Q1 One important rationale for budget is
      It provides a standard for comparison essential for good budget
   For long range budget
      For annual budget
   Achievement budget

Q2 Two types of profit are:
     Food and beverage profit
     Percentage of gross profit
      Gross profit and net profit
     Gross profit and percentage of gross profit

Q3 Factory cost comprises of:
       Costs of direct material and direct labour cost
    Prime cost, work cost and production cost
      Office cost and prima cost
     Cost of sales and office cost

Q4 In sequence general methods of coffee preparation includes
       Brewing, drip brew, broiling and sleeping
  Brewing, steeping, drip brew and boiling
      Brewing, boiling, steeping and drip brew
     Brewing, boiling, drip brew and steeping

Q5 Oolong tea is popular tea in
     Africa
   America
      China
      South America

Q6 One essential condition for storage of dried tea is:
       To avoid moisture and odours
    To avoid high temperature
      To avoid oxidation
To avoid mextabolism

Q7 Which of these factors determines the flavor of tea
       Climate and flood
    Drought and war
Climate and soil conditions
   Climate and drought

Q8 For any food and beverage organization to effectively have a clear define policies and guidelines, three basic policies must be considered
       The marketing policy, catering policy and production policy
   The financial policy, marketing policy and catering policy
    The financial policy, catering policy and production policy
     The marketing policy, production policy and financial policy.

Q9 Different pricing methods for food service operations includes
     Cost plus, prime costing methods, backward pricing and rate of return policy
   Profit-per-customer pricing, elasticity pricing and competitive pricing
    Profit-per-customer pricing, prime costing method and sales tax
    a and b only

Q10 Final phase of food and beverage control under the management control of the event phase are
      Correction, selling and assessment
   Checking system, assessment and correction
     Food and beverage cost reporting, assessment and correction
      Food and beverage cost reporting, assessment and checking system.

Q11 Special pricing considerations are
     Sales tax, service charges and cover charge
     Sales tax, service charges and rate of return pricing
      Sales tax, service charges and backward pricing
Sales tax, service charges and elasticity pricing

Q12 Selling and distribution overheads include the following:
      Indirect material used as packing material, indirect labour such as salaries and indirect expenses such as rent.
     Indirect labour such as salaries and indirect expenses such as lighting of the office
    Indirect material used as packing material indirect labour such as office accountant
     Indirect material used as packing material and indirect expenses used factory lighting.

Q13 Factory overheads include:
    Indirect material used in a factory and material cost
      Indirect material used in a factory, indirect labour such as gate keeper and indirect expenses such as factory rent
     Indirect material used in a factory, indirect expense such as salaries
     Indirect material used in a factory, indirect materials used in an office

Q14 Directly expenses that the organization conveniently and wholly allocated to cost centres or cost units are:
       Hiring of some special machinery
     Factory or works where production is done
     Hiring of some special machinery for a particular contract and cost of effective work incurred in connection with a particular job or contract
    Hiring of some special machinery cost and office and administration where routine and policy matters are decided

Q15 The principal flavor components of tea are:
     Caffeine and sweetness and essential oil
     Tannin and bitterness and essential oil
     Sweetness and caffeine
     Caffeine tannin and essential oil

Q16 Advantages of beverages to the body are
   Refreshment and stimulant
   Refreshment, nourishment, stimulant, soothing agents and appetizer
      Refreshment, nourishment, stimulant and soothing agents
    Refreshment, nourishment, soothing agents and oxidation.

Q17 Good examples of distilled alcoholic drinks are:
  Whisky, brandy and wine
  Whisky, brandy, rum, vodka, gin, sake and compound beverages
      Whisky, brandy, rum, beer and gin
    Whisky, brandy, vodka, wine, compound beverages

Q18 The additional order courses of menu other than full dinner menu are:
   Sorbet, Entremets de legume and Desert
  Sorbet, desert and Bonne Douche
     Entre, sorbet and desert
   Sorbet, desert and Entre

Q19 Releve is commonly known as the
   Canapés
Bunches
      Bouches
     Piece de resistance

Q20 Ala Carte menu contains
     Large selection of dishes for each course
  Large selection of dishes for each course and each dish is individually priced
      Large selection of dishes for each course, individually priced, customers can compile his/her own menu individually prepared and cooked and there is waiting time
    Customers can compile his/her own menu and wait for some time.

Q21 The intangible aspects of meal/drink experience products are:
Food and drink
  Food and service
    Food, drink and service
     Service, atmosphere and mood

Q22 Meal and drink experience usually starts
   When a customer enters a restaurants
     When a customer ends his meals/drink
When a customer enters and be seated
    When a customer enters a restaurants and ends when he leaves

Q23 Ethnic restaurants menus include
    Ethnic dishes only
    Luncheon meals only
  Family meals only
      Ethnic dishes and authentic ethnic foods only

Q24 The types of restaurant includes:
    Cafeterias, fast-food, casual restaurants only
  Cafeterias, fast-food, casual and upscale restaurants
Cafeterias, fast-food, casual and midscale restaurants
Cafeterias, fast-food, casual and fast casual-dining restaurants

Q25 A cafeteria is where:
     Customer collects food from a counter and pay
  A restaurant serving mostly cooked food arranged behind a food serving counter
  A customer eat the food directly from the disposable container it was served using their fingers
      A customer is permitted to bring his/her own alcohol

Q26 Restaurants are generally classified into:
   Quick service and mid-scale restaurants
  Quick service, mid-scale and Chinese restaurants
  Quick service, mid-scale and upscale
    Quick service, Chinese and fast food restaurants

