answer all the questions
Short answer question: 1. Recently, beverage revenues have been lower and beverage cost percentages have been higher than those budgeted at the bar you manage. There have been no staff changes, and all staff have at least 1 year of bartending and serving experience. Use the four-step control process discussed in chapter 4 to illustrate how you might address this problem. (You can answer in bullets. Maximum 150 words) Your answer: 2. Define standard procedures, and give two examples from your own experience. (You can answer in bullets. Maximum 150 words) Your answer: Correct order question 3. One of the items on the menu in the Surrey Central Restaurant is chopped steak. Each cook has his or her own idea about what a chopped steak is, and each prepares it differently. You, as the restaurant's manager, are using the four steps in the control process to eliminate this problem. Please assign numbers from 1 to 4 to the statements below to indicate the correct sequence of the 4-step control process: Advise employees of the quantity and quality standards Show employees which beef is to be used, and where it is stored. Show them how to use portion scale. When necessary, take action to correct errors in selection of at or sizing of portions. If these do not have the desired result, stronger corrective measures may be required. Establish quantity and quality standards for chopped steak -- particular type of beef to be used. portion size. Randomly verify that correct beef is being used, and correct portion sizes are being prepared. Multiple choice questions (highlight the answer): 4. You are the manager of a large restaurant and have procedure for servers to follow placement rules for cutlery, plates and glasses on a diner's table. This is an example of a: a. quality standard. b. quantity standard c. neither (a.) nor (b.) is correct. d. Both (a.) and (b.) are correct 5. Based on the materials of the course, requiring records and reports is a: a quantity standard. b. quality standard c. control standard d. procedure standard etc. 6. Based on the materials of the course, quantity standards are a. the measures of volume. b. used for making judgments about the degree of excellence of raw materials and finished products. c. the approximate measures of quality d. none of the above 7. A budget expresses management's objectives and goals in financial terms. It can be used for all of the following, except a. establishing standards or targets for dollar expenditures. b. providing a standard against which expenditures can be measured. c. establishing limits for expenditures. d. expanding the limits on the amounts that can be spent for particular purposes. 8. The owner of the Vancouver Sunrise Bar buys Absolut vodka in 25.4 ounces bottles at $8.50 per bottle. The manager assumes the allowance of 4 ounces for spillage. What is the standard cost of a 1.5 ounce of vodka? a. $.169 b. $.34 c. $.50 d. $1.5
