WorksheetsOrganizational Standards and Inventory Management Quiz
Total questions: 99
Worksheet time: 50mins
What is the definition of maximum inventory level?
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 used to verify employees hourly rates, job codes, and/or Social Security numbers
Which of the following best describes a vision statement?
A pre-established statement or definition about what must occur as a performance to be considered acceptable
A broad and abstract view of what an organization believes it would look like if it were ideally effective
Priority concerns with your body the shared beliefs, convictions, and principles that unite staff members as they create an organization's future
Planned or expected results of the operation expressed as a level of performance
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 are standards in the context of an organization?
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 organization's future
Planned or expected results of the operation expressed as a level of performance
A broad and abstract view of what an organization believes it would look like if it were ideally effective
Which of the following refers to the fundamental beliefs that guide an organization's actions and decision-making?
Core values
Extended values
Goals
Objectives
What is the process design called that 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 is the minimum quantity of product that should always be available in inventory to reduce the potential for stockouts called?
Safety level inventory
Average inventory
FIFO inventory valuation
Maximum inventory level
Food products that have some or all of the labor built into them that otherwise would need to be added on site are called:
Processed foods
Convenience foods
Green restaurants
Full-service restaurants
A program used to provide information that must be known by all employees of a hospitality organization is called:
Organization program
Chain of command
Labor master hour report
Staffing guide
All aspects of business and market processes enabled by the Internet and web-based technologies are known as:
Publicity
E-commerce
Public Relations
Advertising
Which management activity involves establishing the flow of authority and communication among people to best assemble and use limited human resources to attain organizational objectives?
Planning
Organizing
Directing
Coaching
What is the term for an established number of bottles of each type of beverage that has to be in behind the bar storage areas?
Menu board
Bar par
Pre-check terminal
Bottle Mark
What is the name of the test performed on all products to determine their standard yield?
Portion test
Cooking loss test
Shrinkage test
Yield test
A file in a POS system that maintains current data for all open guest checks, those that have not been settled by the guest. It is accessed to monitor items on a guest check, add items to a guest check after initial order entry, and close a guest check at the time of settlement is called:
Guest check audit
Pre-check terminal
Open check file
Source document
What is the method of estimating food and beverage operating expenses based on the current percentage of each expense related revenue?
Goal-based Method
Task Method
Percentage Method
Unit Method
What is the name of the inventory system that keeps a running balance of the quantity of stored products by recording all newly purchased items as the entry storage areas and all quantities issued from storage to production areas?
Perpetual inventory system
Periodic inventory system
Weighted inventory system
Supplier managed inventory system
What is the examination requiring job applicants to demonstrate skills included in the job descriptions for the desired position called?
Diagnostic Test
Skill Assessment
Interview Test
Performance Review
Which of the following is sometimes referred to as slip printers and may be equipped with automatic form number readers and automatic slip feed capabilities?
Receipt printers
Work station printers
Guest check printers
Journal printers
What is the manual or computerized method of menu analysis and item pricing that considers both the profitability and popularity of competing menu items?
Operational analysis
Menu rationalization
Menu engineering
Menu sales mix analysis
What is considered a starting point from which other factors must be assessed and the final selling price adjusted accordingly?
Revenue summary report
Base selling price
Menu engineering
Operational analysis
What is a workstation printer typically used for in a service bar or kitchen preparation area?
A unit usually placed at kitchen preparation areas in service bar that relays order submitted by servers at POS terminals to production personnel
Also referred to as portable server terminals, these units perform most of the functions of a POS pre-check terminal and enable servers to enter orders at tableside
A bar where bartenders directly serve drinks to guests
Sometimes referred to as slip printers, just check printers may be equipped with automatic form number readers and automatic slip feed capabilities
What is a labor master file used for?
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 program used to provide information that must be known by all employees of hospitality organization
A file containing employee records and data used to produce labor related reports
A system of moving employees among jobs they are able to perform
The cost of food or beverage products that were used to generate revenues from the sale of prepared food or beverage items is called:
Standard food and beverage price
Actual food and beverage cost
Estimated food and beverage cost
Projected food and beverage expense
The difference between the raw or "as purchased" weight and the preparation or edible portion weight is known as:
Order loss
Production loss
Opportunity loss
Absolute
A time interval during the day for which financial and sales information is tracked by automated revenue systems is called:
Day part
No ring sales
Week
Hour
A file containing information related to the menu items tracked by the point of sale system is called:
A file containing information related to the menu items tracked by the point of sale system
The tactic of preparing several menu items with the same basic ingredients
Menu item recipe
Menu item cost sheet
What is an electronic record that contains recipes for menu items called?
