Deck 8: Production and Serving Controls

Question 1

The Osborne Restaurant uses the weighted time series method to estimate food production requirements. Given the following information about chicken dinners sold on Sundays, how many chicken dinners should production areas be prepared to produce for the upcoming Sunday? $\begin{array}{cc}\text { Dinners Sold } & \text { Weight Factor } \\120 & 5 \\115 & 4 \\95 & 3 \\130 & 2 \\105 & 1\end{array}$

A) 105
B) 111
C) 114
D) 125

Answer 1

114

Question 2

The purpose of food and beverage production cost control tools is to:

A) provide quality food and beverage items to guests regardless of cost.
B) ensure quality while complying with cost limitations.
C) keep costs within established parameters, even if it means compromising somewhat on quality.
D) provide direction to junior­level food preparers and bartenders so that their productivity can quickly rise to industry standard levels.

Answer 2

B

Question 3

Which of the following features of a guest check printer uses bar code technology to eliminate the need for servers to input a guest check serial number to access an account?

A) retained check printing
B) delayed check printing
C) automatic slip feed
D) automatic form number reader

Answer 3

D

Question 4

Over the past eight Tuesdays, an average of 15 percent of the guests served at the Family Funtime Restaurant ordered chicken dinners. The manager assumes that approximately the same percentage of guests will order that entree this coming Tuesday night when 140 total guests are expected to be served. How many chicken dinners should production areas be prepared to produce?

A) 15
B) 21
C) 30
D) 53

Question 5

Which of the following best identifies the components of an automated beverage control system?

A) an order entry device, a control unit, a delivery network, and a bar code reader
B) a bar code reader, a monitor, an order entry device, a control unit, and a delivery network
C) a control unit, an order entry device, a delivery network, and a dispensing unit
D) a control unit, a bar code reader, a monitor, a delivery network, and a dispensing unit

Question 6

Which of the following types of keys typically found on the keyboard of a point­ of­ sale terminal enables servers to access open guest check accounts by serial number?

A) numeric keypad
B) settlement keys
C) modifier keys
D) preset keys

Question 7

Which of the following positions coordinates communication between production and service staffs during busy meal periods?

A) a runner
B) a busser
C) an expediter
D) a food checker

Question 8

Which of the following production control documents is used to determine the amount of menu item ingredients to purchase for routine operations?

A) master food production planning worksheet
B) sales history records
C) special event notice
D) equipment schedule

Question 9

When forecasting food production requirements, managers should take into account __________ to help control production quantities and reduce the amount of leftovers.

A) past sales figures
B) upcoming weather conditions
C) special community events
D) all of the above

Question 10

Which of the following types of keys typically found on the keyboard of a point­of­sale terminal enables servers to specify preparation instructions for menu orders relayed to kitchen staff?

A) settlement keys
B) modifier keys
C) preset keys
D) inventory keys