Q27 Internal pressures affecting food and beverage function are:
   Staff, control and political
   Food and beverage, staffing and food pricing
  Food and beverage, staffing and control
     Food and beverage, staffing and economic

Q28 External pressures affecting food and beverage functions are
    Political, economic, social and technical
   Political, economic, staffing and technical
Political, economic and social
   Political, economical, staffing and social

Q29 After the operational assumption, the actual operating goals will be established using the following areas:
   Meals served, revenue and food costs
   Labour costs, other expenses and profit
     a & b only
   b only

Q30 Operational assumptions of next-period would have the following assumptions regarding next year
Food cost will increase by 3% and labour costs will increase by 5%
   Other expenses will rise by 10% due to a significant increase in utility cost and revenue received for all meals served will be increased by no more than 1%
    Occupancy of 80% of facility capacity will remain unchanged
    Assumptions A, B & C would be needed

Q31 Formular for the computation of sales per seat is
     Total sale divided by sales per seat = available seat
    Total sale divided by available seats = sales per seat
   Total sales divided by available seats
    Total sales divided by sales per seats = available seats

Q32 To establish any type of budget, the following information must be available
    Prior-period operating result
    Prior-period operating result and goals
     Prior-period operating result, goals, one month budget and monitoring policies
    Prior-period operating results, assumptions of next-period operations, goals and monitoring process

Q33 Food service budgets are:
     Long-range budget expenditure budget
Long-range budget, annual budget and budgeted revenue
    Long-range budget, monthly budget and annual budget
      Long-range budget, annual budget and achievement budget

Q34 With a well-thought-out and attainable budget, profit formula should read:
  Budgeted revenue �?? budgeted expenses = achievement profit
  Budgeted revenue �?? budgeted expenses = budgeted profit
    Budgeted revenue �?? budgeted expenses = annual budget
    Budgeted revenue �?? budgeted expenses = profit

Q35 The main aim of budget in food and beverage organization is:
To help the organization achieve your future goals in business
     To help the organization make profit in your business
  To help the organization have alternative plan in business
   To help the organization have several business outlets

Q36 The selling stage of operational control phase is:
      A checking system, control of cash and clerical procedure must be considered
A checking system, control of cash and stock records must be considered
     A checking system, control of cash and product testing must be considered
A checking system, control of cash and stock taking must be considered

Q37 Four major points to be considered in storing and issuing control cycle are
      Stock records, stock taking, product testing and clerical procedure
   Pricing of issues, stock records, stock taking and clerical procedure
   Stock records, stock taking, clerical procedure and method of buying
     Stock records, pricing of issues, stock taking and clerical procedures

Q38 In the preparing stage of control cycles, three points are considered. They are
      Pre-costing, pricing issues and stock taking
    Pre-costing, volume fore casting and stock taking
      Pre-costing, clerical procedure and volume fore casting
     Pre-costing, clerical procedure and pricing issues

Q39 The stages of the control cycle for Operational control are:
   Purchasing, storing, issuing and preparing
    Purchasing, receiving, storing and issuing and selling
     Purchasing, receiving, storing and issuing, preparing and selling
     Purchasing, receiving, storing and issuing, preparing, selling and balancing

Q40 Effective control systems for food and beverages are:
The planning phase
    The management control after the event phase
    Operational phase and planning phase
     The planning phase, operational phase and the management control after the event phase

Q41 Food and beverage control is defined as
     The guidance and regulations of the cost and revenue of operating the catering activity in hotels etc
      The control of sales and cost of each beverage and liquor
      Food and beverage control for menu pricing
     The amount of food and beverage control as it relates to the size of the operation

Q42 One of the objective of food and beverage control system
  Is the food and beverage cost reporting
      The short cycle of catering operations
  The analysis of income and expenditure
     The analysis of expenditure

Q43 The inventory or ounce system method
    Is recognized as the most accurate method of determining the amount of beverage sold
Did not recognized as the most accurate method of determining the amount of beverage sold
      Did not recognize an accurate and detailed analysis of all sales and brand of drinks sold
This is not a complicated and difficult system to operate

Q44 The problem encountered with automated beverage dispending machines as a method of controlling beverage are
    Control checklist and purchase specification
Cost of installation and its suitability for some types of operation
      Purchase order are made in detail
   Control checklists are not reliable

Q45 In banqueting and function bar system, the potential sales per bottle
       Are the number of bottles issued minus bottles returned
      Are the number of bottles issued minus bottles returned equal to the number of bottles used
      Actual cost purchased per price paid per bottle
    Is the selling price per drink multiplied by the standard number of drinks per bottle

Q46 In banqueting and function bar system
      Bottles issued would be the quantity issues from the cellar for function
  Bottle issues will not be same quantity issues from the cellar for function
      Bottles issues would be same when they are set for each separate banquet or function
     Bottles issues would be the potential sales per bottle

Q47 Different methods of beverage control are:
       Bar cost system, par stock or bottle system
     Bar cost system, par stock or bottle system potential sales value system, the inventory or ounce system
       Bar cost system, par stock or bottle system potential sales value system, inventory or ounce system, banqueting and function bat system
   Bar cost system, par stock or bottle system, potential sales value system, banqueting and function bar system, potential beverage cost and inventory or ounce system

Q48 Mechanical and automated beverage dispensing system are designed
a.       To control food and beverage sales
     To control food beverage control checklist
      To check sales of all liquor
   To assist management in controlling beverage costs

