Question 1

Service charges collected by management should be excluded from an operation's reported daily guest check revenue.

Accepted Answer

A) True 
 B)False  False

Question 2

What is the typical amount of card-related fees a food service operation will pay when it allows its guests to use payment cards to settle their bills?

Accepted Answer

A)  1-2% of the amount charged 
B)  3-6% of the amount charged 
C)  7-12% of the amount charged 
D)  13-20% of the amount charged 
A)  1-2% of the amount charged 
B)  3-6% of the amount charged 
C)  7-12% of the amount charged 
D)  13-20% of the amount charged B

Question 3

Managers bond their employees to insure against the possibility that

Accepted Answer

A)  guests will steal. 
B)  employees will steal. 
C)  guests will walk (skip) their checks. 
D)  employees will quit without giving proper notice. 
A)  guests will steal. 
B)  employees will steal. 
C)  guests will walk (skip) their checks. 
D)  employees will quit without giving proper notice. B

Question 4

Hand held payment card scanners help reduce the potential for payment card skimming because when such scanners are used

Accepted Answer

A)  guests cannot skip their checks. 
B)  employees do not process guest charges. 
C)  payment card charges are processed faster. 
D)  guests never lose sight of their payment cards. 
A)  guests cannot skip their checks. 
B)  employees do not process guest charges. 
C)  payment card charges are processed faster. 
D)  guests never lose sight of their payment cards.

Question 5

No food or beverage should be issued to any server unless the server first

Accepted Answer

A)  completes a deposit slip. 
B)  records the sale in the POS system. 
C)  verbally requests the item from the kitchen or bar. 
D)  collects the amount of the sale from the guest being served. 
A)  completes a deposit slip. 
B)  records the sale in the POS system. 
C)  verbally requests the item from the kitchen or bar. 
D)  collects the amount of the sale from the guest being served.

Question 6

An open check is one that has been used to authorize product issues from the kitchen or bar,

Accepted Answer

A)  but has not yet been filled. 
B)  but has been walked by a guest. 
C)  and its total due has been added to the operation's sales total. 
D)  and its total due has not yet been added to the operation's sales total. 
A)  but has not yet been filled. 
B)  but has been walked by a guest. 
C)  and its total due has been added to the operation's sales total. 
D)  and its total due has not yet been added to the operation's sales total.

Question 7

What would be the effect on the cashier's cash drawer if a cashier collected full payment from a guest, and then added a coupon to the cash drawer while simultaneously removing sales revenue equal to the value of the coupon?

Accepted Answer

A)  The drawer will be in balance 
B)  The drawer will be over by the value of the coupon 
C)  The drawer will be over by the value of the guest sale 
D)  The drawer will be short by the value of the guest sale 
A)  The drawer will be in balance 
B)  The drawer will be over by the value of the coupon 
C)  The drawer will be over by the value of the guest sale 
D)  The drawer will be short by the value of the guest sale

Question 8

When should managers pay invoices submitted by their vendors?

Accepted Answer

A)  When purchase orders are issued 
B)  When the invoices are submitted by vendors 
C)  When products are accepted by receiving staff 
D)  When the invoices are verified as legitimate 
A)  When purchase orders are issued 
B)  When the invoices are submitted by vendors 
C)  When products are accepted by receiving staff 
D)  When the invoices are verified as legitimate

Question 9

In a well-managed food service operation, total guest check-related revenue should equal guest check totals, as well as

Accepted Answer

A)  tips only. 
B)  tips and taxes. 
C)  service charges only. 
D)  service charges and taxes. 
A)  tips only. 
B)  tips and taxes. 
C)  service charges only. 
D)  service charges and taxes.

Question 10

A manager implements a policy that requires bartenders to record all drink sales prior to making drinks. What is the revenue control task this policy directly addresses?

