
Food & Beverage Cost Control 2025-03 MCQ
Quiz
•
Hospitality and Catering
•
University
•
Hard

Sufi moondiva64@yahoo.com
Used 18+ times
FREE Resource
39 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary purpose of operating controls in a food service operation?
To reduce customer complaints
To improve food presentation
To monitor and control costs
To increase the size of the menu
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is a basic management control system in food service?
Inventory control system
Recipe analysis system
Marketing campaign system
Event planning system
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is an example of a primary source of information required to manage a food service operation?
Employee schedules
Financial statements
Health inspection reports
Supplier contracts
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is a common cause of excessive costs in food service operations?
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why are standardized recipes important in food service operations?
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT one of the Five Rights of purchasing?
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
The "Right Time" in purchasing refers to:
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