Per bottle control system is used where:
A. control staff are few
B. control staff are many
C. mangers are many
D. managers are few
Answer: A
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Manual control of beverage will:
A. be costly
B. be time consuming
C. produce data that may be late for management action
D. be all the listed
Answer: D
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Departmental profit/food and beverage sales x 100 is:
A. total sales percentage
B. departmental profit percentage
C. net profit percentage
D. food and beverage sales percentage
Answer: B
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What is liquidity ratio:
A. a report that shows the ability of the company to pay its current liabilities
B. a report that shows accounts receivable turnover ratio
C. a report that shows how a company manages its assets
D. a report that shows inventory turnover ratio
Answer: A
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Electronic cash registers are tools of:
A. manual checking system
B. automated checking system
C. point of sale checking system
D. in-house checking system
Answer: B
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Index of productivity is calculated by this formula:
A. cost of beverages/average stock
B. sales/total cost
C. sales/payroll
D. stock in hand/production
Answer: C
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Beverage control is:
A. just a beverage operation
B. a tool that determines and reports the actual and potential sale and costs of each beverage
C. a tool used whenever income is expected
D. just a management policy
Answer: B
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A method of beverage control is:
A. presentation standard
B. essentials of beverage control
C. beverage operations
D. sales value system
Answer: D
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Control operating yardsticks are:
A. principles for day-to-day running of the business
B. operating ratios applied in beverage revenue control
C. yardsticks for measuring items
D. none of the listed
Answer: B
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Banqueting and function system is an example of:
A. beverage control system
B. indoor party
C. cellar system
D. beverage sales system
Answer: A
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