Accepted Answer

A)  Verification of sales receipts 
B)  Verification of guest charges 
C)  Verification of sales deposits 
D)  Verification of products issued 
A)  Verification of sales receipts 
B)  Verification of guest charges 
C)  Verification of sales deposits 
D)  Verification of products issued

Question 11

What is a danger resulting from excessively high levels of accounts receivable in a food service operation?

Accepted Answer

A)  The operation's sales will be over-reported 
B)  The operation's sales will be under-reported 
C)  The operation may experience operating cash overages 
D)  The operation may experience operating cash shortages 
A)  The operation's sales will be over-reported 
B)  The operation's sales will be under-reported 
C)  The operation may experience operating cash overages 
D)  The operation may experience operating cash shortages

Question 12

What is the term used to indicate the amounts of money owed to an operation by its guests, but which have not yet been collected from those guests?

Accepted Answer

A)  Accounts payable 
B)  Accounts receivable 
C)  Unrecorded accounts 
D)  Uncollectable accounts 
A)  Accounts payable 
B)  Accounts receivable 
C)  Unrecorded accounts 
D)  Uncollectable accounts

Question 13

What is the POS report that sets an operation's sales figure in a specific time period back to zero, to begin recording sales in a new time period?

Accepted Answer

A)  X report 
B)  Y report 
C)  Z report 
D)  Transaction report 
A)  X report 
B)  Y report 
C)  Z report 
D)  Transaction report

Question 14

A quick-change artist is a guest who attempts to defraud a food service operation by

Accepted Answer

A)  skipping a check. 
B)  confusing a cashier. 
C)  stealing food products. 
D)  falsifying vendor invoices. 
A)  skipping a check. 
B)  confusing a cashier. 
C)  stealing food products. 
D)  falsifying vendor invoices.

Question 15

What is an activity that is a common form of embezzlement?

Accepted Answer

A)  Theft of food products 
B)  Falsification of bank deposits 
C)  Excessive requests for time off 
D)  Overconsumption of employee meals 
A)  Theft of food products 
B)  Falsification of bank deposits 
C)  Excessive requests for time off 
D)  Overconsumption of employee meals

Question 16

A cashier begins a shift with $500 in a cash drawer. The POS records sales of $3,850.20 during the cashier's shift. The actual cash and other payment forms held in the drawer at the end of the cashier's shift equal $4,348.20. This cashier's drawer is

Accepted Answer

A)  $2.00 over. 
B)  $2.00 short. 
C)  $502.00 over. 
D)  $502.00 short. 
A)  $2.00 over. 
B)  $2.00 short. 
C)  $502.00 over. 
D)  $502.00 short.

Question 17

The role of a merchant service provider (MSP) is to coordinate and manage an operation's payment card acceptance and funds collection.

Accepted Answer

A) True 
 B)False

Question 18

An operation experiences cashier shortages that average $50.00 per day. If the operation is open 360 days per year, what will be this operation's annual revenue loss due to cashier shortages?

Accepted Answer

A)  $180 
B)  $1,800 
C)  $18,000 
D)  $180,000 
A)  $180 
B)  $1,800 
C)  $18,000 
D)  $180,000

Question 19

The purpose of bonding employees is to eliminate the possibility of collusion in a food service operation.

Accepted Answer

A) True 
 B)False

Question 20

In a well-run food service operation, whose job is it to verify the deposit of daily sales revenue?

Accepted Answer

A)  Hosts 
B)  Servers 
C)  Cashiers 
D)  Managers 
A)  Hosts 
B)  Servers 
C)  Cashiers 
D)  Managers

Service charges collected by management should be excluded from an operation's reported daily guest check revenue.

What is the typical amount of card-related fees a food service operation will pay when it allows its guests to use payment cards to settle their bills?

Managers bond their employees to insure against the possibility that

Hand held payment card scanners help reduce the potential for payment card skimming because when such scanners are used

No food or beverage should be issued to any server unless the server first

An open check is one that has been used to authorize product issues from the kitchen or bar,

What would be the effect on the cashier's cash drawer if a cashier collected full payment from a guest, and then added a coupon to the cash drawer while simultaneously removing sales revenue equal to the value of the coupon?

