Practice Test GeeksHM - Hospitality Management Practice Test
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Food and Beverage Control Flashcards

6 cards from real HM practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.

Read the first 6 Food and Beverage Control flashcards as text

  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?

    Answer: 30.7%

    The formula for food cost percentage is: (Beginning Inventory + Purchases - Ending Inventory) / Total Food Sales. In this scenario: ($15,000 + $20,000 - $12,000) / $75,000 = $23,000 / $75,000 = 0.3066, which rounds to 30.7%.

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

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

    The receiving process is a critical control point. Verifying that the delivered items match the purchase order in terms of quantity, quality (checking for spoilage, damage), and agreed-upon price is essential to prevent losses from short shipments, substandard products, or incorrect pricing.

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

    Answer: Plowhorse

    A 'Plowhorse' is a menu item that is very popular with guests but has a low contribution margin (profitability). Management should consider strategies to make these items more profitable, such as by slightly increasing the price or reducing the cost of ingredients, without decreasing its popularity.

  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?

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

    While a price increase from a supplier affects the beverage cost percentage, it does not explain a variance in physical inventory (usage) versus sales data. The other options (over-pouring, waste, and theft) all represent liquor being depleted from inventory without a corresponding sale being registered, thus creating a usage vs. sales discrepancy.

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

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

    FIFO is a critical inventory management practice where older stock (First-In) is used before newer stock (First-Out). This rotation minimizes the chance of products expiring or spoiling in storage, which is a direct financial loss.

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

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

    Requiring manager approval for transactions like voids and refunds is a fundamental cash handling control. It creates a system of checks and balances, preventing employees from using these functions to cover up theft. Limiting access and requiring oversight for non-standard transactions is a core principle of loss prevention.