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

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%.

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

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.

Question 3

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

Accepted Answer

Plowhorse

Answer

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.

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

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.

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

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.

HM - Hospitality Management Practice Test

HM - Hospitality Management Practice Test

HM - Hospitality Management Food and Beverage Control Questions and Answers