3rd/4th Semester

F&B Controls MCQs

The Answers of the MCQs below will be discussed on our Telegram Discussion Group and it will be updated here soon!

Expand FIFO

  1. - Fast in fast out

  2. - First in fast out

  3. - Fast in first out

  4. - First in first out

 

Rest. expects to sell 6000 meals dur. the up . month with an avg .variable cost per meal sold is $6 Total fixed costs are expected to be $24000. What would the avg. sell price per meal sold be if the operation is meet its $12000 profit goal for the month? 

  1. - 6

  2. - 8

  3. - 12

  4. - 16

 

Good_____systems can help you achieve and maintain the level of profit you want.

  1. - Purchase control

  2. - Cost control

  3. - Food control

 

Calculate the selling price of tandoori chicken, in which food cost is Rs 200 

  1. - 400

  2. - 450

  3. - 500

  4. - 600

 

The hotels purchases 100 packets of strawberry at the rate of Rs.50 and 300 packets strawberry at the rate of Rs. 40.Calculate the weighted average price of each packet 

  1. - 42.5

  2. - 45

  3. - 48.5

  4. - 50

 

Which of the following is most likely to be classified as a Fixed cost?

  1. - Raw material cost

  2. - Food cost

  3. - Rent expenses

  4. - Electricity bill

 

A stock out can occur as a result of 

  1. - Under-purchasing

  2. - Over-purchasing

  3. - Inadequate menu engineering

  4. - Employing a perpetual inventory system

 

Cash and carry method is mainly followed in 

  1. - Suburb hotels

  2. - Airport hotel

  3. Resorts

  4. - Chain hotel's

 

KOT ha how many copies 

  1. - 1

  2. - 2

  3. - 3

  4. - 5

 

Alternative system of using bin card 

  1. - Meat tag

  2. - Stock card

  3. - Purchase card

  4. - Delivery note

 

Which of the following food service control points links receiving and issuing functions

  1. - Issueing

  2. - Storing

  3. Purchasing

  4. - Accounting

 

Restaurant expects to sell 6000 meals during the upcoming month with an average variable cost per meal sold is $6. Total fixed costs are expected to be $24000. The average selling price per meal sold at the breakeven point would be. 

  1. - 25

  2. - 15

  3. - 20

  4. - 10

 

____ is use to lift the uploaded material from truck to bring it to receiving department for opening  the big packets 

  1. - Tractor

  2. - Forklift truck

  3. - Truck

  4. - Buldozer

 

When there is a shortage or goods not as per SPS, the receiving clerk writes which note mentioning details and requesting the supplier to remove the goods mentioned in this from the bill giving the reason for returning along with the quantity 

  1. - Delivery note

  2. - Debit note

  3. - Credit note

  4. - Bills receivable

 

Which method of purchasing is suitable for welfare catering establishment 

  1. - Centralized

  2. - Cost plus

  3. - Cash and carry

 

Physical Inventory Procedure is done  

  1. - Every week

  2. - Every third day

  3. - On the last day of the trading period

  4. - Every year

 

Final forecasting is done 

  1. - A week before

  2. - A year before

  3. - A day before

  4. - On the same day

 

The amount of control is related to____

  1. - Size of operation

  2. - Etiquettes

  3. - Amount of money

 

Ownership of product is transferred from the supplier to the food and beverage operation when the receiving employee signs the. * 

  1. - Delivery note

  2. - Daily receiving report

  3. - Purchasing order

  4. - SPS sheet

A formula for producing a food and beverage item is called a 

  1. - Algorithm

  2. - Product specification

  3. - Standard recipes

  4. - Portion and size control

 

Bin card is used for

  1. - Perishable items

  2. - Expensive products

  3. - Cuts of meat

  4. - Grocery items

 

Credit note is made by 

  1. - Receiving clerk

  2. - Executive chef

  3. - Purchase manager

 

Which of the following control tools links a restaurant’s suppliers and receiving staff, ensuring that the proper quantity of products is available for food production and service 

  1. - Yields percentage worksheets

  2. - Standard portion size specifications

  3. - Standard recipe

  4. - Standard purchase specification

 

Which Cost change in direct proportion to the sales, they increase with the increase in sales. 

  1. - Fixed cost

  2. - Variable cost

  3. - Semi variable cost

  4. - Marginal cost

 

Which of the following is most likely to be classified as a variable cost?  

  1. - Purchase manager salary

  2. - Food costs

  3. - Rent expenses

  4. - Property taxes

 

Good _____system can help u achieve and maintain the level of profit u want

  1. - Storage control

  2. - Purchase control

  3. - Cost control

 

_____is a function concerned with the search, selection, procurement, description,

storage and final use of commodity.

  1. - Receiving

  2. - Purchasing

  3. - Delivery

DISCLAIMER!

The notes provided for on this website represent the views of the individual authors of different books and notes and not ours. The material is intended for educational and personal purposes only. In no way we assume the authorship of the materials provided on this website. We do not assume any responsibility for the content of the posted material. Use this material at your own discretion.

USER VISITS:

Show your Ads here!

Since 2016 - Proudly created with Wix.com