Q49 The various calculation made to establish the potential sales values are concerned with
     Full bottle of spirit and soft drink and mineral water sales
     Full bottle of spirits, spirits and soft drinks and mineral water sales only
       Full bottles of spirits, spirits soft drink and mineral water sales and cocktails
      Full bottle of spirits, soft drinks and mineral water sales, spirits and cocktails

Q50 Different method used to control cost depends on:
     Size of the operation, volume of business owned or managed operation and the level of sophistication of control required
     Volume of business and owner or managed operation
      Size of the operation, volume of business level of sophistication of control required
      Level of sophistication of control required

Q51 Beverage cost percentage is
       The cost of beverage expressed as a percentage
     Beverage expressed as a percentage or in financial items
     Cost of beverage expressed as a percentage of sales
      Cost of beverages sold as a percentage of sales of the beverage

Q52 A daily food cost report method
Can given an indication of the general performance of the unit
Can be suitable for a small to medium sized operation
Does not provide the daily or-to0date information
     All food cost reports are not accurate

Q53 One advantage of weekly/monthly food cost report is that:
a.       It is simple and quick to produce
     The information is produced after 7 or 28 days of operation
       The information is produced before 7 or 28 days of operation
     Producing information is not necessary

Q54 Calculation of food cost involves:
   Food cost and potential food cost
      Gross profit and food cost percentage
      Food cost, food cost percentage, gross profit and potential food cost
    Food cost, food cost percentage and gross profit

Q55 Method of pricing in Ala Carte menu need to consider
a.       Departmental profit required and differential profit margins for each course, pricing of each item separately using standard recipes
      Departmental profit required and the differential profit margins of the menu
    Pricing may be more accurately calculated
      Pricing in normally flexible

Q56 Restaurant often enforce cover charge in their pricing to:
Discourage some potential clients from using the premises, taking up a seat and purchasing very low-priced item
      Discourage customers by paying for what they can afford
     To reduce their orders of food
    Discourage overspending

Q57 Pricing policies available to the food services others have clear objectives in mind, they include
Sales volume maximization, and market share gain only
    Sales volume maximization, market share gain and market penetration only
     Sales volume maximization, market penetration only
     Sales volume maximization, market share gain, market penetration and profit maximization only

Q58 The three main profits referred to in catering operations are
     Gross profit, net profit and profit margin
   Gross profit, after-wage profit and net profit
      After-wage profit, net profit and operational cost profit
     Gross profit, net profit and labour profit

Q59 A fixed costs are
   Cost which move with sympathy
     Cost which vary in proportion to the volume of sales
     Sum of office cost and administration of overheads
Cost which remain fixed irrespective of the volume of sales

Q60 Components of total cost are
   Prime cost, factory cost, office cost and total cost
  Prime cost, direct cost, fixed cost and office cost
   Prime cost, factory cost, variable cost and total cost
Prime cost, factory cost, office cost and element of cost.

Q61 Food and beverage control is defined as
     The guidance and regulations of the cost and revenue of operating the catering activity in hotels etc
      The control of sales and cost of each beverage and liquor
      Food and beverage control for menu pricing
     The amount of food and beverage control as it relates to the size of the operation

Q62 One of the objective of food and beverage control system
  Is the food and beverage cost reporting
      The short cycle of catering operations
  The analysis of income and expenditure
     The analysis of expenditure

Q63 The inventory or ounce system method
    Is recognized as the most accurate method of determining the amount of beverage sold
Did not recognized as the most accurate method of determining the amount of beverage sold
      Did not recognize an accurate and detailed analysis of all sales and brand of drinks sold
This is not a complicated and difficult system to operate

Q64 The problem encountered with automated beverage dispending machines as a method of controlling beverage are
    Control checklist and purchase specification
Cost of installation and its suitability for some types of operation
      Purchase order are made in detail
   Control checklists are not reliable

Q65 In banqueting and function bar system, the potential sales per bottle
       Are the number of bottles issued minus bottles returned
      Are the number of bottles issued minus bottles returned equal to the number of bottles used
      Actual cost purchased per price paid per bottle
    Is the selling price per drink multiplied by the standard number of drinks per bottle

Q66 In banqueting and function bar system
      Bottles issued would be the quantity issues from the cellar for function
  Bottle issues will not be same quantity issues from the cellar for function
      Bottles issues would be same when they are set for each separate banquet or function
     Bottles issues would be the potential sales per bottle

Q67 Different methods of beverage control are:
       Bar cost system, par stock or bottle system
     Bar cost system, par stock or bottle system potential sales value system, the inventory or ounce system
       Bar cost system, par stock or bottle system potential sales value system, inventory or ounce system, banqueting and function bat system
   Bar cost system, par stock or bottle system, potential sales value system, banqueting and function bar system, potential beverage cost and inventory or ounce system

Q68 Mechanical and automated beverage dispensing system are designed
a.       To control food and beverage sales
     To control food beverage control checklist
      To check sales of all liquor
   To assist management in controlling beverage costs

Q69 The various calculation made to establish the potential sales values are concerned with
     Full bottle of spirit and soft drink and mineral water sales
     Full bottle of spirits, spirits and soft drinks and mineral water sales only
       Full bottles of spirits, spirits soft drink and mineral water sales and cocktails
      Full bottle of spirits, soft drinks and mineral water sales, spirits and cocktails

