Question 1

Which of the following reports would a manager check to review guest checks that were open but not closed at the end of the meal period or server shift?

Accepted Answer

A)  productivity report 
B)  open guest checks report 
C)  inventory usage report 
D)  password access report 
A)  productivity report 
B)  open guest checks report 
C)  inventory usage report 
D)  password access report B

Question 2

The Surf & Turf Restaurant uses the server banking system. Given the following information, what is the cash due from the server before paying out charged tips? $$\begin{array} { l c c } 
\text { Server A } &  { \text { Opening Cash Bank } } & \$ 50.00 \
& \text { Total Sales from Guest Checks } & \$ 450.00 \
& \text { American Express Charges } & \$ 95.00 \
& \text { VISA Charges } & \$ 150.00 \
& \text { Surf \& Turf Gift Certificate } & \$ 40.00 \
& \text { Complimentary Dinner } & \$ 75.00
\end{array}$$

Accepted Answer

A)  $90 
B)  $140 
C)  $205 
D)  $255 
A)  $90 
B)  $140 
C)  $205 
D)  $255 A

Question 3

With a __________ system, servers and bartenders use their own banks of money to collect payments from guests and retain the collected revenue until they check out at the end of their shifts.

Accepted Answer

A)  collusion 
B)  server banking 
C)  duplicate revenue 
D)  cashier banking 
A)  collusion 
B)  server banking 
C)  duplicate revenue 
D)  cashier banking B

Question 4

Which of the following types of reports generated by a point­of­sale system provides an analysis of each server and cashier in terms of guest count, total sales, and average sales?

Accepted Answer

A)  daily productivity report 
B)  transaction summary report 
C)  transaction audit report 
D)  open check report 
A)  daily productivity report 
B)  transaction summary report 
C)  transaction audit report 
D)  open check report

Question 5

In manual systems, food and beverage managers can identify differences between what food items were produced and what items were served during a specific meal period by matching orders turned in to the kitchen with:

Accepted Answer

A)  sales forecasts. 
B)  cashier totals. 
C)  corresponding guest checks. 
D)  storeroom issue reports. 
A)  sales forecasts. 
B)  cashier totals. 
C)  corresponding guest checks. 
D)  storeroom issue reports.

Question 6

One advantage of an automated beverage control system is that it:

Accepted Answer

A)  dispenses drinks according to the operation's standard beverage recipes. 
B)  counts the number of drinks poured. 
C)  provides timely management reports. 
D)  all of the above 
A)  dispenses drinks according to the operation's standard beverage recipes. 
B)  counts the number of drinks poured. 
C)  provides timely management reports. 
D)  all of the above

Question 7

With point­of­sale systems, the status of a guest check changes from "open" to "closed" when:

Accepted Answer

A)  the server's shift ends. 
B)  the cashier collects unused checks. 
C)  payment by the guest is entered into the system. 
D)  the kitchen completes the order. 
A)  the server's shift ends. 
B)  the cashier collects unused checks. 
C)  payment by the guest is entered into the system. 
D)  the kitchen completes the order.

Question 8

For effective internal control, end­of­shift register readings in a food and beverage operation using a cashier banking system should be taken by:

Accepted Answer

A)  the cashier responsible for the individual cashier station. 
B)  anyone other than the cashier responsible for the individual cashier station. 
C)  the manager receiving payments from guests and servers. 
D)  the food and beverage manager or a designated individual other than the cashier. 
A)  the cashier responsible for the individual cashier station. 
B)  anyone other than the cashier responsible for the individual cashier station. 
C)  the manager receiving payments from guests and servers. 
D)  the food and beverage manager or a designated individual other than the cashier.

Question 9

A duplicate guest check system in a nonautomated food and beverage operation is used by the server to:

Accepted Answer

A)  request food from the storage area. 
B)  notify the production staff of items needed to fill an order. 
C)  fix any errors that may have occurred on the first order. 
D)  separate guest checks into two or more receipts when requested by guests. 
A)  request food from the storage area. 
B)  notify the production staff of items needed to fill an order. 
C)  fix any errors that may have occurred on the first order. 
D)  separate guest checks into two or more receipts when requested by guests.

Which of the following reports would a manager check to review guest checks that were open but not closed at the end of the meal period or server shift?

With a __________ system, servers and bartenders use their own banks of money to collect payments from guests and retain the collected revenue until they check out at the end of their shifts.

Which of the following types of reports generated by a pointofsale system provides an analysis of each server and cashier in terms of guest count, total sales, and average sales?

In manual systems, food and beverage managers can identify differences between what food items were produced and what items were served during a specific meal period by matching orders turned in to the kitchen with:

One advantage of an automated beverage control system is that it:

With pointofsale systems, the status of a guest check changes from "open" to "closed" when:

For effective internal control, endofshift register readings in a food and beverage operation using a cashier banking system should be taken by:

A duplicate guest check system in a nonautomated food and beverage operation is used by the server to:

The Challenge of Food and Beverage Operations

The Control Function

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

Preventing Revenue Theft

Labor Cost Control

Implementing Labor Cost Controls

Filters

Exam 11: Revenue Control

Which of the following reports would a manager check to review guest checks that were open but not closed at the end of the meal period or server shift?

With a __________ system, servers and bartenders use their own banks of money to collect payments from guests and retain the collected revenue until they check out at the end of their shifts.

Which of the following types of reports generated by a point­of­sale system provides an analysis of each server and cashier in terms of guest count, total sales, and average sales?

In manual systems, food and beverage managers can identify differences between what food items were produced and what items were served during a specific meal period by matching orders turned in to the kitchen with:

One advantage of an automated beverage control system is that it:

With point­of­sale systems, the status of a guest check changes from "open" to "closed" when:

For effective internal control, end­of­shift register readings in a food and beverage operation using a cashier banking system should be taken by:

A duplicate guest check system in a nonautomated food and beverage operation is used by the server to:

The Challenge of Food and Beverage Operations

The Control Function

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

Preventing Revenue Theft

Labor Cost Control

Implementing Labor Cost Controls

Filters

Which of the following types of reports generated by a pointofsale system provides an analysis of each server and cashier in terms of guest count, total sales, and average sales?

With pointofsale systems, the status of a guest check changes from "open" to "closed" when:

For effective internal control, endofshift register readings in a food and beverage operation using a cashier banking system should be taken by: