FCA Exam 4

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FCA Exam 4 what is the center of portion control? A) the inventory B) the cashier C) The server D) The menu - ✔✔D) the menu If a portion served is slightly higher than standard, what will ha ... ppen? A) Guest satisfaction will go down. B) Labor costs will decrease C) food quality will go down D) food costs will go up - ✔✔D) food costs will go up A food-production cost-control training manual should contain? A) standard weights and measures B) customer service standards C) table mangement reports D) Daily sales reports - ✔✔A) standard weights and measures Why might an operation use suggestive selling? A) to increase profitability B) to decrease server efficiency C) to keep front-of-the-house staff engaged D) to limit the number of dishes the kitchen has to track - ✔✔A) to increase profitability Monitoring high-cost items, such as steak and seafood, on the cook's line is best done by A) creating a product usage report B) monitoring guest ordering reports C) using standardized recipe D) installing a POS system - ✔✔A) creating a product usage report In the duplicate guest-check system, the guest checks turned in by the cashier and the copies from the kitchen are matched by A) the chef B) the server C) the customer D) the bookkeeper - ✔✔D) the bookkeeper The use of POS systems enables managers to A) increase sales B) control portions C) handle guest complaints D)match sales with guest orders - ✔✔D) match sales with guest orders To make sure that everything leaving the kitchen gets paid for, the most popular system in use today is A) a cash-only system B) the POS control system C) a suggestive selling system D) the duplicate guest-check system - ✔✔D) duplicate the guest check system If a guest skips without paying his or her bill, what should a manager do? A) write off the loss B) pursue the suspect C) File a police report D) fine the server - ✔✔C) file a police report Cash register readings at the end of the shift are usually taken by the A) server B) cashier C) bookkeeper D) manager - ✔✔D) manager What is included in labor cost? A) both fixed and variable employee wages B) salaries, taxes, and employees' wages C) only taxes and workers' compensation insurance D) all payroll costs, taxes, benefits, and insurance - ✔✔D) all payroll costs, taxes, benefits, and insurance FICA is contributed to by A) employer and employee B) employer and union C) federal and state governments D) state and local governments - ✔✔A) employer and employee If an operation's sales are 48,000 per week and labor cost is 15,600 for the week, what is the labor cost percentage? A) 0.286% B) 0.325% C) 0.312% D) 0.287% - ✔✔B) 0.325% The most efficient way to determine the number of servers to schedule is A) covers per labor hour B) average wage per hour C) sales per cover D) weekly sales projections - ✔✔A) covers per labor hour Labor usage forecast is primarily based on A) employee turnover B) sales volume C) food cost D) benefit costs - ✔✔B) sales volume What are budgets based on? A) projected profits B) projected sales and costs C) quality standards D) standard benefits and payroll - ✔✔B) projected sales and costs A manager is working to schedule cooks for her operation's lunch shifts in a given week. Each shift is three hours long, and the establishment is open monday through friday. She has budgeted $540 in labor costs for cooks, and her average hourly cost is $12 per hour. How many cooks can she schedule on average? A) 1 B)2 C)3 D)4 - ✔✔C) 3 What are standard man-hours (SMH)? A) actual employees B) numbers used to determine staffing needs C) hours that can be calculated only by the week D) number of productive hours - ✔✔B) numbers used to determine staffing needs Which method for managing payroll is most efficient to calculate labor cost? A) time sheet method B) labor forecast method C) electronic time record method D) timecard method - ✔✔C) electronic time record method If an establishment needs 12 employees to operate and hires 50 employees during the year, what is its turnover rate? A) 24% B) 41.7% C) 240% D) 417% - ✔✔D) 417% primary cause of loss in service - ✔✔lack of portion control portion control devices - ✔✔scoops, dishes, ladles, serving spoons, serving dishes, kitchen scale You have 6.5 quarts of potato salad on hand if a serving is 2/3 cup, how many servings can i get? - ✔✔26 cups/.66= 39.39=39 6/.66=9.09=9 9 scoop How much roast beef do i need if i want to serve 250 people 6 oz servings - ✔✔6 oz*250=1500/16= 93.75 if serving size for chocolate sauce is 1 fluid oz and i want to serve 300 people. How much chocolate sauce do i need? - ✔✔8 fl oz= 1 cup 32 fl oz= 1 quart 10 quarts what does disher mean? - ✔✔disher means fluid oz in a quart cash handling procedures - ✔✔o Bank issued to each cashier o Cashier receiving bank counts and verifiers amount o No other than cashier allowed in cash register o Only managers can void register overrings and mistakes o Cashier collects money Who handles cash? - ✔✔Any person who has access to accounting records should not handle cash what should prime cost not be over? - ✔✔65% labor costs include - ✔✔-payroll