Question 1

What is a "memo invoice"?

Accepted Answer

At times a delivery will arrive without an invoice. The receiving clerk should write what is called a memo invoice when this happens. A memo invoice is simply a list of all items received. This documentation is critical for accrual and end-of-month cutoff totaling to ensure accuracy of the accrual.

Question 2

Body is another recognizable characteristic in different distilled beverages. There are full-bodied and light-bodied products within several categories. The main factors that determine both flavor and body include:

Accepted Answer

A)  the grains or other ingredients in the original fermented liquid 
B)  the proof at which the beverage is distilled; proof is the measure of the alcoholic content of a spirit-each degree of proof is 1/2 percent alcohol by volume, often written with a degree symbol, as 100°. 
C)  what is done with the spirit after distillation, such as adding flavorings or colored compounds to make the beverage distinctive 
D)  all answers are correct 
A)  the grains or other ingredients in the original fermented liquid 
B)  the proof at which the beverage is distilled; proof is the measure of the alcoholic content of a spirit-each degree of proof is 1/2 percent alcohol by volume, often written with a degree symbol, as 100°. 
C)  what is done with the spirit after distillation, such as adding flavorings or colored compounds to make the beverage distinctive 
D)  all answers are correct D

Question 3

To be successful, you should offer your customers the same consumption opportunities that they will have at any other establishment.

Accepted Answer

A) True 
 B)False  False

Question 4

Under what law is it true that not only must the consumer take responsibility for his or her actions while intoxicated, the provider of the alcohol is considered liable as well?

Accepted Answer

A)  Third-party liability law 
B)  Second-party liability 
C)  First-person liability 
D)  None of these answers is correct 
A)  Third-party liability law 
B)  Second-party liability 
C)  First-person liability 
D)  None of these answers is correct

Question 5

Which of the following is not a fermented alcoholic beverage?

Accepted Answer

A)  mineral wine 
B)  sparkling water 
C)  diet coke 
D)  all answers are correct 
A)  mineral wine 
B)  sparkling water 
C)  diet coke 
D)  all answers are correct

Question 6

A drink with 1.5 ounces of 80 proof distilled spirits, a 12-ounce serving of beer, and a 5-ounce serving of wine contain the same amount of alcohol.

Accepted Answer

A) True 
 B)False

Question 7

Consumption patterns have changed through the actions of three major forces. Which of the following factors is not included?

Accepted Answer

A)  Health and economic impacts of alcoholism 
B)  Moral dilemmas and the law 
C)  Pricing and clientele 
D)  None of these answers is correct 
A)  Health and economic impacts of alcoholism 
B)  Moral dilemmas and the law 
C)  Pricing and clientele 
D)  None of these answers is correct

Question 8

While overall consumption of alcoholic beverages has decreased,

Accepted Answer

A)  wine sales have more than doubled in the past decade 
B)  beer sales have more than doubled in the past two decades 
C)  nonalcoholic beverage sales have increased dramatically 
D)  prices for supplies have dropped significantly, thus creating greater profitability 
A)  wine sales have more than doubled in the past decade 
B)  beer sales have more than doubled in the past two decades 
C)  nonalcoholic beverage sales have increased dramatically 
D)  prices for supplies have dropped significantly, thus creating greater profitability

Question 9

Explain "well brands."

Accepted Answer

Well brands are spirits that are poured

Question 10

Beverages are both alcoholic and nonalcoholic drinkable liquids. Which is not included in nonalcoholic beverages?

Accepted Answer

A)  soda 
B)  mineral water 
C)  sparkling wines 
D)  all answers are correct 
A)  soda 
B)  mineral water 
C)  sparkling wines 
D)  all answers are correct

Question 11

Pricing and clientele are areas in which you and your company determine some of the conditions under which alcohol will be consumed in your establishment. These two factors depend largely on:

Accepted Answer

A)  the type of the outlet 
B)  the location of the outlet 
C)  the patrons of the outlet 
D)  all answers are correct 
A)  the type of the outlet 
B)  the location of the outlet 
C)  the patrons of the outlet 
D)  all answers are correct

Question 12

In establishing your pricing principles, you must include inventory maintenance and accounting expense as well as other items of expense.

Accepted Answer

A) True 
 B)False

Question 13

What is a "highball" drink?

Accepted Answer

Highballs are mixtures of a sp

Question 14

Portion size, portion 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 15

If the total potential ingredient cost for one drink is $0.72 and the targeted beverage cost percentage is 18, what is the targeted menu price?

