Exam 2: The Control Process

The owner of the Slippery Slope Bar buys Finsby's gin in 750 ml bottles -- the equivalent of 25.4 ounces -- at $8.50 per bottle. Allowing .4 ounces for spillage, the standard cost of a 1.5 ounce drink is:

(Multiple Choice)

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Question 21

Training all employees to follow established standards and standard procedures is the first step in the control process.

(True/False)

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Question 22

Standard procedures are those that have been established by management as the correct methods for producing products and accomplishing tasks.

(True/False)

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Question 23

The grading standards for foods established by the Department of Agriculture are good examples of quality standards.

(True/False)

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Question 24

The following are control devices:

(Multiple Choice)

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Question 25

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The owner of the Slippery Slope Bar buys Finsby's gin in 750 ml bottles -- the equivalent of 25.4 ounces -- at $8.50 per bottle. Allowing .4 ounces for spillage, the standard cost of a 1.5 ounce drink is:

Training all employees to follow established standards and standard procedures is the first step in the control process.

Standard procedures are those that have been established by management as the correct methods for producing products and accomplishing tasks.

The grading standards for foods established by the Department of Agriculture are good examples of quality standards.

The following are control devices:

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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