Deck 9: Beverage Controls and Service Procedures

Question 1

If the beginning beverage inventory was $500, purchases were $2,000, and the ending inventory was $800, beverage sales were $5,000, what is the actual beverage cost percentage?

A) 30%
B) 34%
C) 35%
D) 32%

Answer 1

B

Question 2

A perpetual inventory records all items received, issued, and the remaining stock. It is easy to use . . . to account for assets and profit and loss statement.

Answer 2

True

Question 3

If liquor costs $.40 per ounce, a beverage item's potential cost is $.60 based on 1 ounce of liquor, and the beverage sells for $2.95, but the bartender pours 1.3 ounces of liquor into the drink, what is the actual cost of the beverage?

A) $0.70
B) $0.72
C) $1.00
D) $0.80

Answer 3

B

Question 4

Mix and alcohol are not the most important ingredients in a proper drink.

Question 5

When comparing your actual cost versus the potential cost, the variance should not usually exceed 10 percent.

Question 6

Guests are more impatient for your service if they feel you simply haven't recognized their presence.

Question 7

If the menu price of a beverage is $2.95, and the potential cost of the beverage is $.95, what is the potential beverage cost percentage of the item?

A) 24.05%
B) 30.50%
C) 32.20%
D) 310.53%

Question 8

Servers should enhance their knowledge of all beverages and menu items so that if customers ask them questions, they can respond knowledgeably.

Question 9

If the potential cost of a beverage is $.60 and the targeted beverage cost is 20%, what is a reasonable menu price for the beverage?

A) $4.25
B) $3.00
C) 3.05
D) none of these answers is correct

Question 10

The biggest criticism of automated dispensing systems is that they prevent the customer from seeing the bottles and therefore the brand names that are all important to them.

Question 11

The most frequent complaint of regular customers is that the bartender does not remember his or her preferred drink.

Question 12

When a guest orders a glass of wine, it is important to fill the glass.

Question 13

Define bin cards.

A) Bin cards is an inventory item
B) Bin cards is a computer tracking system for inventory items
C) A system for taking physical inventory
D) Bin cards is a manual system for keeping track of inventory items

Question 14

"Free pouring" refers to the practice bartenders have of giving their regulars a free drink now and then as a consideration for their frequent patronage.

Question 15

What is the yield in a 1.5 ounce drink?

A) 23
B) 27.0
C) 22
D) 22.5

Question 16

If the potential cost of a beverage is $1.60 and the targeted beverage cost is 25%, what is a reasonable menu price for the beverage?

A) $6.40
B) $4.80
C) $7.40
D) $8.00

Question 17

If the menu price of a beverage is $12.95, and the potential cost of the beverage is $3.95, what is the potential beverage cost percentage of the item?

A) 41%
B) 25%
C) 30.50%
D) 31.80%

Question 18

If a case of liquor (twelve bottles) is sold in 1 liter bottles for $110.90, what is the cost per ounce?

A) $0.30
B) $0.27
C) $0.25
D) $0.20

Question 19

If a case of liquor (twelve bottles) is sold in 750 milliliter bottles for $89.90, what is the cost per ounce?

A) $0.29
B) $0.25
C) $0.30
D) $0.31

Question 20

Keeping your glasses clean is important because of the cosmetic appearance.

Question 21

If the potential cost of a beverage is $.85 and the targeted beverage cost is 20%, what is a reasonable menu price for the beverage?

Question 22

Restaurant A buys beer for $18.00 per case (twenty-four bottles), as does Restaurant B. In order to generate more business, Restaurant A sells this beer for $1.50, but Restaurant B considers this too low a markup and sells its beer for $2.95. What is the potential beverage cost at each restaurant?

Question 23

Describe inventory-taking procedures.

Question 24

If a case of liquor (twelve bottles) is sold in 750 milliliter bottles for $89.90, what is the cost per ounce?

Question 25

If the beginning beverage inventory was $2,000, purchases were $12,000, and the ending inventory was $3,000, beverage sales were $55,000, what is the actual beverage cost percentage?

Question 26

How does standard pour size of drinks contribute to your control systems?

Question 27

If the menu price of a beverage is $3.95, and the potential cost of the beverage is $.95, what is the potential beverage cost percentage of the item?

Question 28

If liquor costs $0.33 per ounce, a beverage item's potential cost is $.60 based on 1 ounce of liquor, and the beverage sells for $2.95, but the bartender pours 1.3 ounces of liquor into the drink, what is the actual cost of the beverage?

Question 29

List five ways to mismanage revenue with use of guest checks, and list controls to prevent them.

Question 30

What are the advantages and disadvantages of using automated beverage dispensing systems?