Cost Control Exam Review

What do dram shop laws do?

Make bar owners accountable for serving intoxicated customers

Who designates a standard bar recipe?

Management of the given bar

Automated bars do?

Measure quantities accurately

What are shot glasses and other measuring devices used as aids for?

Quantity Control

A liter bottle of pouring scotch costs $10.14, and an 8-ounce bottle of soda cost $0.24. A customer ordering Scotch and soda is given 1 oz of Scotch and 5 oz of soda. The standard cost of this drink is?

$0.45

The management of a nearby restaurant wants to feature a new cocktail called a Martian Landing. It will sell for $2.50. The desired cost-to-sales ratio for the drink is 20%. How much should the ingredients cost?

$0.50

The cost of the liquor in a certain drink is $0.20 per ounce, and the cost of the mixer is $0.05. If the drink contains 1.5 ounces of liqour and 7 ounces of mixer, the standard cost of the drink is?

$0.65

Given opening storeroom inventory of $6000, opening bar inventory of $7000, closing storeroom inventory of $7000, closing bar inventory $4000, and purchases of $12000. cost of beverages sold is?

$10000

Given opening inventory of $6000, closing inventory of $7000, and purchases of $12000. cost of beverages issued is?

$11000

Snibley's Restaurant uses the standard deviation method to monitor bar operations. In the test period, actual sales were $9400, and potential sales were $10000. What should actual sales have been for last week if the potential sales were $15000?

$14100

The cost of the liquor in a certain drink is $0.24 per ounce, and the cost of the mixer is $0.04. If the drink contains 2 ounces of liqour and 6 ounces of mixer, and the desired cost-to-sales ratio for the drink is 20%. What is the standard selling price for the drink?

$3.60

If a liter of scotch cost @10.14, and standard 2oz shots sell for $2.00, the potential sales value of the liter of scotch is?

$33.80

Given the following information, what is the mixed drink differential for a gin martini? 1oz of Gin sells for $1.00 Gin martinis contain 2oz of gin Gin martini sells for $2.50

+$0.50

Compute the deviation from potential given the following information developed during a suitable test period: Actual Sales for period: $4500 Potential Sales based on straight shots: $5000

10%

A nearby restaurant uses the perpetual method to maintain beverage inventory. Given the following data for Fidelska vodka, determine reorder quantity. Par stock: 126 Days required for delivery: 5 Desired safety factor: 50% Daily usage: 4 Reorder point: 42

104

Given opening storeroom inventory of $8000, opening bar inventory of $2000, closing storeroom inventory of $7000, closing bar inventory $3000, purchases of $20000, and sales of $80000 the inventory turnover is?

2.0

Given the following information, compute the daily beverage cost percent for Sniffley's Restaurant: bev issues: $2500 Transfers kitchen to bar: $210 Transfers bar to kitchen: $110 Promotion Expense: $80 Bev sales: $12000

21%

Given beverage sales of $1200, and cost of beverages sold is $300, beverage cost percent is?

25%

Unpasteurized beers should normally be stored at approximately:

40*F

What percentage of alcohol does a 90-proof spirit contain

45%

A nearby restaurant uses the periodic method to order beverages. Today is the day for placing orders, and the current data for Guzzlers Gin is as follows: Park Stock: 72 Quantity on hand: 18 Usage: 48 Determine the proper order quantity for this item.

54

If a customer at the bar orders a scotch and a soda, he should normally be served which brand?

A pouring brand

What is the most accurate device for standardizing beverage portion size?

Automated Dispenser

An example of the generic wine

Bordeaux

What is a target market for a bar?

Business women working within two blocks of the establishment

What work habits should be encouraged to a bartender?

Charging for each drink as it is served

The drink "Martini" is an example of what kind of drink?

Cocktail

The effectiveness of revenue control can be enhanced by?

Dividing responsibility for producing drinks, serving drinks and collecting cash.

What is NOT an appropriate means for maximizing profits>

Encouraging each customer to buy as many drinks as possible

What is an advantage of the ring-in, ring-out register?

Facilitated reconciliation of sales and revenue

55*F is a suitable temperature for storing red wines and draft beer

False

A cocktail is defined as a drink containing one alcoholic beverage and one mixer

False

A mixer is defined as any container in which drinks are stirred, shaken, or blended

False

A negative inventory differential increases cost of beverages sold

False

A primary goal of beverage storing control is to ensure that all beverages are purchased at optimum prices.

False

A standard drink recipe is one that has been approved for bar use by the Alcoholic Beverage Commission in a given state

False

At service bars, bartenders normally serve customers face-to-face.

False

Bartenders should be encouraged to work with cash drawers open because this practice enables them to work faster

False

Distillation is a process by means of which wines are produced from grapes or other fruits

False

Dram shop laws are federal statutes which prohibit the selling of alcoholic beverages to individuals under the age of 21 years

False

Drink prices are based primarily on the cost of the alcoholic beverages they contain

False

Fermentation is a natural process by means of which yeasts are produced from natural sugars and alcohol.

False

Free pouring is the most accurate method for measuring ingredients.

