Question 1

Who is most directly responsible for the sales mix achieved in a food service operation?

Accepted Answer

A)  Servers 
B)  Customers 
C)  Managers 
D)  Owners 
A)  Servers 
B)  Customers 
C)  Managers 
D)  Owners B

Question 2

An operation incurred $8,000 in cost of beverage sold during an accounting period. The beverage cost percentage for the period was 20%. What were the operation's beverage sales for the period?

Accepted Answer

A)  $25,000 
B)  $30,000 
C)  $35,000 
D)  $40,000 
A)  $25,000 
B)  $30,000 
C)  $35,000 
D)  $40,000 D

Question 3

What is subtracted from cost of goods sold when managers calculate their food cost percentages?

Accepted Answer

A)  Prime costs 
B)  Variable labor expense 
C)  Costs of "comp" meals 
D)  Employee meal costs 
A)  Prime costs 
B)  Variable labor expense 
C)  Costs of "comp" meals 
D)  Employee meal costs D

Question 4

Mystery shoppers in the food service industry must

Accepted Answer

A)  announce their arrival. 
B)  be experienced servers. 
C)  be experienced managers. 
D)  do their work anonymously. 
A)  announce their arrival. 
B)  be experienced servers. 
C)  be experienced managers. 
D)  do their work anonymously.

Question 5

A manager calculated that her attainable product cost for an accounting period was $29,000. Her actual product cost for the period was $29,580. What was the manager's operational efficiency ratio for this period?

Accepted Answer

A)  92% 
B)  94% 
C)  102% 
D)  104% 
A)  92% 
B)  94% 
C)  102% 
D)  104%

Question 6

When utilizing the USAR, managers should report their cost of sales in terms of its total amount and its percentage of sales.

Accepted Answer

A) True 
 B)False

Question 7

An operation's six-column food cost estimate will be most accurate when the operation's beginning inventory is

Accepted Answer

A)  equal to its daily purchases. 
B)  less than its daily purchases. 
C)  equal to its ending inventory. 
D)  less than its ending inventory. 
A)  equal to its daily purchases. 
B)  less than its daily purchases. 
C)  equal to its ending inventory. 
D)  less than its ending inventory.

Question 8

Managers use standardized recipe cost sheets to calculate their total recipe costs and their individual portion costs.

Accepted Answer

A) True 
 B)False

Question 9

A six-column form can be used to estimate an operation's food cost percentage on a daily or weekly basis.

Accepted Answer

A) True 
 B)False

Question 10

Because the cost of food items used in the production of alcoholic beverages is minimal, it is not usually worth the time to document the value of product transfers from the kitchen to the bar area.

Accepted Answer

A) True 
 B)False

Question 11

Which area should be of greatest concern to beverage managers when hosts or sponsors are charged per-person prices for open bars?

Accepted Answer

A)  Bartenders over portioning 
B)  Bartenders under portioning 
C)  The monitoring of full bottle counts 
D)  The monitoring empty bottle counts 
A)  Bartenders over portioning 
B)  Bartenders under portioning 
C)  The monitoring of full bottle counts 
D)  The monitoring empty bottle counts

Question 12

A chef buys 50 pounds of fresh casaba melon for making fruit salad. The waste percentage on the melons is 45%. After processing the 50 pounds of melon, how much fresh casaba will the chef have available for making the fruit salad?

Accepted Answer

A)  22.5 pounds 
B)  23.5 pounds 
C)  25.5 pounds 
D)  27.5 pounds 
A)  22.5 pounds 
B)  23.5 pounds 
C)  25.5 pounds 
D)  27.5 pounds

Question 13

A foodservice operation's combined food and beverage costs are often referred to as the cost of

Accepted Answer

A)  sales. 
B)  purchases. 
C)  goods consumed. 
D)  goods available for sale. 
A)  sales. 
B)  purchases. 
C)  goods consumed. 
D)  goods available for sale.

Question 14

In the last accounting period, a food service director served 12,000 student meals, had a cost of food consumed of $36,500, and incurred $1,000 of employee meal costs. What was this director's cost per meal served in the accounting period?

Accepted Answer

A)  $2.88 
B)  $2.96 
C)  $3.04 
D)  $3.13 
A)  $2.88 
B)  $2.96 
C)  $3.04 
D)  $3.13

Question 15

Ending Inventory as calculated at the closing of an accounting period is also used as the

Accepted Answer

A)  Beginning Inventory for the next accounting period. 
B)  Beginning Inventory for the previous accounting period. 
C)  Cost of Goods Consumed for the next accounting period. 
D)  Cost of Goods Consumed for the previous accounting period. 
A)  Beginning Inventory for the next accounting period. 
B)  Beginning Inventory for the previous accounting period. 
C)  Cost of Goods Consumed for the next accounting period. 
D)  Cost of Goods Consumed for the previous accounting period.

Question 16

Cost of food sold is the actual amount of all food expenses incurred by an operation minus its cost of employee meals.

Accepted Answer

A) True 
 B)False

Question 17

Beverage managers can use a hydrometer to help prevent product

Accepted Answer

A)  waste. 
B)  dilution. 
C)  spoilage. 
D)  evaporation. 
A)  waste. 
B)  dilution. 
C)  spoilage. 
D)  evaporation.

Question 18

A standardized recipe for chili cost $56.00 to produce. The recipe yields 100 portions. Each portion is 8-ounces. What would be the cost per portion if the chef reduces the portion size of this item from 8-ounces to 7-ounces?

Accepted Answer

A)  $0.49 
B)  $0.51 
C)  $0.53 
D)  $0.55 
A)  $0.49 
B)  $0.51 
C)  $0.53 
D)  $0.55

Question 19

What would be the effect on his cost of food formula if a manager accidentally overstated the value of his operation's ending inventory?

