HMGT Final Exam. Top questions and answers, rated A+
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HMGT
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HMGT
HMGT Final Exam. Top questions and answers, rated A+
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 dail...
rated a which of the following is not typically used to forecast guest countrevenue levels when point of sale pos systems are used a number of mana
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HMGT Final Exam. Top questions and
answers, rated A+
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 - ✔✔-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 - ✔✔-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 - ✔✔-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. - ✔✔-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 - ✔✔-1.5
Kitchen managers and their production teams ________ offer menus that will appeal to everyone all the
time.
a. Can
b. Cannot - ✔✔-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 - ✔✔-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 - ✔✔-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 - ✔✔-Shopping lists used by cooks
Which 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. - ✔✔-guest
Which of the following is a reason to add a new item to the menu?
a. It "sounds good."
b. The competitors offer it.
c. It is a favorite of someone on the menu planning team.
d. None of the above are good reasons to add a new menu item. - ✔✔-None of the above are good
reasons to add a new menu item.
What is a good rule-of-thumb when trying to determine the estimated expense required to produce a
product on-site?
a. Expenses of more than $5.00
b. All expenses in excess of $10.00
c. All expenses in excess of $20.00
d. All expenses for which it is cost-effective and reasonable to determine their cost - ✔✔-All expenses
for which it is cost-effective and reasonable to determine their cost
The property's operating budget ________ be considered when a menu is developed.
a. Should
b. Should not - ✔✔-should
, Which of the following menu categories is generally first considered when menus are planned?
a. Appetizers
b. Before-dinner beverages
c. Entrées
d. Soups and salads - ✔✔-entrees
How many menu categories should generally be used on a menu?
a. Five
b. Seven
c. Nine
d. As many as are needed for the variety of menu items guests will want - ✔✔-As many as are needed
for the variety of menu items guests will want
Which of the following are helpful menu planning tools?
a. Copies of old and existing menus
b. Standard recipes
c. Copies of competitors' menus
d. A and B
e. All of the above - ✔✔-all of the above
Which of the following best describes the concept of "menu rationalization"?
a. The thought that guests will like all items listed on a menu
b. The use of the same ingredient in several different menu items
c. The tactic of confirming that the menu is "good" by asking the restaurant manager
d. Viewing the menu to confirm that it is "better" than the competitors' menus - ✔✔-The use of the
same ingredient in several different menu items
Variety of menu items offered can be thought of in terms of:
a. The number of different products that are offered
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