Htm 2030 Final

Question 1

3 sale controls

Answer 1

1. Optimizing the number of customers
2. Maximizing profits
3. Controlling revenues

Question 2

Homogeneous products

Answer 2

So similar to others that customer do not develop a preference, will purchase the least expensive

Question 3

Differentiated products

Answer 3

Sufficiently different from others so that customers may develop a preference, perceived uniqueness can be real or imagined

Question 4

Goal of controlling revenue

Answer 4

To ensure that all food served produces that appropriate revenue for the enterprise

Question 5

Standard for revenue control

Answer 5

1. Document all sales
2. Price all sales correctly
3. Verify that all sales are recorded and monies deposited

Question 6

Short ring

Answer 6

Under-ringing the correct price of an item and pocket the difference

Question 7

Phantom register

Answer 7

An extra register put in bar and items not rung in on the main register

Question 8

Short pour

Answer 8

Pouring less than required shot to cover “give away” liquor costs

Question 9

Phantom bottle

Answer 9

bartender brings his own bottle and pockets cash from the sales

Question 10

3 purposes of purchasing controls

Answer 10

1. Maintain appropriate supply/quantity of ingredients to produce beverage products
2. Ensure that quality of ingredients purchased is appropriate for the intended use
3. Ensure ingredients are purchased at an optimum price

Question 11

Call brand

Answer 11

A specific brand that will be asked for by name of customer

Question 12

Pouring brand

Answer 12

Common (least expensive) alcohol used in a drink, located on speed rail or ‘in the well’

Question 13

Number of drinks per bottle =

Answer 13

Total number of ounces in bottle / standard portion size

Question 14

Standard drink cost (1)=

Answer 14

Cost of bottle / number of drinks per bottle

Question 15

Cost per ounce =

Answer 15

Cost of bottle / total number of ounces in bottle

Question 16

Standard drink cost (2)=

Answer 16

Cost per ounce * standard portion size

Question 17

These are added to beverage costs:

Answer 17

• transfers from kitchen to bar
• food directs (not transfers)
• storeroom issues
• mixers

Question 18

These are subtracted from beverage costs:

Answer 18

• Managers’ drinks
• Special promotion

Question 19

Value of beverage issued to the bar =

Answer 19

Opening inv + purchases - closing inv

Question 20

Bar inventory differential =

Answer 20

Bar inv value at beg of month - bar inv value at end of month

Question 21

Cost of beverages issued =

Answer 21

Value of beverage issued to the bar +/- inventory differential

Question 22

Cost of beverage sold =

Answer 22

Cost of bev issued +/- Adjustments = cost of bev consumed - employee bev = COBS

Question 23

Labour is a major component of

Answer 23

Prime costs

Question 24

Labour can range from between what percents of sales?

Answer 24

15 - 45%

Question 25

Labour turnover rate =

Answer 25

of departing employees / # of employees on staff

Question 26

Benefits =

Answer 26

Wages x percent of benefits

Question 27

Training vs Education

Answer 27

Training is focused on developing skills and performing tasks while education is focused on increasing knowledge