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Worksheetsahlei Comprehensive Rev iw 2
Total questions: 103
Worksheet time: 53mins
A bar where bartenders directly serve drinks to guests is called:
Public bar
Hose and gun device
Cash bar
Bottle Mark
An electronic record that contains important data on each purchased ingredient, such as ingredient code number, description, purchase unit, purchase unit cost, issue unit, issue unit cost, and recipe unit cost, is called:
Ingredient file
Inventory file
Menu mix file
Standard recipe file
The management activity of recruiting and hiring applicants is known as:
Staffing
Planning
Evaluating
Scheduling
Which of the following best describes an operating budget?
The plan that outlines how an organization intends to close the gap between where it is today and where it wants to be on a specific later date
The plan that indicates her business plan goals will be achieved during the upcoming year
A plan that bridges strategic and operational planning by specifying when organization plans to do with in the next year that will help it to achieve its long-range goals
A financial plan that details each departments fair share of the revenues and expenses that will result from the marketing plan
What is the term for the starting point in pricing from which other factors are assessed and the final selling price is adjusted accordingly?
Base selling price
Contribution margin
Bunched sales
Cost
What is the greatest number of product purchase units permitted in storage, and how is it calculated?
It is the maximum storage capacity, calculated by adding the minimum safety level to the usage rate.
It is the average number of units sold per day, calculated by dividing total sales by days open.
It is the minimum number of units required, calculated by subtracting the safety level from the usage rate.
It is the total number of products ordered, calculated by multiplying the usage rate by the number of suppliers.
What does the purchasing process involve?
Obtaining products of the right quality and quantity, at the right price and time, from the right source.
Selling products to customers at the highest price possible.
Disposing of expired products from inventory.
Transporting products from the warehouse to the store.
Which of the following are usually relatively inexpensive, perishable products purchased several times a week for immediate use?
Fresh produce, baked goods, and dairy products
Meats, seafood, and canned products
Flour, sugar, and cereals
Electronics and furniture
Generally, which items are purchased less often and in quantities necessary to rebuild inventory levels?
Meats, seafood, frozen and canned products, and staple items like flour, sugar, and cereals
Fresh produce and dairy products
Office supplies and cleaning materials
Beverages and snacks
What is top-down budgeting in multiunit organizations?
Budgets are developed at the corporate level and passed down to lower organizational levels, with each level responsible for a specific segment.
Budgets are created by each department and then combined at the corporate level.
Budgets are developed by external consultants and implemented by all units.
Budgets are set by individual employees and approved by managers.
What is a type of theft that can occur when a bartender does not use measuring tools when pouring drinks?
Under pouring drinks by 1 ounce, allowing the bartender to steal revenue from every fifth drink without affecting beverage cost percentage.
Over pouring drinks by 2 ounces, increasing the beverage cost percentage.
Charging customers double for each drink poured.
Mixing drinks incorrectly, resulting in customer complaints.
What information does an electronic record for each purchased ingredient typically contain?
Ingredient code number, description, purchase unit, purchase unit cost, issue unit, issue unit cost, and recipe unit cost
Supplier name, delivery date, and expiration date
Storage location, temperature, and humidity level
Sales price, customer feedback, and return rate
What is the process for determining the average value of food or beverage inventory over a period of time?
Add the value at the beginning and end of the period, then divide by two
Multiply the value at the beginning by the value at the end
Subtract the value at the end from the value at the beginning
Only use the value at the end of the period
The value calculated by averaging the beginning and ending inventory is used in which of the following?
Calculating the inventory turnover rate
Determining sales tax
Calculating employee wages
Estimating future sales
What does "Maximum inventory level" refer to?
The ratio of servable weight to original weight, calculated by dividing the servable weight by the original weight and multiplying by 100
The French phrase meaning everything in its place, it is necessary to stock workstations and do necessary preparation tasks before meal period begins
The greatest number of product purchase units, such as pounds or cases, permitted in storage. Is calculated by adding the minimum safety level to the usage rate
A file containing information maintained by the labor master file and use to verify employees hourly rates, job codes, and or Social Security numbers
What is "fixed labor" in the context of food and beverage operations?
A cash bank kept by the manager to pay for small expenses incurred by the food service operation
The minimum amount and type of labor required to run the food and beverage operation regardless of business volume
Labor requirements that vary according to the volume of business activity, for example, as more guests are served or is more meals are produced, additional service and kitchen labor as needed
Labor scheduling and control tool that incorporates labor standards and tells managers the number of labor hours needed for each position according to the volume of business forecasted for any given meal period
What is "labor as needed" in food service operations?
