Question 1

Portion size is one example of a common quality standard.

Accepted Answer

A) True 
 B)False  False

Question 2

Two principal causes of excessive costs are inefficiency and waste.

Accepted Answer

A) True 
 B)False  True

Question 3

A budget is a forecast of sales activity and an estimate of the costs that will be incurred in the process of generating those sales.

Accepted Answer

A) True 
 B)False  True

Question 4

In the final analysis, ultimate responsibility for control rests with the individual employee.

Accepted Answer

A) True 
 B)False

Question 5

Standard costs are agreed-upon costs used to measure other costs.

Accepted Answer

A) True 
 B)False

Question 6

A control system is the sum of all control techniques in use in a given establishment, as well as the means by which they are implemented.

Accepted Answer

A) True 
 B)False

Question 7

Standards and standard procedures for preparing any given menu item are typically the same from one restaurant to another.

Accepted Answer

A) True 
 B)False

Question 8

The people whose actions must be controlled in food and beverage operations are employees, customers, and intruders.

Accepted Answer

A) True 
 B)False

Question 9

Cost control is a process by means of which managers attempt to reduce costs to the absolute minimum.

Accepted Answer

A) True 
 B)False

Question 10

The relationship between the cost incurred in instituting and maintaining a control and the benefit generated by that is:

Accepted Answer

A)  a credit. 
B)  cost control. 
C)  cost/benefit ratio. 
A)  a credit. 
B)  cost control. 
C)  cost/benefit ratio.

Question 11

The second step in the control process is:

Accepted Answer

A)  taking corrective action. 
B)  training employees 
C)  monitoring employees' performance 
A)  taking corrective action. 
B)  training employees 
C)  monitoring employees' performance

Question 12

Developing appropriate standards and standard procedures for an operation establishes effective control.

Accepted Answer

A) True 
 B)False

Question 13

The third step in the control process is:

Accepted Answer

A)  training employees. 
B)  taking corrective action. 
C)  neither (a.) nor (b.) is correct. 
A)  training employees. 
B)  taking corrective action. 
C)  neither (a.) nor (b.) is correct.

Question 14

The manager of a nearby restaurant has established procedure for servers to follow when placing food on a diner's table. This is an example of a:

Accepted Answer

A)  quality standard. 
B)  quantity standard. 
C)  neither (a.) nor (b.) is correct. 
A)  quality standard. 
B)  quantity standard. 
C)  neither (a.) nor (b.) is correct.

Question 15

Taking corrective action when necessary is the second step in the control process.

Accepted Answer

A) True 
 B)False

Question 16

If the standard cost of a one ounce drink is $.50 and the actual cost of the drink is $.55, the excessive cost in 10 such drinks is:

Accepted Answer

A)  $.05. 
B)  $.50. 
C)  neither (a.) nor (b.) is correct. 
A)  $.05. 
B)  $.50. 
C)  neither (a.) nor (b.) is correct.

Question 17

The four-step control process discussed in the chapter is applicable to any enterprise in which control must be instituted.

Accepted Answer

A) True 
 B)False

Question 18

A financial plan prepared for more than one level of business activity is known as a:

Accepted Answer

A)  flexible budget 
B)  budget 
C)  static budget 
A)  flexible budget 
B)  budget 
C)  static budget

Question 19

Requiring records and reports is a:

Accepted Answer

A)  quantity standard. 
B)  quality standard. 
C)  neither (a.) nor (b.) is correct. 
A)  quantity standard. 
B)  quality standard. 
C)  neither (a.) nor (b.) is correct.

Question 20

Quantity standards are:

Accepted Answer

A)  measures of weight, count, or volume. 
B)  rules for making comparisons and judgements. 
C)  used for making judgements about the degree of excellence of raw materials and finished products. 
A)  measures of weight, count, or volume. 
B)  rules for making comparisons and judgements. 
C)  used for making judgements about the degree of excellence of raw materials and finished products.

Exam 2: The Control Process

Portion size is one example of a common quality standard.

Two principal causes of excessive costs are inefficiency and waste.

A budget is a forecast of sales activity and an estimate of the costs that will be incurred in the process of generating those sales.

In the final analysis, ultimate responsibility for control rests with the individual employee.

Standard costs are agreed-upon costs used to measure other costs.

A control system is the sum of all control techniques in use in a given establishment, as well as the means by which they are implemented.

Standards and standard procedures for preparing any given menu item are typically the same from one restaurant to another.

The people whose actions must be controlled in food and beverage operations are employees, customers, and intruders.

Cost control is a process by means of which managers attempt to reduce costs to the absolute minimum.

The relationship between the cost incurred in instituting and maintaining a control and the benefit generated by that is:

The second step in the control process is:

Developing appropriate standards and standard procedures for an operation establishes effective control.

The third step in the control process is:

The manager of a nearby restaurant has established procedure for servers to follow when placing food on a diner's table. This is an example of a:

Taking corrective action when necessary is the second step in the control process.

If the standard cost of a one ounce drink is $.50 and the actual cost of the drink is $.55, the excessive cost in 10 such drinks is:

The four-step control process discussed in the chapter is applicable to any enterprise in which control must be instituted.

A financial plan prepared for more than one level of business activity is known as a:

Requiring records and reports is a:

Quantity standards are:

Cost and Sales Concepts

Costvolumeprofit Relationships

Food Purchasing and Receiving Control

Food Storing and Issuing Control

Food Production Control I: Portions

Food Production Control II: Quantities

Monitoring Foodservice Operations I: Monthly Inventory and Monthly Food Cost

Monitoring Foodservice Operations II: Daily Food Cost

Monitoring Foodservice Operations III: Actual Versus Standard Food Costs

Menu Engineering and Analysis

Controlling Food Sales

Beverage Purchasing Control

Beverage Receiving, Storing, and Issuing Control

Beverage Production Control

Monitoring Beverage Operations

Beverage Sales Control

Labor Cost Considerations

Establishing Performance Standards

Training Staff

Monitoring Performance and Taking Corrective Action

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