HTM 326 EXAM WITH COMPLETE SOLUTIONS
Professional foodservice managers are different from many other managers who
manufacture products because foodservice managers
A. supervise staff.
B. purchase raw ingredients.
C. have contact with the ultimate consumer.
D. are responsible for achieving organizational goals
C. have contact with the ultimate consumer.
Management's view of the proper amount of expense required to generate a given level
of sales is referred to as
A. total cost.
B. prime cost.
C. ideal expense
D. cost of goods sold.
C. ideal expense
What is the first step in the Five-step management process?
A. Controlling
B. Planning
,C. Directing
D. Organizing
B. Planning
What is a term that means the same thing as a foodservice operation's revenues?
A. The sales dollars the operation achieves
B. The amount of profit the operation achieves
C. The cost of all the items required to operate the business
D. The dollars that remain after all the operation's expenses have been paid
A. The sales dollars the operation achieves
To make all of their budget periods equal, some foodservice managers create budgets
consisting of
A. 7 days.
B. 21 days.
C. 28 days.
D. 30 days.
C. 28 days.
What is the effect on an operation if its manager is able to increase the number of guests
served or increase the amount each guest buys?
A. Revenue will decrease and expenses will decrease
, B. Revenue will decrease and expenses will increase
C. Revenue will increase and expenses will decrease
D. Revenue will increase and expenses will increase
D. Revenue will increase and expenses will increase
What is the name for a forecast or estimate of future operating revenue, expense and
profit?
A. P&L
B. Budget
C. Income statement
D. Expense category
B. Budget
What is the type of budget that would include the least amount of detail about an
operation's revenue and operating expenses?
A. Comparison budget
B. Annual budget
C. Long-range budget
D. Achievement budget
C. Long-range budget
Last year an operation achieved a 35 percent food cost on sales of $800,000. For this
year, the operation's manager anticipates a 5 percent increase in the prices the
operation will pay for food. What should the manager estimate next year's food cost
Professional foodservice managers are different from many other managers who
manufacture products because foodservice managers
A. supervise staff.
B. purchase raw ingredients.
C. have contact with the ultimate consumer.
D. are responsible for achieving organizational goals
C. have contact with the ultimate consumer.
Management's view of the proper amount of expense required to generate a given level
of sales is referred to as
A. total cost.
B. prime cost.
C. ideal expense
D. cost of goods sold.
C. ideal expense
What is the first step in the Five-step management process?
A. Controlling
B. Planning
,C. Directing
D. Organizing
B. Planning
What is a term that means the same thing as a foodservice operation's revenues?
A. The sales dollars the operation achieves
B. The amount of profit the operation achieves
C. The cost of all the items required to operate the business
D. The dollars that remain after all the operation's expenses have been paid
A. The sales dollars the operation achieves
To make all of their budget periods equal, some foodservice managers create budgets
consisting of
A. 7 days.
B. 21 days.
C. 28 days.
D. 30 days.
C. 28 days.
What is the effect on an operation if its manager is able to increase the number of guests
served or increase the amount each guest buys?
A. Revenue will decrease and expenses will decrease
, B. Revenue will decrease and expenses will increase
C. Revenue will increase and expenses will decrease
D. Revenue will increase and expenses will increase
D. Revenue will increase and expenses will increase
What is the name for a forecast or estimate of future operating revenue, expense and
profit?
A. P&L
B. Budget
C. Income statement
D. Expense category
B. Budget
What is the type of budget that would include the least amount of detail about an
operation's revenue and operating expenses?
A. Comparison budget
B. Annual budget
C. Long-range budget
D. Achievement budget
C. Long-range budget
Last year an operation achieved a 35 percent food cost on sales of $800,000. For this
year, the operation's manager anticipates a 5 percent increase in the prices the
operation will pay for food. What should the manager estimate next year's food cost
