1. Which of the following is not a common method of payment used in the hospitality industry? a. cash b. credit cards c. charge to a house account d. checks 2. A guest check accountability log should include: a. name of waitstaff b. sequence number of missing check c. waitstaffs signature d. all of the above 3. Which statement regarding computerized POS systems versus manual systems is not true? a. computerized systems are more economical b. errors in reading handwriting in manual systems can cause mis-takes in orders c. sales performance reports are easier to compile using a manual system d. a trail tape is not necessary when using a manual system 4. What information can a POS system automatically include on a guest check? a. waitstaff or server identification number b. tax calculation c. menu items ordered and their prices d. all of the above 5. The amount of sales recorded in a POS system should equal: a. the total amount of cash, credit, and checks in the cash drawer b. the total amount of cash, credit, and checks in the cash drawer minus the beginning amount issued c. all voids d. the number of guest checks used that particular day Which of the following is a good procedure for making change? a. bills over $5 should be put under the currency tray b. cashiers should try to complete multiple transactions simultane-ously to service guests faster c. cashiers can use personal funds so that time will not be wasted in tracking down management for change d. the drop box for cash should remain locked during each shift 7. If the cash, credit card vouchers, checks, and coupons do not balance with the register reading, management must check: a. the quality of food b. the total amount of cash collected c. unreported mistakes or voids d. the deposit slip 8. The most important factor that a manager should consider when decid-ing which credit card to accept is the: a. effective discount rate b. statement fee c. cost of each transaction d. volume of business of the operation 9. The three steps in processing a credit card, in the correct sequence, are: a. settlement, authorization, handling b. authorization, settlement, handling c. handling, authorization, settlement d. authorization, handling, settlement 10. It is good business practice to bond: a. employees who handle cash b. all waitstaff c. employees who have worked at the operation more than five years d. all employees 11. Explain in detail the factors that must be considered when deciding which credit card or cards to accept. 12. Explain in detail two reasons why a guest check may be missing. 13. List ten methods that can be used to commit fraud during cash transactions.