When should managers pay invoices submitted by their vendors?

In a well-managed food service operation, total guest check-related revenue should equal guest check totals, as well as

A manager implements a policy that requires bartenders to record all drink sales prior to making drinks. What is the revenue control task this policy directly addresses?

What is a danger resulting from excessively high levels of accounts receivable in a food service operation?

What is the term used to indicate the amounts of money owed to an operation by its guests, but which have not yet been collected from those guests?

What is the POS report that sets an operation's sales figure in a specific time period back to zero, to begin recording sales in a new time period?

A quick-change artist is a guest who attempts to defraud a food service operation by

What is an activity that is a common form of embezzlement?

A cashier begins a shift with $500 in a cash drawer. The POS records sales of $3,850.20 during the cashier's shift. The actual cash and other payment forms held in the drawer at the end of the cashier's shift equal $4,348.20. This cashier's drawer is

The role of a merchant service provider (MSP) is to coordinate and manage an operation's payment card acceptance and funds collection.

An operation experiences cashier shortages that average $50.00 per day. If the operation is open 360 days per year, what will be this operation's annual revenue loss due to cashier shortages?

The purpose of bonding employees is to eliminate the possibility of collusion in a food service operation.

In a well-run food service operation, whose job is it to verify the deposit of daily sales revenue?

Managing Revenue and Expense

Creating Sales Forecasts

Purchasing and Receiving

Managing Inventory and Production

Monitoring Food and Beverage Product Costs

Managing Food and Beverage Pricing

Managing the Cost of Labor

Controlling Other Expenses

Analyzing Results Using the Income Statement

Planning for Profit

Filters

Exam 11: Maintaining and Improving the Revenue Control System

Service charges collected by management should be excluded from an operation's reported daily guest check revenue.

What is the typical amount of card-related fees a food service operation will pay when it allows its guests to use payment cards to settle their bills?

Managers bond their employees to insure against the possibility that

Hand held payment card scanners help reduce the potential for payment card skimming because when such scanners are used

No food or beverage should be issued to any server unless the server first

An open check is one that has been used to authorize product issues from the kitchen or bar,

What would be the effect on the cashier's cash drawer if a cashier collected full payment from a guest, and then added a coupon to the cash drawer while simultaneously removing sales revenue equal to the value of the coupon?

When should managers pay invoices submitted by their vendors?

In a well-managed food service operation, total guest check-related revenue should equal guest check totals, as well as

A manager implements a policy that requires bartenders to record all drink sales prior to making drinks. What is the revenue control task this policy directly addresses?

What is a danger resulting from excessively high levels of accounts receivable in a food service operation?

What is the term used to indicate the amounts of money owed to an operation by its guests, but which have not yet been collected from those guests?

What is the POS report that sets an operation's sales figure in a specific time period back to zero, to begin recording sales in a new time period?

A quick-change artist is a guest who attempts to defraud a food service operation by

What is an activity that is a common form of embezzlement?

A cashier begins a shift with $500 in a cash drawer. The POS records sales of $3,850.20 during the cashier's shift. The actual cash and other payment forms held in the drawer at the end of the cashier's shift equal $4,348.20. This cashier's drawer is

The role of a merchant service provider (MSP) is to coordinate and manage an operation's payment card acceptance and funds collection.

An operation experiences cashier shortages that average $50.00 per day. If the operation is open 360 days per year, what will be this operation's annual revenue loss due to cashier shortages?

The purpose of bonding employees is to eliminate the possibility of collusion in a food service operation.

In a well-run food service operation, whose job is it to verify the deposit of daily sales revenue?

Managing Revenue and Expense

Creating Sales Forecasts

Purchasing and Receiving

Managing Inventory and Production

Monitoring Food and Beverage Product Costs

Managing Food and Beverage Pricing

Managing the Cost of Labor

Controlling Other Expenses

Analyzing Results Using the Income Statement

Planning for Profit

Filters