Question 1

If the potential cost of a beverage is $1.60 and the targeted beverage cost is 25%, what is a reasonable menu price for the beverage?

Accepted Answer

A)  $6.40 
B)  $4.80 
C)  $7.40 
D)  $8.00 
A)  $6.40 
B)  $4.80 
C)  $7.40 
D)  $8.00 A

Question 2

If the beginning beverage inventory was $500, purchases were $2,000, and the ending inventory was $800, beverage sales were $5,000, what is the actual beverage cost percentage?

Accepted Answer

A)  30% 
B)  34% 
C)  35% 
D)  32% 
A)  30% 
B)  34% 
C)  35% 
D)  32% B

Question 3

Servers should enhance their knowledge of all beverages and menu items so that if customers ask them questions, they can respond knowledgeably.

Accepted Answer

A) True 
 B)False  False

Question 4

When a guest orders a glass of wine, it is important to fill the glass.

Accepted Answer

A) True 
 B)False

Question 5

How does standard pour size of drinks contribute to your control systems?

Accepted Answer

"Free pouring" of liquor, or pouring wit

Question 6

If the menu price of a beverage is $12.95, and the potential cost of the beverage is $3.95, what is the potential beverage cost percentage of the item?

Accepted Answer

A)  41% 
B)  25% 
C)  30.50% 
D)  31.80% 
A)  41% 
B)  25% 
C)  30.50% 
D)  31.80%

Question 7

The most frequent complaint of regular customers is that the bartender does not remember his or her preferred drink.

Accepted Answer

A) True 
 B)False

Question 8

If the menu price of a beverage is $2.95, and the potential cost of the beverage is $.95, what is the potential beverage cost percentage of the item?

Accepted Answer

A)  24.05% 
B)  30.50% 
C)  32.20% 
D)  310.53% 
A)  24.05% 
B)  30.50% 
C)  32.20% 
D)  310.53%

Question 9

If a case of liquor (twelve bottles) is sold in 750 milliliter bottles for $89.90, what is the cost per ounce?

Accepted Answer

A)  $0.29 
B)  $0.25 
C)  $0.30 
D)  $0.31 
A)  $0.29 
B)  $0.25 
C)  $0.30 
D)  $0.31

Question 10

What is the yield in a 1.5 ounce drink?

Accepted Answer

A)  23 
B)  27.0 
C)  22 
D)  22.5 
A)  23 
B)  27.0 
C)  22 
D)  22.5

Question 11

The biggest criticism of automated dispensing systems is that they prevent the customer from seeing the bottles and therefore the brand names that are all important to them.

Accepted Answer

A) True 
 B)False

Question 12

"Free pouring" refers to the practice bartenders have of giving their regulars a free drink now and then as a consideration for their frequent patronage.

Accepted Answer

A) True 
 B)False

Question 13

List five ways to mismanage revenue with use of guest checks, and list controls to prevent them.

Accepted Answer

The following are list of ways to misman

Question 14

If liquor costs $0.33 per ounce, a beverage item's potential cost is $.60 based on 1 ounce of liquor, and the beverage sells for $2.95, but the bartender pours 1.3 ounces of liquor into the drink, what is the actual cost of the beverage?

Accepted Answer

The answer of If liquor costs $0.33 per ounce, a...

Question 15

Describe inventory-taking procedures.

Accepted Answer

Form teams of two staff members. One sta

Question 16

What are the advantages and disadvantages of using automated beverage dispensing systems?

Accepted Answer

Advantages are as follows:
• Training ti

Question 17

Restaurant A buys beer for $18.00 per case (twenty-four bottles), as does Restaurant B. In order to generate more business, Restaurant A sells this beer for $1.50, but Restaurant B considers this too low a markup and sells its beer for $2.95. What is the potential beverage cost at each restaurant?

Accepted Answer

Restaurant

Question 18

If liquor costs $.40 per ounce, a beverage item's potential cost is $.60 based on 1 ounce of liquor, and the beverage sells for $2.95, but the bartender pours 1.3 ounces of liquor into the drink, what is the actual cost of the beverage?

Accepted Answer

A)  $0.70 
B)  $0.72 
C)  $1.00 
D)  $0.80 
A)  $0.70 
B)  $0.72 
C)  $1.00 
D)  $0.80

Question 19

If the beginning beverage inventory was $2,000, purchases were $12,000, and the ending inventory was $3,000, beverage sales were $55,000, what is the actual beverage cost percentage?

Accepted Answer

The answer of If the beginning beverage inventory was $2,000,...

Question 20

If the potential cost of a beverage is $.85 and the targeted beverage cost is 20%, what is a reasonable menu price for the beverage?

Accepted Answer

The answer of If the potential cost of a beverage...

If the potential cost of a beverage is $1.60 and the targeted beverage cost is 25%, what is a reasonable menu price for the beverage?

If the beginning beverage inventory was $500, purchases were $2,000, and the ending inventory was $800, beverage sales were $5,000, what is the actual beverage cost percentage?

Servers should enhance their knowledge of all beverages and menu items so that if customers ask them questions, they can respond knowledgeably.

When a guest orders a glass of wine, it is important to fill the glass.

How does standard pour size of drinks contribute to your control systems?

If the menu price of a beverage is $12.95, and the potential cost of the beverage is $3.95, what is the potential beverage cost percentage of the item?

The most frequent complaint of regular customers is that the bartender does not remember his or her preferred drink.

