CB CB Baker Business & Production Management 3

Question 1

Which type of bakery waste can be reduced most effectively by accurate production forecasting?

Accepted Answer

Overproduction waste

Answer

Equipment wear

Answer

Energy consumption

Answer

Labor turnover

Question 2

In bakery cost control, what does the term 'food cost percentage' represent?

Accepted Answer

The cost of ingredients as a percentage of selling price

Answer

The percentage of food sold vs. wasted

Answer

The labor cost per baked item

Answer

The overhead cost per shift

Question 3

What is the primary role of a batch record in a large-scale bakery?

Accepted Answer

Document exactly what was produced, when, and with which lot of ingredients

Answer

Track oven repair history

Answer

Schedule employee breaks

Answer

Record customer feedback

Question 4

Which approach best reduces ingredient cost without sacrificing product quality?

Accepted Answer

Negotiating volume purchasing agreements with suppliers

Answer

Using lower-quality substitutes for all ingredients

Answer

Reducing recipe portions arbitrarily

Answer

Eliminating quality checks

Question 5

A bakery's break-even point is reached when:

Accepted Answer

Total revenue equals total costs (fixed + variable)

Answer

All inventory is sold out

Answer

Profit exceeds labor cost

Answer

The oven operates at full capacity

Question 6

Which scheduling method assigns bakers to tasks based on current production needs and individual skill sets?

Accepted Answer

Skills-based scheduling

Answer

Random rotation

Answer

Seniority-only scheduling

Answer

Fixed daily repetition