Q70 Different method used to control cost depends on:
     Size of the operation, volume of business owned or managed operation and the level of sophistication of control required
     Volume of business and owner or managed operation
      Size of the operation, volume of business level of sophistication of control required
      Level of sophistication of control required

Q71 Beverage cost percentage is
       The cost of beverage expressed as a percentage
     Beverage expressed as a percentage or in financial items
     Cost of beverage expressed as a percentage of sales
      Cost of beverages sold as a percentage of sales of the beverage

Q72 A daily food cost report method
Can given an indication of the general performance of the unit
Can be suitable for a small to medium sized operation
Does not provide the daily or-to0date information
     All food cost reports are not accurate

Q73 One advantage of weekly/monthly food cost report is that:
a.       It is simple and quick to produce
     The information is produced after 7 or 28 days of operation
       The information is produced before 7 or 28 days of operation
     Producing information is not necessary

Q74 Calculation of food cost involves:
   Food cost and potential food cost
      Gross profit and food cost percentage
      Food cost, food cost percentage, gross profit and potential food cost
    Food cost, food cost percentage and gross profit

Q75 Method of pricing in Ala Carte menu need to consider
a.       Departmental profit required and differential profit margins for each course, pricing of each item separately using standard recipes
      Departmental profit required and the differential profit margins of the menu
    Pricing may be more accurately calculated
      Pricing in normally flexible

Q76 Restaurant often enforce cover charge in their pricing to:
Discourage some potential clients from using the premises, taking up a seat and purchasing very low-priced item
      Discourage customers by paying for what they can afford
     To reduce their orders of food
    Discourage overspending

Q77 Pricing policies available to the food services others have clear objectives in mind, they include
Sales volume maximization, and market share gain only
    Sales volume maximization, market share gain and market penetration only
     Sales volume maximization, market penetration only
     Sales volume maximization, market share gain, market penetration and profit maximization only

Q78 The three main profits referred to in catering operations are
     Gross profit, net profit and profit margin
   Gross profit, after-wage profit and net profit
      After-wage profit, net profit and operational cost profit
     Gross profit, net profit and labour profit

Q79 A fixed costs are
   Cost which move with sympathy
     Cost which vary in proportion to the volume of sales
     Sum of office cost and administration of overheads
Cost which remain fixed irrespective of the volume of sales

Q80 Components of total cost are
   Prime cost, factory cost, office cost and total cost
  Prime cost, direct cost, fixed cost and office cost
   Prime cost, factory cost, variable cost and total cost
Prime cost, factory cost, office cost and element of cost.

Q81 Food and beverage control is defined as
a.       The guidance and regulations of the cost and revenue of operating the catering activity in hotels etc
b.      The control of sales and cost of each beverage and liquor
c.       Food and beverage control for menu pricing
d.      The amount of food and beverage control as it relates to the size of the operation

Q82 One of the objective of food and beverage control system
a.       Is the food and beverage cost reporting
b.      The short cycle of catering operations
c.       The analysis of income and expenditure
d.      The analysis of expenditure

Q83 The inventory or ounce system method
a.       Is recognized as the most accurate method of determining the amount of beverage sold
b.      Did not recognized as the most accurate method of determining the amount of beverage sold
c.       Did not recognize an accurate and detailed analysis of all sales and brand of drinks sold
d.      This not a complicated and difficult system to operate

Q84 The problem encountered with automated beverage dispending machines as a method of controlling beverage are
a.       Control checklist and purchase specification
b.      Cost of installation and its suitability for some types of operation
c.       Purchase order are made in detail
d.      Control checklists are not reliable

Q85 In banqueting and function bar system, the potential sales per bottle
a.       Are the number of bottles issued minus bottles returned
b.      Are the number of bottles issued minus bottles returned equal to the number of bottles used
c.       Actual cost purchased per price paid per bottle
d.      Is the selling price per drink multiplied by the standard number of drinks per bottle

Q86 In banqueting and function bar system
a.       Bottles issued would be the quantity issues from the cellar for function
b.      Bottle issues will not be same quantity issues from the cellar for function
c.       Bottles issues would be same when they are set for each separate banquet or function
d.      Bottles issues would be the potential sales per bottle

Q87 Different methods of beverage control are:
a.       Bar cost system, par stock or bottle system
b.      Bar cost system, par stock or bottle system potential sales value system, the inventory or ounce system
c.       Bar cost system, par stock or bottle system potential sales value system, inventory or ounce system, banqueting and function bat system
d.      Bar cost system, par stock or bottle system, potential sales value system, banqueting and function bar system, potential beverage cost and inventory or ounce system

Q88 Mechanical and automated beverage dispensing system are designed
a.       To control food and beverage sales
b.      To control food beverage control checklist
c.       To check sales of all liquor
d.      To assist management in controlling beverage costs

Q89 The various calculation made to establish the potential sales values are concerned with
a.       Full bottle of spirit and soft drink and mineral water sales
b.      Full bottle of spirits, spirits and soft drinks and mineral water sales only
c.       Full bottles of spirits, spirits soft drink and mineral water sales and cocktails
d.      Full bottle of spirits, soft drinks and mineral water sales, spirits and cocktails

Q90 Different method used to control cost depends on:
a.       Size of the operation, volume of business owned or managed operation and the level of sophistication of control required
b.      Volume of business and owner or managed operation
c.       Size of the operation, volume of business level of sophistication of control required
d.      Level of sophistication of control required

