Question 1

For effective internal control, end&#173;of&#173;shift register readings in a food and beverage operation using a cashier banking system should be taken by:&#10;A) the cashier responsible for the individual cashier station.&#10;B) anyone other than the cashier responsible for the individual cashier station.&#10;C) the manager receiving payments from guests and servers.&#10;D) the food and beverage manager or a designated individual other than the cashier.

Accepted Answer

To ensure effective internal control, it is best to have end-of-shift register readings taken by someone other than the cashier responsible for the individual cashier station. Ideally, it should be done by the food and beverage manager or a designated individual who is independent of the cash handling process. This helps to prevent any potential collusion or fraud by the cashier and ensures that all transactions are accurately recorded.

Question 2

With a __________ system, servers and bartenders use their own banks of money to collect payments from guests and retain the collected revenue until they check out at the end of their shifts.&#10;A) collusion&#10;B) server banking&#10;C) duplicate revenue&#10;D) cashier banking

Accepted Answer

The system described is "server banking," where servers and bartenders use their own banks of money to collect payments from guests and retain the collected revenue until they check out at the end of their shifts. Collusion refers to secret cooperation, duplicate revenue is not a standard term used in this context, and cashier banking involves a centralized system where all payments are collected and processed by a cashier.

Question 3

The Surf & Turf Restaurant uses the server banking system. Given the following information, what is the cash due from the server before paying out charged tips? $\begin{array} { l c c } \text { Server A } & { \text { Opening Cash Bank } } & \$ 50.00 \\& \text { Total Sales from Guest Checks } & \$ 450.00 \\& \text { American Express Charges } & \$ 95.00 \\& \text { VISA Charges } & \$ 150.00 \\& \text { Surf \& Turf Gift Certificate } & \$ 40.00 \\& \text { Complimentary Dinner } & \$ 75.00\end{array}$

A) $90
B) $140
C) $205
D) $255

$90

Accepted Answer

$90&#10;

Question 4

One advantage of an automated beverage control system is that it:&#10;A) dispenses drinks according to the operation's standard beverage recipes.&#10;B) counts the number of drinks poured.&#10;C) provides timely management reports.&#10;D) all of the above

Accepted Answer

An automated beverage control system can dispense drinks according to the operation's standard beverage recipes, count the number of drinks poured, and provide timely management reports, making D the correct answer.

Question 5

With point&#173;of&#173;sale systems, the status of a guest check changes from &#34;open&#34; to &#34;closed&#34; when:&#10;A) the server's shift ends.&#10;B) the cashier collects unused checks.&#10;C) payment by the guest is entered into the system.&#10;D) the kitchen completes the order.

Accepted Answer

The status of a guest check changes from "open" to "closed" when payment by the guest is entered into the system. This indicates that the guest has paid for their meal and the transaction is complete.

Question 6

Which of the following types of reports generated by a point&#173;of&#173;sale system provides an analysis of each server and cashier in terms of guest count, total sales, and average sales?&#10;A) daily productivity report&#10;B) transaction summary report&#10;C) transaction audit report&#10;D) open check report

Accepted Answer

The daily productivity report provides an analysis of each server and cashier in terms of guest count, total sales, and average sales. The transaction summary report provides a summary of all transactions during a given period of time, the transaction audit report provides a detailed record of individual transactions, and the open check report lists all open checks at the end of a given shift.

Question 7

A duplicate guest check system in a nonautomated food and beverage operation is used by the server to:&#10;A) request food from the storage area.&#10;B) notify the production staff of items needed to fill an order.&#10;C) fix any errors that may have occurred on the first order.&#10;D) separate guest checks into two or more receipts when requested by guests.

Accepted Answer

The duplicate guest check system in a nonautomated food and beverage operation is primarily used by the server to notify the production staff (kitchen or bar) of the items needed to fill a guest's order. This system ensures that the kitchen receives an exact order copy for preparation.

Question 8

Which of the following reports would a manager check to review guest checks that were open but not closed at the end of the meal period or server shift?&#10;A) productivity report&#10;B) open guest checks report&#10;C) inventory usage report&#10;D) password access report

Accepted Answer

An open guest checks report would show all the guest checks that were left open but not closed at the end of the meal period or server shift. This is important for tracking sales and ensuring accuracy in accounting. The other reports listed (productivity report, inventory usage report, password access report) would not provide this specific information.

Question 9

In manual systems, food and beverage managers can identify differences between what food items were produced and what items were served during a specific meal period by matching orders turned in to the kitchen with:

A) sales forecasts.
B) cashier totals.
C) corresponding guest checks.
D) storeroom issue reports.

Accepted Answer

Corresponding guest checks are the most accurate way for food and beverage managers to identify differences between produced and served food items because they provide a record of what was actually ordered and served to guests. Sales forecasts and cashier totals are not as reliable because they do not account for items that may have been comped or voided, and storeroom issue reports do not provide information on what was actually served to guests.

Deck 11: Revenue Control