HMS 305 Final

Which of the following is an example an inter-unit transfer?

A food department uses wine form a beverage department to create a sauce in the larger hotel

Foods categorized as stores are

Able to be held in inventory for a period of time

Over-purchasing, spoilage, and improper portioning can lead to differences between

Actual and standard costs

Verification of the data on which food was received can be provided by

An invoice stamp

When profit is zero, a business is said to be operating

At its break-even point

Which of the following is produced by the fermentation of malted grain?

Beer

The best example of a description to be included on a standard purchase specification is

Cantaloupe, 5 1/4 to 6 1/4 inches in diameter

Desired quality can be more readily obtained with the use of

Centralized purchasing

Centralized purchasing systems are widely used by

Chain operations

One way to change an undesirable forecasted food cost percent is to

Change sales prices

Which of the following automatically becomes the opening inventory for the next period?

Closing inventory for the period

Which of the following cost-to-sale ratio analysis is appropriate?

Comparing the second week in September with the second week in October.

All forms of pay and other rewards going to employees as a result of their employment is referred to as

Compensation

The cost of goods to a food service establishment is the expense incurred when the goods are...

Consumed

The state government sells some of all alcoholic beverages through its own network of stores in which of the following?

Control state

A collection of interrelated and interdependent control techniques is called a

Control system

Cost that can be changed in the short term are called

Controlled costs

The prevention of pilferage is one of the objective of beverages

Cost control

The relationship between the costs incurred in instituting and maintaining a single control of control system and the benefits or savings derived by doing so is called the

Cost/benefit ratio

Which of the following can be used to calculate cost per dollar of sales?

Cost/sales

Cost percents are useful to managers in that they provide a means of comparing

Costs relative to sales for two or more periods of time

Which of the following tends to be artificially high on days when all directs received are not been consumed?

Daily cost of food

Which of the following items are charged immediately, upon receipt, to cost of goods?

Directs

Failure to account for all food served to customers and employees will result in

Distortion of the cost-to-sales-ratio

According to menu engineering principles, items to be removed from a menu are labeled as

Dogs

The goal of cost control is to

Eliminate excessive costs for controllable categories of expenses

Which of the following costs is part of your prime costs?

Employee benefits

Multiplying an item's unit value by the number of units issued is called

Extending the requisition

Forecasting is a primary means for monitoring the performance of employees who store and issue food.

False

Standard portions costs typically are calculated once in the life of a restaurant-just prior to opening day.

False

Stock should be rotated according to

First-in, First-out

Monthly liquor cost and liquor cost percent are often not truly useful for monitoring operations because they fail to meet which important criteria?

Frequency and timeliness

At which type of bar do bartenders serve the public face to face?

Front bars

Which of the following is not paid from an employer's funds, but is considered compensation in the eyes of the law

Gratuities

One benefit of standard portion size is:

Greater customer satisfaction

Which of the following would a restaurant want to have?

High contribution margin

The presence of labor contracts usually means that employee wages are

Higher than if there was no union

An operating budget is usually prepared using

Historical information from previous budgets and operating statements

Lowering contribution margins will require which of the following if a food service establishment wants to achieve a given target profit?

Increasing volume

Paid vacations is an example of which of the following?

Indirect compensation

Every time food is delivered to an establishment, it is usually accompanied by a(n)

Invoice

Duplicate checks (Dupes) are given to

Kitchen personnel

The purpose of a standard recipe is to

Maintain consistent quality of any item

The primary sales tool in most restaurants is the

Menu

Dividing the number of units sold by the total number of units sold for all items yields which of the following?

Menu mix percent or popularity index

By what term do we refer to the number we get when we subtract cost of goods from sales?

Net operating profit

Which of the following is a sales forecasting activity and an estimate of costs incurred in the process of generating those sales

Operating budget

Arranging to have work done on a contract basis by outside organizations rather than by full-time employees is called

Outsourcing

Developing sales history data has become simpler and faster than in the past with the use of

POS terminals

A customer who orders a "scotch and soda" should be given which of the following?

