QUESTION 1

A restaurant has a variable rate of 0.555 and sales are $70,000. Fixed cost are $22,400. Calcuate variable cost in dollars and then calculate profit.

		Variable cost = $38,850 Profit = $8,750
		Variable cost = $30,850 Profit = $4,750
		Variable cost = $48,850 Profit = $8,750
		Variable cost = $38,850 Profit = $9,750

2.5 points

QUESTION 2

When a business operates at a loss, it is not earning enough to cover fixed cost. To correct this problem the business must....

	A.	Incease prices, lay off staff, and run a sales promotion.
	B.	Increase sales volume or increase the contribution rate by raising prices and cutting variable cost
	C.	lower prices and raising variable cost
	D.	not change anything and hope for the best

2.5 points

QUESTION 3

Annual fixed costs are $93,800; Variable Rate is 0.649. Guest check average is $27.45. What is break-even point in number of customers?

		8,789
		10,000
		9,736
		1,795

2.5 points

QUESTION 4

Restaurant with average check of $47.58 forecasts 3,700 guests next month. How much revenue should manager expect next month?

	A.	$186,046
	B.	$176,046
	C.	$256,046
	D.	$177,789

2.5 points

QUESTION 5

A Business has consistent trend of 1.4% increase over last years customer counts. If first Friday in March last year saw 340 customers, how many should be forecast for the first Friday in March this year?

	A.	245
	B.	345
	C.	383
	D.	500

2.5 points

QUESTION 6

Over past 4 Mondays, restaurant has served total of 1,104 guests for lunch and brought in $12,385 from those 4 periods. What is average guest check for Monday lunch during this period?

	A.	$11.22
	B.	$11.75
	C.	$10.09
	D.	$9.63

2.5 points

QUESTION 7

A very basic restaurant does not provide employee meals, use transfers, or permit steward sales. What is its food cost for a month that has no promotions or write-offs if the months opening inventory is valued at $3,310, its closing inventory is $4,170, and its purchases for the month are $9,722?

		$10,882
		$8,862
		$8,628
		$8,268

2.5 points

QUESTION 8

Restaurant saw 347 customers the first Friday in March this year and 360 the first Friday in March last year. What is the percent change from last year?

	A.	-3.6%
	B.	3.7%
	C.	- 5.6%
	D.	5%

2.5 points

QUESTION 9

Restaurant has fixed costs of $84,900. Variable Rate is 0.573. What is break-even point?

	A.	$199,965
	B.	$198,829
	C.	$155,678
	D.	$123,456

2.5 points

QUESTION 10

A purchaser can order frozen cream of asparagus soup from a purveyor. The purchased soup yields 12 servings and costs $25.90 per package. An employee, getting paid $9/hour (no benefits), can get the soup from frozen to ready-to-serve using only 10 minutes of her time and $1.75 worth of energy. What is the cost per portion for this cream of asparagus soup?

		$2.43
		$3.43
		$2.67
		$2.31

2.5 points

QUESTION 11

A restaurant forecasts that it will need to serve 70 three-ounce portions of trimmed green beans tomorrow and the next day (the next order period). If the yield percent for green beans is 91% and there are currently 2.5 # of untrimmed green beans in inventory (with all of todays needs already pulled), how many pounds of green beans must this restaurant order? Round up to the nearest pound.

		15
		12
		10
		2.5

2.5 points

QUESTION 12

A steakhouse forecasts 250 customers for the next order period. Typically 22% of the guests order the filet mignon. The chef prepares the filet from whole tenderloins and gets a 73% yield. If each guest is served a 6 oz filet, and the chef expects to have 4# of his current inventory of whole tenderloin left on hand when the order arrives, how many pounds of tenderloin should the chef order? (Round up to the nearest pound as a safety net.)

	A.	35#
	B.	55#
	C.	23#
	D.	25#

2.5 points

QUESTION 13

Historically, 42% of guests order dessert Thursday night. Of those, 37% are sorbet. How many sorbets should the pastry chef plan for next Thursday if the guest forecast is 370 guests?

2.5 points

QUESTION 14

How many servers are needed during lunch service if a caf sees a steady 120 guests per hour during lunch and the cafs production standard for servers is 25 guests per hour?

	A.	12
	B.	7
	C.	5
	D.	3

2.5 points

QUESTION 15

Restaurant typically sells 140 desserts each Monday. Of those, 37 are usually sorbet. What percent of desserts is the sorbet?

	A.	25.4%
	B.	36.4%
	C.	26.4%
	D.	28.4%

2.5 points

QUESTION 16

On income statement, marketing is listed as $7,000. Total sales are $380,000. What percent should be written next to marketing?

	A.	1.8%
	B.	4.8%
	C.	7.0%
	D.	10%

2.5 points

QUESTION 17

A business has had 177 employees work there over the course of one year. At years end, only 33 are still working there. There have been an average of 32 employees on staff at any given point in time. What is the businesss turnover rate percentage?

	A.	325%
	B.	450%
	C.	250%
	D.	100%

2.5 points

QUESTION 18

A salaried worker earns $63,500 per year and gets a benefits package worth 31% of his salary. What is the weekly labor cost (including benefits) for this employee?

	A.	$1,456.23
	B.	$1,597.22
	C.	$1,595.33
	D.	$1,591.90