FCA EXAM 4 QUESTIONS AND ANSWERS
what is the center of portion control?
A) the inventory
B) the cashier
C) The server
D) The menu - Answers- D) the menu
If a portion served is slightly higher than standard, what will happen?
A) Guest satisfaction will go down.
B) Labor costs will decrease
C) food quality will go down
D) food costs will go up - Answers- D) food costs will go up
A food-production cost-control training manual should contain?
A) standard weights and measures
B) customer service standards
C) table mangement reports
D) Daily sales reports - Answers- A) standard weights and measures
Why might an operation use suggestive selling?
A) to increase profitability
B) to decrease server efficiency
C) to keep front-of-the-house staff engaged
D) to limit the number of dishes the kitchen has to track - Answers- A) to increase
profitability
Monitoring high-cost items, such as steak and seafood, on the cook's line is best done
by
, A) creating a product usage report
B) monitoring guest ordering reports
C) using standardized recipe
D) installing a POS system - Answers- A) creating a product usage report
The use of POS systems enables managers to
A) increase sales
B) control portions
C) handle guest complaints
D)match sales with guest orders - Answers- D) match sales with guest orders
To make sure that everything leaving the kitchen gets paid for, the most popular system
in use today is
A) a cash-only system
B) the POS control system
C) a suggestive selling system
D) the duplicate guest-check system - Answers- D) duplicate the guest check system
In the duplicate guest-check system, the guest checks turned in by the cashier and the
copies from the kitchen are matched by
A) the chef
B) the server
C) the customer
D) the bookkeeper - Answers- D) the bookkeeper
If a guest skips without paying his or her bill, what should a manager do?
A) write off the loss
B) pursue the suspect
what is the center of portion control?
A) the inventory
B) the cashier
C) The server
D) The menu - Answers- D) the menu
If a portion served is slightly higher than standard, what will happen?
A) Guest satisfaction will go down.
B) Labor costs will decrease
C) food quality will go down
D) food costs will go up - Answers- D) food costs will go up
A food-production cost-control training manual should contain?
A) standard weights and measures
B) customer service standards
C) table mangement reports
D) Daily sales reports - Answers- A) standard weights and measures
Why might an operation use suggestive selling?
A) to increase profitability
B) to decrease server efficiency
C) to keep front-of-the-house staff engaged
D) to limit the number of dishes the kitchen has to track - Answers- A) to increase
profitability
Monitoring high-cost items, such as steak and seafood, on the cook's line is best done
by
, A) creating a product usage report
B) monitoring guest ordering reports
C) using standardized recipe
D) installing a POS system - Answers- A) creating a product usage report
The use of POS systems enables managers to
A) increase sales
B) control portions
C) handle guest complaints
D)match sales with guest orders - Answers- D) match sales with guest orders
To make sure that everything leaving the kitchen gets paid for, the most popular system
in use today is
A) a cash-only system
B) the POS control system
C) a suggestive selling system
D) the duplicate guest-check system - Answers- D) duplicate the guest check system
In the duplicate guest-check system, the guest checks turned in by the cashier and the
copies from the kitchen are matched by
A) the chef
B) the server
C) the customer
D) the bookkeeper - Answers- D) the bookkeeper
If a guest skips without paying his or her bill, what should a manager do?
A) write off the loss
B) pursue the suspect