Pouring brand

Food, beverage, and payroll costs are collectively known as

Prime cost

To determine an establishment's break-even point, which of the following should be set to zero?

Profit

The alcoholic content of a distilled beverage is stated in terms of

Proof

An adequate contribution margin will cover fixed costs of an operation and also

Provide for an additional amount beyond break-even that equals the desired profit

IN menu engineering, a menu item for which contribution margin is high while sales volume is low is called a:

Puzzle

Which of the following are used to define the degree of excellence of raw materials, finished products, and employee work?

Quality Standards

Which of the following requires extensive food knowledge and thorough investigation?

Quality verification

In larger operations, management's observations must often be abstracted and inferred from

Records and reports

Which of the following is a highly structured method from controlling issues?

Requisition system

A written record of the number of portions of each menu item sold every time that item appeared on the menu is called a:

Sales history

A production sheet is used to

Set production goals for chefs and other production staff

Unique menu items created to increase sales volume are referred to as

Signature items

The standard for controlling production volume is to determine and produce, for any menu item, the number of portions that, on any given day, is likely to be

Sold

Which of the following can be stored indefinitely at normal room temperatures without harming product quality?

Spirits

Which of the following is one of the causes of unplanned costs that can develop while food is in storage?

Spoilage

Which of the following help ensure that all foods purchased will be of the desired quality for their intended use?

Standard purchase specifications

Food items that can be stored in the packages of containers in which they are received and called

Staple foods

What is the final step in the control process?

Take appropriate action to correct deviations from standards

Which of the following id considered a "traditional" means for accessing price information?

Telephone quotations

The cost of Directs for a given day may be obtained from:

The Receiving Clerk's Daily Report for that day

Think about the basic Cost of Goods Sold formula. IF the beginning inventory and the ending inventory are identical, what will be the Cost of Goods Sold be equivalent to?

The average of the two inventory figures

A normal first step in forecasting food sales for a given day is to predict anticipated dollar sales volume for that day.

True

Arranging a sales history by day of the week facilities identification of sales trends for an overall operating period.

True

Unplanned costs are those arising from spoilage, pilferage, or waste

True

Which of the following typically appears on an invoice?

Unit Price

The big problem faced by those trying to train skilled receiving personnel is the

Vast knowledge of foods these workers must have

The first step of the standards receiving procedure is to

Verify that the quantity, quality, and price for each item delivered conforms exactly to the order placed

Which of the following is commonly used to measure portions of soup

Volume

Directs become part of food cost:

When the food is received

Which of the following contains wine and fruit juice?

Wine coolers

A good recipe has four items: ingredients, proportions of amounts of the ingredients, methodology of assembly, and WHAT else?

Yield

One purpose of beverage-purchasing controls is to ensure that ingredients are purchased

at optimum prices

The three classifications of alcoholic beverages are

beers, wines. and spirits

the value of closing inventory based on records indication purchases and issues is called

book inventory

Changes in cost-to-sales ratios may often be traced to

changes in the sales mix

In order to institute control in a food service operation, the first step is to

establish appropriate standards

Managers and bookkeepers are typically...

fixed-costs employees

In general, food service establishments that operate at relatively high margins of profit per item

have higher labor cost and lower food cost percent

Compared to other industries, the labor turnover rate in the food-service industry is

higher

The availability of sources of supply tends to greatest

in major metropolitan areas

Lager beer

is the type most commonly consumed in the United States

A written requisition is a form listing

items needed from stores

The ratio of cost to benefit should always be

less than one

The most widely used approach to menu pricing is to

match competitors' prices

The difference between actual costs and standard costs is called

potential savings

For bars, par stock is the

precise quantity that must be on hand at all times

The agreed-upon cost of goods of services used to measure other costs is called

standard cost

The establishment methods used to prepare products of perform jobs are known as

standards procedures

Simulation exercises provide one way for food service operators to

train employees

Physical inventory is taken

whenever management wants to take