CPFS Cost Control 5

Question 1

Which scheduling approach best controls labor costs during periods of unpredictable customer volume?

Accepted Answer

On-call or flexible scheduling based on forecasted sales

Answer

Flexible or on-call scheduling allows staffing to align with actual demand, minimizing labor cost during slow periods.

Question 2

What is the primary risk of using a FIFO inventory rotation system incorrectly?

Accepted Answer

Older product remains in storage and may spoil before use

Answer

If FIFO is not followed, newer stock gets used first while older product sits at the back and eventually spoils, increasing food cost.

Question 3

A foodservice operation's revenue per available seat hour (RevPASH) is used to measure:

Accepted Answer

Revenue efficiency relative to seating capacity and time

Answer

RevPASH measures how effectively an operation generates revenue from its seating capacity across time periods.

Question 4

Which of the following is an example of a variable cost in foodservice?

Accepted Answer

Cost of food ingredients

Answer

Food ingredient costs rise and fall directly with the number of meals produced, making them a variable cost.

Question 5

A manager discovers that the receiving clerk has been signing invoices without verifying quantities. This violates which cost control principle?

Accepted Answer

Separation of duties

Answer

Separation of duties requires that the person ordering, receiving, and paying be different individuals to prevent fraud and errors.

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