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WorksheetsFoundations of restaurant management 2 Chapter 8
Total questions: 20
Worksheet time: 10mins
True or False
Revenue is the income from sales before expenses or costs, are subtracted?
True
False
True or False
Sales History: a record of the number of customers that come into the restaurant.
True
False
True or False:
Customer Count: The number of customers an operation serves
True
False
True or False:
Cost Control: A business's efforts to manage how much it spends
True
False
True or False:
Food Cost: the cost of the ingredients to make a beverage sale.
True
False
Revenue is defined as income:
Used only for advertising
lost by poor cost control
from sales after expenses are subtracted
from sales before expenses are subtracted
Food and labor can be designated as what cost?
Overhead
Secondary
Fixed
Controllable
An invoice is a
form of a bill
listing of items ordered for the restaurant
type of profit and loss statement
time sheet
Managers use forecasting to
look at trends and predict their effect on future budgets
show a restaurant's actual profit for a period
only compare past and current experiences
show actual income only
Labor cost can include
Food purchases
both front and back of the house staff
all noncontrollable cost
paper goods used by the restaurant
Why is forecasting important?
It helps predict changes that will impact the business
It shows invoices for the restaurant
It can accurately tell management future sales
It can be used instead of a P/L statement
A profit and loss report does not include what?
approved invoice to determine costs
Accurate labor costs
Individual time sheets
All fixed costs
A point of sales (POS) system does not
provide historical data
help to calculate production lists
review resumes for new hires
show past labor costs
An operating budget
is a financial plan for an extensive amount of time
is a financial plan for a specific period of time
is the production plan for a specific amount of time
is plan managers use to order products
Noncontrollable costs include
insurance
management labor costs
garnishes used for menu items
replacing broken plates
What are two controllable costs
Food and beverages
Rent
insurance
utilities
What is a POS system
Piece of Sh&t
Point of Sale
People observation System
Payroll Operating System
If your revenue is 1,000 and you spend 100 dollars on food what are your food costs?
1%
10%
20%
25%
If your P/L statement is in the red you are
Losing money
making money
breaking even
Need to change your ink in your printer
A ______ statement will show all expenses and income for a year
Profit and Loss
Cost Control and Labor
Operating Budget
POS
