18. FBS Restaurant Cost Savings _ Assessment 1

Why is it important for a restaurant to save costs?

• In order for a restaurant to be successful it needs to be profitable 

• A restaurant needs to save costs to ensure that it receives good reviews on social media

• Saving costs ensures that team members are paid less than minimum wage

• Cost saving in a restaurant ensures that the team is able to work without any input from their manager 

What are the main areas where costs can be saved in a restaurant?

• Waste Control, Ingredient Control, Scheduling, and Menu Control

• Stock Control, Sales Control, Production Costs and Ingredient Costs 

• Forecasting, Scheduling, Labour Control and Deliveries 

• Stock Control, Labour Control, Menu Control and Waste Control 

What do you need to ensure you can control these costs effectively?

• A menu engineering plan 

• A cost control strategy 

• A production sheet 

• A labour policy 

Why do you need a cost-saving strategy?

• You can run your restaurant with total authority

• You can be rigid in the way you run your restaurant 

• You can run your restaurant with flexibility

• You can demand overtime from your team

What should your cost-saving strategy include?

• A process that allows you to run your restaurant with standardising processes 

• A process that enforces overtime and complete control over your team 

• A process that allows you to manage your restaurant remotely 

• A process that enforces regular checks that allows for adjustments when necessary

You cannot predict where you will incur losses with stock control, ensure you always order the same quantities on every order

• TRUE 

• FALSE 

Which one of the following is NOT a common cause of stock loss in a restaurant?

• Wastage 

• Staff consumption 

• Breakage 

• Down-selling

Which one of the following is NOT one of the three areas of stock management?

• Par stock 

• Minimum stock 

• Inventory control 

• Stock control 

Which principle should be followed when controlling inventory?

• Count inventory before service 

• Last in, first out 

• First in, last out 

• First in, first out 

How can you save costs through better staff management?

• It's important to explain to  staff that overtime is unpaid

• Maintain a flexible schedule to ensure that you can adjust labour as needed for service 

• Maintain a good rigid schedule that cannot be changed

• Ensure that service can adjust to your schedule