WorksheetsSenior Unit 3 Review
Total questions: 20
Worksheet time: 11mins
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
Labor costs are most impacted by
SWOT analysis.
season.
business volume.
the distribution channel.
Using the food cost percentage method which item would be divided by the food cost in order to calculate menu price?
Food cost percentage
Labor cost percentage
Menu price percentage
Dollar amount
Which training method allows employees to learn another job within their company?
on-the-job training
cross training
group training
classroom training
What type of training allows many employees to learn the same thing?
Cross training
on-th-job training
classroom training
group training
What is the formula for increasing or decreasing recipe yields?
Original+Desired
Original/Desired
Desired/Original
Desired+Original
Employee turnover is defined as the number of employees
available on-call.
needed to fill on shift.
budgeted for a given time period.
hired to fill one position in a year.
A profit and loss report is a compilation of which two items?
labor and revenue
production and labor
sales and revenue
sales and costs
An operation began the month with a $25,000 food inventory, closed the month with $23,000, and purchased $19,000 worth of food products. Food sales for the month totaled $63,000. What was the food cost percentage?
27.3
30.9
32.9
33.3
An operating budget serves many purposes in the management of a restaurant or food service operation, including
providing a plan for a non specific period of time
calculates non-controllable costs, lists managers’ goals, and measures actual staff performance.
aids in controlling operational costs, lists operational needs, and calculates actual costs against anticipated revenue.
identifying all controllable cost needs, such as labor, food and beverages and supplies.
Regularly running out of a menu item is the result of a failure in which step of the purchasing cycle?
Writing product bids.
Determining what needs to be purchased.
Determining staffing needs
Vendor selection
