FCA exam 4
what is the center of portion control?
A) the inventory
B) the cashier
C) The server
D) The menu - CORRECT ANSWER-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 - CORRECT ANSWER-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 - CORRECT ANSWER-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 - CORRECT
ANSWER-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 - CORRECT ANSWER-A) creating a product usage
report
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 - CORRECT ANSWER-D) the bookkeeper
The use of POS systems enables managers to
A) increase sales
B) control portions
C) handle guest complaints
what is the center of portion control?
A) the inventory
B) the cashier
C) The server
D) The menu - CORRECT ANSWER-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 - CORRECT ANSWER-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 - CORRECT ANSWER-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 - CORRECT
ANSWER-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 - CORRECT ANSWER-A) creating a product usage
report
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 - CORRECT ANSWER-D) the bookkeeper
The use of POS systems enables managers to
A) increase sales
B) control portions
C) handle guest complaints