Recipe database
Menu planner
Inventory sheet
Sales report
The quantity of a menu item to be derived from a standard recipe is used to:
Ensure consistency in portion sizes
Increase food costs
Reduce menu variety
Eliminate the need for recipes
Which of the following is a revenue collection system by which guests pay the cashier, the bartender, or the food and beverage server?
Cashier banking system
Inventory management system
Menu planning system
Recipe costing system
What is a Server Banking System?
A revenue collection system in which servers and bartenders use their own banks of change to collect payments from guests and retain the collected revenue until they check out at the end of their shifts
A system for tracking menu item popularity
A method for ordering supplies from vendors
A way to categorize food items by cost
What does a purchase order system do?
Requires formal documents to be sent to suppliers, quoting prices and quantities for agreed-upon products
Tracks employee attendance
Manages customer reservations
Calculates payroll taxes
What is the purpose of an inventory system where stock is visually inspected or counted?
To determine the quantity on hand
To set menu prices
To train new employees
To advertise new products
Category A in a product categorization system includes products that are:
High in both perishability and cost per serving
Low in perishability and cost per serving
High in cost but low in perishability
Low in cost but high in perishability
Which category includes products with relatively high cost but low imperishability?
Category B
Category A
Category C
Category D
What is the term for the theft method where an employee collects the proper amount of revenue from a guest but records a lower sales value on the check, then steals the difference?
Underringing
Overtime
Coaching
Free Pouring
What is petty cash in the context of food service operations?
A revenue control document used to record cash register readings, cash count, bank deposits, and other transactions handled by cashier
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
A file containing sales data for menu items sold during all meal periods
What is an automated file containing sales data for menu items sold during all meal periods called?
Menu item file
Standard recipe file
Inventory file
Application file
What is the term for the number of each specific menu item that is sold during a certain time, relative to the total number of all menu items sold?
menu mix
promotion mix
advertising mix
sales mix
What is an audit trail in the context of menu items and operations?
An electronic record that contains recipes for menu items
A file containing information related to the menu items tracked by the point of sale system
A concise description of the quality, size, weight, count, and other quality factors desired for a particular item
A series of records, documents, and reports that traces the flow of resources through an operation
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?
A method that uses food and non-food costs plus profit requirements to set menu prices
A method that ignores food costs and focuses only on profit
A method that sets prices based on customer preferences
A method that uses only labor costs to determine menu prices
What is the purpose of the minimum/maximum ordering system in inventory management?
To help managers determine when products must be purchased and how much to order
To set menu prices based on food costs
To document financial activities
To ignore inventory levels
Which menu pricing approach 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 approach
Minimum/maximum ordering system
Financial documentation process
Customer preference pricing
What is the role of equipment in the process of documenting, collecting, summarizing, and reporting financial activities and condition of a hospitality organization?
To document, collect, summarize, and report financial activities and condition
To cook food for guests
To set menu prices
To manage customer reservations
A POS device without a cash drawer that usually is used to enter guest's orders but not to settle guest's checks is called:
Hose and gun device
Bottle Mark
Bar par
Pre-check terminal
What is the definition of a "Benchmark" in management?
A pre-established statement or definition about what must occur as a performance to be considered acceptable
The consistent delivery of products and services according to expected standards
A broad outline of the fundamental purpose of an organization
A broad and abstract view of what an organization believes it would look like if it were ideally effective
What is the work area used to complete the preparation of food produced in a central kitchen and/or to reheat food produced elsewhere called?
Finishing kitchen
Support center
Action plan
Staffing
Which of the following best describes the management task of "Controlling"?
The management task of comparing actual results with expected results as in measuring actual revenues against budgeted revenues. Controlling also refers to safeguarding the operations property
Management's detailed plans for generating revenue and current expenses to meet profit requirements for each department within the hospitality operation, also referred to as the revenue and expense budget
The management task of supervising, scheduling, and disciplining employees. It also includes things such as training and motivating employees
The management task of assigning work and organizing people and resources to achieve the operations goals and objectives
An electronic display screen is programmed to display menu using video, audio, and/or print. What is this called?
Digital Menu
Average Inventory
Non-productive Inventory
Handheld Server Terminals
A report produced by a POS system that details revenue activity for all assigned server records, and can be generated for each server and cashier, breaking down guest count, total revenues, and average revenues, is called:
Transaction summary report
Transaction audit report
Daily cashiers report
Daily server productivity report
Which of the following best describes a "Point of sale" in the context of food and beverage operations?
