
Senior Unit 3 Review
Authored by Courtney Post
Hospitality and Catering
12th Grade
Used 6+ times

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20 questions
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1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Managers salaries are what type of cost?
Fixed/noncontrollable
Variable/Controllable
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Customer count is used in what managerial practice?
Menu Costing
Forecasting
Menu planning
Profit and loss reports
3.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
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.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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.
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
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
7.
MULTIPLE SELECT QUESTION
45 sec • 1 pt
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.
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