190 Created on June 13, 2020 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. A. Portion size B. Scales C. Food quantity D. None of them 2 / 20 ____ is a tool for planning used to predict future environmental happenings that will influence the operation of an organization. A. Receiving control B. Forecasting C. Reduce wastage D. Selecting menu 3 / 20 Food cost percentage formula is _ A. Food cost/sales X 100 B. Food availability/sales X 100 C. Opening stock/sales X 100 D. All of the above 4 / 20 VED stands for ________ A. Vital essential department B. Vital essential desirable C. Vital efficient department D. None of these 5 / 20 ______ is the stock of finished goods, partly finished goods, and raw materials which are presented in the stores. A. Inventory B. Stock C. Par stock D. None of these 6 / 20 Spirits could be stored in dry stores at a temperature between __________. A. 4 deg C – 34 deg C B. 10 deg C – 21 deg C C. 8 deg C – 18 deg C D. 15 deg C – 35 deg C 7 / 20 Storage temperature of beer is ______. A. 4.5 deg C – 21 deg C B. 10.2 deg C – 35 deg C C. 8.3 deg C – 42 deg C D. None of these 8 / 20 Goods control in the stores requires division of responsibilities between the receiving staff and __________ A. Store manager B. Kitchen C. Security D. Maintenance staff 9 / 20 A _____ note is prepared requesting for return of money. A. Receiving note B. Credit note C. Debit note D. All of the above 10 / 20 The fat content in milk is checked with a ____ A. Thermometer B. Lactometer C. Scale D. None of these 11 / 20 To carry heavy goods to upper floors ________ are used. A. Weighing scale B. Service lifts C. Trolleys D. Fork lift 12 / 20 A ________comes along with each supply sent by the vendor A. Delivery note B. Received note C. Invoice D. All of the above 13 / 20 Acknowledging the quantity, quality, and price by stamping the invoice is ____. A. Required B. Necessary C. Urgent D. Compulsory 14 / 20 ______ is a formal document submitted by vendors for request of the tender made by organization. A. Tender B. Quotation C. Carrying cost D. None of these 15 / 20 The EOQ model is a method that provides an _______ A. Optimal quantity B. Variable cost C. Inventory D. Order quantity 16 / 20 A _____ is prepared to record what has been decided to buy. A. Purchase order B. List C. Order number D. All of them 17 / 20 The overall performance of price, quality, and delivery determines the choice of the _____ A. Analysist B. Purchaser C. Supplier D. None of these 18 / 20 Food items with longer shelf life like groceries are either __________ in various containers. A. Packaged or stored B. Served C. Refrigerate D. All of them 19 / 20 Food purchased is broadly classified into perishables and _______________. A. Specification B. Pricing unit C. Non-perishable D. None of these 20 / 20 Purchasing is concerned with the search, purchase receipt, storage and utilization of the __________. A. Supply B. Product C. Quality D. All of the above Your score isThe average score is 49% LinkedIn Facebook VKontakte 0% Restart quiz 73 Created on June 25, 2020 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 A. Preparing specifications of goods or service B. Selecting the supplier C. Placing an order D. All of these 2 / 20 A purchase order will have a/an A. Item B. The quantity ordered C. Specification D. All of these 3 / 20 A raw vegetable is a A. Perishable B. Non perishable C. Both perishable and non perishable D. None of these 4 / 20 A standard purchase specification could include: A. Standard or grade B. Pricing unit C. Size or weight range D. All of these 5 / 20 Which of the following would help us know that the food purchased will be of the desired quality for the intended use: A. Quantity standard B. Purchase price C. Standard purchase specification D. Corrective action 6 / 20 A copy of the meat tag is attached to the piece of meat while a copy of the tag is sent to A. Stores B. Purchase C. Controls D. Accounts 7 / 20 While receiving the goods, they must be checked for A. Purchase specification B. Quality C. Quantity D. All of these 8 / 20 The price stated in the delivery note is as mentioned in the A. Credit note B. Purchase order C. Both A & B D. None of these 9 / 20 For blind receiving, the invoice and the delivery note is sent to the A. Purchase manager B. Accounts C. Receiving D. Storekeeper 10 / 20 The credit note is prepared by the A. Receiving clerk B. Purchase manager C. Storekeeper D. None of these 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. A. Credit note B. Debit note C. Meat tag D. Invoice 12 / 20 When there is a shortage of goods or if the goods are not as per the SPS, _______ is made. A. Credit note B. Delivery note C. Requisition slip D. Invoice 13 / 20 A _________ is a document which is generated