Question 1

In the sequence of planning, which of the following tools would managers generally develop last?

Accepted Answer

A)  mission statement 
B)  operating budget 
C)  long­range plan 
D)  business plan 
A)  mission statement 
B)  operating budget 
C)  long­range plan 
D)  business plan B

Question 2

Sharon, the newly hired manager at the independently owned Seasons Restaurant, has discovered that calculations of actual food costs include the cost of providing employee meals. However, employee meals are not included as costs in establishing the restaurant's standard food costs. Which of the following principles of developing an effective control process has been violated?

Accepted Answer

A)  Information about actual operating results must be simple and easy to collect. 
B)  Actual information must be collected in a manner consistent with the procedures and formats used to establish performance standards. 
C)  Checks on the controls should be part of the control system itself. 
D)  Actual information generated for control purposes should be compatible with the formats used in accounting systems. 
A)  Information about actual operating results must be simple and easy to collect. 
B)  Actual information must be collected in a manner consistent with the procedures and formats used to establish performance standards. 
C)  Checks on the controls should be part of the control system itself. 
D)  Actual information generated for control purposes should be compatible with the formats used in accounting systems. B

Question 3

Effective control systems can help food and beverage managers:

Accepted Answer

A)  identify mistakes and plan tactics to correct them. 
B)  create a mission statement. 
C)  identify new menu items to offer. 
D)  define strategic objectives. 
A)  identify mistakes and plan tactics to correct them. 
B)  create a mission statement. 
C)  identify new menu items to offer. 
D)  define strategic objectives. A

Question 4

Which of the following resources is available in a limited supply to managers of food and beverage operations?

Accepted Answer

A)  time 
B)  facilities 
C)  money 
D)  all of the above 
A)  time 
B)  facilities 
C)  money 
D)  all of the above

Question 5

Which of the following statements about the role of standards in the control process is TRUE?

Accepted Answer

A)  Industry averages are the best source of information for establishing standards. 
B)  Financial standards should always be set on the basis of past financial statements. 
C)  Standards are effective only if they state an expected level of performance for individual employees. 
D)  Standards can be established for revenue goals and sales targets as well as for employee attendance and safety records. 4/6/2016 
A)  Industry averages are the best source of information for establishing standards. 
B)  Financial standards should always be set on the basis of past financial statements. 
C)  Standards are effective only if they state an expected level of performance for individual employees. 
D)  Standards can be established for revenue goals and sales targets as well as for employee attendance and safety records. 4/6/2016

Question 6

The cost effectiveness of a control system is measured by:

Accepted Answer

A)  comparing the cost of implementing the control system with the cost reductions achieved by using the system. 
B)  evaluating how well the control system helps identify what corrective action is necessary to bring actual operating results closer to established standards of performance. 
C)  assessing the timeliness by which control information is made available to managers. 
D)  determining whether the control system gives priority to factors that are most relevant to attaining the operation's goals. 
A)  comparing the cost of implementing the control system with the cost reductions achieved by using the system. 
B)  evaluating how well the control system helps identify what corrective action is necessary to bring actual operating results closer to established standards of performance. 
C)  assessing the timeliness by which control information is made available to managers. 
D)  determining whether the control system gives priority to factors that are most relevant to attaining the operation's goals.

Question 7

A shopper service is a(n):

Accepted Answer

A)  service offered by many businesses to assist guests who are unable to visit the operation in person. 
B)  Internet­based buying service that offers managers greater control of the purchasing and receiving function. 
C)  system of supply in which vendors automatically resupply the restaurant on a schedule determined by the food and beverage manager. 
D)  control tactic that involves observing and reporting the actual operations of a business. 
A)  service offered by many businesses to assist guests who are unable to visit the operation in person. 
B)  Internet­based buying service that offers managers greater control of the purchasing and receiving function. 
C)  system of supply in which vendors automatically resupply the restaurant on a schedule determined by the food and beverage manager. 
D)  control tactic that involves observing and reporting the actual operations of a business.

Question 8

Changes recommended by an operation's controller to resolve actual and estimated income and cost variances should be viewed by the food and beverage manager as:

Accepted Answer

A)  a corporate mandate to adopt the changes. 
B)  advisory only. 
C)  coming from the chief financial officer. 
D)  not relevant. 
A)  a corporate mandate to adopt the changes. 
B)  advisory only. 
C)  coming from the chief financial officer. 
D)  not relevant.

Question 9

Comparisons between standards and actual operating results should be made:

Accepted Answer

A)  only when problems are suspected. 
B)  during the same time frames (e.g., monthly). 
C)  as soon as possible after actual costs are known. 
D)  periodically, but infrequently. 
A)  only when problems are suspected. 
B)  during the same time frames (e.g., monthly). 
C)  as soon as possible after actual costs are known. 
D)  periodically, but infrequently.

Question 10

Which of the following defines the correct sequence for business planning?

Accepted Answer

A)  long­range plan, mission, vision, marketing plan, business plan, operating budget 
B)  vision, mission, long­range plan, business plan, marketing plan, operating budget 
C)  mission, vision, business plan, long­range plan, marketing plan, operating budget 
D)  business plan, vision, mission, long­range plan, marketing plan, operating budget 
A)  long­range plan, mission, vision, marketing plan, business plan, operating budget 
B)  vision, mission, long­range plan, business plan, marketing plan, operating budget 
C)  mission, vision, business plan, long­range plan, marketing plan, operating budget 
D)  business plan, vision, mission, long­range plan, marketing plan, operating budget

In the sequence of planning, which of the following tools would managers generally develop last?

Effective control systems can help food and beverage managers:

Which of the following resources is available in a limited supply to managers of food and beverage operations?

Which of the following statements about the role of standards in the control process is TRUE?

The cost effectiveness of a control system is measured by:

A shopper service is a(n):

Changes recommended by an operation's controller to resolve actual and estimated income and cost variances should be viewed by the food and beverage manager as:

Comparisons between standards and actual operating results should be made:

Which of the following defines the correct sequence for business planning?

The Challenge of Food and Beverage Operations

The Menu: the Foundation for Control

Operations Budgeting and Cost-Volume-Profit Analysis

Determining Food and Beverage Standards

Purchasing and Receiving Controls

Storing and Issuing Controls

Production and Serving Controls

Calculating Actual Food and Beverage Costs

Control: Analysis, Corrective Action,and Evaluation

Revenue Control

Preventing Revenue Theft

Labor Cost Control

Implementing Labor Cost Controls

Filters

Exam 2: The Control Function

In the sequence of planning, which of the following tools would managers generally develop last?

Effective control systems can help food and beverage managers:

Which of the following resources is available in a limited supply to managers of food and beverage operations?

Which of the following statements about the role of standards in the control process is TRUE?

The cost effectiveness of a control system is measured by:

A shopper service is a(n):

Changes recommended by an operation's controller to resolve actual and estimated income and cost variances should be viewed by the food and beverage manager as:

Comparisons between standards and actual operating results should be made:

Which of the following defines the correct sequence for business planning?

The Challenge of Food and Beverage Operations

The Menu: the Foundation for Control

Operations Budgeting and Cost-Volume-Profit Analysis

Determining Food and Beverage Standards

Purchasing and Receiving Controls

Storing and Issuing Controls

Production and Serving Controls

Calculating Actual Food and Beverage Costs

Control: Analysis, Corrective Action,and Evaluation

Revenue Control

Preventing Revenue Theft

Labor Cost Control

Implementing Labor Cost Controls

Filters