Q91 Beverage cost percentage is
a.       The cost of beverage expressed as a percentage
b.      Beverage expressed as a percentage or in financial items
c.       Cost of beverage expressed as a percentage of sales
d.      Cost of beverages sold as a percentage of sales of the beverage

Q92 A daily food cost report method
a.       Can given an indication of the general performance of the unit
b.      Can be suitable for a small to medium sized operation
c.       Does not provide the daily or-to0date information
d.      All food cost reports are not accurate

Q93 One advantage of weekly/monthly food cost report is that:
a.       It is simple and quick to produce
b.      The information is produced after 7 or 28 days of operation
c.       The information is produced before 7 or 28 days of operation
d.      Producing information is not necessary

Q94 Calculation of food cost involves:
a.       Food cost and potential food cost
b.      Gross profit and food cost percentage
c.       Food cost, food cost percentage, gross profit and potential food cost
d.      Food cost, food cost percentage and gross profit

Q95 Method of pricing in Ala Carte menu need to consider
a.       Departmental profit required and differential profit margins for each course, pricing of each item separately using standard recipes
b.      Departmental profit required and the differential profit margins of the menu
c.       Pricing may be more accurately calculated
d.      Pricing in normally flexible

Q96 Restaurant often enforce cover charge in their pricing to:
a.       Discourage some potential clients from using the premises, taking up a seat and purchasing very low-priced item
b.      Discourage customers by paying for what they can afford
c.       To reduce their orders of food
d.      Discourage overspending

Q97 Pricing policies available to the food services others have clear objectives in mind, they include
a.       Sales volume maximization, and market share gain only
b.      Sales volume maximization, market share gain and market penetration only
c.       Sales volume maximization, market penetration only
d.      Sales volume maximization, market share gain, market penetration and profit maximization only

Q98 The three main profits referred to in catering operations are
a.       Gross profit, net profit and profit margin
b.      Gross profit, after-wage profit and net profit
c.       After-wage profit, net profit and operational cost profit
d.      Gross profit, net profit and labour profit

Q99 A fixed costs are
a.       Cost which move with sympathy
b.      Cost which vary in proportion to the volume of sales
c.       Sum of office cost and administration of overheads
d.      Cost which remain fixed irrespective of the volume of sales

Q100 Components of total cost are
a.       Prime cost, factory cost, office cost and total cost
b.      Prime cost, direct cost, fixed cost and office cost
c.       Prime cost, factory cost, variable cost and total cost
d.      Prime cost, factory cost, office cost and element of cost.

Q101 One important rationale for budget is
a.       It provides a standard for comparison essential for good budget
b.      For long range budget
c.       For annual budget
d.      Achievement budget

Q102 Two types of profit are:
a.       Food and beverage profit
b.      Percentage of gross profit
c.       Gross profit and net profit
d.      Gross profit and percentage of gross profit

Q103 Factory cost comprises of:
a.       Costs of direct material and direct labour cost
b.      Prime cost, work cost and production cost
c.       Office cost and prima cost
d.      Cost of sales and office cost

Q104 In sequence general methods of coffee preparation includes
a.       Brewing, drip brew, broiling and sleeping
b.      Brewing, steeping, drip brew and boiling
c.       Brewing, boiling, steeping and drip brew
d.      Brewing, boiling, drip brew and steeping

Q105 Oolong tea is popular tea in
a.       Africa
b.      America
c.       China
d.      South America

Q106 One essential condition for storage of dried tea is:
a.       To avoid moisture and odours
b.      To avoid high temperature
c.       To avoid oxidation
To avoid mextabolism

Q107 Which of these factors determines the flavor of tea
a.       Climate and flood
b.      Drought and war
c.       Climate and soil conditions
d.      Climate and drought

Q108 For any food and beverage organization to effectively have a clear define policies and guidelines, three basic policies must be considered
a.       The marketing policy, catering policy and production policy
b.      The financial policy, marketing policy and catering policy
c.       The financial policy, catering policy and production policy
d.      The marketing policy, production policy and financial policy.

Q109 Different pricing methods for food service operations includes
a.       Cost plus, prime costing methods, backward pricing and rate of return policy
b.      Profit-per-customer pricing, elasticity pricing and competitive pricing
c.       Profit-per-customer pricing, prime costing method and sales tax
d.      a and b only

Q110 Final phase of food and beverage control under the management control of the event phase are
a.       Correction, selling and assessment
b.      Checking system, assessment and correction
c.       Food and beverage cost reporting, assessment and correction
d.      Food and beverage cost reporting, assessment and checking system.

Q111 Special pricing considerations are
a.       Sales tax, service charges and cover charge
b.      Sales tax, service charges and rate of return pricing
c.       Sales tax, service charges and backward pricing
d.      Sales tax, service charges and elasticity pricing

Q112 Selling and distribution overheads include the following:
a.       Indirect material used as packing material, indirect labour such as salaries and indirect expenses such as rent.
b.      Indirect labour such as salaries and indirect expenses such as lighting of the office
c.       Indirect material used as packing material indirect labour such as office accountant
d.      Indirect material used as packing material and indirect expenses used factory lighting.