And electronic register that instantly captures information about sales transactions and manages the ordering and service of menu items in one or more restaurants/bars
Restaurants and other food and beverage operations that implement systems to conserve water, energy, and other natural resources
Revenue producing department with a hospitality operation
Food service operations found in lodging properties, clubs, restaurants, and other businesses. These operations exist to make a profit from the sale of food and beverage
The number of product purchase units, such as pounds or cases, that must always remain in inventory is also referred to as the safety level. What is this called?
Minimum inventory level
Maximum inventory level
Average inventory
Reorder level
What is the name of the system in which managers make judgments about future prices of products and purchase more products if prices are expected to increase and fewer products if prices are expected to decrease?
Speculative purchasing
Just in time purchasing system
LIFO inventory valuation
E-procurement
What is a kiosk in the context of food and beverage operations?
Computer terminals on a podium, counter, or table used by guests for self ordering a food or beverage
Expenses, such as for rent or insurance but do not vary with the number of guests served
The theme or atmosphere of a food and beverage operation
The transfer of food and beverage products from serving staff to guests
Which of the following best describes a fixed cost?
Expenses, such as for rent or insurance but do not vary with the number of guests served
Opportunity cost
Marginal cost
Sunk cost
What does menu rationalization refer to?
The tactic of preparing several menu items with the same basic ingredients
Menus cut into non-traditional shapes
Menus covered with a plastic or other film that makes them easy to clean
The percentage of total sales represented by each menu item
A report of the organization's profitability that indicates revenues earned and expenses incurred for a specific time. Also called the profit and loss statement. What is this report called?
Cash flow statement
Income statement
Mission statement
Vision statement
What does the term "value" refer to in business?
The relationship between price and quality
The cost to manufacture a product
The volume of products sold
The prestige a product offers
What is the term for products transferred from the kitchen to the bar that produce beverage revenue?
no ring sales
free pouring
stores
transfers from kitchen
What is the analytical process used by managers to examine the relationships among costs, revenues, and profit, allowing them to determine the revenue required for any desired profit level, also called break even analysis?
Cost-Volume-Profit Analysis
Inventory Management
Quality Control Analysis
Market Segmentation
Which system is part of an automated beverage control system that incorporates a dispensing unit designed to dispense a variety of beverage items?
Beverage Dispensing System
Inventory Tracking System
Food Preparation System
Customer Feedback System
What is the name of the ordering system that requires formal documents to be sent to eligible suppliers for quoting prices, and includes details like products, quantities, unit costs, and total costs?
Purchase Order System
Inventory Control System
Sales Tracking System
Customer Order System
In a food and beverage operation, which costs are considered the most significant?
Product and Labor Costs
Marketing Costs
Utility Costs
Maintenance Costs
What is a for-profit company that operates food services for a non-commercial organization such as a school or hospital called?
Contract foodservice company
Non-profit organization
School cafeteria
Hospital kitchen
What is the Weighted Average Method used for?
Calculating average inventory cost
Determining employee wages
Measuring customer satisfaction
Estimating building depreciation
What is an expense generally incurred for the purpose of increasing revenues called?
Investment
Depreciation
Cost of goods sold
Asset reduction
When products are issued, which inventory costs are assigned according to the most recent costs incurred?
Last-in, First-out (LIFO)
First-in, First-out (FIFO)
Weighted Average Method
Specific Identification Method
How is the number of items in a given period that inventory is converted into revenue calculated?
By dividing the cost of food or beverages used by the average food or beverage inventory in dollars
By multiplying total sales by inventory cost
By subtracting ending inventory from beginning inventory
By adding all expenses and dividing by total revenue
What is the point of original entry of financial data into the accounting or control system called?
Journal
Ledger
Trial Balance
Balance Sheet
Which leadership style stresses input from employees as decisions are made about matters that affect them?
Democratic leadership
Autocratic leadership
Laissez-faire leadership
Transactional leadership
What is a "Guest check audit" most likely related to?
Reviewing restaurant receipts for accuracy
Auditing bank transactions
Checking hotel room cleanliness
Inspecting employee attendance records
What is an inventory file?
A record or list of items in stock
A method of budget development
A type of payment process
A financial statement
What is the method of budget development in multiunit organizations where budgets are assembled at the unit level and then rolled up to higher organizational levels?
Bottom-up budgeting
Top-down budgeting
Zero-based budgeting
Incremental budgeting
What is the process called where managers pay bills with funds transferred from the operations bank account to that of the vendor without using a hardcopy check?
