CHP - Certified Hospitality Professional Food and Beverage Operations Questions and Answers

Question 1

A restaurant manager is calculating the food cost for the previous month.
They began with a starting inventory valued at $15,000, made purchases totaling $10,000, and ended with an inventory of $12,000.
What is the actual food cost for the month?

Accepted Answer

$17,000

Answer

$13,000

Answer

$37,000

Answer

$7,000

Question 2

In menu engineering, a 'Plow Horse' is an item with which of the following characteristics?

Accepted Answer

High Popularity, Low Profitability

Answer

High Popularity, High Profitability

Answer

Low Popularity, Low Profitability

Answer

Low Popularity, High Profitability

Question 3

Which inventory valuation method assumes that the first products purchased are the first ones to be sold or used, making it particularly suitable for perishable goods?

Accepted Answer

FIFO (First-In, First-Out)

Answer

LIFO (Last-In, First-Out)

Answer

Weighted Average Cost

Answer

JIT (Just-in-Time)

Question 4

A catering manager is implementing a Hazard Analysis and Critical Control Points (HACCP) system. During the process, the team identifies that the internal temperature of cooked chicken must reach 165°F (74°C) to be safe. This temperature requirement is an example of which HACCP principle?

Accepted Answer

Establishing a critical limit

Answer

Conducting a hazard analysis

Answer

Determining a critical control point (CCP)

Answer

Establishing corrective actions

Question 5

Which of the following is the PRIMARY responsibility of the receiving clerk in a food and beverage operation?

Accepted Answer

Verifying that the quantity and quality of delivered items match the purchase order.

Answer

Negotiating prices with suppliers.

Answer

Authorizing the purchase orders.

Answer

Stocking the items in the storeroom immediately upon delivery.

Question 6

A hotel's bar manager notices that beverage costs are increasing despite consistent sales volume. To gain better control, the manager implements a system where bartenders must return an empty liquor bottle to the storeroom before they can receive a new, full bottle. This practice is known as:

Accepted Answer

Bottle-for-bottle exchange

Answer

Par stock control

Answer

Perpetual inventory system

Answer

Requisitioning

A restaurant manager is calculating the food cost for the previous month.They began with a starting inventory valued at $15,000, made purchases totaling $10,000, and ended with an inventory of $12,000.What is the actual food cost for the month?

A restaurant manager is calculating the food cost for the previous month.
They began with a starting inventory valued at $15,000, made purchases totaling $10,000, and ended with an inventory of $12,000.
What is the actual food cost for the month?