Q113 Factory overheads include:
a.       Indirect material used in a factory and material cost
b.      Indirect material used in a factory, indirect labour such as gate keeper and indirect expenses such as factory rent
c.       Indirect material used in a factory, indirect expense such as salaries
d.      Indirect material used in a factory, indirect materials used in an office

Q114 Directly expenses that the organization conveniently and wholly allocated to cost centres or cost units are:
a.       Hiring of some special machinery
b.      Factory or works where production is done
c.       Hiring of some special machinery for a particular contract and cost of effective work incurred in connection with a particular job or contract
d.      Hiring of some special machinery cost and office and administration where routine and policy matters are decided

Q115 The principal flavor components of tea are:
a.       Caffeine and sweetness and essential oil
b.      Tannin and bitterness and essential oil
c.       Sweetness and caffeine
d.      Caffeine tannin and essential oil

Q116 Advantages of beverages to the body are
a.       Refreshment and stimulant
b.      Refreshment, nourishment, stimulant, soothing agents and appetizer
c.       Refreshment, nourishment, stimulant and soothing agents
d.      Refreshment, nourishment, soothing agents and oxidation.

Q117 Good examples of distilled alcoholic drinks are:
a.       Whisky, brandy and wine
b.      Whisky, brandy, rum, vodka, gin, sake and compound beverages
c.       Whisky, brandy, rum, beer and gin
d.      Whisky, brandy, vodka, wine, compound beverages

Q118 The additional order courses of menu other than full dinner menu are:
a.       Sorbet, Entremets de legume and Desert
b.      Sorbet, desert and Bonne Douche
c.       Entre, sorbet and desert
d.      Sorbet, desert and Entre

Q119 Releve is commonly known as the
a.       Canapés
d
c.       Bouches
d.      Piece de resistance

Q120 Ala Carte menu contains
a.       Large selection of dishes for each course
b.      Large selection of dishes for each course and each dish is individually priced
c.       Large selection of dishes for each course, individually priced, customers can compile his/her own menu individually prepared and cooked and there is waiting time
d.      Customers can compile his/her own menu and wait for some time.

Q121 The intangible aspects of meal/drink experience products are:
a.       Food and drink
b.      Food and service
c.       Food, drink and service
d.      Service, atmosphere and mood

Q122 Meal and drink experience usually starts
a.       When a customer enters a restaurants
b.      When a customer ends his meals/drink
c.       When a customer enters and be seated
d.      When a customer enters a restaurants and ends when he leaves

Q123 Ethnic restaurants menus include
a.       Ethnic dishes only
b.      Luncheon meals only
c.       Family meals only
d.      Ethnic dishes and authentic ethnic foods only

Q124 The types of restaurant includes:
a.       Cafeterias, fast-food, casual restaurants only
b.      Cafeterias, fast-food, casual and upscale restaurants
c.       Cafeterias, fast-food, casual and midscale restaurants
d.      Cafeterias, fast-food, casual and fast casual-dining restaurants

Q125 A cafeteria is where:
a.       Customer collects food from a counter and pay
b.      A restaurant serving mostly cooked food arranged behind a food serving counter
c.       A customer eat the food directly from the disposable container it was served using their fingers
d.      A customer is permitted to bring his/her own alcohol

Q126 Restaurants are generally classified into:
a.       Quick service and mid-scale restaurants
b.      Quick service, mid-scale and Chinese restaurants
c.       Quick service, mid-scale and upscale
d.      Quick service, Chinese and fast food restaurants

Q127 Internal pressures affecting food and beverage function are:
a.       Staff, control and political
b.      Food and beverage, staffing and food pricing
c.       Food and beverage, staffing and control
d.      Food and beverage, staffing and economic

Q128 External pressures affecting food and beverage functions are
a.       Political, economic, social and technical
b.      Political, economic, staffing and technical
c.       Political, economic and social
d.      Political, economical, staffing and social

Q129 After the operational assumption, the actual operating goals will be established using the following areas:
a.       Meals served, revenue and food costs
b.      Labour costs, other expenses and profit
c.       a & b only
d.      b only

Q130 Operational assumptions of next-period would have the following assumptions regarding next year
a.       Food cost will increase by 3% and labour costs will increase by 5%
b.      Other expenses will rise by 10% due to a significant increase in utility cost and revenue received for all meals served will be increased by no more than 1%
c.       Occupancy of 80% of facility capacity will remain unchanged
d.      Assumptions A, B & C would be needed

Q131 Formular for the computation of sales per seat is
a.       Total sale divided by sales per seat = available seat
b.      Total sale divided by available seats = sales per seat
c.       Total sales divided by available seats
d.      Total sales divided by sales per seats = available seats

Q132 To establish any type of budget, the following information must be available
a.       Prior-period operating result
b.      Prior-period operating result and goals
c.       Prior-period operating result, goals, one month budget and monitoring policies
d.      Prior-period operating results, assumptions of next-period operations, goals and monitoring process

Q133 Food service budgets are:
a.       Long-range budget expenditure budget
b.      Long-range budget, annual budget and budgeted revenue
c.       Long-range budget, monthly budget and annual budget
d.      Long-range budget, annual budget and achievement budget

Q134 With a well-thought-out and attainable budget, profit formula should read:
a.       Budgeted revenue �?? budgeted expenses = achievement profit
b.      Budgeted revenue �?? budgeted expenses = budgeted profit
c.       Budgeted revenue �?? budgeted expenses = annual budget
d.      Budgeted revenue �?? budgeted expenses = profit

Q135 The main aim of budget in food and beverage organization is:
a.       To help the organization achieve your future goals in business
b.      To help the organization make profit in your business
c.       To help the organization have alternative plan in business
d.      To help the organization have several business outlets

Q136 The selling stage of operational control phase is:
a.       A checking system, control of cash and clerical procedure must be considered
b.      A checking system, control of cash and stock records must be considered
c.       A checking system, control of cash and product testing must be considered
d.      A checking system, control of cash and stock taking must be considered

