HMGT Final Exam Questions And Answers With Latest Quiz

Which of the following is not typically used to forecast guest count/revenue levels when point-of-sale (POS) systems are used? a. Number of managers' hours b. Last week's average daily guest count and revenue c. Last month's average daily guest count and revenue d. Yesterday's guest count and revenue - Answer-Number of managers' hours A plan that estimates revenues and expenses for a specific period of time is called a(n): a. Income statement b. Balance sheet c. Operating budget d. Statement of financial change - Answer-operating budget Which of the following is generally the most important factor in labor cost? a. Improved work schedule b. The menu c. An operation that emphasizes very fast guest service d. Payment of the lowest possible wage to keep labor costs low - Answer-the menu Which of the following statements about scheduling is not correct? a. Develop a productivity target and schedule to meet it. b. Schedule to the needs of employees first and guests second. c. Use part-time employees to help with peak work volumes. d. Minimize split-shifts. - Answer-Schedule to the needs of employees first and guests second. The legal definition of "overtime" refers to the number of hours of work after which an employee must receive a premium pay rate that is usually ________ times the basic hourly rate.a. 1 b. 1.5 c. 2 d. 2.5 - Answer-1.5 Kitchen managers and their production teams ________ offer menus that will appeal to everyone all the time. a. Can b. Cannot - Answer-cannot The menu directly impacts all of the following except: a. Labor b. Food and beverage products c. Standard operating procedures d. A and B e. All of the above - Answer-all of the above Who of the following should be part of a menu planning team? a. Dining room manager b. Purchasing agent c. Controller d. All of the above e. None of the above - Answer-all of the above The earliest menus were really: a.Lists of food items available spoken by servers to guests b. Lists of menu items scratched on a board c. Shopping lists used by cooks d. Signs placed in front of the restaurant - Answer-Shopping lists used by cooksWhich of the following is the first menu planning priority? a. Guest b. Food production employee c. Cost d. All of the above are equally important. - Answer-guest