Labor requirements that vary according to the volume of business activity, for example, as more guests are served or is more meals are produced, additional service and kitchen labor as needed
A cash bank kept by the manager to pay for small expenses incurred by the food service operation
The minimum amount and type of labor required to run the food and beverage operation regardless of business volume
Labor scheduling and control tool that incorporates labor standards and tells managers the number of labor hours needed for each position according to the volume of business forecasted for any given meal period
What is the purpose of a labor scheduling and control tool in food service management?
To keep a cash bank for small expenses
To verify employees hourly rates, job codes, and Social Security numbers
To incorporate labor standards and tell managers the number of labor hours needed for each position according to the volume of business forecasted for any given meal period
To calculate the maximum inventory level
Which of the following best describes a "Vision statement"?
A broad and abstract view of what an organization believes it would look like if it were ideally effective
A pre-established statement or definition about what must occur as a performance to be considered acceptable
Priority concerns with your body the shared beliefs, convictions, and principles that unite staff members as they create an organizations future
Planned or expected results of the operation expressed as a level of performance
What is the name of the accounting system that matches revenue generated with the expenses incurred to generate the revenue?
Accrual accounting system
Cash accounting system
Prospective payment system
Account receivable system
Which food inventory management system allows the supplier to retain ownership of products until they are issued, rather than when they are delivered?
supplier managed inventory system
purchase order system
perpetual inventory system
physical inventory system
What is the equipment in process used to document, collect, summarize, and report the financial activities and condition of the hospitality organization?
Food and beverage department operating statement
Daily server productivity report
Back office accounting system
Supplier managed inventory system
What is the practice of physically counting stored products on a periodic basis, such as monthly, when determining product costs for the income statement called?
Perpetual inventory system
Supplier managed inventory system
Physical inventory system
Purchase order system
What does "Bonded revenue control" refer to in the context of hospitality operations?
An insurance policy that reimburses hospitality operation for loss when a covered employee commits fraud, such as stealing from the POS system
Transfers made from the bar to the kitchen that produce food revenue
A cash bank kept by the manager to pay for small expenses incurred by the food service operation
An operation that uses manual guest checks where the employee collects the proper amount of revenue
What fraudulent activity is described when an employee records a lower sales value on a check and steals the difference between the actual amount collected and the recorded amount?
The employee gives a discount to the guest
The employee makes a mistake in calculation
The employee steals the difference between the actual and recorded amount
The employee refunds the guest
A beverage dispensing unit that combines the portion size capabilities of console faucet units with the button selection technique of hose and gun devices is called:
Mini tower pedestal
Bar par
Pre-check terminal
Bundled tower unit
A revenue control document used to record cash register readings, cash count, bank deposits, and other transactions handled by cashier is known as:
food and beverage department operating statement
daily cashiers report
open guest checks report
daily server productivity report
An adhesive backed label or hard to remove ink stamp, with a logo or symbol that is difficult to duplicate, which identifies the bottle as house property and helps bar supervisors ensure all bottles behind the bar belong to the property, is called:
House Brand
Bar Par
Order Point
Bottle Mark
What is an objective menu pricing method that determines the relationship between food costs and all non-food costs plus profit requirements to develop the base selling price for menu items?
Ratio pricing method
Guesswork pricing method
Random pricing method
Fixed pricing method
What is the management task of reviewing operations progress toward organizational goals, measuring employee performance, and assessing the effectiveness of training programs called?
Performance appraisal
Operations review
Strategic planning
Budgeting
What type of label or stamp is used to identify house property bottles and is difficult to duplicate, helping bar supervisors ensure all bottles behind the bar belong to the property?
Adhesive backed label or hard to remove ink stamp
Paper sticker
Removable tag
Barcode label
What is a type of theft in which a bartender does not use measuring tools when pouring drinks, allowing them to steal revenue by under pouring drinks?
Free pouring theft
Over pouring theft
Bottle switching
Cash skimming
What is pay or remuneration typically in the form of wages and salaries for work done, including all benefits that make up the pay package called?
Compensation
Allowance
Commission
Bonus
What is the minimum amount and type of labor required to run the food and beverage operation regardless of business volume called?
Fixed labor
Variable labor
Seasonal labor
Temporary labor
What is an objective menu pricing approach that determines the base selling price for a menu item by adding the average contribution margin required per guest to the item's pre-costed food cost?