Q137 Four major points to be considered in storing and issuing control cycle are
a.       Stock records, stock taking, product testing and clerical procedure
b.      Pricing of issues, stock records, stock taking and clerical procedure
c.       Stock records, stock taking, clerical procedure and method of buying
d.      Stock records, pricing of issues, stock taking and clerical procedures

Q138 In the preparing stage of control cycles, three points are considered. They are
a.       Pre-costing, pricing issues and stock taking
b.      Pre-costing, volume fore casting and stock taking
c.       Pre-costing, clerical procedure and volume fore casting
d.      Pre-costing, clerical procedure and pricing issues

Q139 The stages of the control cycle for Operational control are:
a.       Purchasing, storing, issuing and preparing
b.      Purchasing, receiving, storing and issuing and selling
c.       Purchasing, receiving, storing and issuing, preparing and selling
d.      Purchasing, receiving, storing and issuing, preparing, selling and balancing

Q140 Effective control systems for food and beverages are:
The planning phase
b.      The management control after the event phase
c.       Operational phase and planning phase
d.      The planning phase, operational phase and the management control after the event phase

Q141 Food and beverage control is defined as
a.       The guidance and regulations of the cost and revenue of operating the catering activity in hotels etc
b.      The control of sales and cost of each beverage and liquor
c.       Food and beverage control for menu pricing
d.      The amount of food and beverage control as it relates to the size of the operation

Q142 One of the objective of food and beverage control system
a.       Is the food and beverage cost reporting
b.      The short cycle of catering operations
c.       The analysis of income and expenditure
d.      The analysis of expenditure

Q143 The inventory or ounce system method
a.       Is recognized as the most accurate method of determining the amount of beverage sold
b.      Did not recognized as the most accurate method of determining the amount of beverage sold
c.       Did not recognize an accurate and detailed analysis of all sales and brand of drinks sold
d.      This not a complicated and difficult system to operate

Q144 The problem encountered with automated beverage dispending machines as a method of controlling beverage are
a.       Control checklist and purchase specification
b.      Cost of installation and its suitability for some types of operation
c.       Purchase order are made in detail
d.      Control checklists are not reliable

Q145 In banqueting and function bar system, the potential sales per bottle
a.       Are the number of bottles issued minus bottles returned
b.      Are the number of bottles issued minus bottles returned equal to the number of bottles used
c.       Actual cost purchased per price paid per bottle
d.      Is the selling price per drink multiplied by the standard number of drinks per bottle

Q146 In banqueting and function bar system
a.       Bottles issued would be the quantity issues from the cellar for function
b.      Bottle issues will not be same quantity issues from the cellar for function
c.       Bottles issues would be same when they are set for each separate banquet or function
d.      Bottles issues would be the potential sales per bottle

Q147 Different methods of beverage control are:
a.       Bar cost system, par stock or bottle system
b.      Bar cost system, par stock or bottle system potential sales value system, the inventory or ounce system
c.       Bar cost system, par stock or bottle system potential sales value system, inventory or ounce system, banqueting and function bat system
d.      Bar cost system, par stock or bottle system, potential sales value system, banqueting and function bar system, potential beverage cost and inventory or ounce system

Q148 Mechanical and automated beverage dispensing system are designed
a.       To control food and beverage sales
b.      To control food beverage control checklist
c.       To check sales of all liquor
d.      To assist management in controlling beverage costs

Q149 The various calculation made to establish the potential sales values are concerned with
a.       Full bottle of spirit and soft drink and mineral water sales
b.      Full bottle of spirits, spirits and soft drinks and mineral water sales only
c.       Full bottles of spirits, spirits soft drink and mineral water sales and cocktails
d.      Full bottle of spirits, soft drinks and mineral water sales, spirits and cocktails

Q150 Different method used to control cost depends on:
a.       Size of the operation, volume of business owned or managed operation and the level of sophistication of control required
b.      Volume of business and owner or managed operation
c.       Size of the operation, volume of business level of sophistication of control required
d.      Level of sophistication of control required

Q151 Beverage cost percentage is
a.       The cost of beverage expressed as a percentage
b.      Beverage expressed as a percentage or in financial items
c.       Cost of beverage expressed as a percentage of sales
d.      Cost of beverages sold as a percentage of sales of the beverage

Q152 A daily food cost report method
a.       Can given an indication of the general performance of the unit
b.      Can be suitable for a small to medium sized operation
c.       Does not provide the daily or-to0date information
d.      All food cost reports are not accurate

Q153 One advantage of weekly/monthly food cost report is that:
a.       It is simple and quick to produce
b.      The information is produced after 7 or 28 days of operation
c.       The information is produced before 7 or 28 days of operation
d.      Producing information is not necessary

Q154 Calculation of food cost involves:
a.       Food cost and potential food cost
b.      Gross profit and food cost percentage
c.       Food cost, food cost percentage, gross profit and potential food cost
d.      Food cost, food cost percentage and gross profit

Q155 Method of pricing in Ala Carte menu need to consider
a.       Departmental profit required and differential profit margins for each course, pricing of each item separately using standard recipes
b.      Departmental profit required and the differential profit margins of the menu
c.       Pricing may be more accurately calculated
d.      Pricing in normally flexible

Q156 Restaurant often enforce cover charge in their pricing to:
a.       Discourage some potential clients from using the premises, taking up a seat and purchasing very low-priced item
b.      Discourage customers by paying for what they can afford
c.       To reduce their orders of food
d.      Discourage overspending

