Where should the storage area be located? A) In the middle of the kitchen B) Close to the restrooms C) Close to the manager's office D) By the entrance
C) Close to the manager's office
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15
Two major financial documents of concern to a food service operation are the income statement and the balance sheet. True or False
True
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20
1. Quality is defined as in terms of acronym - RATER. What is the full form of RATER? Reliability, Assurance, ..............., ................. , Responsiveness.
Tangible, Empathy
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15
In the chapter fundamentals of management, resources are defined as People, Money, Time, Energy, Products, Equipment, Procedures. True or False
True
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15
The kitchen does not need to be proportionate to the menu size. True or False
False
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15
Menu items high in popularity but lower in contribution margin are known as: A) Stars B) Puzzles C) Plowhorses D) Dogs
C) Plowhorses
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15
Counting items manually one by one or by hand is called âĶâĶâĶâĶâĶâĶâĶâĶ A) Perpetual Inventory B) Cost of Goods Sold C) Physical Inventory D) Keeping Diary
C) Physical Inventory
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lifesaver
Give 15 points!
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gift
Win 25 points!
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rocket
Go to first place!
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baam
Lose 5 points!
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thief
Give points!
5
10
15
20
25
star
Double points!
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rocket
Go to first place!
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banana
Go to last place!
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15
The financial document that is developed by projecting revenue, determining profit requirements, and estimating expenses is the: A) Balance sheet B) Operations budget C) Uniform system of accounts D) Income statement.
B) Operations budget
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15
The order in which various menu items are placed on the menu within their categories is determined by: A) The itemsâ prices, with highest-priced items appearing first. B) The itemsâ popularity and profitability. C) The restaurantâs board
B) The itemsâ popularity and profitability.
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lifesaver
Give 20 points!
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shark
Other team loses 20 points!
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gift
Win 15 points!
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lifesaver
Give 15 points!
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15
Hospitality business is all about? A) technology, new shiny tools B) making money no matter how, even if it means unethical C) people and relationships D) choosing the right organization chart
C) people and relationships
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15
If you push three tables for 4 together, how many people can be seated together? A) 12 B) 16 C) 6 D) 8
D) 8
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15
What is the formula to calculate month end food cost percentage? A) Total Purchases/Sales B) (Beginning Inventory â Ending Inventory)/Sales C) (Beginning Inventory + Purchases â Ending Inventory)/ Sales
C) (Beginning Inventory + Purchases â Ending Inventory)/ Sales