Contribution margin pricing
Cost-plus pricing
Market-based pricing
Competitive pricing
Labor requirements that vary according to the volume of business activity, such as when more guests are served or more meals are prepared, are called what?
Variable labor
Fixed labor
Contract labor
Seasonal labor
What is the term for increasing the number of tasks included in a job?
job rotation
job enrichment
job enlargement
job deskilling
What are subtractions from gross pay that are usually voluntary and depend on the types of benefits available from the employer, and should not be confused with withholdings?
Declarations
Overtime
Deductions
Withholdings
What term refers to the shared beliefs, convictions, and principles that unite staff members as they create an organization's future?
Standards
Core values
Extended values
Goals
What is the term for an insurance policy that reimburses a hospitality operation for loss when a covered employee commits fraud, such as stealing from the POS system?
Employee Theft Insurance
General Liability Insurance
Property Damage Insurance
Business Interruption Insurance
What is a file in a POS system that maintains current data for all open guest checks, monitors items on a guest check, adds items after initial order entry, and closes a guest check at the time of settlement?
Guest Check File
Inventory File
Reservation File
Employee File
What is a financial plan that details each department's fair share of the revenues and expenses that will result from the marketing plan?
Budget
Invoice
Receipt
Statement
Which type of organization includes schools, nursing homes, hospitals, and military services that are nonprofit and exist primarily for reasons other than to provide food or lodging services?
Non-commercial food service operations
Commercial food service operations
Private food service operations
Fast food operations
What is the net weight or volume of a food item after it has been processed and made ready for sale to the guest called?
dividend
benefit
yield
cost
What is the term for a series of coordinated events that helps managers ensure that the actual results of operations match the planned results?
Organizing
Planning
Directing
Controlling
Which process design aims to minimize inventory cost by purchasing small quantities more frequently?
Supply chain optimization system
Just in time purchasing system
Lean inventory management
Economic order quantity system
What does the term "contribution margin" refer to in food and beverage operations?
Designing or determining food and beverage preparation requirements in advance of actual production
Revenues minus food cost for an entire property, operating department, or menu item. It represents the amount of revenue that is available for all non-food costs and profits. The contribution margin of a menu item is determined by subtracting the item's food cost from its selling price
A revenue control document used to record cash register readings, cash count, bank deposits, and other transactions handled by cashier
A manual control function that identifies any differences between what products were produced and what products were served. At the end of a meal, the manager matches duplicate copies of guest checks turned into the kitchen with the corresponding guest checks for which revenue has been collected
What is the term for the difference in dollars and/or percent between expected and actual revenues and expenses, which can be positive or negative to the operation?
Range
Contribution margin
Variance
Revenue control
Which of the following is a measure of how spread out numbers are in a data set?
Standard Deviation
Variance
Correlation
Mean
Which of the following is a measure of the average squared deviation from the mean?
Variance
Standard Deviation
Correlation
Median
Which of the following describes the relationship between two variables?
Correlation
Variance
Standard Deviation
Mode
What is zero-based budgeting?
A method of estimating food and beverage operating expenses that starts over from zero instead of extending cost or cost beverages based on those of the current budget. It involves starting at zero expense level for each category of cost and building up to the new budget expense level, justifying each step along the way.
Revenues minus food cost for an entire property, operating department, or menu item. It represents the amount of revenue that is available for all non-food costs and profits.
A beverage dispensing unit that combines the portion size capabilities of console faucet units with the button selection technique of hose and gun devices.
An automated file containing product information for all purchase ingredients, including name, description, product and storage location codes, purchasing and price, issue unit, product group code, supplier identification number, order lead time, minimum maximum stack level, and last purchase date.
What are laminate menus?
Menus covered with a plastic or other film that makes them easy to clean
The tactic of preparing several menu items with the same basic ingredients
The percentage of total sales represented by each menu item
Menus cut into non-traditional shapes
A bar where bartenders provide drinks to servers who deliver them to guests
Front Bar
Pre-check Terminal
Service Bar
Special Purpose Bar
An accounting department employee who develops food and beverage standard costs, assists in budget development, analyzes income statements, directly supervises receiving and/or store in personnel, and participates in end of inventory valuations is known as:
A vendor who receives the order to supply all or much of a property's need for specific products for a specified period of time
An accounting department employee who develops food and beverage standard costs, assists in budget development, analyzes income statements, directly supervises receiving and/or store in personnel, and participates in end of inventory valuations
A program used to provide information that must be known by all employees of hospitality organization
A plan that bridges strategic and operational planning by specifying when organization plans to do with in the next year that will help it to achieve its long-range goals
The management task of supervising, scheduling, and disciplining employees, which also includes things such as training and motivating employees, is called:
Planning
Organizing
Directing
Budgeting
The plan that lists the step-by-step activities and specifies the who what when where and how of implementing a particular strategy in the business plan is called:
Long range plan
Marketing plan
Media plan
Action plan
The graphic of the hierarchal structure of positions within the hospitality organization is called:
balance sheet
pareto chart
organization chart
job description
Who is a mystery shopper?
