Question 1

The Osborne Restaurant uses the weighted time series method to estimate food production requirements. Given the following information about chicken dinners sold on Sundays, how many chicken dinners should production areas be prepared to produce for the upcoming Sunday? $\begin{array}{cc}\text { Dinners Sold } & \text { Weight Factor } \\120 & 5 \\115 & 4 \\95 & 3 \\130 & 2 \\105 & 1\end{array}$

A) 105
B) 111
C) 114
D) 125

114

Accepted Answer

To calculate the weighted time series estimate, multiply each dinner sold figure by its weight factor, sum these products, and then divide by the sum of the weight factors. Calculation: $((120*5)+(115*4)+(95*3)+(130*2)+(105*1))/(5+4+3+2+1) = 114$.

Question 2

The purpose of food and beverage production cost control tools is to:&#10;A) provide quality food and beverage items to guests regardless of cost.&#10;B) ensure quality while complying with cost limitations.&#10;C) keep costs within established parameters, even if it means compromising somewhat on quality.&#10;D) provide direction to junior&#173;level food preparers and bartenders so that their productivity can quickly rise to industry standard levels.

Accepted Answer

The purpose of food and beverage production cost control tools is to ensure quality while complying with cost limitations. It is important to keep costs within established parameters, but not at the expense of compromising on quality. Therefore, option B is the best choice. Option A is incorrect because providing quality food and beverage items regardless of cost is not realistic, as cost is an important factor in business operations. Option C is incorrect because compromising on quality is not an acceptable practice. Option D is also incorrect because the purpose of cost control tools is not to provide direction to junior-level food preparers and bartenders, but rather to manage and control costs associated with food and beverage production.

Question 3

Which of the following features of a guest check printer uses bar code technology to eliminate the need for servers to input a guest check serial number to access an account?&#10;A) retained check printing&#10;B) delayed check printing&#10;C) automatic slip feed&#10;D) automatic form number reader

Accepted Answer

Automatic form number reader uses bar code technology to read the serial number on the guest check, eliminating the need for servers to manually input it to access an account.

Question 4

Over the past eight Tuesdays, an average of 15 percent of the guests served at the Family Funtime Restaurant ordered chicken dinners. The manager assumes that approximately the same percentage of guests will order that entree this coming Tuesday night when 140 total guests are expected to be served. How many chicken dinners should production areas be prepared to produce?

A) 15
B) 21
C) 30
D) 53

Accepted Answer

To find the number of chicken dinners to prepare, multiply the total expected guests by the percentage who order chicken dinners: 140 guests * 15% = 21 chicken dinners.

Question 5

Which of the following best identifies the components of an automated beverage control system?&#10;A) an order entry device, a control unit, a delivery network, and a bar code reader&#10;B) a bar code reader, a monitor, an order entry device, a control unit, and a delivery network&#10;C) a control unit, an order entry device, a delivery network, and a dispensing unit&#10;D) a control unit, a bar code reader, a monitor, a delivery network, and a dispensing unit

Accepted Answer

An automated beverage control system typically includes a control unit, an order entry device (such as a touch screen or tablet), a delivery network (such as taps or dispensers), and a dispensing unit (such as a pump or spigot). While a barcode reader or monitor may be used in certain systems, they are not essential components of the system. Therefore, choice C provides the best identification of the essential components of an automated beverage control system.

Question 6

Which of the following types of keys typically found on the keyboard of a point&#173; of&#173; sale terminal enables servers to access open guest check accounts by serial number?&#10;A) numeric keypad&#10;B) settlement keys&#10;C) modifier keys&#10;D) preset keys

Accepted Answer

The numeric keypad typically allows servers to access open guest check accounts by serial number, as they can enter the specific account number for the open check. Settlement keys are used to initiate the process of settling a transaction, modifier keys are used to change the characteristics of an item or order, and preset keys are used for programmed items or orders.

Question 7

Which of the following positions coordinates communication between production and service staffs during busy meal periods?&#10;A) a runner&#10;B) a busser&#10;C) an expediter&#10;D) a food checker

Accepted Answer

An expediter coordinates communication between production and service staffs during busy meal periods, ensuring that all orders are prepared and delivered in a timely manner. A runner typically delivers food from the kitchen to the table, a busser clears tables and resets them, and a food checker ensures that orders are complete and accurate before they are sent out. While these positions all play important roles in restaurant operations, only the expediter specifically coordinates communication between production and service staffs.

Question 8

Which of the following production control documents is used to determine the amount of menu item ingredients to purchase for routine operations?&#10;A) master food production planning worksheet&#10;B) sales history records&#10;C) special event notice&#10;D) equipment schedule

Accepted Answer

The master food production planning worksheet is used to plan and schedule routine operations including determining the amount of menu item ingredients to purchase. Sales history records and special event notices can provide useful information for production planning, but they do not specifically determine ingredient quantities. Equipment schedules are used to plan maintenance and repairs for production equipment, and do not relate to ingredient purchasing.

Question 9

When forecasting food production requirements, managers should take into account __________ to help control production quantities and reduce the amount of leftovers.&#10;A) past sales figures&#10;B) upcoming weather conditions&#10;C) special community events&#10;D) all of the above

Accepted Answer

When forecasting food production requirements, managers should consider past sales figures to predict demand, upcoming weather conditions to anticipate changes in consumer preferences, and special community events to plan accordingly. By taking all of these factors into account, managers can control production quantities and reduce the amount of leftovers.

Question 10

Which of the following types of keys typically found on the keyboard of a point&#173;of&#173;sale terminal enables servers to specify preparation instructions for menu orders relayed to kitchen staff?&#10;A) settlement keys&#10;B) modifier keys&#10;C) preset keys&#10;D) inventory keys

Accepted Answer

Modifier keys are commonly found on point-of-sale terminal keyboards and are used by servers to specify customization or preparation instructions for menu orders that are relayed to kitchen staff. Settlement keys are used to complete a transaction, preset keys are programmed for frequently ordered items, and inventory keys are used to track inventory levels.

Deck 8: Production and Serving Controls