Accepted Answer

The answer of If the total potential ingredient cost for...

Question 16

What are "call brands"?

Accepted Answer

Call brands are brands that a guest requ

Question 17

Fermentation is the process by which wine is derived; beer is generated from distillation.

Accepted Answer

A) True 
 B)False

Question 18

The differences among distilled beverages include:

Accepted Answer

A)  They are all distilled from a fermented liquid 
B)  They all have a high alcohol content 
C)  They are all served primarily before or after meals 
D)  All answers are correct 
A)  They are all distilled from a fermented liquid 
B)  They all have a high alcohol content 
C)  They are all served primarily before or after meals 
D)  All answers are correct

Question 19

In selecting your well brands of alcohol, you should use the industry standard.

Accepted Answer

A) True 
 B)False

Question 20

Your service levels and ambience should be reflected and correlated with your pricing strategy.

Accepted Answer

A) True 
 B)False

What is a "memo invoice"?

Body is another recognizable characteristic in different distilled beverages. There are full-bodied and light-bodied products within several categories. The main factors that determine both flavor and body include:

To be successful, you should offer your customers the same consumption opportunities that they will have at any other establishment.

Under what law is it true that not only must the consumer take responsibility for his or her actions while intoxicated, the provider of the alcohol is considered liable as well?

Which of the following is not a fermented alcoholic beverage?

A drink with 1.5 ounces of 80 proof distilled spirits, a 12-ounce serving of beer, and a 5-ounce serving of wine contain the same amount of alcohol.

Consumption patterns have changed through the actions of three major forces. Which of the following factors is not included?

While overall consumption of alcoholic beverages has decreased,

Explain "well brands."

Beverages are both alcoholic and nonalcoholic drinkable liquids. Which is not included in nonalcoholic beverages?

Pricing and clientele are areas in which you and your company determine some of the conditions under which alcohol will be consumed in your establishment. These two factors depend largely on:

In establishing your pricing principles, you must include inventory maintenance and accounting expense as well as other items of expense.

What is a "highball" drink?

Portion size, portion control, and standardized recipes are essential for:

If the total potential ingredient cost for one drink is $0.72 and the targeted beverage cost percentage is 18, what is the targeted menu price?

What are "call brands"?

Fermentation is the process by which wine is derived; beer is generated from distillation.

The differences among distilled beverages include:

In selecting your well brands of alcohol, you should use the industry standard.

Your service levels and ambience should be reflected and correlated with your pricing strategy.

Overview of the Industry and the Managers Role

Menu Development

Introduction to Purchasing

Purchase Specifications

Price and the Vendor

Purchasing Controls

Beverage Procedures, From Start to Finish

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 7: Introduction to Beverages

What is a "memo invoice"?

Body is another recognizable characteristic in different distilled beverages. There are full-bodied and light-bodied products within several categories. The main factors that determine both flavor and body include:

To be successful, you should offer your customers the same consumption opportunities that they will have at any other establishment.

Under what law is it true that not only must the consumer take responsibility for his or her actions while intoxicated, the provider of the alcohol is considered liable as well?

Which of the following is not a fermented alcoholic beverage?

A drink with 1.5 ounces of 80 proof distilled spirits, a 12-ounce serving of beer, and a 5-ounce serving of wine contain the same amount of alcohol.

Consumption patterns have changed through the actions of three major forces. Which of the following factors is not included?

While overall consumption of alcoholic beverages has decreased,

Explain "well brands."

Beverages are both alcoholic and nonalcoholic drinkable liquids. Which is not included in nonalcoholic beverages?

Pricing and clientele are areas in which you and your company determine some of the conditions under which alcohol will be consumed in your establishment. These two factors depend largely on:

In establishing your pricing principles, you must include inventory maintenance and accounting expense as well as other items of expense.

What is a "highball" drink?

Portion size, portion control, and standardized recipes are essential for:

If the total potential ingredient cost for one drink is $0.72 and the targeted beverage cost percentage is 18, what is the targeted menu price?

What are "call brands"?

Fermentation is the process by which wine is derived; beer is generated from distillation.

The differences among distilled beverages include:

In selecting your well brands of alcohol, you should use the industry standard.

Your service levels and ambience should be reflected and correlated with your pricing strategy.

Overview of the Industry and the Managers Role

Menu Development

Introduction to Purchasing

Purchase Specifications

Price and the Vendor

Purchasing Controls

Beverage Procedures, From Start to Finish

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