Computer terminals on a podium, counter, or table used by guests for self ordering a food or beverage
An individual posing as a guest who assesses the extent to which a property's food beverage service cleanliness and other standards are attained
The food service operation in a non-commercial organization such as a school or hospital that operates its own food services
Menus covered with a plastic or other film that makes them easy to clean
What is job rotation?
A system of moving employees among jobs they are able to perform
Increasing the number of tasks included in a job
A selection tool that lists the personal qualities that are necessary for an employee successful performance of all required job tasks
Changing a job by adding motivational factors such as responsibility, decision-making, Friday, and challenge to the job itself
What is the process of designing or determining food and beverage preparation requirements in advance of actual production called?
production planning
capacity planning
supply planning
distribution planning
What does the formula for producing a food or beverage item typically provide?
A summary of ingredients, required quantity, preparation procedures, portion size, equipment, garnishing information, and other necessary information
A list of only the ingredients needed
A summary of only the equipment required
A list of only the garnishing information
What is a food and beverage department operating statement?
A summary of the profitability of a food and beverage operation in a lodging property, indicating applicable revenues, expenses, and departmental income or loss for a specific accounting period
A list of all food and beverage items available in a hotel
A report of only the expenses in a food and beverage department
A summary of only the revenues generated by the restaurant
What is the safety level in inventory management?
The number of product purchase units, such as pounds or cases, that must always remain in inventory
The maximum number of products that can be purchased at one time
The number of products that can be sold in a day
The minimum number of employees required in the department
What type of report is produced by a POS system in a food and beverage department?
A report containing detailed revenue and tax information by categories such as food items, beer, wine, and liquor, with totals for each meal period
A report listing only the food items sold
A report showing only the tax collected
A report with only the number of customers served
What is the plan called that outlines how an organization intends to close the gap between where it is today and where it wants to be on a specific later date?
Long range plan
Single use plan
Short range plan
Panic plan
Which of the following best describes items that are generally relatively expensive, purchased less often, and in quantities necessary to rebuild inventory levels, such as meats, seafood, frozen and canned products, and staple foods?
Consumers
Catalog
Personnel
Stores
What does the term "elasticity of demand" refer to?
How the quantity demanded responds to a change in price
The number of labor hours needed for each position
A type of printer used in business
The starting point for pricing formulas
If a percentage change in price creates a larger percentage change in the quantity demanded, the demand is considered:
Elastic
Inelastic
Static
Irrelevant
If the percentage change in the quantity demanded is less than the percentage change in price, the demand is:
Inelastic
Elastic
Variable
Unpredictable
What is a sub-recipe in the context of menu items?
An electronic record that contains recipes for menu items
A recipe that yields an ingredient, such as sauce, that is used for another recipe
A list of ingredients for a single dish
A method for cooking meat items
What is the objective process used to determine whether to prepare a food product on site or purchase it from an offsite supplier called?
Resource allocation study
Vendor performance evaluation
Cost-benefit analysis (CBA)
Make or buy analysis (MOBA)
What does "Job enrichment" refer to in the context of hospitality operations?
Changing a job by adding motivational factors such as responsibility, decision-making, Friday, and challenge to the job itself
A written summary of duties, requirements, and supervisory relationships for each position within the hospitality operation
Activities for managing available resources: planning, organizing, coordinating, staffing, directing, controlling, and evaluating
The French phrase meaning everything in its place, it is necessary to stock workstations and do necessary preparation tasks before meal period begins
What is the term for the number by which the amount of each ingredient in a standard recipe is multiplied to increase or decrease the recipe's yield?
Adjustment factor standard recipe
Yield test
Sub-recipe
Standard recipe file
Which concept refers to the efficiency of production increasing as the value of production increases?