False

If a customer at the bar calls for a scotch and soda, she is normally given a call brand

False

If an alcoholic beverage is labeled 25 proof, it is 50% alcohol.

False

In beverage operations, profit maximization is achieved by selling as many drinks as possible to each customer

False

In the drink consisting of 2 oz of gin and 6 oz of tonic, the primary ingredient is tonic

False

Inventory differential is the difference between opening and closing storeroom inventory values

False

Inventory turnover is the ratio of average inventory to cost of beverages sold

False

Lighting conditions in the storage facility are important in maximizing the shelf life of spirits and beers.

False

Mixers are alcoholic beverages used in small quantities to add character to special drinks

False

People who patronize bars necessarily do so to buy alcoholic beverages

False

Red wines should normally be stored in a well ventilated facility at a constant 72* Temperature

False

Sales control and revenue control mean the same in beverage control

False

Scotch and soda us an example of a mixed drink

False

The mixed drink differential is a calculation of the percentage of the sales mix represented by mixed drinks

False

The principal advantage to the monthly cost percent method for monitoring beverage operations is its unique ability to uncover deviations from standards and standard procedures at a front bar

False

To ensure that an adequate supply of beverages is on hand in the beverage storeroom is an objective of beverage storing control

False

To maintain maximum-security for stored beverages, it is necessary to issue two keys for the storage facility: One to the bartender, and the other to the beverage steward.

False

Transfers from the bar to the kitchen are added to beverage cost

False

Two liters of gin equals 64 ounces

False

Wines that have had small quantities of brandy added to them are?

Fortified wines

In a control state, a beverage manager would purchase distilled spirits from?

From the state

In hotel dining rooms where customers often orders bottles of wine with dinner, managers require servers to fill out what forms to obtain the wine?

Full Bottle Sales Slips

The principal ingredient in beers and ales are:

Grains and Hops

A bar where customers orders must be taken by servers, who order the drinks from bartenders the deliver the drinks to customers is known as a:

Service Bar

What would a bar located in the main kitchen of the hotel would be classified as?

Service Bar

Which type of bar is best to use automated drink dispensers and bottle top measuring devices without offending customers and achieve desired goals?

Service Bar

What are bin cards often used as?

Shelf Labels

Distillation is the process associated with?

Spirits

The drink "Gin and Tonic" is an example of what kind of drink?

Straight Drink with Mixer

What is a technique for monitoring beverage receiving, storing, and issuing activities?

Taking monthly physical inventory of stored beverages.

Given the following information, compute the daily beverage cost percent for Wormley's Restaurant: Opening bar inventory: $2000 Closing storeroom inventory: $7000 Transfers kitchen to bar: $400 Promotion Expense: $100 Closing bar inventory: $1800 Bev Purchases: $14000 Transfers bar to kitchen: $300 Bev sales: $60000

The answer cannot be determined

Where are code numbers assigned to wines found?

The bottles and the menu

What is the par stock in a front bar?

The exact number of bottles for which the bartenders is held accountable

The ideal temperature in a storage facility for spirits is?

There is no "ideal temperature" for storing spirits

what is a means of instituting some degree of revenue control in a bar which does not use guest checks?

To collect for each drink when it is served.

What is a reason for customers to decide to patronize an establishment that sells alcoholic beverages?

To kill time, to consume alcoholic beverages, to be social

A jigger is a measuring device used to ensure the accuracy of alcoholic ingredients used in drink production

True

A straight drink contains a single alcoholic beverage and may contain a mixer

True

Ale is a form of beer

True

An automated bar is both a computerized dispensing device and a sales terminal

True

At the front bar, par stock is the exact number of bottles or other containers that must be on hand at all times and with which the bartender is held accountable

True

Hops are integral to the production of beers

True

In general, an inventory turnover rate of 2.0 is acceptable for beers

True

In the perpetual order method, reorder quantity is determined by subtracting reorder point from par stock, Then add the number of units that one expects to use between order date and delivery date.

True

Liqueurs contain spirits, sweeteners, and flavourings

True

One means of instituting revenue control is to prohibit production and service personnel from collecting money

True

One means of optimizing the number of beverage sales is to increase the number of customers to the desired level

True

Par stock is the maximum quantity of a given beverage product that should be on hand at a given time.

True

Potential customers between ages of 25 and 35 could be called a market segment

True

The average sales value method for monitoring beverage operations eliminates the need for determining mixed drink differential's daily

True

The number of drinks in a bottle equals the quantity in the bottle divided by the standard quantity for each drink.

True

The potential sales value calculated for a bottle of spirits is based on the sale of bottle contents as straight drinks

True

The primary goal of receiving control in beverage operations is to ensure that deliveries received conform exactly to orders placed.

True

The use of beverage code numbers simplifies ordering by both customers and servers

True

The use of standard glassware is an aid to portion control in beverage operations

True

What should be discouraged as a work habit for a bartender?

Under pouring

A wine that takes its name from the grape used to make it, is known as:

Varietal Wine

Relative humidity is an important consideration in a facility used for the storage of corked wines

true