87
Created on By noonwal7

F&B MGT QUIZ COMPETITION-1

Explore your knowledge world.

1 / 20

To control food costs, the kitchen staff has to adhere to fixed ______ as the dish is finalized.

2 / 20

____ is a tool for planning used to predict future environmental happenings that will influence the operation of an organization.

3 / 20

Food cost percentage formula is _

4 / 20

VED stands for ________

5 / 20

______ is the stock of finished goods, partly finished goods, and raw materials which are presented in the stores.

6 / 20

Spirits could be stored in dry stores at a temperature between __________.

7 / 20

Storage temperature of beer is ______.

8 / 20

Goods control in the stores requires division of responsibilities between the receiving staff and __________

9 / 20

A _____ note is prepared requesting for return of money.

10 / 20

The fat content in milk is checked with a ____

11 / 20

To carry heavy goods to upper floors ________ are used.

12 / 20

A ________comes along with each supply sent by the vendor

13 / 20

Acknowledging the quantity, quality, and price by stamping the invoice is ____.

14 / 20

______ is a formal document submitted by vendors for request of the tender made by organization.

15 / 20

The EOQ model is a method that provides an _______

16 / 20

A _____ is prepared to record what has been decided to buy.

17 / 20

The overall performance of price, quality, and delivery determines the choice of the _____

18 / 20

Food items with longer shelf life like groceries are either __________ in various containers.

19 / 20

Food purchased is broadly classified into perishables and _______________.

20 / 20

Purchasing is concerned with the search, purchase receipt, storage and utilization of the __________.

Your score is

The average score is 45%

0%

29
Created on By noonwal7

F&B MGT QUIZ COMPETITION-2

Evaluate and practice for your exams through this model test.

1 / 20

The process in purchase cycle comprise

2 / 20

A purchase order will have a/an

3 / 20

A raw vegetable is a

4 / 20

A standard purchase specification could include:

5 / 20

Which of the following would help us know that the food purchased will be of the desired quality for the intended use:

6 / 20

A copy of the meat tag is attached to the piece of meat while a copy of the tag is sent to

7 / 20

While receiving the goods, they must be checked for

8 / 20

The price stated in the delivery note is as mentioned in the

9 / 20

For blind receiving, the invoice and the delivery note is sent to the

10 / 20

The credit note is prepared by the

11 / 20

When the goods received are returned by the receiving clerk to the vendor with the returned quantity and the amount for the returned goods, a _________ is prepared.

12 / 20

When there is a shortage of goods or if the goods are not as per the SPS, _______ is made.

13 / 20

A _________ is a document which is generated for claiming the payment for goods either already supplied or just delivered.

14 / 20

A __________ comes along with each supply sent by vendor.

15 / 20

__________ are mostly used to carry goods, which have been received and transferred to various stores, kitchens and departments.

16 / 20

The ideal temperature at which red wine should be stored is ________

17 / 20

Beer should be stored between ________

18 / 20

The most common ways of menu merchandising

19 / 20

one should focus on menu merchandising because

20 / 20

Menu items high in popularity but low in contribution margin comes under ____ category

Your score is

The average score is 32%

0%

27
Created on By noonwal7

F&B MGT QUIZ COMPETITION-3

Prepare for your Exams and enhance your knowledge with this test

1 / 20

Jiggers are used for

2 / 20

Forecasting is a ___ for planning used to predict future environmental happenings that will influence the operation of an organization.

3 / 20

All other costs excluding labour and material cost used in preparing a product or providing service are known as

4 / 20

It can be defined as the revenue resulting from the exchange of products and services for a value.

5 / 20

This cost should be constant for a level or volume of revenue. It is the realistic estimate based on historical data.

6 / 20

_______ is the cost shared between two departments.

7 / 20

The budget based on department is called

8 / 20

A good budget always focus on

9 / 20

Budgeting cycle determines the

10 / 20

It represents the forecasted targets set for the whole organization and combines all income and expenditure estimated for the organization.

11 / 20

Yield testing helps to identify the

12 / 20

Sales forecasting helps to

13 / 20

Food cost percentage is calculated by

14 / 20

The cooking loss test helps in identifying

15 / 20

The standard recipe and cost card is prepared by the

16 / 20

Par stock is a/an

17 / 20

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

18 / 20

In ABC analysis of inventory,

19 / 20

Bin card has a column for

20 / 20

FIFO is used in store for

Your score is

The average score is 29%

0%