for claiming the payment for goods either already supplied or just delivered. A. Credit note B. Delivery note C. Requisition slip D. Invoice 14 / 20 A __________ comes along with each supply sent by vendor. A. Credit note B. Delivery note C. Requisition slip D. Invoice 15 / 20 __________ are mostly used to carry goods, which have been received and transferred to various stores, kitchens and departments. A. Salver B. Lift C. Fork lift D. Trolleys 16 / 20 The ideal temperature at which red wine should be stored is ________ A. 15 Deg C to 18 Deg C B. 18 Deg C to 21 Deg C C. 21 Deg C to 24 Deg C D. 24 Deg C to 27 Deg C 17 / 20 Beer should be stored between ________ A. 40 Deg F B. 80 Deg F C. 100 Deg F D. 120 Deg F 18 / 20 The most common ways of menu merchandising A. Floor stands or boards which are located at the entrance B. Special menu displayed in the lobby or in the corridor C. Posters made regarding special menu items which are displayed in the reception area or in the elevators D. All of them 19 / 20 one should focus on menu merchandising because A. The success of any catering establishment largely depends on the way the menus are planned and designed B. Studies have revealed that an average guest spends just two minutes reading the menu must be sufficient for guests to decide upon the menu items. C. The menu also helps guest to calculate how much they would like to spend for food and beverage D. All of these 20 / 20 Menu items high in popularity but low in contribution margin comes under ____ category A. Stars B. Plow Horses C. Puzzles D. Dogs Your score isThe average score is 40% LinkedIn Facebook VKontakte 0% Restart quiz 65 Created on June 25, 2020 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 A. Costing B. Portioning C. Over-serving D. All of these 2 / 20 Forecasting is a ___ for planning used to predict future environmental happenings that will influence the operation of an organization. A. Tool B. Equipment C. Both A & B D. None of these 3 / 20 All other costs excluding labour and material cost used in preparing a product or providing service are known as A. Cost B. Sales C. Profit D. Expense 4 / 20 It can be defined as the revenue resulting from the exchange of products and services for a value. A. Cost B. Sales C. Profit D. Expense 5 / 20 This cost should be constant for a level or volume of revenue. It is the realistic estimate based on historical data. A. Prime Cost B. Standard cost C. Sunk cost D. None of them 6 / 20 _______ is the cost shared between two departments. A. Direct cost B. Outlay cost C. Joint cost D. Opportunity cost 7 / 20 The budget based on department is called A. Operational budget B. Capital budget C. Pre-opening budget D. None of these 8 / 20 A good budget always focus on A. Standards B. Feedback C. Flexible D. All of these 9 / 20 Budgeting cycle determines the A. Establishing the achievable goals B. Scheduling the process to achieve goals C. Steps necessary for corrective D. All of these 10 / 20 It represents the forecasted targets set for the whole organization and combines all income and expenditure estimated for the organization. A. Departmental budget B. Operating budget C. Master budget D. None of these 11 / 20 Yield testing helps to identify the A. Accurate recipe cost B. Selling price C. Both A & B D. None of these 12 / 20 Sales forecasting helps to A. Predict sales B. Predict the number of pax C. Predict labour cost D. All of these 13 / 20 Food cost percentage is calculated by A. Total amount of entrees sold divided by total sales B. Cost of food divided by amount of food sales C. Amount of food sales divided by cost of labour D. Amount of food sales divided by the cost of food 14 / 20 The cooking loss test helps in identifying A. Standard price B. Standard portion cost C. Selling price D. None of these 15 / 20 The standard recipe and cost card is prepared by the A. F&B controller B. Chef C. Restaurant manager D. All of these 16 / 20 Par stock is a/an A. Emergency stock B. Replenishment stock C. Minimum reorder stock D. None of these 17 / 20 Which of the following automatically becomes the opening inventory for the next period? A. Beginning inventory for the current period B. Cost of food consumed for the current period C. Food cost percent for the current period D. Closing inventory for the current period. 18 / 20 In ABC analysis of inventory, A. A is the highest value of item with strict control B. B is the lowest value of an item with least control C. Both A & B D. None of these 19 / 20 Bin card has a column for A. Receipt B. Issue C. Balance brought forward D. All of these 20 / 20 FIFO is used in store for A. Perishable B. Dry stores C. Both A & B D. None of these Your score isThe average score is 39% LinkedIn Facebook VKontakte 0% Restart quiz