Accepted Answer

A)  Total Cost of Sales would be overstated 
B)  Total Cost of Sales would be understated 
C)  Total Cost of Food Available for Sale would be overstated 
D)  Total Cost of Food Available for Sale would be understated 
A)  Total Cost of Sales would be overstated 
B)  Total Cost of Sales would be understated 
C)  Total Cost of Food Available for Sale would be overstated 
D)  Total Cost of Food Available for Sale would be understated

Question 20

Sales mix is defined as the series of consumer purchasing decisions that result in an operation's specific food or beverage cost percentage.

Accepted Answer

A) True 
 B)False

Who is most directly responsible for the sales mix achieved in a food service operation?

An operation incurred $8,000 in cost of beverage sold during an accounting period. The beverage cost percentage for the period was 20%. What were the operation's beverage sales for the period?

What is subtracted from cost of goods sold when managers calculate their food cost percentages?

Mystery shoppers in the food service industry must

A manager calculated that her attainable product cost for an accounting period was $29,000. Her actual product cost for the period was $29,580. What was the manager's operational efficiency ratio for this period?

When utilizing the USAR, managers should report their cost of sales in terms of its total amount and its percentage of sales.

An operation's six-column food cost estimate will be most accurate when the operation's beginning inventory is

Managers use standardized recipe cost sheets to calculate their total recipe costs and their individual portion costs.

A six-column form can be used to estimate an operation's food cost percentage on a daily or weekly basis.

Because the cost of food items used in the production of alcoholic beverages is minimal, it is not usually worth the time to document the value of product transfers from the kitchen to the bar area.

Which area should be of greatest concern to beverage managers when hosts or sponsors are charged per-person prices for open bars?

A chef buys 50 pounds of fresh casaba melon for making fruit salad. The waste percentage on the melons is 45%. After processing the 50 pounds of melon, how much fresh casaba will the chef have available for making the fruit salad?

A foodservice operation's combined food and beverage costs are often referred to as the cost of

In the last accounting period, a food service director served 12,000 student meals, had a cost of food consumed of $36,500, and incurred $1,000 of employee meal costs. What was this director's cost per meal served in the accounting period?

Ending Inventory as calculated at the closing of an accounting period is also used as the

Cost of food sold is the actual amount of all food expenses incurred by an operation minus its cost of employee meals.

Beverage managers can use a hydrometer to help prevent product

A standardized recipe for chili cost $56.00 to produce. The recipe yields 100 portions. Each portion is 8-ounces. What would be the cost per portion if the chef reduces the portion size of this item from 8-ounces to 7-ounces?

What would be the effect on his cost of food formula if a manager accidentally overstated the value of his operation's ending inventory?

Sales mix is defined as the series of consumer purchasing decisions that result in an operation's specific food or beverage cost percentage.

Managing Revenue and Expense

Creating Sales Forecasts

Purchasing and Receiving

Managing Inventory and Production

Managing Food and Beverage Pricing

Managing the Cost of Labor

Controlling Other Expenses

Analyzing Results Using the Income Statement

Planning for Profit

Maintaining and Improving the Revenue Control System

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Exam 5: Monitoring Food and Beverage Product Costs

Who is most directly responsible for the sales mix achieved in a food service operation?

An operation incurred $8,000 in cost of beverage sold during an accounting period. The beverage cost percentage for the period was 20%. What were the operation's beverage sales for the period?

What is subtracted from cost of goods sold when managers calculate their food cost percentages?

Mystery shoppers in the food service industry must

A manager calculated that her attainable product cost for an accounting period was $29,000. Her actual product cost for the period was $29,580. What was the manager's operational efficiency ratio for this period?

When utilizing the USAR, managers should report their cost of sales in terms of its total amount and its percentage of sales.

An operation's six-column food cost estimate will be most accurate when the operation's beginning inventory is

Managers use standardized recipe cost sheets to calculate their total recipe costs and their individual portion costs.

A six-column form can be used to estimate an operation's food cost percentage on a daily or weekly basis.

Because the cost of food items used in the production of alcoholic beverages is minimal, it is not usually worth the time to document the value of product transfers from the kitchen to the bar area.

Which area should be of greatest concern to beverage managers when hosts or sponsors are charged per-person prices for open bars?

A chef buys 50 pounds of fresh casaba melon for making fruit salad. The waste percentage on the melons is 45%. After processing the 50 pounds of melon, how much fresh casaba will the chef have available for making the fruit salad?

A foodservice operation's combined food and beverage costs are often referred to as the cost of

In the last accounting period, a food service director served 12,000 student meals, had a cost of food consumed of $36,500, and incurred $1,000 of employee meal costs. What was this director's cost per meal served in the accounting period?

Ending Inventory as calculated at the closing of an accounting period is also used as the

Cost of food sold is the actual amount of all food expenses incurred by an operation minus its cost of employee meals.

Beverage managers can use a hydrometer to help prevent product

A standardized recipe for chili cost $56.00 to produce. The recipe yields 100 portions. Each portion is 8-ounces. What would be the cost per portion if the chef reduces the portion size of this item from 8-ounces to 7-ounces?

What would be the effect on his cost of food formula if a manager accidentally overstated the value of his operation's ending inventory?

Sales mix is defined as the series of consumer purchasing decisions that result in an operation's specific food or beverage cost percentage.

Managing Revenue and Expense

Creating Sales Forecasts

Purchasing and Receiving

Managing Inventory and Production

Managing Food and Beverage Pricing

Managing the Cost of Labor

Controlling Other Expenses

Analyzing Results Using the Income Statement

Planning for Profit

Maintaining and Improving the Revenue Control System

Filters