Exam 14: Implementing Labor Cost Controls

Actual hours worked by the staff at the Steakhouse Restaurant exceeded scheduled labor hours by an average of 15 hours a week. If the average hourly wage for staff is $7 and the budgeted profit margin is 10 percent, how much additional revenue must be generated during the year to cover the unscheduled increase in labor costs?

Which of the following work scheduling techniques is used to adequately staff a food and beverage operation during periods of uneven work flows?

Which of the following tools helps a food and beverage manager determine labor standards for each position and shift?

Which of the following positions in a food and beverage operation is least likely to have a work schedule that varies in relation to changes in business volume?

When constructing staffing guides, managers should:

If the manager of a food and beverage operation wanted to emphasize productivity, as opposed to labor costs, labor performance standards would best be expressed in terms of:

Which of the following statements about fixed and variable labor is TRUE?

At the Fish Dish Restaurant, the forecast for Thursday afternoon's lunch period was 200 meals served. The manager used the restaurant's staffing guide to schedule employees to work and ended the lunch shift with total labor costs of $425. If the actual lunch revenue amounted to $1,250 and the budgeted lunch labor cost percentage for the month was 32 percent, how close to budget were the labor costs for Thursday's lunch period?

Which of the following statements about constructing a staffing guide is TRUE?

Which of the following staff positions are likely to have work schedules that vary in relation to changes in a restaurant's volume of business?