales/Pricing/Menu

Assessment

Quiz

Other

9th - 12th Grade

Practice Problem

Medium

Created by

Christine Mukosiej

Used 30+ times

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10 questions

Show all answers

1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A compilation of sales and cost information for a specific period of time is presented in a(n):

sales invoice
profit-and-loss report
operating budget

2.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Use the ___________ method to minimize the value of the closing inventory.

actual purchase price
last in, first out (LIFO)
latest purchase price

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

A vendor's document that lists such details as items purchased, date of order, purchaser, and sales price is called a(n):

purchase order
invoice
receiving sheet

4.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which menu pricing method requires that an operation know the portion costs for each item sold?

average check
food cost percentage
contribution margin

5.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The document that lists all menu items that are going to be prepared for a given date is called a:

purchase order
production sheet
master schedule

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

______________ is inspecting, accepting, and, in some cases, rejecting deliveries of goods and services.

storing
pilfering
receiving

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is a legally binding written document that details exactly what the buyer is ordering from the vendor called?

purchase order
inventory sheet
requisition form

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