Q157 Pricing policies available to the food services others have clear objectives in mind, they include
a.       Sales volume maximization, and market share gain only
b.      Sales volume maximization, market share gain and market penetration only
c.       Sales volume maximization, market penetration only
d.      Sales volume maximization, market share gain, market penetration and profit maximization only

Q158 The three main profits referred to in catering operations are
a.       Gross profit, net profit and profit margin
b.      Gross profit, after-wage profit and net profit
c.       After-wage profit, net profit and operational cost profit
d.      Gross profit, net profit and labour profit

Q159 A fixed costs are
a.       Cost which move with sympathy
b.      Cost which vary in proportion to the volume of sales
c.       Sum of office cost and administration of overheads
d.      Cost which remain fixed irrespective of the volume of sales

Q160 Components of total cost are
a.       Prime cost, factory cost, office cost and total cost
b.      Prime cost, direct cost, fixed cost and office cost
c.       Prime cost, factory cost, variable cost and total cost
d.      Prime cost, factory cost, office cost and element of cost.

Q161 Direct expenses are sometimes described as:
a.       Inchargeable expenses
b.      Convenient expenses
c.       Chargeable expenses
d.      Insurance and rent expenses

Q162 Overhead cost includes
a.       Indirect material, direct labour and direct expenses
b.      Indirect material, indirect labour and indirect expenses
c.       Indirect material and indirect expenses
d.      Direct labour, direct material and direct expenses

Q163 Elements of cost are
a.       Material and labour
b.      Labour and expenses
c.       Expenses and materials
d.      Material, labour and expenses

Q164 Interpretation of cost depends upon the following factors:
a.       The nature of business
b.      The nature of industry
c.       The nature of expenditure
d.      The nature of business or industry and the context in which it is used

Q165 Cost means
a.       Amount of expenditure incurred on
b.      Amount of expenditure incurred, or attributed to a given thing
c.       Selling and expenditure
d.      Expenditure and profit

Q166 Cocoa is
a.       A stimulant only
b.      A food
c.       A stimulant and a food
d.      Is either a food nor a stimulant

Q167 Preparation of coffee involves:
a.       Brewing, boiling, drip brew and steeping
b.      Brewing, steeping and boiling
c.       Brewing, boiling, steeping and drip brew
d.      Brewing, drip brew, steeping and boiling

Q168 Why it is essential to store tea is because
a.       Tea easily absorbs moisture and odours
b.      Tea easily absorbs moisture
c.       Tea need to be exposed to light
d.      Tea in the chest should not be kept off the ground at 16cm or 6 inches away from the wafts

Q169 The difference between black tea and green tea is
a.       Green tea is fermented
b.      Black tea is fermented
c.       Black tea is not fermented
d.      Black tea is pale green and golden in colour

Q170 Non-alcoholic beverages include the following
a.       Squash, syrup, juice, wine, black tea etc
b.      Vodka, aerated, juice, brandy etc
a.       Wine, gin, sake, squash and syrup
d.      Aerated, squash, juice, syrup

Q171 The following are examples of Hous d�??oeuvres full dinner menu
a.       Oysters, shrimp, prawn or lobsters cocktail, fruit cocktail coupe florida etc
b.      Smoked salmon, deep fried, grilled fishes dishes etc
c.       Brains, trips, calves head, shrimp etc
d.      Ham, hot soufflés, veal, pork etc

Q172 In a standard restaurant, order of courses for dinner menu is for:
a.       A two-or three-course meal to be served
b.      A three-or four-course meal to be served
c.       A four-or five-course meal to be served
d.      Two-or four-course meal to be served

Q173 Before writing a menu at least one of these rules must be considered
a.       Consider the occasion, season and number of people, the price being paid and the class of catering
b.      Selection of raw materials only
c.       Choice of menu only
d.      Sources to be served must be similar in colour

Q174 Carte de jour is:
a.       A menu compiled for private ties and banquets
b.      A menu containing a large selection of dishes for each course
c.       A list of food dishes available to the customer
d.      A menu containing special dishes that are selected by the chef or management

Q175 A customer on arrival to a restaurant bring with him/her series of expectations as to the:
a.       Type of service he/she will receive and the price of food
b.      Type of service he/she will receive, price of food, atmosphere and mood of the restaurant
c.       Type and choice of food and drink available
d.      The quantity of product offered

Q176 The different components of the meal/drinks experience that may be identified and considered by catering facility include
a.       Food and drink, value for money, atmosphere and mood among others
b.      Food and drink, value for money only
c.       Range of textures, food and drink, value for money only.
d.      Value for money, food and drink and type of food and drink only

Q177 Specialty restaurants
a.       Have national or regional cuisine
b.      Serve food and drinks in guest rooms
c.       Offer food and drinks only in relaxed surrounding
d.      Used for functions and weddings only

Q178 Café is a
a.       Coffee house restaurants
b.      BYO restaurants
c.    Family style restaurant
Informal restaurant where hot meals and made-to-order sandwiches

Q179 One responsibility and objective of the food and beverage department is
a.       For room service only
b.      Formulating of an efficient control system with the food and beverage department
a.       Moderately serve food in a casual atmosphere
For motivation only

Q180 Delicatessen in food and beverages outlets is
a.       Large function rooms primarily for wedding
b.      Where music and entertainment take place
c.       A place where guest can buy freshly produced foods
d.      A place where drinks are served only