CERTIFIED FOOD & BEVERAGE
MANAGER EXAM QUESTION AND
CORRECT ANSWERS (VERIFIED
ANSWERS) PLUS RATIONALES 2026 Q&A
INSTANT DOWNLOAD PDF
1. The primary objective of a food and beverage manager is to:
A. Minimize labor costs
B. Ensure guest satisfaction
C. Increase inventory levels
D. Reduce supplier contacts
Ensures the overall success of operations by focusing on customer
experience.
2. The par stock system is used to:
A. Forecast sales volume
B. Determine selling prices
C. Maintain inventory levels
D. Schedule staff
Par stock keeps a consistent level of inventory available for use.
3. A standard recipe ensures:
A. Greater menu variety
B. Consistency in product quality
C. Higher food costs
D. Frequent changes in menu items
Standardization leads to consistency and cost control.
,4. The first step in forecasting food demand is to analyze:
A. Supplier pricing
B. Employee hours
C. Historical sales data
D. Equipment needs
Historical sales patterns provide the basis for accurate forecasting.
5. Prime cost includes:
A. Rent and utilities
B. Food and labor costs
C. Marketing expenses
D. Depreciation
Prime cost is the sum of food and labor costs, key cost-control measures.
6. FIFO in inventory means:
A. First In, First Out
B. Finance Inventory, Future Output
C. Food In, Food Out
D. Frequent Inventory, Fixed Output
Ensures older stock is used before newer stock.
7. A sales mix refers to:
A. Daily specials
B. Proportion of different menu items sold
C. Beverage pricing
D. Labor scheduling
Shows the percentage of total sales each item contributes.
8. Yield percentage is used to calculate:
A. Labor cost
B. Selling price
C. Usable quantity after trimming/cooking
D. Inventory turnover
Yield adjusts raw amounts to usable portions.
, 9. Menu engineering classifies items by:
A. Price only
B. Popularity and profitability
C. Preparation time
D. Supplier cost
Focuses on item contribution and popularity for strategic planning.
10.A vendor delivers products weekly. You should perform inventory counts:
A. Monthly
B. Weekly
C. Quarterly
D. Annually
Aligns inventory control with delivery cycles for accuracy.
11.The break-even point is when:
A. Sales equal expenses
B. Labor costs double
C. Total revenue equals total costs
D. Food cost is zero
No profit or loss at break-even.
12.A purchase order is used to:
A. Bid suppliers
B. Authorize purchase of goods
C. Train staff
D. Forecast sales
Formal document to request goods from a supplier.
13.Standard portion cost helps to:
A. Reduce guest numbers
B. Control food costs
C. Increase taxes
D. Vary plate sizes
Standard portions control costs and consistency.
MANAGER EXAM QUESTION AND
CORRECT ANSWERS (VERIFIED
ANSWERS) PLUS RATIONALES 2026 Q&A
INSTANT DOWNLOAD PDF
1. The primary objective of a food and beverage manager is to:
A. Minimize labor costs
B. Ensure guest satisfaction
C. Increase inventory levels
D. Reduce supplier contacts
Ensures the overall success of operations by focusing on customer
experience.
2. The par stock system is used to:
A. Forecast sales volume
B. Determine selling prices
C. Maintain inventory levels
D. Schedule staff
Par stock keeps a consistent level of inventory available for use.
3. A standard recipe ensures:
A. Greater menu variety
B. Consistency in product quality
C. Higher food costs
D. Frequent changes in menu items
Standardization leads to consistency and cost control.
,4. The first step in forecasting food demand is to analyze:
A. Supplier pricing
B. Employee hours
C. Historical sales data
D. Equipment needs
Historical sales patterns provide the basis for accurate forecasting.
5. Prime cost includes:
A. Rent and utilities
B. Food and labor costs
C. Marketing expenses
D. Depreciation
Prime cost is the sum of food and labor costs, key cost-control measures.
6. FIFO in inventory means:
A. First In, First Out
B. Finance Inventory, Future Output
C. Food In, Food Out
D. Frequent Inventory, Fixed Output
Ensures older stock is used before newer stock.
7. A sales mix refers to:
A. Daily specials
B. Proportion of different menu items sold
C. Beverage pricing
D. Labor scheduling
Shows the percentage of total sales each item contributes.
8. Yield percentage is used to calculate:
A. Labor cost
B. Selling price
C. Usable quantity after trimming/cooking
D. Inventory turnover
Yield adjusts raw amounts to usable portions.
, 9. Menu engineering classifies items by:
A. Price only
B. Popularity and profitability
C. Preparation time
D. Supplier cost
Focuses on item contribution and popularity for strategic planning.
10.A vendor delivers products weekly. You should perform inventory counts:
A. Monthly
B. Weekly
C. Quarterly
D. Annually
Aligns inventory control with delivery cycles for accuracy.
11.The break-even point is when:
A. Sales equal expenses
B. Labor costs double
C. Total revenue equals total costs
D. Food cost is zero
No profit or loss at break-even.
12.A purchase order is used to:
A. Bid suppliers
B. Authorize purchase of goods
C. Train staff
D. Forecast sales
Formal document to request goods from a supplier.
13.Standard portion cost helps to:
A. Reduce guest numbers
B. Control food costs
C. Increase taxes
D. Vary plate sizes
Standard portions control costs and consistency.
