Deck 12: Preventing Revenue Theft

Question 1

To help safeguard a food and beverage operation's petty cash fund from theft, which of the following procedures should be implemented?

A) The employee responsible for managing the fund should not have the authority to sign a check to replenish the fund.
B) Checks to replenish the fund should be made out only to the manager of the fund.
C) Money to replenish the fund should be drawn from cash register funds.
D) Responsibility for the fund should be rotated among several staff members.

Answer 1

A

Question 2

Lisa stormed into the kitchen and shouted a steak order across to Raymond, the broiler cook. She needed the steak fast because of a late arrival to the party of eight in her section. Raymond refused to put the steak on without the order being entered into the point­of­sale system. Lisa picked up orders for two other tables and told Raymond to put the steak on now and she'd put the order in as soon as she could. Ten minutes later, Lisa returned and Raymond still hadn't started her steak order. Which of the following statements best characterizes the interaction between the server and the broiler cook?

A) The broiler cook was wrong. Raymond should have started the steak order because Lisa was closer to what was actually happening with guests in the dining room. The broiler cook's job is to serve those who serve guests.
B) The broiler cook was right. Overriding fundamental features of the control system should be approved by a manager and not dictated by the frustrations of a busy server.
C) The broiler cook was right. Lisa is only concerned about losing a high tip from her party of eight.
D) The broiler cook was wrong. Raymond should have started the steak order because guest service concerns should always override control procedures.

Answer 2

A

Question 3

Which of the following types of bartender theft would likely cause a rise in the number of guest complaints about the quality of drinks served?

A) underpouring drinks
B) bunching sales
C) under­ringing sales
D) no­ring sales

Answer 3

A

Question 4

Bottle marking can help food and beverage managers identify whether bartenders are:

A) diluting liquor products.
B) substituting lower­quality liquor for call brands.
C) substituting their own liquor for that used at the bar.
D) underpouring drinks.

Question 5

Which of the following statements about the use of a shopper service by food and beverage operations is TRUE?

A) Managers should meet with the shopper service representative only after the shopper has evaluated control procedures at the operation.
B) The value of a shopper service should be measured by the number of thefts detected by the service representative.
C) Shopper services analyze revenue transactions and rarely deal with issues of guest satisfaction.
D) Managers should periodically alert all employees that a shopper service is routinely employed to monitor control procedures.

Question 6

The manager at Lucky's Restaurant tried to offset slightly higher food costs by running a dessert promotion and found that food costs actually rose even higher after the promotion. Which of the following theft statements would have the LEAST impact on food costs and would NOT be the likely cause of the problem?

A) Servers are not filling out guest checks or entering orders into the point­of­sale system; instead, they are giving away desserts to increase their tips.
B) Servers are not recording dessert orders on guest checks or entering them into the point­of­sale system; instead, they are pocketing revenue when guests pay by cash.
C) Servers are reusing checks for guests ordering identical desserts.
D) Servers are overstating guest check totals in hopes of getting higher tips.

Question 7

When possible, responsibility for collecting revenue, auditing guest checks, and preparing tallies of daily revenue should be assigned to:

A) a single staff member.
B) individual(s) charged with preparing bank deposits.
C) a different employee for each task.
D) individual(s) responsible for paying bills.

Question 8

Theresa is a bartender at the Blue Moon Tavern. She steals from the business periodically by adding guest check totals in her head, collecting the full amount from the guests, but entering a lower total into the cash register and pocketing the difference. This type of theft is called:

A) "no­ring" sales.
B)bunched sales
C)freepouring
D)underpouring

Question 9

Which of the following is a practical way to reduce the possibility of guests walking out of a restaurant before paying their bills?

A) Ensure that there is only one exit from the dining room.
B) Install surveillance systems.
C) Position a cashier station at the entrance to the dining room.
D) Require payment at the time of ordering.

Question 10

Employees may steal from guests by:

A) padding guest checks.
B) altering payment card charges after guests leave.
C) making change incorrectly by shortchanging or fast­ counting.
D) all of the above