Foundations 2 Chapter 10 Mark III

QuizÂ by Christopher Wright

Hospitality and Tourism
Ohio Career Tech

Feel free to use or edit a copy

includes Teacher and Student dashboards

### Measure skillsfrom any curriculum

Tag the questions with any skills you have. Your dashboard will track each student's mastery of each skill.

• edit the questions
• save a copy for later
• start a class game
• automatically assign follow-up activities based on studentsâ€™ scores
• assign as homework
• share a link with colleagues
• print as a bubble sheet

### Our brand new solo games combine with your quiz, on the same screen

Correct quiz answers unlock more play!

10 questions
• Q1
If 14 people take 2 hrs to do a job- how many man hours is that?
14
2
28
16
30s
• Q2
The average cost of replacing an employees is?
\$3,000.00 +
\$17,000.00
couple hundo
\$1500.00
30s
• Q3
If a new office building opens across the street from your restaurant- you should?
schedule normal but only serve new guests
Schedule a couple more staff to accommodate the influx of new business
Let it ride- nothing like a good beat down
Add at least ten staff members
30s
• Q4
Productivity is.....
the effectiveness of productive effort measured in terms of input and output
the rate of a biomass
a theory
a snappy new jello flavor
30s
• Q5
If a manufacturing plant is shutting down across from your restaurant- you should?
lower guest projections and sales
send them coupons
call security
toss them a going away party
30s
• Q6
Preportioning is defined as?
something to do with deli meats and the lady at kroger
guessing at the amount needed
something done in all restaurants to ensure accuracy
measuring out accurate ingredient quantities for use during production
45s
• Q7
At the start, or opening, of a given inventory period, calculate total values of each item by?
subtract the unit cost of the item by the number of items
add the unit cost of the item by the number of items
dividing the unit cost of the item by the number of items
multiplying the unit cost of the item by the number of items in inventory
45s
• Q8
Food cost divided by what factor equals food cost percentage?
Sales
Gross Profit
Labor
45s
• Q9
A recipe cost card is?
used to calculate the standard portion cost of a recipe
used to calculate food cost
used to wave at people when they drive by
used to determine the cost of the card
45s
• Q10
What does inventory represent?
The amount of product purchased
The dollar amount of food purchased
The dollar amount of food sold
The dollar value of food product in storage
45s

Teachers give this quiz to your class