Standard Procedures - correct answer What must be in place to reduce the number of control problems in the bar operation?
False - correct answer The
... [Show More] more differentiated a menu item the more price sensitive it is?
Survey current customers or members - correct answer How should a facility began their research to determine the most relevant type of food and beverage service they can provide?
The facility can be held fully responsible for the consequences of this accident - correct answer A guest who served several alcoholic beverages has been involved in an auto accident shortly after leaving the facility lounge. A police breathalyzer test confirms she was intoxicated. Which statement actually the facility's liability exposure?
customer preferences - correct answer What is most important for management to consider when purchasing alcoholic beverages.
The reorder point - correct answer Along with storage space, what must be considered when determining the par stock levels for nonperishables.
Customer volume will have to increase - correct answer What must managers understand about lowering the price to match competitors prices
True - correct answer Menu engineering is a method of analyzing menu sales to maximize gross revenues
Infrequent ordering ties up less money in inventory - correct answer Why is periodic ordering the most common method for maintaining levels of nonperishable foods
Sensitivity - correct answer What term is used to describe the situation where fewer customers are ordering an item in response to a price increase
Food Cost Percentage - correct answer What key performance indicator is often used to monitor operations and determine the effectiveness of control procedures
cogs/ opening inventory - correct answer what gets inventory turnover
Staffing Requirements and costs are less - correct answer What is the predominant reason a public facility is like to offer inexpensive food and beverage products
false - correct answer nonperishables need refrigeration
True - correct answer A recipe detail and cost card is used to determine the standard cost one portion produced from a standard recipe
Differentiated product - correct answer Two local restaurants get exactly the same food item from the purveyor but product two different entrees with them. What terms describes this distinction?
Location - correct answer When time is short which of the following is likely to be the determining factor in a customer choices of a restaurant
Cost of food sold - correct answer What can be determined by calculating the dollar
value of the food inventory at the end of the month
True - correct answer Food and beverage operations using inventory software will continue to conduct physical inventories to obtain a measure of unauthorized or nonstandard issues of food.
Theft and waste losses - correct answer Which is a major problem caused by using the food storage areas for multiple purposes. [Show Less]