Deck 11: Revenue Control

Question 1

For effective internal control, end­of­shift register readings in a food and beverage operation using a cashier banking system should be taken by:

A) the cashier responsible for the individual cashier station.
B) anyone other than the cashier responsible for the individual cashier station.
C) the manager receiving payments from guests and servers.
D) the food and beverage manager or a designated individual other than the cashier.

Answer 1

D

Question 2

With a __________ system, servers and bartenders use their own banks of money to collect payments from guests and retain the collected revenue until they check out at the end of their shifts.

A) collusion
B) server banking
C) duplicate revenue
D) cashier banking

Answer 2

B

Question 3

The Surf & Turf Restaurant uses the server banking system. Given the following information, what is the cash due from the server before paying out charged tips? $$\begin{array} { l c c } \text { Server A } & { \text { Opening Cash Bank } } & \$ 50.00 \\& \text { Total Sales from Guest Checks } & \$ 450.00 \\& \text { American Express Charges } & \$ 95.00 \\& \text { VISA Charges } & \$ 150.00 \\& \text { Surf \& Turf Gift Certificate } & \$ 40.00 \\& \text { Complimentary Dinner } & \$ 75.00\end{array}$$

A) $90
B) $140
C) $205
D) $255

Answer 3

$90

Question 4

One advantage of an automated beverage control system is that it:

A) dispenses drinks according to the operation's standard beverage recipes.
B) counts the number of drinks poured.
C) provides timely management reports.
D) all of the above

Question 5

With point­of­sale systems, the status of a guest check changes from "open" to "closed" when:

A) the server's shift ends.
B) the cashier collects unused checks.
C) payment by the guest is entered into the system.
D) the kitchen completes the order.

Question 6

Which of the following types of reports generated by a point­of­sale system provides an analysis of each server and cashier in terms of guest count, total sales, and average sales?

A) daily productivity report
B) transaction summary report
C) transaction audit report
D) open check report

Question 7

A duplicate guest check system in a nonautomated food and beverage operation is used by the server to:

A) request food from the storage area.
B) notify the production staff of items needed to fill an order.
C) fix any errors that may have occurred on the first order.
D) separate guest checks into two or more receipts when requested by guests.

Question 8

Which of the following reports would a manager check to review guest checks that were open but not closed at the end of the meal period or server shift?

A) productivity report
B) open guest checks report
C) inventory usage report
D) password access report

Question 9

In manual systems, food and beverage managers can identify differences between what food items were produced and what items were served during a specific meal period by matching orders turned in to the kitchen with:

A) sales forecasts.
B) cashier totals.
C) corresponding guest checks.
D) storeroom issue reports.