Senior Unit 3 Review

Managers salaries are what type of cost?

• Fixed/noncontrollable

• Variable/Controllable

Customer count is used in what managerial practice?

• Menu Costing

• Forecasting

• Menu planning

• Profit and loss reports

NON-EXEMPT employees are (choose all the apply)

• covered under the fair labor standards act.

• must be paid minimum wage.

• must report all salary income to the IRS.

• must be paid overtime for working over 40 hours.

A restaurant can lower food costs by

• not scheduling a manager for each shift.

• controlling all 9 steps in the flow of food.

• controlling the first 5 steps in the flow of food.

• rotating staff around the kitchen.

A manager has to determine the kitchens skill level when

• conducting a make-or-buy analysis.

• scheduling a vacation.

• determining which employees are exempt.

• determining which employees are non-exempt.

A restaurant uses the food cost percentage method to price its menu. With a food cost percentage of 30% for each dish, what should the menu price be for an entree with a raw food cost of $4.00?

Item food cost/Food cost percentage= Menu price

• $7.50

• $12.00

• $13.33

• $16.33

A contingency plan is used when (check all that apply)

• the dishwasher breaks during dinner rush.

• there's a flood.

• creating a master schedule.

• there's a power outage.

Within the channel of distribution, who is represented as a primary source? (select all that apply)

• Farmers

• Wholesalers

• Distillers

• Suppliers

Within the channel of distribution, who is represented as a intermediary source? (select all that apply)

• Wholesalers

• Suppliers

• Rachers

• distributers

The following equation is used to determine what?

opening inventory + purchases - closing inventroy

• Food cost percentage

• Food cost

• Labor cost

• Menu pricing