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Chapter 5: INVENTORY CONTROL & ACCOUNTING SYSTEM

Authored by Kerlina Keb

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Vocational training

Used 2+ times

Chapter 5: INVENTORY CONTROL & ACCOUNTING SYSTEM
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15 questions

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1.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

In Hotel Operation concept, what is the THREE (3) main inputs that are stored in the storage of hotel?

Raw Material, Inventory & Data

Output, Input & product

Raw Material, Equipment & Product

Raw output, Input Data & Product

2.

MULTIPLE SELECT QUESTION

30 sec • 1 pt

Which are the TWO (2) things in below considered as the Raw Materials in inventory of a hotel?

Carpet

Breakfast buffet

Cotton

Amenities

3.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

The results for the lack concerned in tracking the inventory control may lead to these THREE (3) results___.

revenue data leakage, loss & increase turnover

staff turnover, wastage & data breach

revenue leakage, theft & wastage

theft, revenue loss & sales increase

4.

MULTIPLE SELECT QUESTION

45 sec • 1 pt

Which of the following is the CORRECT advantages of inventory control practice in hotel operation?

(Select TWO (2) answer)

allows you to have the right amount of stock anywhere anytime

always keeping the number of stock high to avoid turnover

optimum amount of stock

practicing substitution ingredients to avoid turnover

5.

FILL IN THE BLANK QUESTION

1 min • 1 pt

Name THREE (3) stock control methods.

6.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

Which of the following is a risk of poor storage practices in hotels?

Decrease in guest complaints


Increase in profit margins


Increased theft and spoilage

Reduced operational costs

7.

MULTIPLE CHOICE QUESTION

30 sec • 1 pt

What is the primary reason for conducting physical inventory counts in hotel storage areas?

To compare against recorded stock levels for discrepancies

To increase food portion sizes

To extend credit periods with suppliers

To reduce employee work hours

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