costs- salaries fringe- employers contributions to FICA and medicare; workers compensation; employee benefits why is labor a semi variable cost? - ✔✔Labor is a semi variable cost because it has fixed component (salaried employees), as well as a variable component (hourly employees) fringe benefits - ✔✔o Paid holidays o Paid vacation o Paid sick days o Health insurance o Life insurance labor cost percentage If sales for the week are 10000 and labor cost are 3105, what is the labor cost percentage? - ✔✔labor cost/ sales 31.5% if my goal or standard for labor cost percentage is 31.5% and my sales for the month are 35,000, what would be my target for total labor costs? - ✔✔i don't wanna spend anymore then 31.5%, 35000* .315= 11025 Sales per labor hour time period: 7 days total sales: 39,542 Total labor hours worked for the week: 1098 Your food service operates 5 am - 2 pm five days a week and 5-9 pm three days a week. Total sales for the week were 16989. Total labor hours for the week were 80 for management and 305 hours for hourly employees. What are sales per labor hour? - ✔✔39,542/ 1098= $36.01 Total sales / total labor hours worked for the week= sales per labor hour covers per labor hour In previous example (sales = 16989 and labor hours are 415 total), assume you served 1079 meals, what is the covers per labor hour? time period: 7 days total number of covers served: 2,297 total labor hours worked for the week: 1098 - ✔✔2297/ 1098=2.09 Total number of covers served/ total labor hours worked for the week= covers per labor hour Guests served per labor dollar In our previous example, covers = 1079. Assume total labor costs are 3735. How many guests are served per labor dollar? time period: 7 days Total number of covers: 2297 Total labor dollars for the week: 12176 - ✔✔total number of covers served/ total labor dollars for the week= covers per labor dollar 2297/ 12176= 0.188 labor cost per cover -Reverse of covers per labor cost -labor dollars/ covers -In previous example, 1079 covers and $3735 weekly labor costs, what is labor cost per cover? time period: 7 days total number of covers served: 2297 total labor dollars for the week: 12176 - ✔✔12176/ 2297=5.30 total labor dollars for the week/ total number of covers served= labor cost per cover five steps in controlling labor costs - ✔✔o Forecast volume o Determine labor budget o Calculate labor hours o Schedule employees o Validate forecasted costs three parts of revenue collection system - ✔✔o Goal is honest/fair treatment in charge for services o Undercharging impacts profits o Over changing leads to ill will o Info to be included on check/bill: Name of each item; number of items purchased; prices of each item; extended prices and totals; included tips, gratuities and service charges FICA stands for - ✔✔Federal Insurance Contributions Act estimated daily payroll cost percentage. Assume that the managers combine salaries for a sevenday week 1400. The daily variable cost on Monday is 500, and the anticipated sales are 2100 for that day. - ✔✔weekly management salaries/ days open= daily fixed payroll cost(200) daily fixed payroll cost+ daily variable payroll cost= total daily payroll cost(700) total daily payroll cost/ anticipated daily sales= estimated daily payroll cost percentage(33.3%) total man-hours of servers work if it takes 8 servers to serve 500 covers in a given three hour shift, the standard man-hours required would be calculated as follows: - ✔✔number of servers*number of hours 8*3=24 payroll dollars from anticipated labor costs: step by step - ✔✔if the standard labor cost percentage for the tiki hut is 28 percent, and the projected sales forecast for next week is 17000 standard labor cost percentage* projected sales= total available labor dollars (4760) suppose the tiki hut expects to spend 1748 on benefits and standard deductions during the upcoming one-week period. amount available for labor- benefits and deductions= remaining payroll available (3012) assume that management salaries at the tiki hut total 1350 per week. then the labor dollars available for hourly employees are 1662: payroll dollars available- fixed cost salaries= dollars available for variable cost employees(1662) wage budget(6678)/ (6)work days in a week= average daily budgeted wages(1113) average daily wages(1113)/ (14)average hourly rate= budgeted labor hours per day(80) average budgeted hours per day(80)* days in week(6)= budgeted labor hours per week(480) how do you find remaining payroll dollars? - ✔✔subtraction turnover rate percentage - ✔✔persons hired per year/ average number of employees= turnover turnover* 100= turnover rate percentage product sales= guest charges= payments= sales deposits - ✔✔they all equal Total forecasted labor cost - ✔✔Total payroll+ FICA/medicare+ employee benefits Number of hours availiable to schedule remaining hourly employees Assuming the average hourly rate per hour at the tiki hut is 7.50, the number of hours remaining availiable to schedule hourly employees for the week - ✔✔remaining payroll dollars available/ average wage per hour= 1470/ 7.50= 196 [Show More]

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