cost control questions

Restaurant's lighting and dcor help determine both the type and number of customers as well. O True O False Managers who seek to optimize the number of customers must be able to adjust some aspects of their service in order to increase customers' satisfaction True O False Within the normal range of business operations, fixed costs do not remain constant, they change as the sales volume changes. * O True O False Once acceptable levels are determined for costs, they must be controlled if the operation wants to make profits. O True o False Recipe detail and cost card can't be used for beverages like cocktails and mixed drinks. It is only used for food items. True False The most important purpose of the standardization of sales prices is to maintain a planned cost-to-sales ratio for each drink. O True False As part of service standards, a full-service restaurant may find it desirable to reduce the amount of service by creating a salad bar and training servers to direct customers to the salad bar between the appetizer and entree courses This may make it possible to reduce the size of the wait staff and, at the same time, satisfy the needs of customers wanting to consume their meals as quickly as possible. True O False Generally, people do not drive long distance to eat from a fast-food restaurant, while in fine dining they might drive greater distance to dine at specific restaurants.* O True O False "Shot glasses". costing many thousands of dollars, are usually linked to cash registers in such a way that each sale is recorded on a guest check as the drink is prepared. O True False When monitoring sales, closed-circuit television systems can be installed to permit observation of bartenders and operations from a remote location O True O False