If the menu price of a beverage is $2.95, and the potential cost of the beverage is $.95, what is the potential beverage cost percentage of the item?

If a case of liquor (twelve bottles) is sold in 750 milliliter bottles for $89.90, what is the cost per ounce?

What is the yield in a 1.5 ounce drink?

The biggest criticism of automated dispensing systems is that they prevent the customer from seeing the bottles and therefore the brand names that are all important to them.

"Free pouring" refers to the practice bartenders have of giving their regulars a free drink now and then as a consideration for their frequent patronage.

List five ways to mismanage revenue with use of guest checks, and list controls to prevent them.

If liquor costs $0.33 per ounce, a beverage item's potential cost is $.60 based on 1 ounce of liquor, and the beverage sells for $2.95, but the bartender pours 1.3 ounces of liquor into the drink, what is the actual cost of the beverage?

Describe inventory-taking procedures.

What are the advantages and disadvantages of using automated beverage dispensing systems?

Restaurant A buys beer for $18.00 per case (twenty-four bottles), as does Restaurant B. In order to generate more business, Restaurant A sells this beer for $1.50, but Restaurant B considers this too low a markup and sells its beer for $2.95. What is the potential beverage cost at each restaurant?

If liquor costs $.40 per ounce, a beverage item's potential cost is $.60 based on 1 ounce of liquor, and the beverage sells for $2.95, but the bartender pours 1.3 ounces of liquor into the drink, what is the actual cost of the beverage?

If the beginning beverage inventory was $2,000, purchases were $12,000, and the ending inventory was $3,000, beverage sales were $55,000, what is the actual beverage cost percentage?

If the potential cost of a beverage is $.85 and the targeted beverage cost is 20%, what is a reasonable menu price for the beverage?

Overview of the Industry and the Managers Role

Menu Development

Introduction to Purchasing

Purchase Specifications

Price and the Vendor

Purchasing Controls

Introduction to Beverages

Beverage Procedures, From Start to Finish

Planning for Food Profit and Controls

Monthly Physical Inventory and Monthly Food Cost Calculations

Revenue and Cash Handling Control

Menu Analysis and Planning for Sales

Staff Planning and Labor Cost Control

Analyzing Cost-Volume-Profit Cvp Relationships and Marginal Contribution Break-Even MCB

Budgeting and Manager ROI

Filters

Exam 9: Beverage Controls and Service Procedures

If the potential cost of a beverage is $1.60 and the targeted beverage cost is 25%, what is a reasonable menu price for the beverage?

If the beginning beverage inventory was $500, purchases were $2,000, and the ending inventory was $800, beverage sales were $5,000, what is the actual beverage cost percentage?

Servers should enhance their knowledge of all beverages and menu items so that if customers ask them questions, they can respond knowledgeably.

When a guest orders a glass of wine, it is important to fill the glass.

How does standard pour size of drinks contribute to your control systems?

If the menu price of a beverage is $12.95, and the potential cost of the beverage is $3.95, what is the potential beverage cost percentage of the item?

The most frequent complaint of regular customers is that the bartender does not remember his or her preferred drink.

If the menu price of a beverage is $2.95, and the potential cost of the beverage is $.95, what is the potential beverage cost percentage of the item?

If a case of liquor (twelve bottles) is sold in 750 milliliter bottles for $89.90, what is the cost per ounce?

What is the yield in a 1.5 ounce drink?

The biggest criticism of automated dispensing systems is that they prevent the customer from seeing the bottles and therefore the brand names that are all important to them.

"Free pouring" refers to the practice bartenders have of giving their regulars a free drink now and then as a consideration for their frequent patronage.

List five ways to mismanage revenue with use of guest checks, and list controls to prevent them.

If liquor costs $0.33 per ounce, a beverage item's potential cost is $.60 based on 1 ounce of liquor, and the beverage sells for $2.95, but the bartender pours 1.3 ounces of liquor into the drink, what is the actual cost of the beverage?

Describe inventory-taking procedures.

What are the advantages and disadvantages of using automated beverage dispensing systems?

Restaurant A buys beer for $18.00 per case (twenty-four bottles), as does Restaurant B. In order to generate more business, Restaurant A sells this beer for $1.50, but Restaurant B considers this too low a markup and sells its beer for $2.95. What is the potential beverage cost at each restaurant?

If liquor costs $.40 per ounce, a beverage item's potential cost is $.60 based on 1 ounce of liquor, and the beverage sells for $2.95, but the bartender pours 1.3 ounces of liquor into the drink, what is the actual cost of the beverage?

If the beginning beverage inventory was $2,000, purchases were $12,000, and the ending inventory was $3,000, beverage sales were $55,000, what is the actual beverage cost percentage?

If the potential cost of a beverage is $.85 and the targeted beverage cost is 20%, what is a reasonable menu price for the beverage?

Overview of the Industry and the Managers Role

Menu Development

Introduction to Purchasing

Purchase Specifications

Price and the Vendor

Purchasing Controls

Introduction to Beverages

Beverage Procedures, From Start to Finish

Planning for Food Profit and Controls

Monthly Physical Inventory and Monthly Food Cost Calculations

Revenue and Cash Handling Control

Menu Analysis and Planning for Sales

Staff Planning and Labor Cost Control

Analyzing Cost-Volume-Profit Cvp Relationships and Marginal Contribution Break-Even MCB

Budgeting and Manager ROI

Filters