Question 1

If sales volume for a product increases when the sales price is lowered, the product is said to be:

Accepted Answer

A)  price-sensitive 
B)  differentiated 
C)  a signature item 
A)  price-sensitive 
B)  differentiated 
C)  a signature item A

Question 2

When a customer expresses a preference for the product of one restaurant over that of another, it may be said that the preferred restaurant is offering a product that is differentiated.

Accepted Answer

A) True 
 B)False  True

Question 3

Sales control is a synonym for revenue control.

Accepted Answer

A) True 
 B)False  False

Question 4

Quality of product is the single most important factor in the success of a restaurant.

Accepted Answer

A) True 
 B)False

Question 5

"Dupes"
are customers to whom servers can readily sell almost any menu item.

Accepted Answer

A) True 
 B)False

Question 6

A homogeneous product is one for which price increases are unlikely to affect sales volume.

Accepted Answer

A) True 
 B)False

Question 7

Perhaps the most widely used approach to menu pricing is:

Accepted Answer

A)  pricing to meet competitors' prices 
B)  calculating prices using costs and cost percents 
C)  determining prices by adding desired contribution margin to item cost 
A)  pricing to meet competitors' prices 
B)  calculating prices using costs and cost percents 
C)  determining prices by adding desired contribution margin to item cost

Question 8

Which of the following is NOT a goal of sales control?

Accepted Answer

A)  controlling revenue 
B)  optimizing number of sales 
C)  purchasing ingredients at lowest prices 
A)  controlling revenue 
B)  optimizing number of sales 
C)  purchasing ingredients at lowest prices

Question 9

A price-sensitive menu item is one for which price increase result in sales volume decreases.

Accepted Answer

A) True 
 B)False

Question 10

Given a choice of four restaurants offering relatively homogeneous products, customers would tend to select the restaurant:

Accepted Answer

A)  with the most attractive decor 
B)  that was most convenient to reach 
C)  with the highest prices 
A)  with the most attractive decor 
B)  that was most convenient to reach 
C)  with the highest prices

Question 11

Prime ribs of beef is a signature item for most restaurants.

Accepted Answer

A) True 
 B)False

Question 12

Some restaurants are successful in charging higher prices for their menu items because their products are:

Accepted Answer

A)  homogeneous 
B)  price-sensitive 
C)  differentiated 
A)  homogeneous 
B)  price-sensitive 
C)  differentiated

Question 13

Menu mix percentage is the ratio of total dollar sales for one menu to total dollar sales for a similar menu used on a different day.

Accepted Answer

A) True 
 B)False

If sales volume for a product increases when the sales price is lowered, the product is said to be:

When a customer expresses a preference for the product of one restaurant over that of another, it may be said that the preferred restaurant is offering a product that is differentiated.

Sales control is a synonym for revenue control.

Quality of product is the single most important factor in the success of a restaurant.

"Dupes" are customers to whom servers can readily sell almost any menu item.

A homogeneous product is one for which price increases are unlikely to affect sales volume.

Perhaps the most widely used approach to menu pricing is:

Which of the following is NOT a goal of sales control?

A price-sensitive menu item is one for which price increase result in sales volume decreases.

Given a choice of four restaurants offering relatively homogeneous products, customers would tend to select the restaurant:

Prime ribs of beef is a signature item for most restaurants.

Some restaurants are successful in charging higher prices for their menu items because their products are:

Menu mix percentage is the ratio of total dollar sales for one menu to total dollar sales for a similar menu used on a different day.

Cost and Sales Concepts

The Control Process

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

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

Filters

Exam 12: Controlling Food Sales

If sales volume for a product increases when the sales price is lowered, the product is said to be:

When a customer expresses a preference for the product of one restaurant over that of another, it may be said that the preferred restaurant is offering a product that is differentiated.

Sales control is a synonym for revenue control.

Quality of product is the single most important factor in the success of a restaurant.

"Dupes" are customers to whom servers can readily sell almost any menu item.

A homogeneous product is one for which price increases are unlikely to affect sales volume.

Perhaps the most widely used approach to menu pricing is:

Which of the following is NOT a goal of sales control?

A price-sensitive menu item is one for which price increase result in sales volume decreases.

Given a choice of four restaurants offering relatively homogeneous products, customers would tend to select the restaurant:

Prime ribs of beef is a signature item for most restaurants.

Some restaurants are successful in charging higher prices for their menu items because their products are:

Menu mix percentage is the ratio of total dollar sales for one menu to total dollar sales for a similar menu used on a different day.

Cost and Sales Concepts

The Control Process

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

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

Filters