04 Oct Multiple Choice Questions (50 Credits)
A restaurant manager notes that actual labor costs exceed the expected labor costs for the volume of business during the week. The manager calls a management meeting to discuss the situation and, if necessary, take corrective action to prevent excessive labor costs for upcoming weeks. Which of the following management functions best describes the kind of work that the management team will be performing?
a. planning
b. staffing
c. controlling
d. organizing
2. Effective control systems can help food and beverage managers:
a. identify mistakes and plan tactics to correct them.
b. create a mission statement.
c. identify new menu items to offer.
d. define strategic objectives.
3. Which of the following statements about the role of standards in the control process is TRUE?
a. Industry averages are the best source of information for establishing standards.
b. Financial standards should always be set on the basis of past financial statements.
c. Standards can be established for revenue goals and sales targets as well as for employee attendance and safety records.
d. Standards are effective only if they state an expected level of performance for individual employees.
4. Robert, the newly hired manager at the independently owned Seasons Restaurant, has discovered that calculations of actual food costs include the cost of providing employee meals. However, employee meals are not included as costs in establishing the restaurant’s standard food costs. Which of the following principles of developing an effective control process has been violated?
a. Information about actual operating results must be simple and easy to collect.
b. Actual information must be collected in a manner consistent with the procedures and formats used to establish performance standards.
c. Checks on the controls should be part of the control system itself.
d. Actual information generated for control purposes should be compatible with the formats used in accounting systems.
5. A shopper service is a(n):
a. service offered by many businesses to assist guests who are unable to visit the operation in person.
b. Internet-based buying service that offers managers greater control of the purchasing and receiving function.
c. system of supply in which vendors automatically resupply the restaurant on a schedule
determined by the food and beverage manager.
d. control tactic that involves observing and reporting the actual operations of a business.
6. The cost effectiveness of a control system is measured by:
a. comparing the cost of implementing the control system with the cost reductions achieved by using the system.
b. evaluating how well the control system helps identify what corrective action is necessary to bring actual operating results closer to established standards of performance.
c. assessing the timeliness by which control information is made available to managers.
d. determining if the control system gives priority to factors that are most relevant to attaining the operation’s goals.
7. Service has been slow at the Season’s Restaurant. The manager has traced the problem to the flow of products from the storeroom to production areas. Which of the following control points is likely to be the focus of corrective action?
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