HMGT 3300 FINAL EXAM (CHAPTERS 7-13)
QUESTIONS WITH VERIFIED ANSWERS
What is the most important advantage to a foodservice operation of using standard
recipes? - Answers - Consistency.
When creating a standardized recipe, the ingredients required to produce the recipe are
listed: - Answers - in the order they are to be added to the recipe.
Why is it preferable to indicate ingredient weights rather than ingredient measures when
developing standard recipes? - Answers - Weighing ingredients is more accurate than
measuring them.
A menu item sells for $9.97. It costs $3.22 to produce the menu item. What is the
contribution margin for this menu item? - Answers - $6.75
Contribution Margin = Sell Price - Food Costs
The most accurate prices for ingredients listed in standard recipes will be obtained from:
- Answers - Current invoices.
What is the pricing method in use when managers set an unusually low price for an item
with the hope that arriving guests will also purchase other items at regular prices? -
Answers - Loss-leader price.
One important purpose of a menu is to help an operation sell those menu items with: -
Answers - the highest contribution margin.
When managers sell several menu items together, at a price less than guests would pay
to buy all the same menu items separately, the managers are utilizing: - Answers -
bundled pricing.
Two objective menu pricing methods are the profit pricing method and the: - Answers -
desired food cost percentage markup method.
The concept of elasticity of demand is used to measure the relationship between: -
Answers - selling price and number of menu items sold.
What action that begins the purchasing process in a foodservice operation? - Answers -
Product is issued from storeroom.
What is the name of the document that lists products delivered, their quantity and
prices, and the total amount owed to a supplier? - Answers - Delivery invoice.
, What is the purpose of the minimum/maximum inventory system? - Answers - To help
ensure inventories are kept at optimal levels.
What is the operating expense that is most often reduced when managers buy
convenience foods? - Answers - Labor costs.
What is the document receiving clerks use to match against the delivery invoice when a
supplier delivers products? - Answers - Purchase order.
What is the temperature at which refrigerated foods must be maintained? - Answers -
41°F, (5.0° C) or less.
What items should be used first if a foodservice operation is utilizing the first-in, first-out
(FIFO) method of storage? - Answers - Items that have been in storage the longest
amount of time.
What is the primary purpose of a first-in first-out (FIFO) inventory system? - Answers - A
reduction in product loss.
What is management's first step in the establishment of a just-in-time (JIT) inventory
system? - Answers - Selection of supplier.
Ideally, all alcoholic beverages in a foodservice operation should be maintained under a
perpetual inventory system and the items in inventory should be physically counted at
least: - Answers - Monthly.
What is an example of a time and temperature control for safety (TCS) food? - Answers
- Fish.
What is a temperature that falls within the food temperature danger zone? - Answers -
45°F (7°C).
Bacteria, molds, parasites, and viruses are all examples of: - Answers - Harmful germs.
A manager is holding a time and temperature control for safety (TCS) hot food for
service during the dinner hour. What is the minimum temperature at which this manager
can safely hold the hot food? - Answers - 135°F (57°C).
What is the category of foods for which receiving personnel should look for the USDA
"Inspected and Passed" label on incoming products? - Answers - Meats and poultry.
During hand washing, what is the minimum length of time employees must scrub their
hands with soap if the employees' hands are to be washed effectively? - Answers - 10
seconds.
QUESTIONS WITH VERIFIED ANSWERS
What is the most important advantage to a foodservice operation of using standard
recipes? - Answers - Consistency.
When creating a standardized recipe, the ingredients required to produce the recipe are
listed: - Answers - in the order they are to be added to the recipe.
Why is it preferable to indicate ingredient weights rather than ingredient measures when
developing standard recipes? - Answers - Weighing ingredients is more accurate than
measuring them.
A menu item sells for $9.97. It costs $3.22 to produce the menu item. What is the
contribution margin for this menu item? - Answers - $6.75
Contribution Margin = Sell Price - Food Costs
The most accurate prices for ingredients listed in standard recipes will be obtained from:
- Answers - Current invoices.
What is the pricing method in use when managers set an unusually low price for an item
with the hope that arriving guests will also purchase other items at regular prices? -
Answers - Loss-leader price.
One important purpose of a menu is to help an operation sell those menu items with: -
Answers - the highest contribution margin.
When managers sell several menu items together, at a price less than guests would pay
to buy all the same menu items separately, the managers are utilizing: - Answers -
bundled pricing.
Two objective menu pricing methods are the profit pricing method and the: - Answers -
desired food cost percentage markup method.
The concept of elasticity of demand is used to measure the relationship between: -
Answers - selling price and number of menu items sold.
What action that begins the purchasing process in a foodservice operation? - Answers -
Product is issued from storeroom.
What is the name of the document that lists products delivered, their quantity and
prices, and the total amount owed to a supplier? - Answers - Delivery invoice.
, What is the purpose of the minimum/maximum inventory system? - Answers - To help
ensure inventories are kept at optimal levels.
What is the operating expense that is most often reduced when managers buy
convenience foods? - Answers - Labor costs.
What is the document receiving clerks use to match against the delivery invoice when a
supplier delivers products? - Answers - Purchase order.
What is the temperature at which refrigerated foods must be maintained? - Answers -
41°F, (5.0° C) or less.
What items should be used first if a foodservice operation is utilizing the first-in, first-out
(FIFO) method of storage? - Answers - Items that have been in storage the longest
amount of time.
What is the primary purpose of a first-in first-out (FIFO) inventory system? - Answers - A
reduction in product loss.
What is management's first step in the establishment of a just-in-time (JIT) inventory
system? - Answers - Selection of supplier.
Ideally, all alcoholic beverages in a foodservice operation should be maintained under a
perpetual inventory system and the items in inventory should be physically counted at
least: - Answers - Monthly.
What is an example of a time and temperature control for safety (TCS) food? - Answers
- Fish.
What is a temperature that falls within the food temperature danger zone? - Answers -
45°F (7°C).
Bacteria, molds, parasites, and viruses are all examples of: - Answers - Harmful germs.
A manager is holding a time and temperature control for safety (TCS) hot food for
service during the dinner hour. What is the minimum temperature at which this manager
can safely hold the hot food? - Answers - 135°F (57°C).
What is the category of foods for which receiving personnel should look for the USDA
"Inspected and Passed" label on incoming products? - Answers - Meats and poultry.
During hand washing, what is the minimum length of time employees must scrub their
hands with soap if the employees' hands are to be washed effectively? - Answers - 10
seconds.
