Question 1

To help safeguard a food and beverage operation's petty cash fund from theft, which of the following procedures should be implemented?&#10;A) The employee responsible for managing the fund should not have the authority to sign a check to replenish the fund.&#10;B) Checks to replenish the fund should be made out only to the manager of the fund.&#10;C) Money to replenish the fund should be drawn from cash register funds.&#10;D) Responsibility for the fund should be rotated among several staff members.

Accepted Answer

By not allowing the employee responsible for managing the fund to have the authority to sign a check to replenish the fund, there is an extra layer of oversight and accountability. This can help prevent potential theft or misuse of the petty cash fund.

Question 2

Lisa stormed into the kitchen and shouted a steak order across to Raymond, the broiler cook. She needed the steak fast because of a late arrival to the party of eight in her section. Raymond refused to put the steak on without the order being entered into the pointofsale system. Lisa picked up orders for two other tables and told Raymond to put the steak on now and she'd put the order in as soon as she could. Ten minutes later, Lisa returned and Raymond still hadn't started her steak order. Which of the following statements best characterizes the interaction between the server and the broiler cook?

A) The broiler cook was wrong. Raymond should have started the steak order because Lisa was closer to what was actually happening with guests in the dining room. The broiler cook's job is to serve those who serve guests.
B) The broiler cook was right. Overriding fundamental features of the control system should be approved by a manager and not dictated by the frustrations of a busy server.
C) The broiler cook was right. Lisa is only concerned about losing a high tip from her party of eight.
D) The broiler cook was wrong. Raymond should have started the steak order because guest service concerns should always override control procedures.

A

Accepted Answer

A

Question 3

Which of the following types of bartender theft would likely cause a rise in the number of guest complaints about the quality of drinks served?&#10;A) underpouring drinks&#10;B) bunching sales&#10;C) under&#173;ringing sales&#10;D) no&#173;ring sales

Accepted Answer

Underpouring drinks would cause the bartender to use less alcohol in each drink, resulting in lower quality drinks that may not have the expected flavor or potency. This could lead to an increase in guest complaints about the quality of drinks served. Bunching sales, under-ringing sales, and no-ringing sales would not directly affect the quality of drinks served.

Question 4

Bottle marking can help food and beverage managers identify whether bartenders are:&#10;A) diluting liquor products.&#10;B) substituting lower&#173;quality liquor for call brands.&#10;C) substituting their own liquor for that used at the bar.&#10;D) underpouring drinks.

Accepted Answer

The answer of Bottle marking can help food and beverage...

Question 5

Which of the following statements about the use of a shopper service by food and beverage operations is TRUE?&#10;A) Managers should meet with the shopper service representative only after the shopper has evaluated control procedures at the operation.&#10;B) The value of a shopper service should be measured by the number of thefts detected by the service representative.&#10;C) Shopper services analyze revenue transactions and rarely deal with issues of guest satisfaction.&#10;D) Managers should periodically alert all employees that a shopper service is routinely employed to monitor control procedures.

Accepted Answer

Managers should periodically alert all employees that a shopper service is routinely employed to monitor control procedures. This will ensure that employees are aware of the presence of a shopper service and will encourage them to adhere to proper control procedures, leading to better guest satisfaction and increased revenue. The shopper service should also analyze revenue transactions and provide feedback on guest satisfaction, rather than solely focusing on detecting theft. Meeting with the shopper service representative before the evaluation can also help managers prepare for any potential areas of weakness in their control procedures.

Question 6

The manager at Lucky's Restaurant tried to offset slightly higher food costs by running a dessert promotion and found that food costs actually rose even higher after the promotion. Which of the following theft statements would have the LEAST impact on food costs and would NOT be the likely cause of the problem?

A) Servers are not filling out guest checks or entering orders into the pointofsale system; instead, they are giving away desserts to increase their tips.
B) Servers are not recording dessert orders on guest checks or entering them into the pointofsale system; instead, they are pocketing revenue when guests pay by cash.
C) Servers are reusing checks for guests ordering identical desserts.
D) Servers are overstating guest check totals in hopes of getting higher tips.

Accepted Answer

Overstating guest check totals would not directly impact food costs, as it involves manipulating the total amount charged to guests rather than affecting the actual cost of food used or wasted.

Question 7

When possible, responsibility for collecting revenue, auditing guest checks, and preparing tallies of daily revenue should be assigned to:&#10;A) a single staff member.&#10;B) individual(s) charged with preparing bank deposits.&#10;C) a different employee for each task.&#10;D) individual(s) responsible for paying bills.

Accepted Answer

Assigning each task (collecting revenue, auditing guest checks, and preparing tallies of daily revenue) to a different employee helps in segregating duties, which is a key principle in internal control systems to prevent fraud and errors.

Question 8

Theresa is a bartender at the Blue Moon Tavern. She steals from the business periodically by adding guest check totals in her head, collecting the full amount from the guests, but entering a lower total into the cash register and pocketing the difference. This type of theft is called:

A) "noring" sales.
B)bunched sales
C)freepouring
D)underpouring

Accepted Answer

The answer of Theresa is a bartender at the Blue...

Question 9

Which of the following is a practical way to reduce the possibility of guests walking out of a restaurant before paying their bills?&#10;A) Ensure that there is only one exit from the dining room.&#10;B) Install surveillance systems.&#10;C) Position a cashier station at the entrance to the dining room.&#10;D) Require payment at the time of ordering.

Accepted Answer

Positioning a cashier station at the entrance to the dining room can reduce the possibility of guests walking out of the restaurant before paying their bills. This way, guests must go past the cashier station before leaving the restaurant, making it more difficult for them to leave without paying.

Question 10

Employees may steal from guests by:&#10;A) padding guest checks.&#10;B) altering payment card charges after guests leave.&#10;C) making change incorrectly by shortchanging or fast&#173; counting.&#10;D) all of the above

Accepted Answer

All of the above choices are ways that employees can steal from guests. Padding guest checks by adding items that were not ordered or altering payment card charges after guests leave can result in guests being overcharged. Shortchanging or fast-counting can result in guests being undercharged and the employee pocketing the difference. All of these actions constitute theft from the guests.

Deck 12: Preventing Revenue Theft