Electronic funds transfer (EFT)
Wire transfer
Cash payment
Credit card payment
Which of the following is NOT one of the three steps in the process of getting food ready for service?
Preparation
Cooking
Holding
Packaging
What are products in storage that are not issued to production areas during the time usually covered by?
Financial records
Inventory lists
Sales reports
Menu plans
What does the term "chaining recipes" refer to?
Linking multiple recipes together
Cooking food in chains
Serving food in a chain restaurant
Using only one recipe for all dishes
What does the cost of preparing and serving one portion of food or one drink item according to its standard recipe refer to?
Portion cost
Menu price
Ingredient cost
Labor cost
Which type of operations implement systems to conserve water, energy, and other natural resources?
Restaurants and other food and beverage operations
Fast food chains only
Supermarkets only
Catering services only
Sweet alcoholic beverages made with spices, fruits, nuts, seeds, or herbs are called:
Liqueurs
Cocktails
Wines
Beers
What is the cost factor in food service operations?
A constant value used to convert "as purchased" prices into a revised cost per servable pound by dividing the cost per servable pound by the original "as purchased" cost per pound.
A measure of the total revenue generated by a restaurant.
A method for determining the number of staff needed for a shift.
A calculation for the total calories in a meal.
What does a business plan for the upcoming year typically indicate?
How the business plan goals will be achieved during the upcoming year.
The total number of employees needed for the year.
The menu items to be served each day.
The amount of profit expected each month.
What is the purpose of a plan that bridges strategic and operational planning in an organization?
To specify when the organization plans to do things in the next year to achieve its long-range goals.
To determine the daily menu for the cafeteria.
To calculate the cost of ingredients.
To hire new employees for the kitchen.
What does actual yield refer to in food production?
The result when an item is produced according to established production procedures and closely approximates the standard yield.
The number of customers served in a day.
The amount of money spent on ingredients.
The time taken to prepare a meal.
What are commercial food service operations?
Businesses that provide food services to customers for profit.
Organizations that only serve food to employees.
Farms that grow vegetables for sale.
Companies that manufacture kitchen equipment.
What is the travel and tourism industry primarily concerned with?
The sale of food and beverage items
Managing employee overtime
Activities related to travel and tourism
Automated beverage control systems
What is a part of an automated beverage control system that can dispense various beverages in different portion sizes called?
FIFO inventory
Faucet unit
Overtime
Well brand
What is a brand of liquor served to guests when a call brand is not specified also called?
FIFO inventory
Overtime
Well brand
Travel and tourism brand
What are activities developed to promote the sale of desired food and beverage items called?
Overtime
Marketing activities
Inventory control
Employee training
What management task involves reviewing operations progress toward organizational goals, measuring employee performance, and assessing the effectiveness of training programs?
FIFO inventory
Overtime
Control
Beverage dispensing
What does the term "overtime" refer to?
Extra hours worked beyond regular working hours
Inventory management technique
Beverage portion control
Food and beverage promotion
What does FIFO inventory stand for?
First In, First Out
Fast Inventory For Operations
Food Industry Financial Organization
Frequent Inventory For Ordering
Which department within a hospitality operation is not directly involved in generating revenue but incurs costs as it provides support to revenue generating departments?
Support department
Revenue department
Marketing department
Sales department
What is the system called that divides food and beverage operations into a series of activities required to provide food and beverage products to guests?
Food and beverage service system
Activity-based costing system
Guest satisfaction system
Inventory management system
How is the ratio of servable weight to original weight calculated in food and beverage operations?
Divide servable weight by original weight and multiply by 100
Add servable weight to original weight and multiply by 100
Subtract original weight from servable weight and multiply by 100
Divide original weight by servable weight and multiply by 100
What term refers to giving employees the authority and responsibility to make decisions within their job roles?
Empowerment
Delegation
Motivation
Supervision
Which device is commonly used in hospitality operations for cleaning or dispensing liquids?
Hose and gun device
Vacuum cleaner
Mop and bucket
Spray bottle
What is the name for management's detailed plans for generating revenue and current expenses to meet profit requirements for each department within the hospitality operation?
Revenue and expense budget
Marketing plan
Sales forecast
Inventory report
What is calculated by dividing the total revenue for a shift, day, month, or other time by the number of guests served during that period?
Average revenue per guest
Total expenses per guest
Total number of guests
Average cost per meal
What term refers to the transfer of food and beverage products from production staff to service personnel?
Food and beverage handover
Service transition
Food and beverage transfer
Food and beverage delivery
