Question 1

What are the best methods for rotating wine, and why?

Accepted Answer

Wine has a limited life span, so rotating the stock becomes particularly important. (The exception to this rule are those wines that increase in value with age.) Your vendor should be able to give you this information.

Question 2

If the potential cost is calculated correctly, then any variance could be traced to employees in:

Accepted Answer

A)  accounting and sales 
B)  front desk, purchasing, and storage 
C)  portion control and accounting 
D)  purchasing, receiving, storage, and maintaining portion control 
A)  accounting and sales 
B)  front desk, purchasing, and storage 
C)  portion control and accounting 
D)  purchasing, receiving, storage, and maintaining portion control D

Question 3

Access to the storeroom for wines should be left open to the employees so that when the establishment is critically busy, filling customers' drink requests is not in any way delayed.

Accepted Answer

A) True 
 B)False  False

Question 4

If you don't have the brand a customer requests, it is best to supplement a comparable brand, serve the drink, and see how the customer reacts upon tasting it.

Accepted Answer

A) True 
 B)False

Question 5

Portion size and control and standardized recipes are essential for:

Accepted Answer

A)  maintaining consistency 
B)  controlling costs 
C)  customer satisfaction 
D)  all answers are correct 
A)  maintaining consistency 
B)  controlling costs 
C)  customer satisfaction 
D)  all answers are correct

Question 6

What is the cost per fluid ounce?

Accepted Answer

A)  $1.00 
B)  $.62 
C)  $.80 
D)  $.72 
A)  $1.00 
B)  $.62 
C)  $.80 
D)  $.72

Question 7

What is a bottle-for-bottle exchange?

Accepted Answer

In both manual and computerized systems,

Question 8

Define vintage.

Accepted Answer

The term vintage mea

Question 9

What impact does customer preference have on actual cost of sales?

Accepted Answer

What the customer or

Question 10

For control and customer service, how should a back order be handled?

Accepted Answer

If the requested brand of beverage, liqu

Question 11

What is the total sales?

Accepted Answer

A)  $300 
B)  $100 
C)  $250 
D)  $12 
A)  $300 
B)  $100 
C)  $250 
D)  $12

Question 12

What is the pour cost?

Accepted Answer

A)  $1.50 
B)  $1.50. 
C)  $1.34 
D)  $2.00 
A)  $1.50 
B)  $1.50. 
C)  $1.34 
D)  $2.00

Question 13

What is the total cost?

Accepted Answer

A)  $250 
B)  $40 
C)  $12 
D)  $36 
A)  $250 
B)  $40 
C)  $12 
D)  $36

Question 14

Expensive bottles of wine or spirits are prime targets of the unscrupulous employee and can, when pilfered, dramatically affect your operation's profitability.

Accepted Answer

A) True 
 B)False

Question 15

When a liquor bottle is empty, proper disposal consists of putting the empty in a recycling trash bin to comply with environmental concerns and some locales' regulations.

Accepted Answer

A) True 
 B)False

Question 16

Too much focus on profit in marking up your drinks can be counterproductive if it sacrifices customer satisfaction.

Accepted Answer

A) True 
 B)False

Question 17

You will achieve maximum success in profitability and customer satisfaction by following industry standards in your markup on beverage costs.

Accepted Answer

A) True 
 B)False

Question 18

In choosing the brands of liquor for your well drinks, the rule of cheaper is better applies.

Accepted Answer

A) True 
 B)False

Question 19

In selecting well brands for a beverage outlet, what factors should influence the selection?

Accepted Answer

These are spirits that are poured or ser

Question 20

With incoming deliveries of wine, your receiving clerk should inspect the following key areas, using your own purchase order, rather than the vendor's invoice:

Accepted Answer

A)  Check the expiration dates of beer and soft drinks 
B)  Check the seals and condition of bottles to make sure that none are leaking or broken 
C)  Check the brand and vintage against what was ordered, including quantity, price, and extension 
D)  Both "Check the seals and condition of bottles to make sure that none are leaking or broken" and "Check the brand and vintage against what was ordered, including quantity, price, and extension" 
A)  Check the expiration dates of beer and soft drinks 
B)  Check the seals and condition of bottles to make sure that none are leaking or broken 
C)  Check the brand and vintage against what was ordered, including quantity, price, and extension 
D)  Both "Check the seals and condition of bottles to make sure that none are leaking or broken" and "Check the brand and vintage against what was ordered, including quantity, price, and extension"

What are the best methods for rotating wine, and why?

If the potential cost is calculated correctly, then any variance could be traced to employees in:

Access to the storeroom for wines should be left open to the employees so that when the establishment is critically busy, filling customers' drink requests is not in any way delayed.

If you don't have the brand a customer requests, it is best to supplement a comparable brand, serve the drink, and see how the customer reacts upon tasting it.

Portion size and control and standardized recipes are essential for:

What is the cost per fluid ounce?

What is a bottle-for-bottle exchange?

Define vintage.

What impact does customer preference have on actual cost of sales?

For control and customer service, how should a back order be handled?

What is the total sales?

What is the pour cost?

What is the total cost?

Expensive bottles of wine or spirits are prime targets of the unscrupulous employee and can, when pilfered, dramatically affect your operation's profitability.

When a liquor bottle is empty, proper disposal consists of putting the empty in a recycling trash bin to comply with environmental concerns and some locales' regulations.

Too much focus on profit in marking up your drinks can be counterproductive if it sacrifices customer satisfaction.

You will achieve maximum success in profitability and customer satisfaction by following industry standards in your markup on beverage costs.

In choosing the brands of liquor for your well drinks, the rule of cheaper is better applies.

In selecting well brands for a beverage outlet, what factors should influence the selection?

With incoming deliveries of wine, your receiving clerk should inspect the following key areas, using your own purchase order, rather than the vendor's invoice:

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 Controls and Service Procedures

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 8: Beverage Procedures, From Start to Finish

What are the best methods for rotating wine, and why?

If the potential cost is calculated correctly, then any variance could be traced to employees in:

Access to the storeroom for wines should be left open to the employees so that when the establishment is critically busy, filling customers' drink requests is not in any way delayed.

If you don't have the brand a customer requests, it is best to supplement a comparable brand, serve the drink, and see how the customer reacts upon tasting it.

Portion size and control and standardized recipes are essential for:

What is the cost per fluid ounce?

What is a bottle-for-bottle exchange?

Define vintage.

What impact does customer preference have on actual cost of sales?

For control and customer service, how should a back order be handled?

What is the total sales?

What is the pour cost?

What is the total cost?

Expensive bottles of wine or spirits are prime targets of the unscrupulous employee and can, when pilfered, dramatically affect your operation's profitability.

When a liquor bottle is empty, proper disposal consists of putting the empty in a recycling trash bin to comply with environmental concerns and some locales' regulations.

Too much focus on profit in marking up your drinks can be counterproductive if it sacrifices customer satisfaction.

You will achieve maximum success in profitability and customer satisfaction by following industry standards in your markup on beverage costs.

In choosing the brands of liquor for your well drinks, the rule of cheaper is better applies.

In selecting well brands for a beverage outlet, what factors should influence the selection?

With incoming deliveries of wine, your receiving clerk should inspect the following key areas, using your own purchase order, rather than the vendor's invoice:

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 Controls and Service Procedures

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