Economy of sale
Dynamic packaging
Potential profits
Yield test
The minimum quantity of product that should always be available in inventory to reduce the potential for stockouts is called:
Safety level inventory
Average inventory
FIFO inventory valuation
Maximum inventory level
Subtractions from gross pay for income, Social Security, and any other applicable taxes are known as:
Pre-costing
job specification
Withholdings
Coordinating
What is the industry term relating to unexplained inventory reductions?
FIFO inventory rotation
Inventory shrinkage
Average inventory
Store maintenance
What is an electronic record that contains recipes for menu items called?
standard recipe file
audit trail
food sample data sheet
par inventory file
What term refers to the number of purchase units, such as pounds or cases in stock when an order is placed?
Order point
Fill rate
Bottle Mark
Lead time
Which of the following best describes a labor master hour report produced by the POS system?
A report produced by the POS system that lists all open checks by server, including the sequence number, server identification number, time at which the transaction began, number of guests, table number, and guest check total
A file containing employee records and data used to produce labor related reports
A file containing information maintained by the labor master file and used to verify employees hourly rates, job codes, and/or Social Security numbers
A report listing only the total sales for each server
What does a report produced by a POS system detail?
Revenue activity for all assigned server records
Employee attendance
Inventory levels
Customer feedback
Which of the following can a POS system report breakdown by?
Guest count, total revenues, and average revenues
Menu items, kitchen staff, and table layout
Supplier names, delivery dates, and order quantities
Shift timings, overtime hours, and holiday schedules
For whom can a POS system report be generated?
Each server and cashier
Only the restaurant manager
Only the kitchen staff
Only the customers
What is a high quality product?
A product that does not meet customer expectations but fulfills the customers needs at a price they are willing to pay
A product that meets customer expectations but not at a price they are willing to pay
A product that meets customer expectations and fulfills the customers needs at a price they are willing to pay
Quality Assurance is carried out
At the end of production
During all stages of production
During some stages of production
When is Quality Control carried out by a business?
Inspection or checking of product/service is carried out at the end of production
Inspection or checking of product/service is carried out during production
Inspection or checking of product/service is carried out before production
Which career cluster involves the management and marketing of restaurants, lodging, attractions, and recreation events?
Hospitality & Tourism
Planning and Events
Business Finance
Marketing
What role does social media play in event marketing?
It is primarily used for post-event feedback
It is only useful for large events
It helps in creating buzz and engaging with the audience
It has no significant impact on event marketing
Which of the following is NOT a key component of Hospitality Management?
Customer satisfaction
Employee training
Product innovation
Financial reporting
Which of the following is the most common reason for businesses to search for ways to make common reason for businesses to search for ways to make their products better and cheaper?
Publicity
Competition
E-commerce
Service marketing
Which of the following is an example of a good customer service technique?
Offering discounts to unhappy customers
Listening actively to customer complaints
Avoiding negative feedback
Limiting customer interaction
Which of the following is a key factor in successful event planning?
Focusing solely on the main event
Ignoring the budget constraints
Attention to detail
Limiting communication with stakeholders
Which of the following is NOT a goal of promotional campaigns for events?
Increasing brand awareness
Reducing the overall event budget
Generating interest and excitement
Encouraging early registration
Kevin owns a toy company. How should he ensure that his customers are receiving a high-quality product?
Offer a discount on future purchases to customers
Survey customers and ask for suggestions
Repair products that have been sold to customers and are broken
Test a prototype
In airline travel a direct flight goes from one destination to another with no stops in between?
True
False
In the context of event planning, what does the term "logistics" refer to?
Designing the event logo and theme
Managing the flow of things like transportation and accommodations
Planning the entertainment segments
Negotiating sponsorship deals
Why is it important to train staff in customer service techniques?
To ensure they can work long hours
To improve guest satisfaction and experience
To make them look professional
To reduce the need for supervision
What is the importance of feedback after an event?
It is only necessary if the event was unsuccessful
It can help improve future events
It should be ignored to focus on future events
It is only useful for marketing purposes
Which of the following is a primary consideration when planning an event?
Choosing a theme
Selecting a date
Estimating attendance
All of the above
What is a key consideration when selecting a venue for an event?
The venue's website design
The popularity of the venue's owner
The venue's capacity and facilities
The number of events previously hosted at the venue
What is a key element of successful marketing strategies in sports and entertainment?
High prices
Targeted advertising
Limited availability
Generalized messaging
What is the best way to measure the success of an event?
By the number of attendees
Through attendee feedback
By the profit made
All of the above
