COST CONTROL REV 1

Which factor does NOT affect employee productivity?

• Training

• Supervision

• Weather conditions

• Scheduling

What should be analyzed to understand sales volume trends?

• Employee performance reports

• Historical sales data and market conditions

• Marketing expenses

• Competitor pricing

What does the term 'cost of sales' refer to?

• Total sales revenue

• Combined food and beverage costs

• Net profit

• Inventory turnover rate

Why is it important to inspect deliveries immediately upon receipt?

• To ensure products are fresh and of high quality

• To reduce storage costs

• To expedite payment processes

• To avoid discrepancies in supplier records

Which factor is NOT included in the cost of food sold?

• Spoilage

• Theft

• Employee meals

• Advertising costs

Which menu type changes regularly to offer variety?

• Standard menu

• Daily menu

• Cycle menu

• Seasonal menu

Which term describes costs that have both fixed and variable components?

• Fixed costs

• Variable costs

• Mixed costs

• Uncontrollable costs

What does the formula 'Revenue - Desired Profit = Ideal Expense' signify?

• Profit is what is left after all expenses

• Desired profit is subtracted from ideal expense

• Expenses should be minimized to achieve profit

• Profit is calculated before determining ideal expenses

What should managers do if there are significant differences between actual and forecasted costs?

• Increase menu prices

• Improve product usage and control measures

• Hire more staff

• Reduce operating hours

Why is energy conservation important for controlling other expenses?

• It reduces food costs

• It increases labor costs

• It decreases utility expenses

• It limits menu options