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Exam 2: The Control Process

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Question 1

True/False

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A control system is the sum of all control techniques in use in a given establishment, as well as the means by which they are implemented.

A) True
B) False

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Question 2

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The third step in the control process is:

A) training employees.
B) taking corrective action.
C) neither (a.) nor (b.) is correct.

D) B) and C)
E) All of the above

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Question 3

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Developing appropriate standards and standard procedures for an operation establishes effective control.

A financial plan prepared for more than one level of business activity is known as a:

The four-step control process discussed in the chapter is applicable to any enterprise in which control must be instituted.

If the standard cost of a one ounce drink is $.50 and the actual cost of the drink is $.55, the excessive cost in 10 such drinks is:

In the final analysis, ultimate responsibility for control rests with the individual employee.

Quantity standards are:

Portion size is one example of a common quality standard.

Cost control is a process by means of which managers attempt to reduce costs to the absolute minimum.

A budget is a forecast of sales activity and an estimate of the costs that will be incurred in the process of generating those sales.

Two principal causes of excessive costs are inefficiency and waste.

Requiring records and reports is a:

The manager of a nearby restaurant has established procedure for servers to follow when placing food on a diner's table. This is an example of a:

The second step in the control process is:

Standard costs are agreed-upon costs used to measure other costs.

The relationship between the cost incurred in instituting and maintaining a control and the benefit generated by that is:

Taking corrective action when necessary is the second step in the control process.

Standards and standard procedures for preparing any given menu item are typically the same from one restaurant to another.

The people whose actions must be controlled in food and beverage operations are employees, customers, and intruders.