A master schedule is a list of?

how many employees you will need to staff your restaurant during a shift

when your potential guests come into your restaurant

potential sales and costs to calculate gross profits

how many shifts each employee will get a week

Management needs to balance sales with labor in order to?

ensure a profit is made while keeping guests happy

assist with scheduling the right amount of staff

keep labor costs low and not worry about good service

keep the labor costs high for great customer service

The ideal labor cost.....

represents what the restaurant management predicts will happen

should not be a major factor to worry about

is a % of food costs for the restaurant

does not include labor costs for management

The master schedule should not list?

the estimated number of people needed per day

Employee turnover is?

the # of employees hired to fill one position in a years time

the amount of sales an operation is doing for a given time

a measurement of how quickly employees are able to serve a guest

when labor costs are higher than predicted

The crew schedule needs to be created with flexibility because?

management may need to alter the schedule to deal with environmental changes

employees will not follow procedures and make changes against the restaurant's policies

employees decide to change positions

employees may want extra hours and write themselves in

Cross training employees allows the restaurant to be able to?

have staff handle responsibilities outside their primary work responsibilities

have less flexibility for creating staffing charts

cut down on labor, as one person can do multiple jobs

Scheduling too few staff in the kitchen for a particular shift can result in?

possible lower production quality, because the staff are stretched thin

better production times, because the staff will work as a better unit

higher labor costs for the shift

less work being performed per staff member

Changes in business volume can?

cause changes in labor costs, in order to deal with changing sales

have very little effect over multiple months

have no effect on labor costs because the master schedule needs to be followed

have no effect on labor costs for the month

Total 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 inventory

Preportioning is defined as?

measuring out accurate ingredient quantities for use during production

something only done with deli meats

guessing the amounts needed to cook an item

something done in all restaurants to ensure quality

A food production chart is?

used to estimate production levels based upon sales

used to calculate accurate food cost percentage

a guess of how many menu items you need to make

another definition for a recipe

What is opening inventory?

the physical inventory at the beginning of a given period

the estimate of sales for a period

the physical inventory taken during the middle of a period

the purchases of goods sold during a period

What does inventory represent?

the dollar value of food products in storage

the amount of food purchased during a period

the dollar amount of food sold during a period

the amount of product purchased during a period

A recipe cost card.....

is used to calculate the standard portion cost of a recipe

is used to measure the food cost percentage of a restaurant

is an estimate of cost for a particular recipe

should only list the most important ingredients for costing purposes

the number of portions that a recipe produces

the size of the ingredients used to make the recipe

an estimate of the number servings a restaurant needs to make

The standard portion cost.....

is the exact amount that one portion of a recipe should cost

is the cost of all ingredients used in a recipe

is the standard price that should be charged for a recipe

is an estimate of the standardized recipe cost

At the start, or opening, of a given inventory period, calculate values of each item by?

multiplying the unit cost of the item by the number of items in inventory

subtract the unit cost of the item by the number of items in inventory

add the unit cost of the item by the number of items in inventory

divide the unit cost of the item by the number of items in inventory

What are the three sliced cheeses that come on our Texas Grilled Cheese?

pepperjack, cheddar, and american

american, provolone, and cheddar

What college has named a building after Cameron Mitchell for his contributions to the restaurant industry, community, and generous endowment?

Columbus State Community College

Budd Dairy School of Agriculture

The three main layers in the channel of distribution are?

primary, intermediary, and retail

primary, secondary, and teritary

peripheral, primary, and secondary

In the restaurant and food service industry, the term "receiving" refers to the process of?

inspecting and accepting or rejecting deliveries of goods and services

servers taking plated food from the kitchen

accepting bids from various vendors for an operations business

working directly with primary sources for goods and services

What should be discussed in a performance evaluation?

the onboarding and screening process

the future menu selection process

A good evaluation program begins when?

at the one year employee evaluation

at the six month employee evaluation

Good performance appraisals or evaluations are often most productive when they focus on what?

the employee's responsibilities

the employee's peer evaluations

Senior Test 9,10,11,12

E SENIOR TEST 7 ( VOCABULARY)

C Senior - Vocabulary Test 6

Assessment Test For Senior Highschool

FINAL TEST A SENIOR 1-35

kedu test 2 senior A

Test 3 Senior A

SECOND QUARTER PRE-TEST ENGLISH (SENIOR HIGH SCHOOL) SY 2021 - 2022

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