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from any curriculum
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50 questions
Show answers
- Q1A master schedule is a list of?when your potential guests come into your restauranthow many employees you will need to staff your restaurant during a shiftpotential sales and costs to calculate gross profitshow many shifts each employee will get a week300s
- Q2Management needs to balance sales with labor in order to?ensure a profit is made while keeping guests happyassist with scheduling the right amount of staffkeep labor costs low and not worry about good servicekeep the labor costs high for great customer service300s
- Q3The ideal labor cost.....represents what the restaurant management predicts will happenshould not be a major factor to worry aboutis a % of food costs for the restaurantdoes not include labor costs for management300s
- Q4The master schedule should not list?employee nameshours per employee positionthe estimated number of people needed per daytotal hours needed per day300s
- Q5A chart that shows employees' names and the days and times they are to work is called a?crew schedulebusiness planemployee production chartmaster schedule300s
- Q6Employee turnover is?the amount of sales an operation is doing for a given timethe # of employees hired to fill one position in a years timea measurement of how quickly employees are able to serve a guestwhen labor costs are higher than predicted300s
- Q7The crew schedule needs to be created with flexibility because?employees will not follow procedures and make changes against the restaurant's policiesemployees decide to change positionsemployees may want extra hours and write themselves inmanagement may need to alter the schedule to deal with environmental changes300s
- Q8Cross training employees allows the restaurant to be able to?have less flexibility for creating staffing chartscut down on labor, as one person can do multiple jobshave staff handle responsibilities outside their primary work responsibilitieshire more management300s
- Q9Scheduling too few staff in the kitchen for a particular shift can result in?possible lower production quality, because the staff are stretched thinbetter production times, because the staff will work as a better unithigher labor costs for the shiftless work being performed per staff member300s
- Q10Changes in business volume can?have very little effect over multiple monthshave no effect on labor costs because the master schedule needs to be followedhave no effect on labor costs for the monthcause changes in labor costs, in order to deal with changing sales300s
- Q11Total food cost is calculated by what formula?(opening inventory + purchases = total food available) - closing inventory(opening inventory x purchases = total food available) - closing inventory(opening inventory divided by purchases = total food available) + closing inventory(opening inventory - purchases = total food available) - closing inventory300s
- Q12Preportioning is defined as?measuring out accurate ingredient quantities for use during productionsomething only done with deli meatsguessing the amounts needed to cook an itemsomething done in all restaurants to ensure quality300s
- Q13A food production chart is?used to calculate accurate food cost percentagea guess of how many menu items you need to makeanother definition for a recipeused to estimate production levels based upon sales300s
- Q14What is opening inventory?the physical inventory at the beginning of a given periodthe estimate of sales for a periodthe physical inventory taken during the middle of a periodthe purchases of goods sold during a period300s
- Q15What does inventory represent?the amount of food purchased during a periodthe dollar amount of food sold during a periodthe amount of product purchased during a periodthe dollar value of food products in storage300s