Deck 2: The Control Process

Question 1

The people whose actions must be controlled in food and beverage operations are employees, customers, and intruders.

Answer 1

True

Question 2

The four-step control process discussed in the chapter is applicable to any enterprise in which control must be instituted.

Answer 2

True

Question 3

Taking corrective action when necessary is the second step in the control process.

Answer 3

False

Question 4

Standards and standard procedures for preparing any given menu item are typically the same from one restaurant to another.

Question 5

Standard costs are agreed-upon costs used to measure other costs.

Question 6

Training all employees to follow established standards and standard procedures is the first step in the control process.

Question 7

Developing appropriate standards and standard procedures for an operation establishes effective control.

Question 8

A budget is a forecast of sales activity and an estimate of the costs that will be incurred in the process of generating those sales.

Question 9

Two principal causes of excessive costs are inefficiency and waste.

Question 10

Portion size is one example of a common quality standard.

Question 11

Cost control is a process by means of which managers attempt to reduce costs to the absolute minimum.

Question 12

A control system is the sum of all control techniques in use in a given establishment, as well as the means by which they are implemented.

Question 13

The grading standards for foods established by the Department of Agriculture are good examples of quality standards.

Question 14

In the final analysis, ultimate responsibility for control rests with the individual employee.

Question 15

Standard procedures are those that have been established by management as the correct methods for producing products and accomplishing tasks.

Question 16

The following are control devices:

A) the bartender's guide to mixed drinks.
B) time clocks and locks.
C) both (a.) and (b.) are correct.

Question 17

The second step in the control process is:

A) taking corrective action.
B) training employees
C) monitoring employees' performance

Question 18

The manager of a nearby restaurant has established procedure for servers to follow when placing food on a diner's table. This is an example of a:

A) quality standard.
B) quantity standard.
C) neither (a.) nor (b.) is correct.

Question 19

Requiring records and reports is a:

A) quantity standard.
B) quality standard.
C) neither (a.) nor (b.) is correct.

Question 20

The third step in the control process is:

A) training employees.
B) taking corrective action.
C) neither (a.) nor (b.) is correct.

Question 21

Quantity standards are:

A) measures of weight, count, or volume.
B) rules for making comparisons and judgements.
C) used for making judgements about the degree of excellence of raw materials and finished products.

Question 22

If the standard cost of a one ounce drink is $.50 and the actual cost of the drink is $.55, the excessive cost in 10 such drinks is:

A) $.05.
B) $.50.
C) neither (a.) nor (b.) is correct.

Question 23

The relationship between the cost incurred in instituting and maintaining a control and the benefit generated by that is:

A) a credit.
B) cost control.
C) cost/benefit ratio.

Question 24

The owner of the Slippery Slope Bar buys Finsby's gin in 750 ml bottles -- the equivalent of 25.4 ounces -- at $8.50 per bottle. Allowing .4 ounces for spillage, the standard cost of a 1.5 ounce drink is:

A) $.169
B) $.34
C) $.51

Question 25

A financial plan prepared for more than one level of business activity is known as a:

A) flexible budget
B) budget
C) static budget