HM - Hospitality Management Food and Beverage Control Questions and Answers

Question 1

A restaurant manager is calculating the food cost for the previous month.
They started with an inventory valued at $15,000, purchased an additional $20,000 worth of food, and ended the month with an inventory of $12,000.
Total food sales for the month were $75,000.
What was the food cost percentage for the month?

Accepted Answer

30.7%

Answer

25%

Answer

33.3%

Answer

49.3%

Question 2

Which of the following is the MOST critical control point in the purchasing and receiving process to prevent financial loss?

Accepted Answer

Verifying that the quantities, quality, and prices of delivered goods match the purchase order and invoice.

Answer

Negotiating bulk discounts with a new supplier.

Answer

Ensuring the delivery driver is friendly and efficient.

Answer

Scheduling all deliveries to arrive during the busiest part of the day.

Question 3

In menu engineering, an item that has high popularity but low profitability is classified as a:

Accepted Answer

Plowhorse

Answer

Star

Answer

Puzzle

Answer

Dog

Question 4

A bar manager notices a significant variance between the amount of liquor used according to inventory counts and the amount sold through the POS system. Which of the following is the LEAST likely cause of this discrepancy?

Accepted Answer

A sudden increase in the supplier's price for a specific brand of vodka

Answer

Over-pouring by bartenders

Answer

Unrecorded spillage or waste

Answer

Employee theft

Question 5

The 'First-In, First-Out' (FIFO) method of inventory rotation is essential for controlling food and beverage costs primarily because it:

Accepted Answer

Minimizes spoilage and waste by ensuring older stock is used before it expires.

Answer

Ensures the newest products are always used first to showcase freshness.

Answer

Simplifies the inventory counting process by organizing items alphabetically.

Answer

Allows for easier negotiation of prices with suppliers.

Question 6

A hospitality manager is implementing a loss prevention program. Which of the following actions would be a key component of controlling cash assets?

Accepted Answer

Establishing a policy that requires manager approval for all voids and refunds processed in the POS system.

Answer

Allowing any employee to handle cash drops to promote a culture of trust.

Answer

Using a single, shared cash drawer for all front-of-house employees during a shift.

Answer

Conducting bank deposits only once a month to improve efficiency.